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Roasted vegetables with creamy pink pepper corn Korean BBQ bulgogi marinade for beef


  • Preheat the oven to 190C.
  • In a large bowl, toss the vegetables with oil and spread evenly on a large roasting pan.
  • Lightly season the vegetables with salt and roast for about 30 minutes in the oven or until cooked through and brown, stir every 10 minutes.
  • In a skillet, combine BBQ bulgogi marinade, cream and pink pepper together and bring to a boil over medium high heat.
  • Take off from the heat, add butter and stir until emulsified.
  • Drizzle the sauce over roasted vegetables.

    Level: Easy


  • Carrot, cut into chunks 70 gr
  • Mushroom, cut into chunks 70 gr
  • Zucchini, cut into chunks 70 gr
  • Potato, cut into chunks 70gr
  • Beetroots, cut into chunks 70 gr
  • Broccolini 70 gr
  • Vegetable oil 40 ml
  • Salt to taste
  • O’Food Korean BBQ bulgogi marinade sauce 50 ml
  • Heavy cream 100 ml
  • Pink pepper corn 4 gr
  • Butter, cubed 20 gr

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