12 ounces baby corn
2 tablespoons vegetable oil
1 teaspoon kosher salt
2 tablespoons gochujang (Korean chili paste)
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon toasted sesame oil
4 green onions, thinly sliced
Heat oven to 425F. Line a baking sheet with parchment. In a bowl, toss corn with vegetable oil and spread out on prepared pan. Season with salt.
Roast until tender, about 25 minutes. Heat broiler on high. Broil corn until browned, about 4 minutes. Meanwhile, in a bowl whisk together gochujang, fish sauce, vinegar, honey and sesame oil. Add corn and toss to coat. Transfer to a serving bowl and top with green onions.