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Spicy Korean rice sticks with shrimp and vegetables from My Kitchen Year: 136 Recipes That Saved My Life (page 23) by Ruth Reichl

  • scallions
  • soy sauce
  • asparagus
  • ground cayenne pepper
  • onions
  • shrimp
  • gochujang
  • Korean rice sticks

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Notes about this recipe

  • Eat Your Books

    Can substitute cabbage or broccoli for asparagus.

  • Rutabaga on November 09, 2018

    This is a great easy stir fry if you can get a hold of Korean rice sticks. They are wonderfully chewy with a toasty crust when pan fried. I adapted the recipe by using broccoli and leaving out the spicy ingredients to accommodate the children. Since I doubled the recipe, I split it between two pans, then sprinkled Korean chile pepper flakes over one dish and added more to taste at the table.

  • sosayi on October 25, 2017

    While I struggled with execution on this, the end result was well worth it. I substituted broccoli for the asparagus, which is a suggested change. Once I started cooking, though, I realized that the broccoli would not be cooked enough for my tastes just by stir frying for a 2-3 minutes, so I changed course and blanched it quickly first. Then, the sauce calls for you to add a "splash" of soy sauce and vinegar (either sherry, balsamic or rice... I used brown rice). I'd estimate I used a few tablespoons of each, however, and did need to add some water to make it a little more pourable, as well. I kept adding and tasting until it seemed balanced. My gochujang is also a concentrated version, so I skipped the cayenne. It was plenty spicy, even for my husband who regularly adds extra spice to most dishes. Next time, I'd use a different veg to make it more quick cooking, but I'll definitely make it again.

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