Description
A delightful fusion dish featuring spicy-sweet carrots glazed with gochujang, served atop creamy yogurt. This recipe balances the heat of gochujang with the coolness of yogurt for a harmonious blend of flavors.
Ingredients
Scale
Carrots:
- 4 cups carrots, sliced into sticks or rounds
- 1 tablespoon neutral oil (e.g., canola or vegetable)
Gochujang Glaze:
- 2 tablespoons gochujang
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon salt
Yogurt Topping:
- 1/2 cup plain yogurt
- 1 teaspoon toasted sesame seeds
Instructions
- Gochujang Glaze: In a bowl, combine gochujang, honey, rice vinegar, sesame oil, garlic, and salt. Mix until smooth.
- Sauté Carrots: Heat neutral oil in a skillet. Sauté carrots until slightly tender, about 5 minutes.
- Add Glaze: Pour gochujang mixture over carrots. Cook, stirring occasionally, for 5–7 minutes until glazed.
- Serve: Spread yogurt in a dish, top with glazed carrots, and sprinkle sesame seeds. Serve warm or at room temperature.
Notes
- Try roasting carrots for a different texture.
- Opt for Greek yogurt for a thicker base.
- Adjust sweetness or tang to taste.
- Enhance with fresh herbs or a squeeze of lime juice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer or side dish
- Method: Stovetop (or roasting if preferred)
- Cuisine: Fusion (Korean-inspired)
Nutrition
- Serving Size: 1/2 cup carrots on about 2 tablespoons yogurt
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 3.5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg
