Glazed Carrots With Burnt Honey and Gochugaru Recipe

Serious Eats
Serves: 2 Save

Ingredients (12)

  • 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 chile 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

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe

Blood and Sand Cocktail

The Bar

Ingredients (6)

  • 1 oz. Johnnie Walker Black Label
  • 1 oz. Cherry Liqueur
  • 1 oz. Sweet Vermouth
  • 1 oz. Orange Juice (freshly squeezed)
  • 0.3 oz. Lemon Juice
  • Orange peel to garnish
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!