Charred Spring Vegetables With Sesame 4 Steps
Prepare the sauce. In a small bowl, combine the red miso paste, honey, soy sauce, rice wine vinegar and Dijon mustard, mix until even, set aside.
Set up an ice bath for the carrots by combining 4 cups of ice with 12 cups of water in a large bowl, set aside. Bring a pot of salted boiling water to a boil, add the heirloom carrots and cook for 2-3 minutes until they soften and are just beginning to get pliable, they should not be softened all the way through. Use a spider or slotted spoon to strain off into the ice bath. In the same pot of boiling water, cook the radishes for 1 minute, strain off and add to the ice bath as well. Allow the carrots and radishes to cool in the ice bath for 5 minutes, then strain off and dry on a plate lined with paper towels.
Preheat a large cast iron skillet on medium-high heat, add in half of the vegetable oil, and then the blanched carrots. Turn the carrots so that they are all lying in the pan cut side down, allow the carrots to cook for about 3 minutes until nice and charred. Flip and cook the remaining side, remove from the pan and transfer to a large mixing bowl. Add in the remainder of the vegetable oil to the pan, repeat this charring process with both the radishes as well as the runner beans.
Once all of the vegetables have been cooked, toss them with the pre-made sauce. Transfer to a serving platter and top with toasted sesame seeds as well as Korean chili flakes.