Roasted Cabbage with Gochujang, Sesame, and Scallions
An easy steam-roasting technique transforms this often overlooked and underestimated vegetable into a crisp-tender delight.
Gather Your Ingredients
Key Equipment
Before You Begin
A dense cabbage, one that's heavier than it looks, will hold together best when cut into eight wedges. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, which is denser, use only ¾ teaspoon. Gochujang, a Korean chile-soybean paste, can be found in Korean markets and in some supermarkets.
Instructions
1.
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Quarter cabbage through core and cut each quarter into 2 wedges, leaving core intact. Arrange wedges, 1 flat side down, on rimmed baking sheet. Brush 1½ tablespoons oil on exposed cut sides of wedges and sprinkle with ½ teaspoon salt. Flip wedges so oiled sides are flush with sheet. Brush second cut sides with remaining 1½ tablespoons oil and sprinkle with pepper and remaining ½ teaspoon salt. Cover sheet tightly with aluminum foil and roast for 20 minutes.
2.
While cabbage roasts, prepare topping. In small bowl, stir together gochujang, vinegar, water, sesame oil, and sugar. Drizzle half of gochujang mixture over platter.
3.
Remove foil (be careful of escaping steam) and continue to roast until cabbage wedges begin to brown on underside, 5 to 10 minutes. Using tongs and thin metal spatula, flip each wedge. Roast until edges are very well browned and some leaves have crisped, 5 to 10 minutes. Arrange roasted cabbage over gochujang mixture on platter. Drizzle with remaining gochujang mixture, sprinkle with sesame seeds and scallions, and serve.
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