Description
This incredible Gochujang-glazed cabbage recipe transforms humble cabbage into a show-stopping dish with crispy edges and a luscious, savory-sweet glaze. It is perfect for busy weeknights, meal prep, and offers a tender-crisp texture that makes it truly irresistible.
Ingredients
Scale
- 1 medium head (2.5 lbs) green cabbage, cut into wedges
- 0.67 cup vegetable oil, divided (sunflower, canola, or avocado)
- 4 medium shallots, thinly sliced
- 4 cloves garlic, minced
- 0.8 inch fresh ginger, grated
- 0.25 cup Gochujang (Korean chili paste)
- 2 tablespoons light brown sugar, packed
- 2 tablespoons plain rice vinegar (unseasoned, or apple cider vinegar)
- 3 tablespoons soy sauce (alcohol-free, or Tamari)
- 0.25 cup water
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon toasted sesame oil
- 0.5 cup fresh cilantro, roughly chopped
Instructions
- Prepare Cabbage: Remove tough outer leaves and core from the cabbage. Cut into 8-10 uniform wedges, ensuring each piece holds together.
- Crisp Shallots: Heat 0.5 cup vegetable oil in a small saucepan over medium heat. Fry thinly sliced shallots, stirring frequently, until deeply golden brown and crispy. Transfer crispy shallots to paper towel, lightly salt. Reserve the infused oil.
- Sear Cabbage: In a large skillet (e.g., 10-inch cast iron), add 2 tablespoons reserved shallot oil over medium-high heat. Place cabbage wedges cut-side down and sear for 4-5 minutes until caramelized or charred. Flip and sear the other side for 3-4 minutes. Remove cabbage from the pan.
- Craft Glaze: Reduce heat to medium. Add the remaining 2 tablespoons shallot oil, minced garlic, and grated ginger; cook for 1 minute until fragrant. Whisk together the Gochujang, brown sugar, rice vinegar, soy sauce, water, salt, and pepper. Pour this glaze mixture into the pan, scraping up any browned bits.
- Simmer and Thicken: Return the seared cabbage to the pan, arranging the wedges in the glaze. Bring to a gentle simmer. Cover, reduce heat to low, and cook for 15-20 minutes until the cabbage is tender-crisp. Uncover, increase heat to medium-high, and simmer for another 5-7 minutes, spooning the glaze over the cabbage, until the glaze is syrupy and coats the cabbage beautifully.
- Finish and Serve: Remove the pan from heat and stir in the toasted sesame oil. Transfer the glossy, glazed cabbage wedges to a warm platter. Drizzle any remaining thickened glaze over the cabbage. Scatter the golden crispy shallots and finish with fresh chopped cilantro. Serve immediately.
Notes
For extra crunch, add toasted sesame seeds. Boost heat with sriracha if desired. For gluten-free, use Tamari instead of soy sauce. The dish is naturally vegan. If the glaze is too thin, increase heat slightly and reduce. If cabbage is not tender, re-cover and cook a few more minutes on low heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing, Simmering, Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 180g)
- Calories: 200 calories
- Sugar: 7 g
- Sodium: 1100 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Gochujang cabbage, glazed cabbage, vegan, weeknight meal, easy recipe, plant-based, Korean-inspired, savory-sweet