Gochujang Carrot Tzimmes

Some dishes arrive at the holiday table wearing pearls. Others show up in a leather jacket. Gochujang Carrot Tzimmes is definitely the second kind.

Traditional carrot tzimmes is a popular Jewish side dish made with sweet carrots, fruit, and often honey. The name comes from Yiddish anddesscribes a stew or slow-cooked dish. Over time, tzimmes is a staple on Jewish tables, especially for Rosh Hashanah. Because carrots are naturally sweet, they fit beautifully into the holiday’s tradition of eating sweet foods to welcome a sweet new year. Tzimmes also appears at other Jewish holiday meals, including Passover and Sukkot.

Classic tzimmes tends to be sweet and comforting. However, Gochuchang Carrot Tzimmes brings a little Seoul to the shtetl.

The secret is gochujang paste. And yes, paste matters here.

Gochujang is a Korean fermented chili paste made with red chili peppers, fermented soybeans, glutinous rice, and salt. It delivers heat, sweetness, umami, and serious personality. Gochujang sauce, on the other hand, is usually a prepared condiment made from gochujang paste with additional ingredients. It is thinner and ready to drizzle. Paste is thicker and more concentrated.

For this Gochujang Carrot Tzimmes, reach for the paste. Definitely the paste. The concentrated flavor gives the carrots that wonderful sweet-spicy punch without turning the dish into a sauce situation.

The rest stays delightfully traditional.

Carrots sauté in butter until they begin to soften and develop flavor. Then honey and orange juice join the party. Next comes the gochujang. Everything simmers together until the liquid reduces into a glossy, almost caramel-like glaze. Finally, raisins tumble in toward the end, adding chewy little bursts of sweetness.

And honestly, that is about it. Few ingredients. Minimal fuss. Maximum flavor.

The result is Gochujang Carrot Tzimmes with tender carrots, sticky glaze, plump raisins, and just enough Korean heat to keep everyone reaching for another spoonful. It works especially well in fall, when hearty holiday food feels completely appropriate. Plus, the vibrant carrots look gorgeous on the table.

So, whether you serve this dish for Rosh Hashanah, Thanksgiving, or simply because Tuesday needs better side dishes, this updated classic earns its place.

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Gochujang Carrot Tzimmes

Course Side Dish

Cuisine Jewish, Korean

Keyword Carrot Tzimmes Recipe, gochujang, gochujang carrot tzimmes, Jewish recipes, Rosh Hashana Recipes

Prep Time 20 minutes

Cook Time 30 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 2 lbs carrots
• 3 tablespoons butter
• ½ cup orange juice
• 2 Tablespoons honey
• 3 tablespoons Gochujang
• ½ cup raisins
• Kosher salt and freshly ground pepper

Instructions

1. Peel and trim the carrots. Cut into rounds.
2. Heat the butter or oil in a large pot or Dutch oven.
3. Cook, stirring for 3-5 minutes
4. Stir in the honey, orange juice, and Gochujang.
5. Turn the heat down to low. Cover and simmer for 10 minutes.
6. Add the raisins.
7. Turn the heat up to medium. Cook for another 10 minutes.
8. Season with salt and pepper.
9. Plate and serve.

So, do you like this Gochujang Carrot Tzimmes? Then also check out some of these other delicious recipes:

SPICY ZUCCHINI GOCHUJANG GAZPACHO

CARROT PARSLEY GOCHUJANG SOUP

ONION GOCHUJANG MOZARELLA TART