A quick-cooking side that fits in just as well with a weeknight meal as with a holiday feast.
12 ounces carrots, peeled and cut into 2 1/2-inch-long by 1/2-inch-thick batons 2 tablespoons coarse ground gochugaru 2 tablespoons unsalted butter1 teaspoon toasted sesame oilIn a 3-quart saucier or saucepan, add honey and cook over medium-high heat, stirring constantly with a rubber spatula, until honey darkens and takes on the color of molasses, 2 to 3 minutes.
Add carrots, ginger, garlic, and gochugaru, season lightly with salt, and continue to cook, stirring constantly, until mixture is very aromatic, about 30 seconds. Add stock, butter, soy sauce, and fish sauce, stir to combine, and bring to a boil. Cover saucepan with lid or round of parchment paper, and adjust heat as necessary to maintain rapid boil.
Remove lid and continue to cook carrots at a rapid simmer, stirring and swirling constantly, until sauce is reduced to a syrupy glaze, about 1 minute. If at any point the glaze over-reduces and the emulsion breaks , add water or stock, 1 tablespoon at a time, stirring and swirling constantly, until emulsion is stabilized once more. Remove from heat, stir in rice wine vinegar and sesame oil, and season with salt to taste.
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