I’ve been dying to make something with some of the Gochujang I recently bought. This Gochujang Glazed Carrots recipe takes care of that problem.
I recently went to Trader Joe’s to see what I could find to make more delicious recipes and bought these multi-colored carrots. Perfect to glaze with a little Gochujang!
What is Gochujang
Gochujang is a Korean fermented red pepper paste that can be used as a condiment, as a marinade, as a dipping sauce, or even as a glaze for carrots like this recipe!
Just to be clear, the gochujang glaze on these carrots packs a little punch. Not over the top but you will notice it. If you are looking to Zhuzh up your carrots (i.e. take it up a notch), this recipe might be for you!
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You will need the following ingredients to make this Gochujang Glazed Carrots recipe (see recipe card for quantities): Carrots, Gochujang, Low Sodium Soy Sauce, Honey, Rice Wine Vinegar, Canola Oil, Sesame Oil and optionally Green Onion.
How to Make Gochujang Glazed Carrots
- Preheat the oven to 400°F.
- Place the quartered carrots in a single layer on a baking sheet.
- In a small bowl, whisk the Gochujang, soy sauce, honey, rice vinegar, canola oil, and sesame oil till well combined.
- Pour the glaze over the carrots, reserving a couple of tablespoons for serving. Use tongs to toss the carrots ensuring they are all covered with the glaze.
- Cover carrots with foil and bake for 20 minutes or until the carrots are tender and the sauce is thinned out.
- Remove the foil from the carrots and continue to bake an additional 25 minutes, tossing halfway through.
- The carrots are ready when they are tender and caramelized around the edges.
- Transfer the carrots to a serving dish and drizzle with reserved glaze and optionally top with chopped green onions.
Gochujang Glazed Carrots
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Ingredients
- 1 lb Carrots, peeled and quartered
- 2 Tbsp Gochujang
- 1 Tbsp Low Sodium Soy Sauce
- 1 Tbsp Honey
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Canola Oil
- 2 Tsp Sesame Oil
Garnish (optional)
- ¼ Cup Green Onion, diced
Instructions
- Preheat oven to 400°F.
- Place the quartered carrots in a single layer on a baking sheet.
- In a small bowl, whisk the Gochujang, soy sauce, honey, rice vinegar, canola oil, and sesame oil till well combined.
- Pour the glaze over the carrots, reserving a couple of tablespoons for serving. Use tongs to toss the carrots ensuring they are all covered with the glaze.
- Cover carrots with foil and bake for 20 minutes or until the carrots are tender and the sauce is thinned out.
- Remove the foil from the carrots and continue to bake an additional 25 minutes, tossing halfway through.
- The carrots are ready when they are tender and caramelized around the edges.
- Transfer the carrots to a serving dish and drizzle with reserved glaze and optionally top with chopped green onions.
Excellent glaze. A little spicy but very enjoyable.
Delish! This is a great recipe,
thank you for sharing!
Glazed Carrots have got to be one of my favorites. The best I have ever made.