Gochujang Charred Cabbage

This Gochujang Charred Cabbage recipe turns the humble cabbage into something truly spectacular, with bold flavours and just the right amount of char. Charring cabbage over high heat brings out its natural sweetness and adds a smoky, nutty depth. Pair that with a garlicky gochujang sauce, and you’ve got a dish that’s vibrant, satisfying, and anything but ordinary.

This Gochujang Charred Cabbage is one of those dishes where technique does a lot of the heavy lifting. The combination of pan-searing and roasting ensures the cabbage is tender but still holds its shape, with beautifully caramelised edges. Served over rice, it’s a meal that feels both comforting and exciting.

Gochujang, a Korean fermented red pepper paste, is the backbone of the sauce. It’s spicy, sweet, and packed with umami, making it the perfect match for charred cabbage. If you’re new to gochujang, this recipe is a great way to see what it can do. Watch me make it here.

Table of Contents

• Ingredient Breakdown
• How To Char Cabbage
• Taking Charred Cabbage to New Heights with Gochujang
• Gochujang Charred Cabbage: Serving Suggestions
• Tips for Success
• Final Thoughts on this Gochujang Charred Cabbage
• More Cabbage Recipes

Ingredient Breakdown

• Pointed cabbage (hispi or sweetheart): Sweet and tender, it chars beautifully while keeping its structure.
• Vegetable oil: A neutral oil that helps achieve the perfect sear without overpowering the flavours.
• Gochujang: Korean fermented red pepper paste with a spicy-sweet umami punch.
• Garlic: Adds aromatic depth and enhances the savoury profile of the sauce.
• Light soy sauce: Balances the sweetness and spice with a salty, umami-rich edge.
• Toasted sesame oil: A nutty, smoky addition that rounds out the sauce beautifully.
• Sugar: Adds a touch of sweetness to balance the heat.
• Cornflour (cornstarch): Helps thicken the sauce, so it clings perfectly to the cabbage.
• Steamed rice: The ideal base to soak up all the sauce and balance the bold flavours.
• Sesame seeds: Provide texture and a toasty finish.

How To Char Cabbage

Charring takes cabbage from boring to amazing, and it’s one of the reason why this Gochujang Charred Cabbage recipe is so good. The charring process brings out the natural sugars in the cabbage, creating a smoky, caramelised flavour that’s worlds apart from the boiled versions we’re all too familiar with. It’s a simple technique, but it makes all the difference.

Start by searing the cabbage in a hot, dry pan. Work in batches to ensure every wedge has full contact with the surface—it’s this direct heat that creates those beautiful charred edges. Once both sides are evenly browned, transfer the wedges to the oven to finish cooking. This step ensures the cabbage becomes tender all the way through without losing its structure.

Pointed cabbage, also known as hispi or sweetheart cabbage, works particularly well here because of its sweetness and compact shape. However, savoy or green cabbage can also work if that’s what you have on hand.

Taking Charred Cabbage to New Heights with Gochujang

The gochujang sauce is the heart of this Gochujang Charred Cabbage recipe. It’s bold, garlicky, and perfectly balanced with just enough sweetness to counter the heat of the gochujang. Toasted sesame oil adds a smoky, nutty flavour that ties everything together, while cornflour thickens the sauce, so it clings beautifully to the cabbage.

To get the consistency just right, whisk all the ingredients together thoroughly before adding water. This prevents lumps and ensures the sauce is silky smooth. Once cooked, the sauce is thick, glossy, and packed with flavour—a perfect match for the smoky cabbage.

If you have any leftover sauce, don’t let it go to waste. It’s fantastic drizzled over roasted vegetables, stirred into noodles, or even used as a marinade for tofu or chicken.

Gochujang Charred Cabbage: Serving Suggestions

This Gochujang Charred Cabbage is best served over steamed rice, which acts as a neutral base to soak up the rich, spicy sauce. The fluffy texture of the rice contrasts beautifully with the tender, charred cabbage.

For added freshness, consider pairing it with lightly pickled vegetables like cucumber or radish. Their tanginess cuts through the richness of the sauce, adding a bright, crisp element to the dish.

If you’re making this as part of a larger meal, it works beautifully alongside grilled meats, miso soup, or even a simple green salad. The cabbage is bold enough to hold its own but versatile enough to complement a variety of other dishes.

Tips for Success

Here’s how to nail this Gochujang Charred Cabbage recipe every single time:

• Don’t overcrowd the pan when charring the cabbage. Working in batches ensures every piece gets a proper sear.
• Season the cabbage generously with salt before searing. This enhances its natural sweetness and helps the edges caramelise.
• Use a non-stick pan or a well-seasoned cast iron skillet to prevent sticking and make flipping easier.
• Whisk the sauce ingredients thoroughly before adding water. This ensures a smooth, lump-free consistency.
• Keep an eye on the sauce as it thickens. It comes together quickly, so avoid overcooking it.

Final Thoughts on this Gochujang Charred Cabbage

This Gochujang Charred Cabbage is the kind of dish that makes you see a humble vegetable in a whole new light. The combination of smoky, caramelised cabbage and bold, garlicky sauce is truly addictive.

This recipe works just as well for a quick weeknight dinner as it does for a more elaborate meal. It’s easy to prepare but packed with flavour, proving that a few simple techniques and a handful of ingredients can go a long way.

Cabbage may not always get the spotlight, but here, it’s undeniably the star. Whether you’re familiar with gochujang or trying it for the first time, this dish is a great introduction to its versatility. Give it a go, and you might find yourself cooking cabbage more often than you ever thought possible.

More Cabbage Recipes

Cabbage gets an unfairly bad rap, but it’s actually so delicious, especially when charred and roasted. If you like this recipe, here are some other cabbage recipes you might love.

• Hot Honey Charred Cabbage: Charring cabbage creates the most beautiful sweet, nutty flavour. Topped with a simple hot honey made with just 2 ingredients and served over tangy whipped goat’s cheese, it makes for a stunning veggie centrepiece.
• Chilli Miso Butter Cabbage: Top charred cabbage with a simple chilli miso butter and you’ve got yourself a stunning veggie dish.