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.