Roasted vegetables with creamy pink pepper corn Korean BBQ bulgogi marinade for beef


About The Recipe

 

This recipe brings a delightful twist to roasted vegetables. The vegetables are seasoned with a unique Creamy Pink Pepper Corn Korean BBQ Bulgogi Marinade, originally designed for beef. This marinade adds a creamy texture and a spicy, tangy flavor to the vegetables, elevating their natural sweetness. The pink peppercorns in the marinade provide a subtle, aromatic heat, making this dish a flavorful and exciting way to enjoy a variety of vegetables. Perfect as a side dish or a vegetarian main, it's a great way to incorporate more vegetables into your meals in a delicious and unique way.

 

  • 2
  • 20 MIN

Directions

  • Preheat the oven to 190C.
  • In a large bowl, toss the vegetables with oil and spread evenly on a large roasting pan.
  • Lightly season the vegetables with salt and roast for about 30 minutes in the oven or until cooked thoroughly and brown – stir every 10 minutes.
  • In a skillet, combine O’Food Korean BBQ Marinade, cream and pink pepper together and bring to a boil over medium high heat.
  • Remove from heat, add butter and stir until emulsified.
  • Drizzle the sauce over roasted vegetables.

  • Level: Easy

Ingredients

  • Carrot, cut into chunks 70 gr
  • O’Food Korean BBQ Marinade 50 ml
  • Mushroom, cut into chunks 70 gr
  • Zucchini, cut into chunks 70 gr
  • Potato, cut into chunks 70gr
  • Beetroots, cut into chunks 70 gr
  • Broccolini 70 gr
  • Vegetable oil 40 ml
  • Salt to taste
  • Heavy cream 100 ml
  • Pink pepper corn 4 gr
  • Butter, cubed 20 gr
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