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Roasted Gochujang Carrots
Introduce
Chef :
Hiroko ListonRoasted Gochujang Carrots
Today I wanted to cook Asian flavoured Roasted Carrots. I was going to use my ‘Char Siu’ sauce, but the sauce is very sweet and I was afraid it would be too sweet for Carrots. Then I decided to use Gochujang Sauce that I often use for Chicken and Tofu dishes, e.g. ‘Gochujang Tofu Rice Bowl’. When the Carrots were roasting, my kitchen smelled amazing, and the Roasted Carrots tasted great.
Ingredient
Food ration :
4 ServingsCooking time :
35 minutes
1 tablespoon
Vegetable Oil
1 pinch
Salt
1 clove
Garlic *grated
1 tablespoon
Soy Sauce
1 tablespoon
Ketchup
1/2 teaspoon
Sugar *optional
1 teaspoon
Sesame Oil
Cooking instructions
* Step 1
Preheat oven to 200℃. Line a baking tray with baking paper OR lightly oil it.
* Step 2
Wash Carrots, dry with tea towel, and cut them as you like. Today I cut them in half and cut thick parts in half lengthways as well. Place in a mixing bowl, coat with Oil, arrange them on the prepared tray, add add a pinch of Salt. Roast for 20 minutes OR until half cooked.
* Step 3
Combine all the Sauce ingredients in a mixing bowl. *Note: Alter the amount of Gochujang to suit your taste. 1 tablespoon was quite hot for me.
* Step 4
Take the Carrots out, coat with the Sauce, rearrange them on the tray, and bake for 10 to 15 minutes OR until cooked and nicely browned.
* Step 5
Sprinkle with some Toasted Sesame Seeds and finely chopped Spring Onion, and serve.
Note: if there is a photo you can click to enlarge it
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