Spicy Korean Roasted Cabbage (Print Version)

# Ingredients:

→ Base

01 - 1 white cabbage, cut into 6 wedges
02 - 5 finely sliced shallots
03 - 5 minced garlic cloves
04 - 1 inch finely chopped ginger

→ Sauce

05 - 1 tablespoon gochugaru flakes or hot paprika
06 - 3 tablespoons gochujang
07 - 1 tablespoon light soy sauce
08 - 1 tablespoon sesame oil
09 - 2 tablespoons honey
10 - 3 tablespoons vegetable oil

→ Toppings

11 - 100g grated mozzarella cheese
12 - 5g finely chopped chives

# Instructions:

01 - Fry cabbage wedges in oil 5 minutes per side until golden. Remove from pan.
02 - Fry shallots, garlic, and ginger 5-10 minutes until soft. Season and set aside.
03 - Mix gochugaru, gochujang, soy sauce, oils, and honey.
04 - Layer cabbage with aromatics and sauce. Add cheese between wedges. Bake at 180°C for 45 minutes.
05 - Top with chives. Serve with rice, noodles, or potatoes and fried egg.

# Notes:

01 - Can be stored 3 days refrigerated
02 - Freezable up to 3 months
03 - Can be reheated in microwave or oven

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