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.
💭 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!
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!
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!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
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
Equipment
- Baking Dish
- Bowl for Mixing
Ingredients
- 1 lb Carrots, peeled and quartered
- 2 tablespoon Gochujang
- 1 tablespoon Low Sodium Soy Sauce
- 1 tablespoon Honey
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Canola Oil
- 2 teaspoon 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.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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