adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Charred cabbage in warm gochujang vinaigrette
0 Likes
Korean-style cooked cabbage: Tender leaves unfurl and turn translucent, revealing sweet and slightly bitter flavors. Pair with garlicky gochujang for a comforting meal with crispy fried egg and steamed rice.
Ingredients:
  • ½ white cabbage
  • 1 tbsp vegetable oil
  • ½ tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 2 tsp golden granulated sugar
  • 2 tsp soy sauce
  • 2 tsp gochujang (Korean fermented chilli paste)
  • ½ tsp gochugaru (Korean red pepper flakes)
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves minced
  • 2 tbsp cider vinegar
Instructions:
  • Prepare the cabbage by removing any wilted outer leaves, slicing it in half lengthways, removing the cores, and tearing the leaves into large, bite-sized pieces. Soak the torn cabbage in cold water for 10 minutes, then drain well. Toss the cabbage with vegetable oil, salt, and black pepper. Preheat the grill to high with an empty baking tray inside to heat up. Carefully place the seasoned cabbage onto the hot tray. Grill for 7 minutes, turning occasionally until you have an even char. Set aside when done. Combine sugar, soy sauce, gochujang, and gochugaru in a small bowl and set aside. Warm olive oil and garlic in a saucepan over low heat for 2 minutes until fragrant. Add the soy sauce and gochujang mixture, stirring continuously for 2 minutes. Whisk in the cider vinegar until warm, about 30 seconds. Remove from heat. In a large mixing bowl, combine the cabbage with the warm gochujang vinaigrette. Serve warm or cold, storing any leftovers in the fridge.

Similar Recipes