Recipes
Korean glazed celeriac with sesame ketchup
A bold, plant-forward dish that proves celeriac can be every bit as good as a meat dish. Glazed in a sticky, spicy-sweet gochujang sauce, this is a standout salad plate or vegetarian main option.
Serves
6 portions
Ingredients
For the celeriac
-
1 medium celeriac (approx. 1–1.2kg), peeled and cut into 3 large wedges
For the Korean glaze (gochujang ketchup)
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300g gochujang paste
-
300g light brown sugar
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300ml water
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2–3 tbsp sesame oil
-
2 tbsp white sesame seeds
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2 tbsp black sesame seeds
To serve
-
Pickled cucumber skins or any pickles
Method
Prepare the celeriac
Steam the celeriac wedges for 40 minutes until tender but still holding their shape.
Transfer to a roasting tray and roast at 220°C (200°C fan) for 18 minutes to colour.
Set aside ready for glazing.
Make the gochujang glaze
In a saucepan, combine the gochujang, light brown sugar, water, and sesame oil.
Place over a medium heat and bring gently to a simmer.
Add the white and black sesame seeds and boil briefly to release their natural oils into the sauce.
Stir continuously as the sauce thickens and becomes glossy and emulsified.
Remove from the heat and allow to cool slightly. This helps the glaze cling properly to the celeriac.
Glaze the celeriac
Brush the warm celeriac generously with the glaze.
Chill briefly (or allow to rest) until the glaze firms up.
Apply a second layer of glaze for maximum stickiness and depth of flavour.
Final roast
Roast at 230°C (or as high as your oven will go) for 8 minutes, until the glaze is sticky, caramelised and deeply coloured.
Serve
Slice or portion the glazed celeriac.
Spoon over any extra glaze.
Serve with pickled cucumber skins (or any pickles) for a sharp, acidic contrast to the sweet and spicy glaze.
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