Korean Barbecue Veggie Lasagne
6
servings1
hourMy Korean barbecue lasagne is a fusion dish that combines elements of Korean barbecue (bulgogi sauce) with the classic Italian pasta dish of lasagne. My dish consists of layers of pasta, kimchi, and a variety of veggies, which are then topped with a Korean barbeque sauce, layers of cheesy mozzarella sauce and topped with golden breadcrumbs, sesame seeds and cheese! The dish is a creative and flavorful way to enjoy the flavours of Korean barbeque in a new and unexpected way. For those meat eaters, simply add beef mince or a leftover pulled meat of your choice. Get creative!
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Ingredients
- Korean Lasagne
1 Stick Celery, diced
1 tsp Garlic puree
1 tsp Ginger puree
1 tsp Sugar
1 tsp MSG
4 tbsp Soy sauce
1 tbsp Gochujang
200 g Mozzarella
2 Onion, diced
1 Carrot, diced
2 Red peppers, sliced
1 Aubergine, sliced
2 Courgette, sliced
Sesame oil
Sheet box of pasta
- Bulgogi Sauce
4 tbsp Soy sauce
1 tbsp Sesame oil
3 tbsp White wine vinegar
1 tbsp Gochujang
2 tbsp Sugar
1 tsp Garlic puree
1 tsp Ginger puree
1 tsp Miso
300 g Ketchup
100 ml Water
- Miso White Sauce
1 tsp Miso
1 tsp MSG
1 tsp Garlic puree
250 g Flour
50 g Tinned sweet corn
250 g Butter
1000 ml Milk
50 ml Soy sauce
- Asian Salad
200 g Rainbow chard or any salad leaves
4 tbsp Sesame oil
4 tbsp Soy sauce
1 tbsp Apple sauce
1 tsp Sesame seeds
1/2 tsp Garlic puree
1 Carrot, grated
1/2 Small red cabbage, thinly sliced
1 Lime, juiced
1 Small chilli (optional)
- Tools
Baking dish
Saucepan
Grater
Bowl
Whisk
Directions
- Korean Lasagne
- Preheat the oven to 180°C. In a large pan, heat the sesame oil over medium heat. Add the vegetables, garlic and ginger and cook until they are tender, about 10 minutes.
- Meanwhile, make your Bulgogi Sauce or buy it from your online or local shop.
- Now cook the other veg for 10 minutes until soft. Combine the previous veg and stir in well. Whilst this is happening, it's time to make your Miso White Sauce.
- Now add your remaining ingredients to the vegetable mix and simmer for 10-20 minutes.
- Spread a small amount of the white sauce mixture over the bottom of the baking dish. Place 4/6 lasagne sheets on top of the sauce, overlapping them slightly.
- Spread half of the Korean vegetable mix over the sheets, followed by a couple of tablespoons of the miso white sauce, bulgogi sauce and a handful of grated mozzarella. Repeat 3/4 times until you are left with a top layer of pasta sheets, and pour the remaining white sauce on, followed by the rest of the mozzarella and bulgogi sauce.
- Bake for 45 minutes until golden brown and crispy on top.
- Garnish with coriander and serve hot with Asian slaw or kimchi. BIFF, BOSH, FUSION NOSH!
- Bulgogi Sauce
- In a medium bowl, whisk and combine all ingredients together. Taste it and see if it needs any more sweetness or seasoning.
- Miso White Sauce
- In a medium saucepan, melt the butter over medium-low heat until melted.
- Add the flour and whisk until a smooth paste. Now add the miso, garlic and MSG. Cook for 1-2 minutes, stirring constantly. Flour has to be cooked in any kind of fat, butter or oil to remove the rawness of the flour.
- Turn up the heat to medium. Gradually add the milk, whisking continuously until smooth, and there are no lumps. I like to do this in 3/4 stages until the sauce has thickened.
- When the sauce is ready, add the soy sauce and sweet corn and take off the heat.
- Asian Salad
- Slice the chard into strips, grate the carrot and thinly slice the cabbage.
- Now make the dressing by combining all ingredients together in a small glass jar and shake it up. If you don't have an old jam jar, you can whisk it up in a mixing bowl.
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