Ingredients
- Green Cabbage: 1 medium head, cut into wedges
- Gochujang: 2 tablespoons
- Tomato Paste: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Garlic: 3 cloves, minced
- Sesame Oil: 1 tablespoon
- Vegetable Oil: 1 tablespoon
- Mozzarella Cheese: 1 cup, shredded
- Chives or Scallions: 2 tablespoons, chopped
- Salt and Pepper: To taste
Instructions
- Preheat oven to 425°F (220°C) and place a cast iron skillet inside to heat.
- In a bowl, mix gochujang, tomato paste, soy sauce, minced garlic, sesame oil, and a pinch of salt and pepper until smooth.
- Carefully remove the hot skillet, drizzle in vegetable oil, and swirl to coat.
- Arrange the cabbage wedges cut side up in the skillet. Spoon the sauce generously over and between each piece.
- Roast for 20 minutes uncovered, then sprinkle cheese on top and roast for another 10 minutes until bubbling and golden.
- Scatter chopped chives or scallions over the top while still hot.
- Serve hot with steamed rice or crusty bread.
Notes
- Preheat your skillet for perfect sear on cabbage.
- Adjust spice level by reducing or increasing gochujang.
- Slice cabbage into thick wedges to hold shape.
- Reheat leftovers in the oven for best texture.
- Garnish with sesame seeds or extra herbs for added flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg
Keywords: Korean cabbage recipe, spicy baked cabbage, gochujang cabbage, cheesy cabbage bake, Korean vegetarian dish