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Roasted Cabbage with Gochujang Glaze

A delightful side dish combining earthy cabbage with spicy, umami-rich gochujang glaze, easy to make and perfect for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Korean
Calories: 100
Ingredients Method Notes

Ingredients
  

Cabbage Preparation
  • 1 head cabbage Choose a fresh, crisp head with vibrant green leaves.
  • 1 tablespoon avocado oil A neutral oil that’s light and buttery.
Gochujang Glaze
  • 2 tablespoons gochujang A creamy, spicy Korean chili paste.
  • 1 tablespoon soy sauce Provides savory richness.
  • 1 teaspoon toasted sesame oil Enhances with nutty undertones.
  • 1 teaspoon apple cider vinegar Adds tangy brightness.
  • 2 large garlic cloves Finely minced for aromatic essence.
Garnishes
  • 2 scallions Sliced on the bias for garnish.
  • 2 tablespoons toasted sesame seeds For finishing touches.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Place the cabbage wedges on the prepared baking sheet, drizzle with avocado oil, and toss to coat.
Roasting
  1. Roast the cabbage for 20 minutes, flipping the wedges halfway through.
  2. While the cabbage is roasting, whisk together gochujang, soy sauce, toasted sesame oil, apple cider vinegar, and minced garlic in a bowl until smooth.
  3. After roasting, brush the gochujang glaze over each wedge of cabbage.
  4. Return the cabbage to the oven and roast for an additional 10 minutes to caramelize the glaze.
Serving
  1. Transfer the roasted cabbage to a serving plate, garnish with sliced scallions and toasted sesame seeds.

Notes

For extra flavor, add a dash of your favorite hot sauce to the glaze. You can also try adding other vegetables like carrots or Brussels sprouts.