Sticky Gochujang Carrots and Coconut Rice Bake — a plant-based Other recipe by BOSH!
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Sticky Gochujang Carrots and Coconut Rice Bake

This one has become a bit of an obsession for us lately. Sticky, spicy gochujang glazed carrots roasting on top of a bubbling coconut rice bake loaded with chickpeas; it's the kind of dinner that makes the whole house smell incredible. The carrots go beautifully caramelised at the edges, the rice soaks up all that coconut, miso and ginger goodness, and every bite has this brilliant hit of sweet, salty and spicy all at once. It takes a bit of work to pull together, but trust us, it is absolutely worth it on a night when you want something that feels genuinely special.

Cook: 35 min
Serves 4

Before You Start

  • Preheat oven to 200°C
  • Large baking dish
  • Large mixing bowl
  • Blender
  • Rinse rice until water runs clear
  • Microplane or fine grater for ginger

Ingredients

  • 300g Jasmine rice
  • 1 x 400g can of chickpeas
  • 100ml vegetable stock
  • 1 tbsp white miso
  • 2 tbsp plant-based butter
  • 400ml coconut milk
  • 1 tbsp soy sauce
  • 15g ginger
  • 500g carrots - (baby rainbow)
  • 2 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sesame oil
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds
  • 200g coconut yoghurt
  • 100g edamame beans
  • 15g coriander leaves
  • 1 lime
  • 1 red chilli
  • 1 spring onion

Method

1

Prepare the rice

  • Rinse the rice until the water runs clear
  • Drain the chickpeas
  • Peel and grate the ginger
  • Place the rice and chickpeas in a baking dish
  • Whisk the butter and miso into the vegetable stock to combine, then add the coconut milk, soy sauce and ginger
  • Pour over the rice and mix to coat
2

Assemble and bake

  • Trim the top of the carrots and slice in half lengthways
  • In a large bowl, mix the gochujang, soy sauce, maple syrup, sesame and olive oil
  • Add the carrots to the bowl and toss to coat
  • Lay the carrots over the rice mix and sprinkle over the sesame seeds
  • Bake for 30 minutes until the rice and carrots cooked through
3

Make the edamame yoghurt

  • Pick the coriander leaves
  • Zest and juice the lime
  • Slice the spring onion
  • Slice the red chilli
  • Place the yoghurt, half the edamame and half the coriander in a blender
  • Blend until smooth and drizzle over the carrots
  • Top with the remaining edamame, coriander leaves, spring onion and chilli

Tips & Variations

  • Don't skip rinsing the rice: We know it feels like an extra faff but rinsing until the water runs clear stops the rice going gluey. It makes a real difference to the final texture.
  • Adjust the heat: Gochujang varies in spice level depending on the brand. If you're cooking for people who don't love heat, start with a little less and taste the glaze before it goes on the carrots.
  • Give the carrots room: Try not to crowd them on top of the rice. If they're overlapping too much they'll steam rather than caramelise, and you want those sticky, slightly charred edges.

Why This Works

The trick is whisking the butter and miso into the stock before it goes over the rice. This distributes that deep savoury flavour all the way through as it bakes, so you're not just getting plain rice underneath. The gochujang glaze on the carrots does two things: it caramelises in the oven and creates this sticky coating, and the spice cuts right through the richness of the coconut. It's a proper balancing act and it really works.