Carrot braised with gochujang

Created: 2024/03/20

Bee Wilson, whose recipe this is, studied history at Trinity College Cambridge, and wrote a PhD on early French utopian socialism. A reviewer writes “If there is a more distinguished food writer than Beatrice Dorothy (&ksquo;Bee’) Wilson, I haven’t met her (or him).” Her cookbook is very well written.

The Secret of Cooking by Bee Wilson FRSL. Serves 4. 6 steps

500g carrots	slice 5mm thick lengthways		Fry over high heat 4 minutes or until deep brown in places. Cover, cook 2 minutes or until nearly tender and brown all over.
30ml oil
1 tablespoon soy sauce		mix	Add, lower heat, and cook covered 2 minutes. Then remove heat and continue cooking until the sauce is reduced and evenly coats the carrots.
1 teaspoon sesame oil
2 cloves garlic	crushed
2 tablespoons gochujang
600ml water

Serve with plain rice. Garnish with spring onions. Makes a great accompaniment to fish.

The original recipe calls for garnishing with fried shredded spring onions, roll-cutting the carrots, and serving with tofu.