Korean Barbecue Veggie Lasagne

Course: BreakfastCuisine: SweetDifficulty: Medium


Cooking time



My 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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  • Korean Lasagne
  • 1 Stick 1 Celery, diced

  • 1 tsp 1 Garlic puree

  • 1 tsp 1 Ginger puree

  • 1 tsp 1 Sugar

  • 1 tsp 1 MSG

  • 4 tbsp 4 Soy sauce

  • 1 tbsp 1 Gochujang

  • 200 g 200 Mozzarella

  • 2 2 Onion, diced

  • 1 1 Carrot, diced

  • 2 2 Red peppers, sliced

  • 1 1 Aubergine, sliced

  • 2 2 Courgette, sliced

  • Sesame oil

  • Sheet box of pasta

  • Bulgogi Sauce
  • 4 tbsp 4 Soy sauce

  • 1 tbsp 1 Sesame oil

  • 3 tbsp 3 White wine vinegar

  • 1 tbsp 1 Gochujang

  • 2 tbsp 2 Sugar

  • 1 tsp 1 Garlic puree

  • 1 tsp 1 Ginger puree

  • 1 tsp 1 Miso

  • 300 g 300 Ketchup

  • 100 ml 100 Water

  • Miso White Sauce
  • 1 tsp 1 Miso

  • 1 tsp 1 MSG

  • 1 tsp 1 Garlic puree

  • 250 g 250 Flour

  • 50 g 50 Tinned sweet corn

  • 250 g 250 Butter

  • 1000 ml 1000 Milk

  • 50 ml 50 Soy sauce

  • Asian Salad
  • 200 g 200 Rainbow chard or any salad leaves

  • 4 tbsp 4 Sesame oil

  • 4 tbsp 4 Soy sauce

  • 1 tbsp 1 Apple sauce

  • 1 tsp 1 Sesame seeds

  • 1/2 tsp 1/2 Garlic puree

  • 1 1 Carrot, grated

  • 1/2 1/2 Small red cabbage, thinly sliced

  • 1 1 Lime, juiced

  • 1 1 Small chilli (optional)

  • Tools
  • Baking dish

  • Saucepan

  • Grater

  • Bowl

  • Whisk


  • 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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