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Heat the oven to 200/180C fan/gas 6. Cut the celeriac into 2-3cm wedges and put in a roasting tin.
Whisk the gochujang, soy, honey, vinegar, sesame oil and sesame seeds together until smooth and emulsified. Pour over the celeriac and, using your hands, toss to coat. Roast for 20 mins. Turn, then cook for a further 15 mins. Turn again and cook for a final 5 mins until sticky and caramelised, and the celeriac is tender. Serve with the spring onions scattered over alongside cooked rice, with any leftover glaze on the side.