Sheet-Pan Gochujang Shrimp and Green Beans

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.

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.

No substitute for gochujang. Just make something else.

I started the beans 3 minutes earlier under the broiler before adding the shrimp. Then cooked the combo the 5 minutes specified. Perfection!

Whoaaaa! Talk about the whole being greater than the sum of its parts. This is super easy and fast but FANTASTIC! The balance is incredible and makes these simple ingredients so complex. Make this tonight!!

Liked one cooks suggestion of adding squeeze of lime to add complexity. Could benefit from scallions or other fresh herbs on top.

Delicious! Made per recipe, except I used asparagus because I didn't have green beans on hand. I steamed the asparagus for 2 mins in microwave (dried on paper towels) so that it would be done crisp at the same time as the shrimp. Served over red rice. Will definitely make again!

I cooked this with french style string beans (the skinny little ones) so did not need to parboil. Great recipe because it is so quick and easy and tastes just great. Served over jasmine rice.

We enjoyed the recipe very much, we being the chef plus two hungry teenaged boys. The portions are a little bit small, and it yields a good amount of sauce. On the next attempt I will use 1 1/2 lbs of shrimp and keep the rest of the recipe the same. My hunch is there’s enough sauce to cover 8oz more of shrimps. Love how quickly it came together!

This is very easy and quite nice but as many have pointed out, it is missing step one. Put a large pot of water with a handful of salt onto boil. When boiling, add the washed and trimmed green beans. After three minutes pour into a colander and immediately dump into a large bowl of cold water and lots of ice cubes. Drain in the colander and dry in a clean wash towel. The slightly cooked and beautifully emerald green beans are now ready to proceed.

I used half shrimp and half scallops and it was really delicious.

I have a suggested substitute for folks that aren't into spice but want keep Korean flavors. Instead of gochujang, use ssamjang--it is a mix of mostly doenjang (Korea's deliciously funky version of miso) and gochujang. It has some additional ingredients like sesame oil, honey, garlic, etc. You can buy it pre-mixed (in Korean stores it is next to the gochujang, usually in green tubs, doenjang is in brown tubs) or you can make your own if you have both gochujang and doenjang.

Flavors were good but glad I reduced the amount of gochujang to just under 1 T. That amount was plenty spicy. Surprised that none of the other reviews mentioned the spice level, which would have been fiery, in my opinion, at the full amount. Had to leave it in longer than 5 minutes to get charring.

I always get appreciative comments from my Chinese colleagues when I make this. My twist: I add 1/3 tofu. Now I cut it into logs. I've taken to using (dark) mushroom soy sauce (there are different kinds of soy sauce besides light and full sodium) and this adds a crispy coat to the surface after broiling (regular soy sauce is fine though). Tofu will be slightly stiff on the outside but soft on the inside. Anyone watching their figure (or allergic to shellfish (separate the batches) appreciates.

Delicious and easy! Definitely use less gochujang if you’re serving to children or people who can’t handle spicy food. I used 1 tablespoon plus 1 teaspoon of gochujang for double the recipe. Look forward to trying again different vegetables as the green bean season is coming to a close.