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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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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!).
Ronald H.
June 15, 2022
Perfect for Tuesday
This is a flavorful and simple recipe. I followed the recipe as given except I used more carrots. Because I use the hotter style of gochujang, it did come out spicy, so I'll cut it back to 2.5 tbs. Additionally, I will use only 1.5 tbs of sugar since it was a bit too sweet. I served the dish with rice and kimchi.
Lawrence C.
June 9, 2022
Great marinade!
We don't like salty, so cut the soy sauce in half. We do like spicy, so used about 2 1/2 T. of the Go Chu Jang. Subbing tofu (chicken, beef?) would probably be really good, too.
Amy H.
June 3, 2022
Soooo good and spicy!
What a super simple, delicious and filling recipe. I served it with white rice. The gochujang sauce has great flavor. I like spicy but two tablespoons was even a bit much for me. Definitely will make this again!
Diana L.
May 26, 2022
This is really good but...
I had 1 pound of shrimp. I put 1 tablespoon of sugar. I forgot to take out seeds from the zucchini. It turned out pretty good even with seeds. Also, my kid won't eat anything hot, so I only put 1/4 tsp of GOCHUJANG. I would make this again but cut down on sugar for sure.