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Korean Barbecue with Roasted Asparagus and Olives


1/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
4 garlic cloves, minced
*1 tablespoon sambal oelek (optional)

Korean Barbecue Wet Rub Marinade

Korean Pork Barbecue with Sambal Oelek

Combine all ingredients. Refrigerate in an airtight container for up to 1 week. Marinate it with pork or chicken; add a tablespoon of sambal oelek.

Roasted Asparagus with Olives:

1 pound asparagus, trimmed
1/3 cup kalamata olives, pitted
1 tablespoon extra-virgin olive oil
2 tablespoons lemon pepper
Preheat oven to 425 degrees F. Line baking sheet with aluminum foil.

On the baking sheet, place the asparagus and kalamata olives. Drizzle with olive oil and sprinkle with lemon pepper. Toss to coat. Roast for 10 to 12 minutes or until asparagus is crisp-tender.
*I added sambal oelek to the marinade, it is sweet and spicy…that’s the way we like it. Paired with a simple roasted asparagus with brown rice, it can’t be perfect than this. enJOY!!!

Source: Cooking Light: The Complete Quick Cook (Korean Barbecue Wet Rub); Sandra Lee’s Semi-Homemade Cooking (Roasted Asparagus with Olives)