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Grilled Korean Cauliflower

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kl8ton
kl8ton Posts: 5,434
in EggHead Forum
These look fantastic.  I am going to try these and will post results when I get a chance.  I thought I would share as there has been a decent amount of Cauliflower talk and those looking to be a good host to serve the non meat eaters.



http://www.meatwave.com/blog/grilled-korean-flavored-cauliflower-recipe#jump
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI
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  • DRoberts908
    DRoberts908 Posts: 70
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    Looks good!!
    Carrollton, Kentucky
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  • MO_Eggin
    MO_Eggin Posts: 282
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    Thanks for sharing the link, looks really tasty.
    LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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  • Richard Fl
    Richard Fl Posts: 8,297
    edited June 2016
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    As mentioned good snack and the gochujang is a wonderful flavor.

    This is a recipe I pirated from another BBQ forum a few years back and it is wonderful IMO!

    Chicken, Thighs, Skewered, Dakkochi, Korean, Florida Mini Fest '14

    Dakkochi is a Korean street food. Skewered chicken cooked over charcoal.  Did this for the Florida Mini Fest 2014.

    INGREDIENT:
    5 Lbs Boneless, Skinless Chicken Thighs
    MARINADE:
    4 Tbs gochujang
    ½ cup sake
    3 cloves garlic (grated)
    2-3 Tbs Ginger, Grated, Fresh
    1/2 small onion (grated)
    1/2 Asian or Bartlett pear (grated)
    2/3 cup soy sauce
    1 Tbs sesame oil
    1 Tbs brown sugar
    1/2 Bunch Scallions, green onions (chopped)
    BASTING SAUCE
    3 Tbs tomato ketchup
    6 Tbs Sake
    3 Tbs chilli flakes
    3 Tbs gochujang
    6 Tbs soy sauce
    4 Tbs brown sugar
    2 Tbs sesame seeds
    1 Tbs parsley
    3 Tbs Indian River Rainbow Pepper, (regular course ground black will do).
    2-3 Tbs Sesame oil.
    Garnish:
    White Sesame Seeds
    Scallions, diced into 1/8" pieces.

    PROCEDURE:

    1. Took 5 #'s (18 thigh pieces) of Boneless, skinless chicken thighs, cut into apprx 1" pieces and placed in marinade in refrigerator overnight.

    2. Yield was 26- 6" sticks of 4-5 pieces each. Could have added onion pieces or other , bell pepper pieces. cherry tomatoes or whatever you may want to do.

    3. Cooked on BGE 350F until internal temp was 165F-170
    F. One batch was indirect and took 25 minues or so.  The other batch was direct and took less time.  Turned and basted every 5-10 minutes.

    4. Served as an appetizer with toothpicks, but could just as easily do with veggies/rice for a main meal.

    Recipe Type: Appetizer, Main Dish, Poultry

    Source
    Source: BGE Forum, Richard Fl, 2014/11/01**

    Author Notes
    A batch of basting sauce did about 10-15 sticks, depending on how often and how much.

    Gochujang is a savory and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae  in the backyard.


    Richard Fl--I would use less of the chile paste until you get used to the HEAT.

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  • gdenby
    gdenby Posts: 6,239
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    looks very promising. There's a place where I live that also uses cauliflower in the vegetarian portion of the menu. They do "General Tso's" style cauliflower.
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  • Battleborn
    Battleborn Posts: 3,373
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    Made this tonight, it was very good!
    Las Vegas, NV


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  • kl8ton
    kl8ton Posts: 5,434
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    @Battleborn

    Do you have pics of yours?  Thanks for the feedback.

    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
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  • Battleborn
    Battleborn Posts: 3,373
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    @kl8ton, not the best picture or presentation, but it was good. I used sirahcha instead of gochujang because it is what I had and sounded similar. 
    Las Vegas, NV


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  • Theophan
    Theophan Posts: 2,654
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    Battleborn said:
    ... I used sirahcha instead of gochujang because it is what I had and sounded similar. 
    Gochujang and Sriracha are very different, but both are delicious and I'm not at all surprised that your version turned out great.  You might want to try the gochujang, sometime, though, because it's really different and also just delicious.
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  • Battleborn
    Battleborn Posts: 3,373
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    Theophan said:
    Battleborn said:
    ... I used sirahcha instead of gochujang because it is what I had and sounded similar. 
    Gochujang and Sriracha are very different, but both are delicious and I'm not at all surprised that your version turned out great.  You might want to try the gochujang, sometime, though, because it's really different and also just delicious.
    @Theophan I will have to give it a try. I had everything for the recipe except that, thought sirahcha would be a decent substitution. I will have to look for the gochujang. We have a really good China Town area so it won't be hard to find. 
    Las Vegas, NV


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  • gdenby
    gdenby Posts: 6,239
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    Go nuts. Buy some Momofuku  ssäm sauce online. Don't over cook it, there are some volatile flavors that disappear, and leave something not much different than gochujang. Kinda food from a different world.

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  • caliking
    caliking Posts: 18,735
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    That looks like a nice side item. Bookmarked. 

    And thanks for that recipe @Richard Fl - i'm adding that to the list as well.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    Be careful of the Korean chile until you get used to it.  The heat will creep up on you, but very eggjoyable.

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  • caliking
    caliking Posts: 18,735
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    Richard Fl said:
    Be careful of the Korean chile until you get used to it.  The heat will creep up on you, but very eggjoyable.

    I've been dabbling in some Korean cooks this year, and really enjoying it. Have played around with gochujang and gochugaru and have really enoyed the flavors. We served up some homemade daikon kimchi at the the Space City Eggfest and that stuff was addictive!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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