Charred Gochujang Butter Cabbage with Crunchy Breadcrumbs

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Charred gochujang butter cabbage wedges topped with golden crunchy breadcrumbs and a drizzle of chilli oil, served on a plate

Charred Gochujang Butter Cabbage with Crunchy Breadcrumbs

This is the side dish that steals the show. Humble cabbage is transformed into something deeply flavourful.

Charred at the edges, tender at the core, and glazed with a smoky, spicy-sweet gochujang butter that caramelises beautifully in the oven. A shower of golden panko and toasted sesame seeds adds an irresistible crunch, making every mouthful a study in contrasting textures.

It’s bold, it’s fast, and a side dish that is perfect for weeknight dinner or a share table.

Ingredients

For the cabbage and gochujang butter

1 medium head sweetheart (hispi) cabbage, cut into 4 wedges through the core
2 tablespoons unsalted butter, softened
1 tablespoon gochujang paste

For the crunchy breadcrumb topping

1 tablespoon unsalted butter
¼ cup (40 g) panko breadcrumbs
¼ teaspoon garlic powder
½ teaspoon white sesame seeds
½ teaspoon black sesame seeds
1 teaspoon chilli oil

Charred Gochujang Butter Cabbage with Crunchy Breadcrumbs recipe - brush the gochujang paste onto cappage

METHOD

1. Roast the cabbage

Preheat your oven to 200°C (180°C fan-forced / 400°F).

In a small bowl, combine the softened butter and gochujang paste. Mix well until fully incorporated.

Place the cabbage wedges on a oven-safe pan. Brush the gochujang butter generously over each wedge, making sure to work it into the layers so the flavour penetrates throughout.

Roast for 25–30 minutes, or until the outer leaves are deeply charred and the core is tender when pierced with a knife. Depending on the density of your cabbage, this may take up to 35 minutes.

Golden panko breadcrumbs and sesame seeds being toasted in a black frying pan on a gas stovetop

2. Make the crunchy topping

While the cabbage is roasting, melt 1 tablespoon of butter in a small frying pan over medium heat.

Add the panko breadcrumbs, garlic powder, white sesame seeds, and black sesame seeds. Toast, stirring constantly, for 3–4 minutes until the crumbs are golden and fragrant.

Watch carefully, they can burn quickly.