Charred Cabbage with Gochujang Butter Sauce and Caramelised Onions

Charred cabbage wedges served over caramelised onions and drizzled with gochujang butter sauce

Charred Cabbage with Gochujang Butter Sauce and Caramelised Onions

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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!

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Prep Time 15

Cook Time 35

Total Time 50

Course Appetizer, Main Course, Salads, Sauces, Side Dish, Sides, Snack, Snacks, Starters

Cuisine Asian, East Asian, Fusion, Korean, Mediterranean

Servings servings

Calories 189 kcal

Ingredients

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

To Finish

Fried shallots
Cilantro
Chili oil

Instructions

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

WANT IT EXTRA SAUCY? You can double the 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.

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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 :)

NUTRITIONAL INFO

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