Discover a vibrant and delicious way to enjoy cabbage with this Gochujang Roasted Cabbage with Crunchy Breadcrumb Topping. This easy-to-make vegetable side dish combines the smoky, spicy notes of gochujang paste with sweet, tender roasted cabbage. It’s perfect for elevating your meals and impressing your guests!
Ingredients
- For the Cabbage:
- 2 medium heads of pointed cabbage (also known as sweetheart or hispi cabbage), quartered
- 2 tablespoons vegetable oil
- Salt, to taste
- For the Gochujang Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 4 large garlic cloves, minced
- 2 tablespoons light soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon sugar
- 1 teaspoon corn flour (cornstarch)
- 250 ml water
- For the Crunchy Breadcrumb Topping:
- 1 cup breadcrumbs (panko or regular)
- 2 tablespoons unsalted butter, melted
- Optional: chopped fresh herbs (like parsley) for garnish
Grocery List
- Pointed cabbage
- Vegetable oil
- Salt
- Gochujang
- Garlic
- Light soy sauce
- Toasted sesame oil
- Sugar
- Corn flour (cornstarch)
- Breadcrumbs
- Unsalted butter
- Optional: fresh herbs for garnish
Cooking Guide and Instructions
- Preheat the Oven:
Preheat your oven to 200°C (fan oven: 180°C). - Prepare the Cabbage:
In a large bowl, drizzle the quartered cabbage with vegetable oil and season generously with salt. Rub the oil and salt into the cabbage to ensure even coating. - Sear the Cabbage:
Heat a large non-stick frying pan over high heat. Working in batches, place the cabbage wedges cut-side down in the pan. Sear for about 4 to 5 minutes until charred, then flip and sear for an additional 4 to 5 minutes. - Roast the Cabbage:
Transfer the seared cabbage to a roasting tin cut-side up. Roast in the preheated oven for about 25 to 30 minutes until tender. - Make the Gochujang Sauce:
While the cabbage is roasting, prepare the sauce. In a medium mixing bowl, combine gochujang, minced garlic, soy sauce, toasted sesame oil, sugar, and corn flour. Whisk until smooth, then gradually add water while whisking. - Simmer the Sauce:
Pour the sauce into a small saucepan and bring it to a simmer over medium-high heat. Reduce heat and cook for about 1 minute until thickened. - Prepare the Breadcrumb Topping:
In a separate bowl, mix breadcrumbs with melted butter until well coated. Spread them on a baking sheet and toast in the oven for about 5–7 minutes or until golden brown. - Serve:
To serve, place roasted cabbage on a platter, drizzle generously with gochujang sauce, sprinkle with crunchy breadcrumbs, and garnish with fresh herbs if desired.
Cooking Time
- Prep Time: Approximately 10 minutes
- Cooking Time: Approximately 35–40 minutes (including roasting and sauce preparation)
Nutritional Information (Per Serving)
- Calories: Approximately 150 calories
This estimate includes roasted cabbage topped with gochujang sauce and breadcrumbs but may vary based on specific brands and measurements used.
Tips and Notes
- Adjust Spice Level: If you prefer less heat, reduce the amount of gochujang.
- Serving Suggestions: This dish pairs wonderfully with steamed rice or can be served as part of a larger meal alongside grilled meats or tofu.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
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