Roasted Gochujang Cabbage

Name: Roasted Gochujang Cabbage
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4 servings
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

By Ali Slagle

Published Nov. 1, 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(1,067)
Comments: Read comments

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

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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 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.

Ratings

5 out of 5

1,067 user ratings

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Comments

Gail7 months ago

@Mary. This is a different recipe altogether.

additions7 months ago

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

Mary7 months ago

i make roasted cabbage regularly. I prefer Savoy cabbage, sliced into thin strips, spread on a sheet pan and drizzled with olive oil, salt & pepper. I roast it at 375 degrees for about 7 minutes, then stir it, and put it back in the oven until it starts to char (another 5-10 minutes). Roasting 40-50 minutes at 450 degrees would yield a sheet pan full of ashes.

Anna2 days ago

I just made this for the 2nd time. I added grated tofu as described in Alexa Weibel's Chrispy Tofu Tacos recipe, and roasted them together. It was delicious. I think I will try this method with other flavors too.

Lore5 days ago

Loved it! Halved the gochujang as we don't like it too spicy and used peanut oil. In our oven only needed 20-25mins. Nicely charred, soft but not mushy, sauce on point (sugar needed!).

Anna1 week ago

Thank you for this recipe. I'm going to add it to my recipe rotation. I added tofu and made tacos.

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