BlogStartersSouth Korean Mushroom Kebabs

South Korean Mushroom Kebabs

South Korean Mushroom Kebabs

Serves 4


For the marinade:

60ml (4 tablesp) brown sugar

60ml (4 tablesp) sesame seeds

2.5ml (½ teasp) hot chilli powder                    

15ml (1 tablesp) plain flour

60ml (4 tablesp) soy sauce    

4 limes, juice only

30ml (2 tablesp) groundnut oil

10ml (2 teasp) sesame oil

6 spring onions, finely chopped


For the kebabs:

350g (12oz) closed cup mushrooms

225g (8oz) cherry tomatoes

175g (6oz) courgettes cut into 2.5cm/1” chunks

225g (8oz) shallots, halved 

8 bamboo kebab skewers soaked in cold water for 10 minutes


To serve: 

225g (8oz) long grain rice


1. Mix all the marinade ingredients together in a large bowl. 

2. Put the prepared mushrooms and vegetables into the marinade and leave, covered, for 1-2 hours.

3. Thread onto kebab skewers and grill for about 10 minutes, turning frequently and brushing with spare marinade. 

4. Serve the kebabs on a bed of boiled rice. Gently heat any spare marinade and pour over the kebabs.