GOCHUJANG SHRIMP RECIPES

Steps:

• Cook 1 cup semi-pearled farro or wheat berries, rinsed, in a medium pot of boiling salted water, maintaining a simmer and stirring occasionally, until tender but not mushy, 20–35 minutes, depending on grain. Drain well and set aside. (Alternatively, skip the cooking and use 2 cups leftover cooked grains.)
• Meanwhile, make the gochujang mayo. Mix ⅓ cup Kewpie mayonnaise, 4 tsp. gochujang (Korean hot pepper paste), 1½ tsp. honey, 1 tsp. gochugaru (coarse Korean red pepper powder), ½ tsp. unseasoned rice vinegar, ½ tsp. mirin, ½ tsp. pure or toasted sesame oil, ¼ tsp. kosher salt, and several cranks of freshly ground black pepper in a small bowl to combine. Taste and add more gochujang and gochugaru for a spicier sauce or more honey and sesame oil for a milder version.
• Next, make the cabbage slaw. Whisk remaining 3 Tbsp. unseasoned rice vinegar, 2 Tbsp. mirin, 2 tsp. honey, and a few pinches of salt and pepper in a large bowl until smooth. Thinly slice ½ small head of red cabbage (about 1½ lb.). (You should have about 4 heaping cups.) Add to bowl with dressing and massage cabbage with your hands until softened and evenly coated, about 30 seconds. Taste and season with more salt and pepper if needed. Thinly slice 2 scallions; set aside for serving.
• Spread 1 lb. large shrimp, peeled, deveined, tails removed, out onto a small rimmed baking sheet (a large plate also works). Season liberally with salt and pepper and toss to coat. Return shrimp to a single layer.
• Sprinkle ⅓ cup cornstarch evenly over shrimp. Using your hands, press cornstarch into each shrimp so that they’re evenly and fully coated.
• Heat ¼ cup vegetable oil in a large nonstick skillet over high. Once oil is hot, reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to work in batches and add more oil). Cook, adjusting heat if needed and turning once, until barely golden brown, about 2 minutes per side. Transfer shrimp to a wire rack.
• To serve, divide farro and cabbage among bowls, leaving any juices from cabbage behind, then scatter shrimp over. Top with gochujang mayo, toasted sesame seeds, and reserved scallions. Do ahead: Farro can be cooked and gochujang mayo and cabbage slaw can be made 3 days ahead; cover and chill separately.

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.