Gochujang Charred Cabbage

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

2 pointed cabbages (also known as sweetheart or hispi cabbage), quartered lengthways through the base

vegetable oil (or any neutral oil)

2 tbsp gochujang

4 large garlic cloves, minced

2 tbsp light soy sauce

2 tbsp toasted sesame oil

1 tbsp sugar

1 tsp corn flour (cornstarch)

250 ml water

steamed rice, to serve

sesame seeds, to serve

Directions

Heat your oven to 200°C/ fan 180°C. Drizzle the cabbage with vegetable oil, season generously with salt and rub to coat.

Heat a large non-stick frying pan over high heat. Working in two batches, place the cabbage wedges cut-side down and cook for 4 to 5 minutes, or until charred. Flip and cook for a further 4 to 5 minutes, or until charred on the other side.

Transfer the cabbage to a roasting tin cut-side up and roast for 25 to 30 minutes, or until tender.

Meanwhile, place the gochujang, garlic, light soy sauce, toasted sesame oil, sugar and corn flour in a medium mixing bowl and whisk until a paste forms, then add the water, whisking continually.

Pour the sauce into a small saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 1 minute, or until thickened.

To serve, spoon cooked rice onto a large platter. Top with the cabbage, lots of that sauce and finish with a sprinkle of sesame seeds, then serve and enjoy.