Buldak Fire Cabbage (Roasted Cabbage Wedges)
This Buldak Fire Cabbage involves roasted cabbage wedges placed in a sweet gochujang sauce with fried shallots, garlic, and ginger.
Servings: 3 portions
Calories: 440kcal
Ingredients
- 1 white cabbage sliced into 6 wedges
- 5 shallots finely sliced, or 1 large white onion
- 5 garlic cloves minced
- 1 inch ginger finely chopped
For the gochujang sauce
- 1 tablespoon gochugaru flakes or hot paprika
- 3 tablespoon gochujang
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 2 tablespoon honey
- 3 tablespoon vegetable oil
For toppings
- 100 g mozzarella cheese grated
- 5 g chives finely chopped
Instructions
- Place an oven-proof pan on medium heat and drizzle with vegetable oil. Add in your cabbage wedges, placing the sliced sides down onto the pan (see further up this blog for images for reference). Fry for 5 minutes on each side or until golden brown. Remove from the pan and set aside.
- Preheat the oven to 180C/355F. In the same pan, drizzle some more vegetable oil. Then add in the shallots, garlic, and ginger. Fry on medium to low heat for 5-10 minutes until soft and aromatic. Season with salt and pepper. Remove from the pan and set aside.
- Meanwhile, make your fire buldak sauce by combining gochugaru flakes, gochujang, soy sauce, sesame oil, honey, and vegetable oil in a bowl. Stir to combine.
- In the same oven-proof pan, lay down the charred cabbages and then add the shallot mixture in-between the gaps, surrounding the cabbage wedges. Spoon the gochujang sauce inbetween the cabbage wedges too.
- Sprinkle mozzarella cheese in-between the cabbage wedges, leaving the cabbages mostly exposed. Place in the oven, uncovered for 45 minutes until golden and bubbling.
- Once the cabbage wedges are al dente and the cheese is melted, remove from the oven and top with chives, serve up with rice, noodles, beans, or mashed potato, with a fried egg on top. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them!
Storage: Once the roasted cabbage wedges have cooled, simply transfer them into an airtight container and into the fridge for up to 3 days.
Freezing: You can absolutely freeze this dish, but the texture might be a bit different when you reheat it. Store in an airtight container (don't forget to label it with the contents and the date) and into the freezer for up to 3 months. Leave to thaw (defrost) in the fridge overnight before reheating.
Reheating: You can either leave the lid ajar on your Tupperware and reheat in the microwave until piping hot. Or preheat the oven to 180C/355F, place the cabbage and the sauce in an ovenproof dish and reheat for 20 minutes until piping hot.
Nutrition
Calories: 440kcal | Carbohydrates: 44g | Protein: 14g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 609mg | Potassium: 793mg | Fiber: 9g | Sugar: 26g | Vitamin A: 628IU | Vitamin C: 119mg | Calcium: 321mg | Iron: 3mg