Charred Carrots with Gochujang Honey Butter
Source: Peter Som, Family Style
Recipe Type: Appetizers and Sides | Seasons: Spring
This recipe appears in Family Style by Peter Som (Harper Collins, 2025) and was demonstrated in the Foodwise Classroom on March 29, 2025.
Who is Mike? And why do I love his chicken salad? Mike’s Chinese Cuisine on Geary Street in San Francisco, owned by the affable Mike Won and his wife, Lily, was the family’s de facto gathering spot for dinner out when I was growing up—whether a table for 6 or for full-on banquets that took over the entire restaurant, like we did for Grandma’s 90th birthday. Our family went there so often that my parents did the interior redesign of the space. But no matter how many people or how many courses, one constant prevailed: Chinese chicken salad.
Mike’s version eschewed the usual mall food court fallbacks that one sees—nary a crispy noodle, cashew, or mandarin orange segment (or even soy sauce!) here. Instead, his version was based on sau sie guy—which literally translates to “hand-torn chicken.” So yes, using one’s impeccably clean hands to tear the chicken is key, but the other key is to make sure that the lettuce is similarly shredded and that the scallions are julienned. This dish is the perfect main for a lunch or light summer dinner, along with some herbed farro or grilled vegetables.
INGREDIENTS
1½ pounds carrots (about 15 carrots), trimmed (see Hot Tip)
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons honey
2 tablespoons unsalted butter
2 tablespoons gochujang
½ cup roughly chopped toasted hazelnuts (optional)
1 teaspoon grated orange zest
Flaky sea salt, for finishing
Flat-leaf parsley leaves, for garnish (optional)
PREPARATION
- Preheat the oven to 450°F with a rack in the top third of the oven. Line a rimmed baking sheet with parchment paper.
- Cut any larger carrots in half lengthwise and put them all on the prepared baking sheet.
- Drizzle with the olive oil, season with 1 teaspoon kosher salt and 1⁄2 teaspoon pepper, and use your hands to mix so that the carrots are evenly coated, then spread out in a single layer.
- Roast for 20 to 25 minutes, tossing the carrots and rotating the pan halfway through, or until the carrots are tender and just charred in spots.
- While the carrots are roasting, combine the honey, butter, and gochujang in a small microwave-safe bowl and microwave for 1 minute, or until the butter is melted. Whisk to combine.
- When the carrots are done, remove them from the oven and immediately pour the gochujang mixture atop, then use tongs to toss so the carrots are thoroughly coated.
- Transfer to a serving platter, sprinkle the hazelnuts atop, if using, finish with the orange zest and flaky sea salt, and garnish with fresh parsley, if you like. Serve warm or at room temperature.
