Gochujang
  • 4
  • Grilled Shrimp with Vinegar Hot/Red Pepper Paste

  • Gochujang

  • Main Ingredients
  • shrimp
  • paprika
  • eggplant
  • shiitake mushroom
  • kabocha squash
  • tomato
  • minced garlic
  • 12 ea
  • 1 ea
  • 1 ea
  • 2 ea
  • 1/2 ea
  • 2 ea
  • 1 tsp
  • salad greens
  • olive oil
  • basil
  • chive
  • grape vinegar
  • honey
  • Chung Jung One Hot/Red Pepper Paste
  • 1 cup
  • 4 Tbsp
  • 2 leaf
  • 4 leaf
  • 1 Tbsp
  • 1 tsp
  • 2 Tbsp
  • Preparation
    1. Julienne paprika, eggplant, and shiitake mushroom in 1 inch length.
    2. Thinly slice squash and drizzle with 1 Tbsp of olive oil. Bake in oven until browned.
    3. In a preheated skillet, first sauté minced garlic to bring out the scent and add julienned vegetables from step 1. Lightly sauté over medium heat.
    4. Coarsely chop basil and mix with 2 Tbsp of olive oil. Add hot/red pepper paste, grape vinegar, and honey to make sauce.
    5. Marinate shrimp in sauce from step 4 for 10 minutes and sauté in pan or bake in oven.
    6. Plate baked squash, sautéed vegetables, shrimps over a bed of salad greens. Garnish with chive.