Roasted Gochujang Cabbage

A very hot oven shrinks a whole head of cabbage down to tender, crisp-edged pieces coated in spicy-sweet gochujang. Serve it with rice, tofu or roast pork.

Serves 4 · 1 hour

Ingredients

• ¼ cup grapeseed or vegetable oil
• 2 tablespoons gochujang
• 2 teaspoons sugar
• 2 garlic cloves, finely grated
• 1 medium green cabbage (2½ to 3 pounds)
• Salt
• ¼ cup roasted salted peanuts, coarsely chopped
• 2 scallions, thinly sliced

Instructions

1. Set a sheet pan in the oven, then heat the oven to 450°F.
2. In a large bowl, stir together the oil, gochujang, sugar and garlic. It doesn't need to be perfectly smooth.
3. Quarter the cabbage through the core and cut the core away. Slice each quarter crosswise into strips about 1½ inches thick.
4. Add the cabbage to the bowl, pulling the leaves apart as you go. Salt it generously, then toss and squeeze with your hands until every piece is coated and a little wilted.
5. Carefully take the hot pan out, line it with parchment and spread the cabbage over it in an even layer. It will be crowded.
6. Roast without stirring for 40 to 50 minutes, until tender and charred on top. Scatter the peanuts and scallions over the cabbage before serving.

Tips

• Leftovers are good tucked into egg sandwiches or quesadillas.

Adapted from Ali Slagle, NYT Cooking.