Yahoo Lifestyle How to Make Cabbage 10x Better
I’ve been sneaking gochujang into my desserts and baking, like my gochujang chocolate brown butter mochi and my savory, spicy scones, so when I saw Xi Chen (@eatinginberlin on IG) make gochujang butter pointed cabbage, I knew I had to adapt the recipe and make it myself.
Gochujang, if you didn’t already know it, is one of the three main jang (or sauces) in Korean cooking. Like miso, soy sauce, and doenjang, gochujang is made with fermented soybeans and salt. There are also chili pepper flakes and glutinous rice or barley malt in the spicy, bold condiment. (Gochujang is no longer gluten-free when made with barley malt instead of glutinous rice.)
The fermentation process gives gochujang a savory, umami punch, gentle heat, and a mild hint of caramel and sweetness. The heat can be intense for some, especially for beginners, but it doesn’t numb the tongue or linger. It’s pleasant and unforgettable.
Mixing gochujang with softened, unsalted butter creates a vibrant orange condiment that’s perfect for spreading on toast, adding to sandwiches, or, in this case, making roasted cabbage infinitely better.
Related: The Korean Way to Make Grilled Cheese 10x Better
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How to Make Gochujang Butter Cabbage
Kat Lieu
When you’re ready to make this cabbage dish, gather your ingredients and whip up the gochujang butter. I took the liberty to change up Chen’s recipe a bit. Instead of using plain water to steam the cabbage, I used broth. Either chicken or veggie broth would do, and you’ll need about four tablespoons of the broth, so set it aside in a small bowl.
Chen’s original recipe uses a teaspoon of gochujang to a tablespoon of unsalted butter. I went bolder with a 1:1 ratio: one tablespoon of gochujang to one tablespoon of butter. To calm the spice a little, I drizzled in about a teaspoon of honey to add a balancing sweetness. Maple or agave syrup would work here too. Give everything a good mix until the gochujang butter is smooth and comes together nicely. This next step is optional—I added a pinch of MSG to the gochujang butter to boost the umami flavor.
Once you’ve made the butter, it’s time to slice up a cabbage. Halve the cabbage, then cut each half into quarters or smaller wedges, ensuring each piece retains a bit of the core.
Heat a skillet or frying pan over medium heat, then add a few teaspoons of neutral oil (canola, corn, vegetable) before adding the cabbage wedges. Be sure the wedges have space in the pan. Pan-fry on all sides until nicely charred but not blackened, a minute or two on each side. Then, pour in the broth and cover the pan with a lid and cook until all the broth evaporates. The purpose of this step is to soften the cabbage with steam from the hot broth.
Finally, add the gochujang butter to the cabbage wedges and the pan and turn off the heat, or turn it down to low. Once all the butter melts and thickens, it’ll coat the cabbage wedges nicely while filling your kitchen with a rich, smoky aroma. Top the cabbages with toasted white sesame seeds and serve while hot. For a finishing touch, I drizzled a bit more honey over the top. This final hit of sweetness perfectly balances the spicy, buttery glaze, tying the dish together.
What I Thought of Gochujang Butter Cabbage
Kat Lieu
I thoroughly enjoyed this dish and give it a solid 4 out of 5. It was quick, fun, and easy to cook, with flavors that reminded me of warm, toasted kimchi. Any time you char cabbage, you win. This dish makes a perfect side and will impress guests at parties or potlucks. I’ll be making my spin on this dish again, and I can’t wait to try the gochujang butter on other veggies, like green beans and mashed potatoes.
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