Glazed Carrots With Burnt Honey and Gochugaru Recipe

Name: Glazed Carrots With Burnt Honey and Gochugaru Recipe
Ingredients: 2 tablespoons (30ml) honey; 12 ounces (340g) carrots, peeled and cut into 2 1/2-inch-long by 1/2-inch-thick batons (about 6 small carrots); One 1-inch piece fresh ginger, peeled and minced (about 2 teaspoons; 12g); 2 medium garlic cloves (10g), minced; 2 tablespoons (14g) coarse ground gochugaru (Korean chili flakes); 1 cup (240ml) homemade chicken or vegetable stock, or store-bought low-sodium stock, plus extra as needed; 2 tablespoons (28g) unsalted butter; 2 teaspoons (10ml) soy sauce; 1 teaspoon (5ml) fish sauce; 1 teaspoon (5ml) unseasoned rice wine vinegar; 1 teaspoon (5ml) toasted sesame oil; Thinly sliced chives, scallions, or garlic chives, for garnish

"To tame the sweetness of these Korean banchan-inspired glazed carrots, we burn the honey and spike the sauce with chili pepper, ginger, and a splash of vinegar...."

INGREDIENTS

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2 tablespoons (30ml) honey

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12 ounces (340g) carrots, peeled and cut into 2 1/2-inch-long by 1/2-inch-thick batons (about 6 small carrots)

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One 1-inch piece fresh ginger, peeled and minced (about 2 teaspoons; 12g)

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2 medium garlic cloves (10g), minced

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2 tablespoons (14g) coarse ground gochugaru (Korean chili flakes)

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1 cup (240ml) homemade chicken or vegetable stock, or store-bought low-sodium stock, plus extra as needed

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2 tablespoons (28g) unsalted butter

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2 teaspoons (10ml) soy sauce

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1 teaspoon (5ml) fish sauce

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1 teaspoon (5ml) unseasoned rice wine vinegar

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1 teaspoon (5ml) toasted sesame oil

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Thinly sliced chives, scallions, or garlic chives, for garnish

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