Bulgogi Vegetable Grill-Fry

Prep time:15 min
Total time:30 min

Serves 6


1 bunch asparagus, trimmed and chopped into 3-inch lengths

2 bell peppers (any colour), sliced

1 zucchini, halved then cut into 16 wedges

1 pkg (200g) king oyster mushrooms, sliced lengthwise

1/2 large red onion, sliced

3 tbsp Longo’s 100% Pure Canola Oil

1/2 tsp each salt and pepper

1 pkg (150g) Longo’s Korean BBQ Bulgogi Sauce

1 lime, halved

Chopped green onions and toasted sesame seeds (optional)


  • Toss asparagus, peppers, zucchini, mushrooms and onion with oil, salt and pepper. Place in a grill-wok or basket on preheated grill over medium-high heat. Grill, tossing vegetables often, for 15 to 20 minutes or until grill marked and tender. Drizzle with bulgogi sauce; toss for 1 to 2 minutes or until well glazed.
  • Meanwhile, grill lime, cut-side down, alongside vegetables for 5 minutes. Transfer vegetables to large, shallow serving bowl. Squeeze lime halves overtop and sprinkle with green onions and toasted sesame seeds, if using, to garnish.

A dash of advice

Add some cubed tofu for added protein.

Nutritional Information

Per serving: 150 calories
  • Protein 5g
  • Fibre 4g
  • Fat 7g
  • Sugar 12g
  • Carbs 18g
  • Sodium 690mg