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Caramelized cabbage wedges on a platter, drizzled with a creamy sauce and sesame seeds, with a knife resting alongside on a peach-coloured background.

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