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This Charred Cabbage with Gochujang Butter Sauce and Caramelised Onions is one of those deceptively simple dishes that delivers big flavor. Roasting the cabbage brings out its natural sweetness and creates beautifully charred edges, while the caramelised onions add depth and richness. Everything gets finished with a savory, slightly spicy gochujang butter sauce that ties the dish together.

It works just as well as a standout side dish as it does as a light main, especially when paired with rice, a heavy casserole, or other vegetable-forward dishes!

INGREDIENTS YOU’LL NEED TO MAKE THIS CHARRED CABBAGE WITH GOCHUJANG BUTTER SAUCE

Cabbage

• 1 small head cabbage , about 600 g
• Salt to taste
• Neutral oil

Caramelised Onions

• 2 large white onions thinly sliced (about 300 g)
• Neutral oil
• Pinch salt

Gochujang Butter Sauce

• 2 tbsp vegan butter
• 2 cloves garlic minced
• ½ to 1 tbsp gochujang adjust to desired heat
• ½ tbsp sugar
• 2 tbsp mirin
• ½ tbsp soy sauce or to taste
• ½ tbsp vinegar

WANT IT EXTRA SAUCY? double the sauce!

To Finish

• Fried shallots
• Cilantro
• Chili oil

CHEF’S TIPS & NOTES

• For extra char, finish the cabbage under the broiler for 1 to 2 minutes.
• You can double the sauce if you want to really coat the cabbage in the gochujang butter!
• Adjust the gochujang depending on your spice tolerance.
• This dish pairs especially well with rice, noodles, a hearty casserole, or other vegetable-forward dishes 🙂

TO MAKE THIS RECIPE

Roast the Cabbage

• Preheat the oven to 350°F (180°C).
• Slice the cabbage in half, then cut each half into 3 wedges, to make a total of 6 wedges.
• Arrange the cabbage wedges on a lined baking tray.
• Season lightly with salt, rubbing it onto both sides of the cabbage.
• Drizzle with neutral oil and turn to coat evenly.
• Bake for 25 to 30 minutes, flipping halfway, until the edges are charred and the core is tender when pierced with a knife.

Caramelise the Onions

• While the cabbage is baking, heat a skillet or wok with neutral oil over medium heat.
• Add the sliced onions and a pinch of salt.
• Cook until the onions turn translucent, then allow them to develop color.
• As the onions begin to brown, add small splashes of water to deglaze the pan and prevent burning.
• Continue cooking and scraping the pan until the onions are deeply caramelised and rich brown.
• Tip: Depending on your stove, you may need to lower the heat to prevent burning. The onions can be made up to 5 days ahead and stored in an airtight container in the refrigerator.

Make the Gochujang Butter Sauce

• In the same pan used for the onions, melt the vegan butter over medium heat.
• Add the garlic and sauté for 1 to 2 minutes until fragrant.
• Stir in the gochujang, sugar, mirin, soy sauce, and vinegar.
• Mix well and let the sauce gently thicken as the sugars cook down.
• Taste and adjust seasoning as needed.

Assemble and Serve

• Spread the caramelised onions onto a serving plate.
• Arrange the charred cabbage wedges on top.
• Drizzle generously with the gochujang butter sauce.
• Finish with fried shallots, cilantro, and chili oil.
• Serve warm and enjoy as a main dish or as a flavorful side.

MORE RECIPES YOU NEED TO TRY

• Gochujang King Oyster Mushrooms
• Shredded Tofu ‘Bulgogi’
• Seared Leeks and Mushrooms with Miso Butter & Lemon
• Spicy Garlic and Mushroom Foil Bake
• Chili Garlic Butter Potatoes
• Pan-Fried Tofu Cakes
• Tofu ‘McNuggets’
• Cold Silken Tofu with Sweet Chili Sauce
• Tofu Sisig
• Chinese Chive Pies
• Kimchi Pancakes or Kimchi Jeon

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