Recipe for Gochujang Glazed Carrots from Chef Liam Lewis

Transform your dining experience with this enticing Gochujang Glazed Carrots recipe, a colourful and spicy twist on a classic vegetable favourite. This recipe skillfully pairs the earthy sweetness of rainbow carrots with the dynamic heat of gochujang – a beloved Korean chili paste – creating a stunning balance of flavours. As the butter blends with the gochujang, it forms a glossy, flavour-packed glaze that clings beautifully to each tender carrot. Enhanced with the subtle onion-like crunch of diced chives, these carrots emerge as not just a side dish, but a conversation starter, sure to command the spotlight on any table. Whether you’re hunting down the perfect complement to your main course or seeking a standalone star, these Gochujang Glazed Carrots are poised to impress with their bold aesthetic and an unexpected kick of heat that enlivens the palate.

Recipe for Gochujang Glazed Carrots

Gochujang Glazed Carrots

Serves: 4-6
Prep Time: 15 hrs
Cook Time: 20 hrs

Ingredients:

  • 4-6 lbs medium rainbow carrots, peeled
  • ½ cup butter
  • 3 tbsp gochujang
  • 3 tbsp chives, diced

Directions:

  1. Steam the carrots for 6-8 minutes, until tender, but not completely soft.
  2. In a large frying pan, melt the butter and add in the gochujang, whisking to combine.
  3. Add the carrots and ¼ cup of carrot cooking water to the frying pan and toss with the sauce until well coated. Cook for an additional 2-4 minutes.
  4. Transfer to a serving dish and garnish with chives.

Tip: If you don’t have a pot with a steamer, you can shallow boil the carrots in a frying pan with water until tender.

 

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