Gochujang Glazed Cabbage with Tahini Yogurt

I love cabbage — it’s cheap, versatile, and so underrated. In this recipe, I char it until almost burnt, then glaze it with a spicy-sweet gochujang sauce for a big hit of umami. Don’t be intimidated by gochujang! You’ll find it in most grocery stores, and it instantly brings bold flavour to anything. Finished with creamy tahini yogurt and crunchy cashews, it’s the perfect mix of spicy, sweet, salty, and creamy. Pair it with grains such as quinoa for a quick plant-based weeknight meal, or serve as a show-stopping side for your next dinner party.

Gochujang Glazed Cabbage with Tahini Yogurt

Total time: 25 minutes
Hands-on time: 25 minutes
Makes: 4–6 cabbage wedges

Ingredients

Cabbage

• ½ head of cabbage
• Neutral cooking oil (like grapeseed or vegetable)
• Salt and pepper

Gochujang Glaze

• ¼ cup gochujang
• 2 tbsp honey
• 2 tsp sesame oil
• 2 tsp soy sauce

Tahini Yogurt

• ½ cup Greek yogurt (0 or 2% MF) (120g)
• 2 tbsp tahini (plus more to taste if needed)
• 1 tbsp honey
• Juice from ½ lime (about 1 tbsp)
• Salt

Topping

• 1 tsp light sesame seeds
• 1 tsp dark sesame seeds
• 2 tbsp roasted salted cashews, roughly chopped
• Juice from remaining ½ lime (about 1 tbsp)
• Extra honey, for drizzling

Instructions

1. Prep the cabbage: Heat a cast iron pan over medium-high heat and preheat the oven to 500°F. Cut cabbage into wedges about 1 inch thick (about 6 wedges total). Season both sides with salt and pepper.
2. Sear and roast: Drizzle the cast iron with 1–2 tbsp neutral oil to coat the bottom. When just smoking, add the cabbage. Cook for about 2 minutes per side until deeply browned. Transfer to the oven and roast for 10 minutes.
3. Make the glaze: In a small saucepan, combine gochujang, 2 tbsp honey, sesame oil, and soy sauce. Cook over medium heat until bubbling and thickened. Taste, and if too spicy, stir in a little more honey to balance. Set aside.
4. Make the tahini yogurt: Mix Greek yogurt, tahini, 1 tbsp honey, and juice of ½ lime. Season with salt, taste, and adjust. Set aside.
5. Toast the topping: In a dry pan, toast sesame seeds and cashews together until golden. Set aside.
6. Finish the cabbage: After 10 minutes in the oven, glaze both sides of the cabbage wedges generously with the gochujang glaze. Roast for another 5 minutes at 500°F. Switch oven to high broil, glaze again, and broil until caramelized and bubbling, about 2 minutes. Watch closely.
7. Assemble: Spread tahini yogurt on a flat serving plate. Arrange cabbage wedges on top. Finish with lime juice, a drizzle of honey, and a sprinkle of the sesame–cashew mixture. Serve immediately.

Notes: For a heartier meal, serve this cabbage with grains such as quinoa, rice, or bulgur. It also works as a show-stopping vegetarian side for any dinner party.

Shopping List

⬜ ½ head of cabbage
⬜ Neutral cooking oil (grapeseed or vegetable)
⬜ ¼ cup gochujang
⬜ 3 tbsp honey + extra for drizzling and balancing spice
⬜ 2 tsp sesame oil
⬜ 2 tsp soy sauce
⬜ 2 limes
⬜ 1 tsp light sesame seeds
⬜ 1 tsp dark sesame seeds
⬜ 2 tbsp roasted salted cashews
⬜ ½ cup Greek yogurt (0 or 2% MF) (120g)
⬜ 2 tbsp tahini
⬜ Salt and pepper

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