Name: Mixed Grilled Vegetables (Yachae Gui)
Yield: Serves 6 to 8
Cuisine: Korean
Ingredients: Fine-grain sea salt or kosher salt to taste; 1 large sweet potato, washed and sliced into 1-in (2.5-cm)-thick pieces; 1 butternut or patty pan squash, seeded and sliced into 1-in (2.5-cm)-thick pieces; 1 large summer squash, cut into 1-in (2.5-cm) ovals; 1 large zucchini, cut into 1-in (2.5-cm) ovals; 4 ears of corn, cut in half crosswise and parboiled

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

We grilled this assortment of vegetables to accompany the barbecued meat we made for a backyard gathering, but they are a great side with many of the meat, poultry and seafood dishes in this book. Choose any seasonal vegetables and cut them to the same thickness. Sweet potatoes and butternut squash take slightly longer than zucchini and summer squash to cook, so be sure to set them on the grill first. It is not necessary to peel the skin from the vegetables, as it helps them hold their shap