Roasted Gochujang Cabbage

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(1,514)
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
1,514 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!

Josh K

Agree with others: 400 F for 20 minutes is a good idea. The recipe will burn as written.

LizzieMac

I so love that I am part of this community of people who love to cook - love to feed those we love - love to surprise them with wonderful flavors, wherever we might be in the world. I salted the cabbage after chopping and rinsing it. I added a tbs of homemade chili crisp to the goguchang/oil/garlic. Delicious result. 20 minutes at 450 and then let it sit in the oven whilst I made the rice and salmon. Great combo.

Frances

This was delicious! Served over rice and topped with a fried egg, this was a great simple meal. The peanuts added a very necessary crunch.

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