5.0
(5)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Heat your oven to 200°C/ fan 180°C. Drizzle the cabbage with vegetable oil, season generously with salt and rub to coat.
Step 2
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.
Step 3
Transfer the cabbage to a roasting tin cut-side up and roast for 25 to 30 minutes, or until tender.
Step 4
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.
Step 5
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.
Step 6
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.
Your folders
foodnetwork.com
4.7
(9)
15 minutes
Your folders
kaveyeats.com
5.0
(1)
Your folders
cooking.nytimes.com
5.0
(1.1k)
55 minutes
Your folders
thelocalpalate.com
Your folders
thekitchn.com
4.5
(4)
Your folders
bonappetit.com
4.7
(4)
Your folders
bonappetit.com
4.5
(64)
Your folders
somuchfoodblog.com
5.0
(1)
10 minutes
Your folders
gourmettraveller.com.au
Your folders
zestfulkitchen.com
Your folders
recipebox.com
Your folders
plantbasedrdblog.com
25 minutes
Your folders
smittenkitchen.com
Your folders
deliciousmagazine.co.uk
5.0
(3)
10 minutes
Your folders
hellofresh.com
Your folders
coles.com.au
90 minutes
Your folders
loveandlemons.com
5.0
(12)
Your folders
allrecipes.com
4.7
(9)
Your folders
lazycatkitchen.com
5.0
(5)
60 minutes