Description

Swicy Gochujang Carrots on Yogurt is a bold and elegant side dish featuring tender roasted baby carrots glazed with a sweet and spicy gochujang-honey sauce, served on a smooth, tangy Greek yogurt base and garnished with toasted sesame seeds and scallions. This recipe offers a perfect balance of flavors and textures, making it an impressive and flavorful accompaniment to any meal.

Ingredients

Scale

For the Carrots

500 g baby carrots, tops trimmed
1½ tbsp olive oil
1 tbsp gochujang
1 tbsp honey
1 tsp soy sauce
½ tsp rice vinegar
Salt, to taste

For the Yogurt Base

300 g full-fat Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Salt and black pepper, to taste

For Garnish

1 tbsp toasted sesame seeds
1 scallion, thinly sliced
Optional: chili oil drizzle or extra honey

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Instructions

Preheat and Roast Carrots: Preheat your oven to 220°C (425°F). Toss the baby carrots with 1½ tablespoons of olive oil and salt to taste. Spread them evenly on a baking sheet and roast for 20 to 25 minutes until they are tender and have browned blistered spots.
Prepare Gochujang Glaze: While the carrots roast, whisk together 1 tablespoon gochujang, 1 tablespoon honey, 1 teaspoon soy sauce, ½ teaspoon rice vinegar, and 1 teaspoon olive oil in a bowl until fully combined to create a flavorful glaze.
Glaze and Caramelize Carrots: Remove the carrots from the oven and toss them thoroughly with the prepared gochujang glaze. Return the glazed carrots to the oven for an additional 5 minutes to let the glaze caramelize and intensify the flavors.
Whip Yogurt Base: In a mixing bowl, whip 300 grams of full-fat Greek yogurt with 1 tablespoon olive oil, 1 teaspoon lemon juice, and salt and black pepper to taste until the mixture is smooth, creamy, and well blended.
Assemble the Dish: Spread the whipped yogurt evenly on a serving dish as a base. Arrange the warm glazed carrots neatly over the yogurt layer.
Garnish and Serve: Sprinkle 1 tablespoon toasted sesame seeds and thinly sliced scallions on top. Optionally, drizzle with chili oil or additional honey for extra flavor and serve warm or at room temperature.

Notes

You can substitute baby carrots with regular carrots cut into uniform sticks.
For a spicier kick, add more gochujang or chili oil as garnish.
This dish pairs well with grilled meats or as part of a vegetarian spread.
Leftovers can be stored covered in the fridge for up to 2 days; reheat gently before serving.