Caramelized Cabbage Wedges With Gochujang Butter

Cabbage and gochujang are having an ‘it moment’ and we are here for it. In this recipe, char cabbage wedges in a skillet then slather them with sweet, spicy gochujang butter for bold Korean barbecue flavour. The result delivers tender, caramelized cabbage with an intense umami punch.

However, these two ingredients are no stranger to each other. Commonly used together in many facets of Korean cuisine from kimchi to slow-simmered stews or roasts and quick stir-fries. The sweetness of cooked cabbage is a natural partner for the deep, specific flavour of gochujang. Pair with grilled meat, seafood or tofu, topped with a soft-set fried egg and steamed rice for a satisfying meal.

Gochujang is a fermented red chile paste and beloved Korean condiment. It’s sweet (due to the slow fermentation process), salty, spicy and delightfully funky. Because it’s concentrated, a little goes a long way. Use a little at a time and increase amounts as you develop and get hooked on the taste. Find it in most major grocery stores or Asian markets.

Caramelized Cabbage Wedges With Gochujang Butter

Soo Kim

Charred cabbage with caramelized gochujang butter evokes the familiar flavours of Korean barbecue. Enjoy this dish as an appetizer or make it a main course by adding a fried egg and serving with steamed rice and your favourite protein.

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Ingredients

Gochujang Butter

• ½ cup unsalted butter at room temperature
• 4 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 2 cloves garlic minced
• ½ medium cabbage quartered with core intact
• ½ tsp kosher salt
• 3 tbsp vegetable oil divided
• ⅔ cup chicken broth or water
• sesame seeds optional
• sesame oil optional

Instructions

 

Gochujang Butter

• In small bowl, stir together butter, gochujang, soy sauce, honey, sesame oil, sesame seeds and garlic until combined.
• Sprinkle cut sides of cabbage with salt; set aside.
• Heat large cast-iron (or other) skillet (large enough to fit cabbage wedges) over medium-high heat. Add 2 tbsp of the oil and heat until hazy. Add cabbge, cut side down, and cook until browned and slightly softened, 4 to 5 minutes. Add the remaining 1 tbsp oil and continue cooking for 3 to 4 minutes.
• Add broth. Reduce heat to medium; cover and continue cooking cabbage until tender, 3 to 4 minutes. Uncover and flip wedges. Spoon ¼ cup of the gochujang butter over cabbage and cook until sauce is thickened and cabbage is caramelized, 3 to 5 minutes.
• Remove to a plate. Sprinkle with sesame seeds (if using) an drizzle with sesame oil (if using).

Keyword cabbage, cabbage recipes, gochujang, gochujang butter, korean recipes, side dish, vegetable recipes

Tips from the ELLE Gourmet Editors

Leftover magic butter

This recipes uses just under half of the addictive salty, sweet and funky gochujang butter. And it’s on purpose because you will absolutely want more of it. Store any leftover butter in an airtight container in the fridge for up to 5 days. Serve it melted over everything from your breakfast eggs or savoury morning oatmeal to your green beans, chicken, seafood, steak, steamed rice (you get the drift, literally everything) at dinner.

Keep it covered

A covered skillet is essential for cabbage tender that is cooked all the way through. If you don’t have a lid large enough for your skillet, a piece of foil tucked around the edge of the pan works perfectly well. Just a little something to keep the steam in.

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