If you have been searching for a vibrant, satisfying dish that brings together hearty grains and boldly flavored vegetables, then look no further than Korean BBQ Roasted Vegetables with Farro. This recipe takes wholesome farro and pairs it with a medley of colorful vegetables infused with the rich, smoky-sweet goodness of Korean BBQ sauce, resulting in a dish that’s both comforting and exciting. Whether you’re craving a wholesome weeknight dinner or something impressive for guests, this Korean BBQ Roasted Vegetables with Farro recipe will quickly become a go-to favorite in your kitchen.

Korean BBQ Roasted Vegetables with Farro Recipe - Recipe Image

Ingredients You’ll Need

The magic of Korean BBQ Roasted Vegetables with Farro lies in its simplicity and the perfect balance of fresh produce and pantry staples. Each ingredient plays an essential role in layering flavor, texture, and color to create a dish that’s truly memorable.

1 small red bell pepper, chopped: Adds vibrant color and a sweet crunch that brightens the dish.
1 small zucchini, sliced into half-moons: Brings tenderness and a subtle fresh flavor to the mix.
1 small red onion, coarsely chopped: Offers a mild sharpness that caramelizes beautifully when roasted.
1 cup broccoli florets: Adds a satisfying bite and lovely green contrast.
1 cup shiitake mushrooms, sliced: Provides an earthy, umami depth that complements the Korean BBQ sauce.
2 tablespoons olive oil: Ensures the vegetables roast to caramelized perfection without drying out.
¼ cup Kikkoman® Teriyaki Takumi, Korean BBQ: The star sauce that infuses each bite with rich Korean-inspired flavor.
1 cup uncooked farro: Adds a chewy, nutty base that holds the roasted vegetables beautifully.
For Serving: 1 tablespoon Kikkoman® Teriyaki Takumi, Korean BBQ, 1 tablespoon Kikkoman® Rice Vinegar, 1 teaspoon Kikkoman® Sesame Oil, 2 tablespoons green onion (chopped), 2 teaspoons toasted sesame seeds – these elevate the dish with freshness and crunch.

How to Make Korean BBQ Roasted Vegetables with Farro

Step 1: Prepare and Marinate the Vegetables

Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Toss the chopped red bell pepper, zucchini slices, red onion chunks, broccoli florets, and shiitake mushrooms with olive oil and a generous ¼ cup of the Korean BBQ teriyaki sauce. Make sure every piece is well coated so the flavors penetrate deeply and the vegetables caramelize beautifully during roasting.

Step 2: Roast the Vegetables to Perfection

Spread the marinated vegetables evenly across the prepared baking sheet to ensure they roast evenly. Roast them in the oven for 15 to 20 minutes, flipping once halfway through to encourage even caramelization and tenderness. You want the vegetables tender but still holding their shape, with spots of golden brown that bring out their natural sweetness and smoky BBQ flavor.

Step 3: Cook the Farro

While your vegetables are roasting, cook the farro according to the package instructions. Farro is wonderfully nutty and chewy, which makes it the perfect base for this dish. Once cooked, drain any excess water and fluff the grains with a fork to keep them light and ready to soak up the bold flavors of the roasted veggies and sauces.

Step 4: Prepare the Drizzle Sauce

In a small bowl, whisk together 1 tablespoon of the Korean BBQ teriyaki sauce with rice vinegar and sesame oil. This quick sauce adds tangy brightness and a toasty sesame note that will tie all the elements of the Korean BBQ Roasted Vegetables with Farro together wonderfully when drizzled on top.

Step 5: Assemble and Serve

Transfer the fluffy farro to a serving dish or individual bowls, then pile on the warm, aromatic roasted vegetables. Drizzle the tangy sauce mixture over the top and finish with a sprinkle of chopped green onions and toasted sesame seeds for a fresh crunch and a burst of flavor in every bite. Serve this dish warm or at room temperature—it tastes amazing either way.

How to Serve Korean BBQ Roasted Vegetables with Farro

Garnishes

To really bring your Korean BBQ Roasted Vegetables with Farro to life, sprinkle fresh chopped green onions and toasted sesame seeds over the top before serving. These garnishes provide a sharp, fresh contrast and a satisfying slight crunch that perfectly complements the tender vegetables and chewy farro.

Side Dishes

This dish stands beautifully on its own, but if you want to make your meal larger or add some extra flair, try pairing it with a simple cucumber salad, steamed edamame, or even crispy Korean pancakes. The fresh, crisp textures balance the warm, hearty vegetables and the nutty grain.

Creative Ways to Present

Try serving Korean BBQ Roasted Vegetables with Farro in individual mason jars for a stylish picnic or potluck presentation. You can also use it as a hearty filling for lettuce wraps or stuffed into pita pockets for a handheld lunch option packed with vibrant flavor and wholesome ingredients.

Make Ahead and Storage

Storing Leftovers

Leftover Korean BBQ Roasted Vegetables with Farro can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify after a day, making leftovers just as enjoyable. Just be sure to keep the garnish separate to maintain freshness if possible.

Freezing

This dish freezes well, making it a perfect option for meal prep. Place cooled roasted vegetables and cooked farro in a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently either in a microwave or on the stovetop. Add a splash of water or a drizzle of olive oil when reheating on the stove to prevent drying out. Reheat just until warmed through to keep the grains chewy and vegetables tender.

FAQs

Can I use other grains instead of farro?

Absolutely! While farro offers a wonderful nuttiness and chewiness, you can substitute with quinoa, barley, or brown rice to suit your preference or pantry availability.

Is Korean BBQ Roasted Vegetables with Farro suitable for vegans?

Yes! This recipe is naturally plant-based and vegan as long as you use a vegan-certified Korean BBQ sauce, which many brands now offer.

Can I make this dish spicier?

Definitely! Add a dash of gochujang (Korean chili paste) or sprinkle some red pepper flakes into the marinade for an extra kick that complements the sweet and smoky BBQ flavors beautifully.

What if I don’t have shiitake mushrooms?

Don’t worry! Cremini, button, or portobello mushrooms can be great substitutes. They each bring their own lovely earthiness that pairs well with the other vegetables.

How long does it take to cook the farro?

Cooking times can vary depending on the type of farro, but usually, it takes about 25 to 30 minutes. Check the package instructions for the best results and cook until tender but still slightly chewy.

Final Thoughts

There’s something truly special about Korean BBQ Roasted Vegetables with Farro that makes it feel like a comforting hug on a plate while still exciting your taste buds with bold, balanced flavors. It’s simple to prepare yet full of vibrant colors and textures, perfect for sharing with friends or enjoying as your own nutritious treat. I can’t wait for you to give it a try and discover just how delicious wholesome eating can be!

Korean BBQ Roasted Vegetables with Farro Recipe

★★★★★

5.3 from 17 reviews

Author: Hugo
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Korean BBQ Roasted Vegetables with Farro recipe offers a flavorful and nutritious meal featuring tender teriyaki-coated roasted vegetables paired with chewy, nutty farro. Enhanced with a savory Korean BBQ sauce and toasted sesame seeds, this dish is perfect for a wholesome lunch or dinner that’s both satisfying and easy to prepare.

Instructions

Preheat and prepare vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. In a mixing bowl, toss the chopped red bell pepper, sliced zucchini, coarsely chopped red onion, broccoli florets, and sliced shiitake mushrooms with 2 tablespoons of olive oil and ¼ cup of Kikkoman® Teriyaki Takumi Korean BBQ sauce. Ensure all vegetables are evenly coated with the oil and sauce mixture.
Roast the vegetables: Spread the seasoned vegetables evenly across the prepared baking sheet. Roast them in the preheated oven for 15-20 minutes, flipping the vegetables halfway through cooking to promote even caramelization. The vegetables should become tender and develop a beautiful caramelized color when done.
Cook the farro: While the vegetables roast, prepare the farro according to the package instructions, usually simmering in water until tender but still slightly chewy. Drain any excess water once cooked and set aside.
Prepare the finishing sauce: In a small bowl, combine 1 tablespoon of Kikkoman® Teriyaki Takumi Korean BBQ sauce with 1 tablespoon of Kikkoman® Rice Vinegar and 1 teaspoon of Kikkoman® Sesame Oil. Whisk the ingredients together to create a flavorful drizzle for the dish.
Assemble and serve: Transfer the cooked farro to a serving plate or bowl. Top it with the roasted vegetables. Drizzle the prepared sauce mixture evenly over the top, then garnish with chopped green onions and toasted sesame seeds. Serve warm or at room temperature for a delicious and wholesome meal.

Notes

Farro can be substituted with other grains such as quinoa or brown rice if desired.
To add protein, consider topping with grilled tofu, tempeh, or cooked chicken.
Adjust the amount of Korean BBQ sauce to your preference for more or less sweetness and spice.
To toast sesame seeds, heat them in a dry skillet over medium heat until fragrant, about 2-3 minutes.
Leftovers can be refrigerated for up to 3 days and reheated gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Roasting and Simmering
Cuisine: Korean Fusion