Description
Swicy Gochujang Carrots on Yogurt is a bold and elegant side dish featuring tender roasted baby carrots glazed with a spicy-sweet gochujang honey sauce. Served on a creamy, tangy Greek yogurt base and garnished with toasted sesame seeds and scallions, this dish offers a delightful blend of Korean-inspired flavors and creamy textures, perfect for complementing a variety of main courses.
Ingredients
Scale
For the Carrots
- 500 g baby carrots, tops trimmed
- 1½ tbsp olive oil
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tsp soy sauce
- ½ tsp rice vinegar
- Salt, to taste
For the Yogurt Base
- 300 g full-fat Greek yogurt
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and black pepper, to taste
For Garnish
- 1 tbsp toasted sesame seeds
- 1 scallion, thinly sliced
- Optional: chili oil drizzle or extra honey
Instructions
- Preheat and Roast Carrots: Preheat your oven to 220°C (425°F). Toss the baby carrots with 1½ tablespoons of olive oil and salt to taste. Spread them evenly on a baking tray and roast for 20 to 25 minutes until they become tender and slightly blistered.
- Prepare the Gochujang Glaze: In a small bowl, whisk together 1 tablespoon of gochujang, 1 tablespoon honey, 1 teaspoon soy sauce, ½ teaspoon rice vinegar, and 1 teaspoon olive oil until smooth and well combined. This glaze will provide a spicy-sweet coating for the carrots.
- Glaze and Caramelize Carrots: Remove the roasted carrots from the oven. Toss them gently with the prepared gochujang glaze to coat evenly. Return the glazed carrots to the oven for an additional 5 minutes to allow the glaze to caramelize and deepen in flavor.
- Whip the Yogurt Base: While the carrots finish caramelizing, in a bowl whip 300 grams of full-fat Greek yogurt with 1 tablespoon olive oil, 1 teaspoon lemon juice, salt, and black pepper to taste. Whip until the mixture is smooth and creamy, balancing tanginess with richness.
- Assemble the Dish: Spread the whipped yogurt evenly on a serving dish to form a base. Arrange the glazed carrots neatly on top of the yogurt for an appealing presentation.
- Garnish and Serve: Sprinkle 1 tablespoon toasted sesame seeds and the thinly sliced scallion over the carrots for texture and freshness. Optionally, drizzle some chili oil or extra honey as desired for added heat or sweetness. Serve warm or at room temperature for best flavor.
Notes
- Baby carrots can be substituted with regular carrots cut into uniform sticks.
- Adjust the amount of gochujang based on your preferred spice level.
- For a vegan option, substitute Greek yogurt with a plant-based yogurt alternative.
- This dish can be prepared ahead; just warm the carrots slightly before serving.
- Gochujang glaze can be made in advance and stored in the refrigerator for up to a week.
