Title: Glazed Carrots With Burnt Honey And Gochugaru
Categories: Korean, Vegetables, Side dish
Servings: 4
2 tb Honey
12 oz Carrots (6 sm); peeled and
- cut into 2-1/2 x 1/2"
- batons
2 ts Fresh ginger; peeled and
- minced
2 cl Garlic; minced
2 tb Coarse ground gochugaru
- (Korean chili flakes)
1 c Chicken or vegetable stock
2 tb Unsalted butter
2 ts Soy sauce
1 ts Fish sauce
1 ts Unseasoned rice wine
Vinegar
1 ts Toasted sesame oil
Chives, scallions, or
- garlic chives;
- thinly sliced,
- for garnish
A Korean banchan-inspired take on glazed carrots.
In a 3 qt saucier or saucepan, add honey and cook over medium-high
heat, stirring constantly with a rubber spatula, until honey darkens
and takes on the color of molasses, 2 to 3 minutes.
Add carrots, ginger, garlic, and gochugaru, season lightly with salt,
and continue to cook, stirring constantly, until mixture is very
aromatic, about 30 seconds. Add stock, butter, soy sauce, and fish
sauce, stir to combine, and bring to a boil. Cover saucepan with lid
or round of parchment paper, and cook, adjusting heat as necessary to
maintain rapid boil, and stirring and swirling saucepan occasionally,
until carrots are tender and give very little resistance when poked
with a cake tester or paring knife, 7 to 9 minutes. If liquid drops
to below 1/2" during cooking, top up with additional stock or water.
Remove lid and continue cooking carrots at a rapid simmer, stirring
and swirling constantly, until sauce is reduced to a syrupy glaze,
about 1 minute. If at any point the glaze over-reduces and the
emulsion breaks (a visual indicator of this is fat separating and
making the liquid look greasy), add water or stock, 1 tb (15 ml) at a
time, stirring and swirling constantly, until emulsion is stabilized
once more. Remove from heat, stir in rice wine vinegar and sesame
oil, and season with salt to taste. Divide between small individual
serving dishes, sprinkle with chives or scallions, and serve.
