Gochugaru transforms roasted vegetables from a side dish into something worth making the main event. The smoky heat caramelises against the natural sugars in the vegetables in a way that’s genuinely hard to stop eating.
Ingredients (2-3 servings as a side)
500g mixed vegetables (sweet potato, zucchini, bell pepper, broccoli — whatever you have), 2 tbsp Hungry Korean Gochugaru Chili Flakes, 2 tbsp olive oil or sesame oil, 1 tbsp soy sauce, 1 tsp sugar or honey, 3 cloves garlic (minced).
Method
Preheat oven to 220°C. Mix gochugaru, oil, soy sauce, sugar, and garlic into a marinade. Toss vegetables until well coated. Spread in a single layer on a baking tray — don’t crowd them or they’ll steam instead of roast.
Roast for 20-25 minutes, turning once halfway through, until the edges are caramelised and slightly charred. Serve as a side with rice and ramen, or over noodles as a main.