Grilled Vegetable Pickles
HB-15934 · Hand-built original · Korean
Zucchini, eggplant, bell pepper, cherry tomatoes, shishito peppers and king oyster mushrooms are grilled, then marinated in a tsuyu and vinegar sauce. Half a day in the refrigerator turns them into a bright, smoky pickle.
KoreanSide1 hrServes 4167 kcalGluten-freeDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: zucchini
Pairs well with: soba noodles, steamed rice, grilled fish, kimchi
Servings:4quantities adjust to match
Ingredients
- 1 zucchini
- 1 eggplant
- 1 bell pepper (paprika)
- 15 cherry tomatoes
- 10 shishito peppers (kkwari-gochu)
- 2 king oyster mushrooms
- Sauce: 6.8 fl oz water
- Sauce: 3.4 fl oz tsuyu
- Sauce: 1.7 fl oz vinegar
- Sauce: 0.85 fl oz lemon juice
- Sauce: 1.7 fl oz allulose
Method
- Halve the cherry tomatoes and roast them in an air fryer at 375°F for 15 to 20 minutes without preheating, until they slump and sweeten.
- Slice the zucchini, eggplant and king oyster mushrooms into flat pieces.
- Cut the bell pepper into lengthwise strips.
- Halve the shishito peppers and shake out their seeds.
- Grill the zucchini, eggplant and king oyster mushrooms in a dry pan until they take on charred edges.
- Grill the bell pepper strips and shishito peppers together, stir-fry style, until they blister.
- Stir the water, tsuyu, vinegar, lemon juice and allulose into the pickling sauce, keeping the proportions of 2 parts water to 1 part tsuyu and 1/2 part vinegar.
- Arrange all the grilled vegetables and roasted tomatoes in a storage container and pour the sauce over them.
- Refrigerate the pickled vegetables for half a day so the flavors mature before serving.
Total: 60 min
Nutrition (per serving, where published)
167 kcalCalories
5.8 gProtein
35 gCarbs
3.3 gFat
0.1 gSaturates
13.7 gFibre
1.9 gSugars
33 mgSodium
0 mgCholesterol
1651 mgPotassium
74 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data