Glazed Carrots With Burnt Honey and Gochugaru Recipe

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