Ingredients
Scale
- ½ small cabbage
- 2 tbsp cooking oil
- 1 tbsp butter
- ¾ dl (⅓ cup) water
- 2 tbsp butter, softened (room temperature)
- 1 tbsp gochujang
- 1 tbsp honey
- 1 tbsp soy sauce
- Salt, to taste
To serve
- Rice
- Sesame seeds
Instructions
- If using a larger cabbage, cut it into wedges. If using a smaller pointed cabbage, simply cut it in half. Season the cut side with salt.
- Heat the cooking oil in an oven-safe pan over medium-high heat. Place the cabbage cut side down and sear until deeply browned.
- Add 1 tbsp butter to the pan and let it melt around the cabbage.
- Pour in the water, cover with a lid, and transfer to the oven. Bake at 200°C (400°F) for 5 minutes, then lower the temperature to 150°C (300°F) and continue baking for 35 minutes.
- While the cabbage is cooking, prepare the rice.
- In a small bowl, mix the softened butter, gochujang, honey, and soy sauce until smooth and well combined.
- Remove the pan from the oven and place it back on the stove over low to medium heat. Add the gochujang mixture and let it come to a gentle simmer. Baste the cabbage with the sauce for a few minutes until glossy and coated.
- Serve the cabbage with rice and finish with sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 45 minutes