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.
Find it online: https://zenaskitchen.com/gochujang-charred-cabbage/