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Chef Eric Ripert teaches us how to make vegetables the star of the plate.
Ojingeo bokkeum is a Korean stir-fry of squid, and sometimes vegetables, with a garlicky, umami-loaded, savory-sweet, gochujang-based sauce. For our adaptation of the dish, we replaced the squid with plump, briny shrimp and included carrots, scallions and zucchini (or yellow summer squash) for layers of texture and color, as well as to round out the meal. Look for gochujang, the vivid-red fermented chili paste and workhorse in the Korean kitchen, in the international aisle of the supermarket or in Asian grocery stores. Before cooking, we marinate the shrimp for about 10 minutes in a mixture of gochujang, sugar, sesame oil and soy. To be efficient, prep the other ingredients for the stir-fry while the shrimp marinate. Serve with steamed short-grain rice.
tablespoons gochujang (see headnote)
tablespoons white sugar
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