I was originally going to join in with some Portobella Burgers and even made some Wholewheat Rosemary Foccacia to go with them but when I saw the Banchan that DD brought over as well as the Kimchee, I could not help but decide to go another way. I decided to do a quick Kalbi inspired marinade for the Mushrooms, which D pointed out were way too big for me to have two. I thought they would shrink.
Korean Kalbi Inspired Portabella Mushrooms
1/2 c Low Sodium Soy Sauce
1 T Rice Wine Vinegar
2 T Brown Sugar
2 cloves Garlic, minced
1/2 inch fresh Ginger, minced
1/4 cup Onion, chopped
1 T Sesame Oil
1/2 T Chili Powder/Flakes
1 T Canola or Peanut Oil
Whisk all the ingredients except the last one in a small bowl.
Tear the stem away from the mushroom. Brush the cap clean with a mushroom brush or dry paper-towel.
Rup the top of the cap with some Peanut Oil or other neutral high smoking point oil. Place in a shallow dish and spoon on the mixture generously all over the mushrooms.
Shake them add place them outside up for 2-3 minutes on the BBQ. Turn and spoon more of the marinade. on. Since it is not raw meat or fish, you can serve the remaining marinade in a dipping bowl on the table.
D and DD had Mom's Kalbi (Korean Beef Short Ribs). We are down to our last couple servings. Mom packs them in servings of four ribs so it is great for portion control and ease of defrosting.
As Banchan, we had Bechu Kimchee (Korean Pickled Cabbage) and Ooi Kimchee (Korean Picked Baby Cucumbers). DD also brought Steamed Veg with light Sesame Oil (Spinach, Carrots, Zucchini and Bean Sprouts). Mom would often have tossed with Toasted Sesame Seeds as well. Sweet and Hot Cuttle Fish (similar to dried Squid) and finally some Gochu Jang.
To wash it all down with we had a big and bold Robert Hall Syrah 2007. Did I mention the best bit? We got our BBQ back! Wooohooo, worth repeating.