A quick & fun twist on the classic roasted root vegetables. Korean White Radish (조선무, Joseon-mu)) cubes are roasted until golden outside and tender inside. Then quickly tossed in a sweet & spicy Honey-Gochujang glaze, broiled for a sticky finish and garnished with sesame seeds & cilantro. Perfect for gluten intolerant or avoiding party guests!

Ingredients (serves 4 as Side)
1 lb Radish, cut into 16 large cubes -approximately 3 cm each (substitute with Turnips and adjust the baking time accordingly - upto 35-40 mins)
1.5 tbsp Vegetable Oil
1/2 tsp Salt
1/4 tsp Sugar

Glaze
1 tbsp Gochujang Paste (I prefer the hot variety from Haechandle Brand)
1.5 tbsp Tamari (substitute with Coco Aminos to keep it Soy free)
1 small garlic clove, grated
1 tbsp Mirin
1/2 tsp Honey (sub Maple Syrup to keep it vegan)
1 tsp Rice Wine Vinegar
2 tsp water

Garnish
1.5 tsp roasted sesame seeds
1 tbsp chopped cilantro (substitute with chives)

Directions
💥Pre-heat oven to 400F. In a high sided baking pan combine first 4 ingredients. Give it a good mix, tightly cover with aluminum foil & bake for 20-22 mins . Then increase oven temp to 425F, uncover & bake for additional 17 mins or until light golden in color & fork-tender in texture

💥Meanwhile combine all glaze ingredients & microwave for 20 seconds. Pour this on the baked Radish. Give a good mix so that every Radish piece is well coated. Broil (put it under the Grill) on high setting for 4-5 mins

💥Garnish with toasted sesame seeds & cilantro. Serve at room temperature

Recipes

Gochujang Glazed Radish