Recipes
Roasted Gochujang Cabbage
As the moisture from a heap of chopped cabbage evaporates in a scorching hot oven, the leaves shrink and soften and their edges crisp. Each bite is also warming and spicy thanks to a coating made mostly of gochujang, the chile paste made of gochugaru, fermented soybeans and glutinous rice. (Gochugaru and cabbage are a classic combination in kimchi.) Serve alongside tofu, pork tenderloin or another protein, or something starchy like rice or roasted sweet potatoes. Leftovers are great in egg sandwiches and quesadillas.
Ingredients
- 1/4 cup grapeseed or vegetable oil
- 2 tablespoons gochujang
- 2 teaspoons sugar
- 2 garlic cloves, finely grated
- 1 medium green cabbage (2½ to 3 pounds)
- Salt
- 1/4 cup roasted, salted peanuts, coarsely chopped
- 2 scallions, thinly sliced
Instructions
- Place the sheet pan in the oven, then heat the oven to 450 degrees. In a large bowl, stir together the oil, gochujang, sugar and garlic; it’s OK if the mixture isn’t completely blended.
- Quarter the cabbage through the core and cut out the core. Slice each wedge crosswise into 1 1/2-inch-thick strips. Add to the bowl, separating the leaves as you go. Sprinkle generously with salt, then toss and squeeze with your hands until evenly coated and slightly wilted. Remove the heated sheet pan from the oven, carefully line it with parchment paper, then spread the cabbage onto the pan in an even layer. (It will be crowded.) Roast without stirring until tender and charred on top, 40 to 50 minutes. Top with the peanuts and scallions.