Name: Eleanor Chang
Class Year: 1978
Country of Residence: USA
Why is this recipe great? What’s its backstory?
My husband has been the cook since we got married 38 years ago. I am an enthusiastic amateur baker although I usually bake for dinner parties and the holidays only. I call myself a “foodie” not because I cook much, but I like to eat and have a palate that craves and welcomes new and different foods.
Every now and then, when I feel like Asian food, I would try to make something that is totally different than the standard western fare my husband cooks. This recipe is my go-to dish when he is out of town and I need to fend for myself. The dish is wonderful because it is so easy to cook with little to clean up afterwards. The taste is incredibly intense (hot, salty, slightly sweet) as the chili spices in the gochujang wake up your taste buds. Served over rice, you really don’t need anything else for dinner. Well, maybe a dessert afterwards. It is the ultimate recipe for women who don’t like to cook or don’t have time to cook.
Sheet Pan Gochujang Shrimp and Green Beans
Serves 4. Takes approx. 10 minutes
Ingredients:
2Tbs gochujang (Korean fermented chili paste)
2Tbs extra-virgin olive oil
1Tbs soy sauce
2tsp honey
1 pound large shrimp, peeled and deveined
1 pound green beans, trimmed
Instructions:
- 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.
- 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.
- 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.)
You can skip the shrimps and make it with green beans only as a vegetable side dish as well. Of course, you need to adjust the marinade based on the amount of green beans used.
Source:
https://cooking.nytimes.com/recipes/1019555-sheet-pan-gochujang-shrimp-and-green-beans