Roasted gochujang cabbage from The New York Times Cooking by Ali Slagle

  • scallions
  • grapeseed oil
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable oil for grapeseed oil.

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Notes about this recipe

  • Recipe Notes

    Can substitute vegetable oil for grapeseed oil.

  • kitchen_chick on January 28, 2025

    I prepared the cabbage as instructed, and I roasted half of it and stir-fried half of it (I did chop the long strips into smaller chunks). Stir-frying goes much faster and the result was very tasty! (So four stars for flavor.) As for roasting... well, mine burnt in about 20-30 mins (half of the recommended time!) so I'll have to try again. Or maybe I'll stick to stir-frying.

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