This recipe for Korean Grilled Mushroom and Scallion Kebabs feeds six hungry people at 99 cents per serving. It’s from Steven Raichlen’s Barbecue Bible, a great book for anybody with a grill. It couldn’t be easier: mushrooms are great for grilling because of their high water content, which keeps ‘em moist, plus they take on a nice crunchy texture. This is a good side dish for any sort of grilled meat, or could be a good vegetarian main course, perhaps if you used sliced portobello mushrooms.
Take about 12-16 ounces of mushrooms (I used a pack of whole white mushrooms), and a couple bunches of green onions, and a bell pepper (preferably red or yellow). Finely chop the green part of the onions, and cut the white parts into about 1 1/2-inch pieces, and cut the pepper into about 1 1/2 x 1-inch pieces. Then put them onto skewers (if you’ve got them), mushrooms, onion, pepper, and so on.
After you’ve got everything skewered up, grab a bowl and put in 1/4 cup soy sauce, 3 tablespoons of sugar, 1 tablespoon sesame oil, 4 cloves of minced garlic, a tablespoon of sesame seeds, and a decent bit of ground black pepper, and mix it up. Dump that over the skewers and leave it for an hour or two. It’s best if you can do this in a baking dish or something similar, since you want to brush the remaining marinade over the skewers as you grill them.
Get your grill going at medium-high to high, and put the skewers on, brushing the remaining marinade over as it cooks. It won’t take too long, and when it’s done, sprinkle over the chopped green part of the onions, and another tablespoon of sesame seeds. It’s great with any sort of grilled meat, especially anything with a soy-based sauce or marinade.
