James Martin's BBQ Korean veggies

Monday 25 May at 11:48am

It’s a sunny Bank Holiday Monday and that can only mean one thing… it’s barbecue time! James Martin’s firing up the grill in his garden and starting off by making a Korean chilli vegetable dish using veggies picked from his own garden. He’ll also be sharing his top tips to ensure your barbecue is a sizzling success!

BBQ Korean veggies

Serves: 4

Ingredients

1 bunch asparagus

1 aubergine, sliced

1 courgette, sliced

1 bunch spring onions

1 red onion, peeled and sliced

1 yellow pepper, sliced

1 bunch purple sprouting broccoli

2 leeks

Few sprigs thyme

25ml olive oil

Salt and pepper

1 lime, juice

For the sauce

3 tbsp brown soft sugar

2 tbsp gochujang chilli paste

4 tbsp soy

4 garlic cloves, chopped

5cm piece ginger, grated

2 tsp sesame oil

1 lime

To serve

1 tbsp of black and white sesame seeds

1 red chilli, sliced

3 spring onions, sliced

2 tbsp chopped coriander

2 tbsp chopped mint

Method

Heat the BBQ until hot and the coals are white
Place all the ingredients for the sauce into a pan and bring to the boil then gently cook for 3 minutes
Season all the vegetables with salt, drizzle in oil
Place on the BBQ until charred
To serve - pile the veg onto a platter, drizzle in sauce and sprinkle over sesame seeds, chilli, spring onions, coriander and mint