Glazed Carrots. Baby carrots: 1 pound Butter: 2 tablespoons Honey (you can also use brown sugar for variation): 2 tablespoons Lemon juice: 1 tablespoon Salt and Freshly ground black pepper (according to taste) Chopped flat-leaf parsley for garnish (optional): 1/4 cupe
LA galbiIn a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, ¼ cup honey (or 1/3 cup brown sugar), and 1 ts ground black pepper. Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid. Add it to your soy sauce base and add 2 tbs sesame oil. *tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well.