Fiery shrimp and blistered green beans
Green beans blistered black at the edges, shrimp barely cooked through, gochujang over both.
At a Glance
Story
A broiler is a grill hung upside down, the same fierce direct heat aimed downward instead of up. Ali Slagle points it at green beans until they blister like Sichuan dry-fried beans, charred outside and still snappy within, in the time it takes to set the table.
Ingredients
- 2 tbsp gochujangplus 2 tsp
- 2 tbsp extra-virgin olive oil
- 1 tbsp soy sauce
- 2 tsp honey
- 1 lb large shrimppeeled and deveined
- 1 lb green beanstrimmed
Method
Dinner in the time it takes your oven to preheat for anything else. The marinade is four things whisked in a bowl and the broiler does the rest.
- Move an oven rack as close to the broiler as it goes and heat the broiler for a full 5 minutes. It should feel like opening the gates of hell. If your broiler lives in a drawer under the oven, skip the rack shuffle.
- In a large bowl, whisk the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and toss to coat.
- Spread everything on a foil-lined sheet pan in a single layer, leaving the excess marinade in the bowl. Broil until the beans are charred in spots and the shrimp are just cooked through, about 5 minutes, rotating the pan halfway if your broiler plays favorites.
Serve over rice or noodles, or pile into lettuce leaves. Watch it like a hawk at minute four, broilers hold grudges.
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