Roasted Gochujang Cabbage
Published October 31, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour
- Prep Time
- 5 minutes
- Cook Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ 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
¼ cup roasted, salted peanuts, coarsely chopped
2 scallions, thinly sliced
Nutritional analysis per serving (4 servings)
25 grams carbs; 285 calories; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 9 grams fiber; 835 milligrams sodium; 8 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Quarter the cabbage through the core and cut out the core. Slice each wedge crosswise into 1 ½-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.
Private Notes
Comments
@Mary. This is a different recipe altogether.
I added grated ginger and a few T boiling water to sauce to thin. Added a block of extra firm tofu, cubed and tossed with 1.5 T of soy sauce and 2T corn starch, then mixed in w cabbage after tossing the cabbage in the sauce. Roasted at 400 for 25 mins. Tossed w peanuts, scallions, and cilantro. A keeper!
Only needs 25-30 minutes to get a good char. 40 minutes almost started a fire in my oven.
Super easy and very delicious and flavorful. Will be making more of this soon! FYI served with rice and salmon adding sesame seeds as well.
I followed the recipe to a T, including putting the pan into the oven while preheating and then taking out and using parchment paper. I cooked it on the middle shelf for 50 minutes and it was perfect in every way. Ate with tofu tossed with soy sauce, cornstarch— over brown rice with Sriracha. If you pay attention to Eric Kim and do what he says-follow the instructions—you can’t go wrong. Best cabbage you will make!
No notes. This is a fantastic, and easy recipe. Pairs wonderfully with Jasmine rice and Chinese cucumber salad with shrimp on the side.