Take this camping & glamping. Great for picnics, camp outs & every outdoor party. The vegetables sing with the zippy tang of kimchi & Korean flavors. Gochugaru chili is readily available in Asian markets & online. It’s vibrantly red, flavorful & not particularly hot.
Courtesy of Chef Mark Cleveland
Serves 4 per bag
- 1 ½ Quarts Mixed Vegetables (I used zucchini, green beans, yellow squash, carrots, shallot, Chinese chives & golden oyster mushrooms)
- 2 Tbs Toasted Sesame Oil
- ½ Cup Water or Broth
- 2 Cloves Garlic, sliced
- 1 Tsp Ginger, finely grated
- 1 Tbs Gochugaru Korean Chili (or 1 Tsp Chili Flakes or Cayenne)
- 1 Cup Kimchi, rough chop
Use BBQ bags. Slice the vegetables into hearty bite sized pieces. Combine all the ingredients in a mixing bowl & stir well. Load into bags.
COOKING INSTRUCTIONS: BBQ over indirect heat or roast in a 450 oven for 15 to 20 mins or until the veggies are tender to your liking. Add any leftovers to ramen or other noodle soup. Serve w/ Korean noodles or plain rice.
NOTE: Ready.Chef.GO! bags allow for excellent texture in the microwave & fast high heat cooking in the oven. The results are always succulent & tender. You’ll taste the difference. No prep time required & virtually no clean up. High flavor low carb. I like the coarse grind.