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Milk Street Recipe

Spicy Korean-Style Shrimp with Zucchini and Scallions

4 reviews

35 minutes

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Spicy Korean-Style Shrimp with Zucchini and Scallions

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.

4

Servings

Tip

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

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