Charcoal-Grilled Vegetables

Let's Cook

1. Step 1.

   Slice the king oyster mushrooms lengthwise into 5–7 mm strips, cut the spring onions into approximately 5 cm lengths, and slice the onion into thick rings about 1 cm wide. Peel the garlic cloves and leave them whole.

2. Step 2.

   Lightly brush the mushroom strips and onion rings with neutral oil and season with a pinch of sea salt. The spring onions and garlic can be left un-oiled or lightly oiled as preferred.

3. Step 3.

   Prepare your charcoal grill for cooking. If using a shichirin, start the garlic and onions first because they take longer than the thinly sliced beef. Move them to the cooler edges of the grate if necessary.

4. Step 4.

   Place the garlic cloves in a small grill-safe pan or basket to prevent them from falling through the grate. Cook over gentler heat for approximately 6–10 minutes, turning occasionally, until softened throughout. While the garlic cooks, start grilling the onion rings.

5. Step 5.

   Grill the onion rings for 3–4 minutes per side until softened and lightly charred. At the same time, you can begin grilling the mushrooms.

6. Step 6.

   Grill the mushroom strips for approximately 2–3 minutes per side until golden and tender. While the mushrooms and onions cook, keep an eye on the garlic and move it to a cooler part of the grill if it starts to brown too quickly.

7. Step 7.

   Grill the spring onions for 1–2 minutes per side until lightly charred and tender. Once all vegetables are cooked, serve them with ssamjang or tuck them into lettuce wraps with the meat.

Tips & variations

Plan n Cook Kitchen

10/13/2026 15:00

Shichirin tip: Start the garlic and onions early because they take longer than the thinly sliced beef. Move them to the cooler edges of the grate if necessary.

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