Sheet-Pan Gochujang Shrimp and Green Beans

By Ali Slagle

Updated September 17, 2018

  • Linda Xiao for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
4(2,617)
Comments
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Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It’s either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves. To make it vegetarian, swap shrimp for quick-cooking vegetables, edamame or well-drained tofu.

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Ingredients

Yield:4 servings

  • 2 tablespoons plus 2 teaspoons gochujang

  • 2 tablespoons extra-virgin olive oil

  • 1 tablespoon soy sauce

  • 2 teaspoons honey

  • 1 pound large shrimp, peeled and deveined

  • 1 pound green beans, trimmed

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 183 milligrams cholesterol; 227 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 789 milligrams sodium; 27 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.

  2. Step 2

    Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.

  3. Step 3

    On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)

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Ratings

4 out of 5
2,617 user ratings
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Comments

hannah

For Koreans, mixing olive oil and gochujang is an absurdity. Sooo I replaced olive oil with sesame oil. Ta-da. Real Korean deliciousness. You are welcome.

Lee

No substitute for gochujang. Just make something else.

Peggy Polenberg

Hmmm. Because we love cooking with Gochujang we tried this recipe. The shrimp were very good but the beans weren't cooked enough. Perhaps the beans should be par boiled first & then added.

Amy

Used asparagus and frozen cooked shrimp as that was all I had. Thawed the shrimp under the faucet before adding to marinade. Broiled asparagus on low for 5 min then added shrimp to pan for another 3 min. Asparagus came out perfect but the shrimp could have been a bit more charred. Served w/ white rice. Will make again!

Neal

This is delicious. Removed the shrimp when they made 'C''s (best tip for knowing when they are done), and kept broiling beans for a few more minutes. Sprinkled with sesame seeds.

Casey Maher

I’ve made this so many times I’ve lost count—definitely well into the double digits. A small but important note from my Korean friends: olive oil in a Korean recipe is… questionable. I always use sesame oil instead. I also always parboil the string beans briefly; otherwise they stay a little too crunchy for my taste. I like them soft, slightly wilty, and nicely charred. One last thing: I double the sauce every time. If you’re serving this over rice, you’ll want the extra—it keeps everything glossy and definitely not dry.

Samantha

@Casey Maher Agree across the board. I also add unsalted butter to the rice before serving for extra-rich deliciousness.

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