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Gochujang Charred Cabbage
Cabbage gets an unfairly bad rap. It’s affordable, incredibly versatile and absolutely delicious when cooked correctly. Charring cabbage brings out its natural sweetness and creates the most beautiful sweet, nutty flavour. Topped with a deliciously garlicky gochujang-based sauce and served over rice, it’s absolutely delicious.
- Prep Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 pointed cabbages (also known as sweetheart or hispi cabbage), quartered lengthways through the base
- vegetable oil (or any neutral oil)
- 2 tbsp gochujang
- 4 large garlic cloves, minced
- 2 tbsp light soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp sugar
- 1 tsp corn flour (cornstarch)
- 250 ml water
- steamed rice, to serve
- sesame seeds, to serve
Instructions
- Heat your oven to 200°C/ fan 180°C. Drizzle the cabbage with vegetable oil, season generously with salt and rub to coat.
- Heat a large non-stick frying pan over high heat. Working in two batches, place the cabbage wedges cut-side down and cook for 4 to 5 minutes, or until charred. Flip and cook for a further 4 to 5 minutes, or until charred on the other side.
- Transfer the cabbage to a roasting tin cut-side up and roast for 25 to 30 minutes, or until tender.
- Meanwhile, place the gochujang, garlic, light soy sauce, toasted sesame oil, sugar and corn flour in a medium mixing bowl and whisk until a paste forms, then add the water, whisking continually.
- Pour the sauce into a small saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 1 minute, or until thickened.
- To serve, spoon cooked rice onto a large platter. Top with the cabbage, lots of that sauce and finish with a sprinkle of sesame seeds, then serve and enjoy.
Hi! Can you include the oven temperature please?
My apologies for missing this out! The roasting temperature is 200°C / fan 180°C.
What temperature for the roasting?
My apologies for missing this out! The roasting temperature is 200°C / fan 180°C.
At what temperature do you roast this? Covered or uncovered?
My apologies for missing this out! The roasting temperature is 200°C / fan 180°C.
I saw your recipe on tiktok.. I like cabbage but I have never roasted it. This was so lovely and flavorful. The sauce.. chefs kiss.. I keep gochujang in hand so this was right up my alley.. I put it over sushi rice and added crispy shrimp.
Amazing! I’m so glad you enjoyed it. Love the sound of adding crispy shrimp!
So simple but not lacking in flavor. 10/10 would make again! I couldn’t find pointed cabbage, so I substituted with napa cabbage.
I’m so glad you enjoyed it! 🙂
This is a delicious way to eat cabbage! Thanks for the recipe.
It’s my pleasure! I’m so glad you enjoyed it 🙂
Super tasty and easy to make! I used a round green cabbage because that’s what was at my grocery store.
So glad you enjoyed it! 🙂
Ok. This looked so delicious to my 3rd trimester belly. I didn’t have all the same ingredients but I still whipped up a tastee meal from this foundation. I used sweet n sour stir fry sauce instead of gochujang, maple syrup instead of sugar and I had to skip the corn starch (which left my sauce runny. I would have preferred the thickening). I also used Brussels sprouts instead of cabbage. Again, I’m preggers so most of the replacements were cravings and becasue I couldn’t get out.
Haha I love that! As long as you enjoyed it, that’s all that matters 🙂
Looking forward to making it — can you include the nutritional information for this dish?
I hope you enjoy it when you do! I don’t currently have the ability to do this but I’m hoping to soon as I upgrade my website.
Really gorgeous flavours, never loved cabbage but this is a lovely dish!!
I’m so glad you enjoyed it!
Made this for dinner tonight and the flavours were great and it was so easy to make if you’re short on time! I added a bit more corn starch than it said to use in the recipe to thicken up the sauce and it still tasted amazing.
I’m so happy to hear it! Thank you so much for your review 🙂
Would this be tasty if I used a green round cabbage instead and chopped into stir fry sized bites?
Yes, absolutely! Flavour wise, it would definitely work.
Did I do something wrong with the sauce? I added 250 ml of water, but it didn’t thicken at all in a minute. In fact, I simmered it for 20 minutes and it was still extremely watery. Is that the correct amount? The flavor was delicious though!
Oh no, I’m so sorry to hear this! Did you add the cornstarch?