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A plate of Korean gochujang carrots.

Gochujang Carrots with Honey and Sesame

Gochujang carrots roast until tender, then finish with a honey, sesame and Korean chili paste glaze. Serve them with rice, chicken, pork or tofu, or add them to a holiday dinner spread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Korean Inspired
Ingredients Method Notes

Ingredients
 

For the Carrots
  • 1 ½ pounds (680g) slender carrots
  • 1 tablespoon neutral oil
  • ¼ teaspoon kosher salt
For the Gochujang Glaze
  • 1 ½ tablespoons gochujang paste
  • 2 tablespoons honey
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove, finely grated
  • 1 teaspoon finely grated fresh ginger
For Serving
  • 2 teaspoons toasted sesame seeds
  • 1 green onion, thinly sliced

Equipment

  • Large rimmed baking sheet
  • Parchment paper or silicone baking mat
  • Vegetable peeler
  • Sharp knife
  • Small bowl
  • Whisk

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Peel and trim the carrots. Leave slender carrots whole and halve thicker carrots lengthwise so the pieces have a similar thickness.
  3. Add the carrots to the baking sheet. Drizzle with the neutral oil, sprinkle with salt and mix until coated. Spread them out in a single layer.
  4. Roast for 18 to 20 minutes. Check the thickest carrot with a small knife. It should be nearly tender, with some resistance in the center.
  5. Whisk the gochujang, honey, rice vinegar, soy sauce, sesame oil, garlic and ginger together while the carrots roast.
  6. Remove the baking sheet from the oven. Spoon the glaze over the carrots and mix until each piece has a light coating. Spread them out again.
  7. Roast for another 8 to 10 minutes. Check frequently near the end and remove the carrots once they’re tender and the glaze has thickened.
  8. Transfer the carrots to a serving dish. Sprinkle with toasted sesame seeds and sliced green onion, then serve hot.

Notes

  • Gochujang brands differ considerably in heat and sweetness. Use 1 tablespoon for a milder glaze or 2 tablespoons for more heat.
  • For a vegan recipe, replace the honey with maple syrup.
  • For a gluten-free version, use certified gluten-free gochujang and tamari.
  • Refrigerate leftovers in a covered container for up to 4 days. The carrots will get soft if you freeze them, so refrigerating is a better option.