Roasted Gochujang Cabbage

By Ali Slagle

Published Oct. 31, 2024

Roasted Gochujang Cabbage
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
5 minutes
Cook Time
55 minutes
Rating
5(1,811)
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
  • ¼cup grapeseed or vegetable oil
  • 2tablespoons gochujang
  • 2teaspoons sugar
  • 2garlic cloves, finely grated
  • 1medium green cabbage (2½ to 3 pounds)
  • Salt
  • ¼cup roasted, salted peanuts, coarsely chopped
  • 2scallions, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

269 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 7 grams protein; 823 milligrams sodium

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 1½-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
1,811 user ratings
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Comments

Gail

@Mary. This is a different recipe altogether.

additions

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

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!

JL

delicious, and I used purple cabbage that I needed to use, added a little rice wine vinegar that someone else said was needed, highly recommend, I will definitely try and grill

Sara Wolf

This is a wonderful recipe. I have also used the sauce over a whole cauliflower (I like that presentation) to rave reviews.

Christine

I'm glad I read the advice and lowered the temperature to 400 and I cooked it for 50 minutes. I cannot believe how easy and delicious this is. I will be using this exact same sauce in other recipes now and anytime I get cabbage. I'm pretty sure this is how I'm going to make it!

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