Sheet-Pan Gochujang Shrimp and Green Beans

Name: Sheet-Pan Gochujang Shrimp and Green Beans
Total time: 10 min
Yield: 4 servings
Ingredients: 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

By Ali Slagle

Total Time: 10 minutes
Rating: 4(2,525)
Comments: Read comments

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

2tablespoons plus 2 teaspoons gochujang
2tablespoons extra-virgin olive oil
1tablespoon soy sauce
2teaspoons honey
1pound large shrimp, peeled and deveined
1pound green beans, trimmed

Ingredient Substitution Guide

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Preparation

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.
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.
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.)

Ratings

4 out of 5

2,525 user ratings

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Comments

hannah5 years ago

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.

Lee6 years ago

No substitute for gochujang. Just make something else.

Peggy Polenberg6 years ago

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.

Katherine1 month ago

Great weeknight meal. Mix in green beans first and broil for 2-3 min. Mix shrimp in leftover sauce and add in for 5/6 more minutes. Sub sesame oil for olive oil.

Judi4 months ago

I appreciated all the comments. I do agree that a little parboiling for the beans is in order, but I think you can certainly cut back on big pots by simply par boiling the green beans in a small skillet with water. As a senior adult with bad arthritis, the whole thought of using giant pots that have to be lifted and then cleaned is too much, so I did it my way, and absolutely love this dish! I did cut back a little bit on the spice as well, but thank you New York Times for providing wonderful recipes for us to try

Makenzie5 months ago

We were inspired by the green beans to add some toasted almonds to our rice, and loved how it turned out with this recipe! We also subbed half sesame and half avocado oil and cooked the green beans ahead of the shrimp to give them more time as other comments mentioned.

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