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Spicy Korean-Style Shrimp with Zucchini and Scallions

4 Servings

35 minutes

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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.




Don’t leave the seeds in the zucchini or summer squash. The seedy section at the core turns soft and slightly squishy when cooked, so we prefer to remove it. To seed, cut the zucchini in half lengthwise, then use a spoon to scrape out the core.

35 minutes


  • 2-3

    tablespoons gochujang (see headnote)

  • 2

    tablespoons white sugar


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Valerie P.
June 5, 2023
Quick and flavorful
This was an easy weeknight meal, simple but lots of flavor and healthy.
Michael Y.
March 24, 2023
This is a simple, delicious dinner. Two tablespoons of gochujang was a winner for me. Any more and it might have been a little too spicy.
Gwyn B.
February 17, 2023
We are lovers of spicy dishes and this one did not disappoint. Instead of sugar, I substituted monk fruit sweetener. The two of us finished the whole recipe in one sitting!
Kevin S.
February 14, 2023
very delicious with just the right amount of heat
a squeeze of lime at the end was just the right touch.
Katherine K.
July 23, 2022
This was fabulous; even though we like spice, I only did 2 T of the chili sauce, and that was just the right kick. Only had yellow summer squash, it would have been prettier with green zucchini for contrast but it probably wouldn’t have changed the flavor. Served with steamed white rice. We eat a lot of shrimp and I like having a variety of recipes (we also love MS curried shrimp cakes!).