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.
Didn't cut the cabbage up into very small pieces, so they didn't get super crispy within the 50 minutes, but AMAZING!!! So delicious and simple!
Delicious. Burntish bits are the best; keep an eye on it could by 30 min could be 50 depending on oven and rack position. Have had it twice for breakfast, once with eggs and black beans and, now, in an egg sandwich.
Yes I cooked this again and here I am commenting…again! I was thinking about each step and the various responses. I’m wondering if people skipped the step of generously salting and then letting the cabbage wilt before placing in the oven. This might be key to avoid the scorching that was discussed in the comments. The way I look at it, Eric Kim already did all the hard work. Just follow the instructions very carefully. It’s like a riddle. If it didn’t work out, it’s likely you have missed a quirky detail.