Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. 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. 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.
Notes
This is so adaptable. You could use any protein and add any veggie combo and come out with a win. Try using mixing shrimp with scallops and cod, or substitute the seafood for cut-up chicken thighs. Try substituting other vegetables such as asparagus, broccoli, or cauliflower. Longer cooking vegetables can be given a head start, then add the seafood towards the end of the cooking time.
Ingredients
- 2 tablespoons gochujang
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 1 pound large shrimp - peeled and deveined
- 1 pound Haricots Verts - trimmed
Instructions
- Place an oven rack as close to the broiler as possible. Heat broiler for at least 5 minutes.
- Meanwhile, in a large bowl, whisk together the gochujang, sesame oil, soy sauce, and honey until smooth and emulsified.
- Add the shrimp and green beans and toss to coat.
- 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.)