Spicy Gochujang Roasted Sweet Corn (Printable)

Vibrant Korean-inspired bowl with roasted sweet corn, spicy gochujang sauce, and fresh vegetables over fluffy grains.

# What You’ll Need:

→ Vegetables

01 - 3 cups fresh or frozen sweet corn kernels
02 - 1 medium red bell pepper, diced
03 - 1 medium zucchini, diced
04 - 1 cup shredded carrots
05 - 2 cups cooked brown rice or quinoa
06 - 1 cup shredded purple cabbage
07 - 4 scallions, thinly sliced (whites and greens separated)
08 - 1 avocado, sliced

→ Spicy Gochujang Sauce

09 - 2 tablespoons gochujang (Korean chili paste)
10 - 1 tablespoon soy sauce or tamari
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or maple syrup
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon grated fresh ginger
15 - 1 clove garlic, minced

→ Garnish

16 - 1 tablespoon toasted sesame seeds
17 - Fresh cilantro or microgreens (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, ginger, and garlic until smooth.
03 - Add corn, bell pepper, and zucchini to the bowl. Toss to coat thoroughly with the spicy sauce.
04 - Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until slightly caramelized and golden.
05 - While vegetables roast, divide cooked rice or quinoa among four bowls. Top with shredded carrots, purple cabbage, and avocado slices.
06 - Once roasted, spoon the hot gochujang corn mixture over the bowls.
07 - Sprinkle with scallion greens, toasted sesame seeds, and garnish with cilantro or microgreens if desired. Serve immediately.

# Expert Advice:

01 -
  • The roasted corn develops these incredible crispy edges while staying naturally sweet inside
  • That gochujang sauce hits every flavor note, spicy, tangy, slightly sweet, and impossibly savory
  • You can prep everything in advance and just roast when you are ready to eat
02 -
  • Don't crowd the baking sheet or the vegetables will steam instead of roast, use two sheets if needed
  • The sauce will look thick but trust the process, it melts perfectly in the oven heat
03 -
  • Set your timer to stir halfway through roasting, those caramelized edges are what make this sing
  • Let the roasted vegetables sit for 5 minutes before serving, they'll taste sweeter and more developed

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