Roasted Cabbage with Gochujang, Sesame, and Scallions
By Andrea GearyPublished on December 4, 2023
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Before You Begin
A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.
- While cabbage roasts, prepare topping. In small bowl, stir together gochujang, vinegar, water, sesame oil, and sugar. Drizzle half of gochujang mixture over platter.
- Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Arrange roasted cabbage over gochujang mixture on platter. Drizzle with remaining gochujang mixture, sprinkle with sesame seeds and scallions, and serve.
Time
1 hourYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For roasted cabbage that was well seasoned, attractively caramelized outside, and meltingly tender inside, we started by cutting the head straight through the core to create eight structurally sound wedges. Spreading oil over the cut surfaces and laying those surfaces flush against the sheet pan gave the edge of each leaf its best chance at deep caramelization. We covered the pan tightly with foil for the first 20 minutes of roasting to foster a steamy environment, which cooked the wedges through. We then removed the foil and allowed the exterior to dry out and caramelize. A quick flip halfway through the uncovered roasting period ensured that both sides were equally browned. Drizzled with a gochujang-based sauce and showered with scallions and sesame, this version would perfectly complement a steak.
Want more? Read the whole storyBefore You Begin
A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.
- While cabbage roasts, prepare topping. In small bowl, stir together gochujang, vinegar, water, sesame oil, and sugar. Drizzle half of gochujang mixture over platter.
- Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Arrange roasted cabbage over gochujang mixture on platter. Drizzle with remaining gochujang mixture, sprinkle with sesame seeds and scallions, and serve.
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