Roasted Gochujang Cabbage

By Ali Slagle

Published October 31, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
5(1,940)
Comments
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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.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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

  1. 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.

  2. 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.

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Ratings

5 out of 5
1,940 user ratings
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Comments

Gail

@Mary. This is a different recipe altogether.

JG

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!

additions

Only needs 25-30 minutes to get a good char. 40 minutes almost started a fire in my oven.

dan p

@Sophie don't be embarrassed, it doesn't put out a lot of burnt odors. I did the same. and almost every time I make this I forget that the time is wrong. honestly, I think it should be on the @nyt to revisit and correct the time. I've ruined both cabbage and pans to this. but when it comes out right, it's amazing.

James

I am so bummed out I forgot to read the comments about shortening cooking time. Checked at 40 minutes and had a ruined cabbage and smoke-filled kitchen. Will try again and check at 20 minutes

Basic

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.

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