Best Gochujang Cabbage Steaks Recipe
These Gochujang Cabbage Steaks are about to become your new favorite way to enjoy cabbage! They’re bursting with flavor, thanks to a mouthwatering mix of spicy, savory, and a hint of sweetness. Perfect for anyone looking to jazz up their veggie game or diving into the vibrant world of plant-based eating, these steaks pack a punch and promise a deliciously good time on your plate.
Why You Will Love Making Gochujang Cabbage Steaks
Here’s why you’re going to love this easy, spicy cabbage recipe:
- It’s surprisingly simple: Despite the fancy name, this recipe is straightforward and easy to follow.
- Flavor explosion: The combination of gochujang, garlic, ginger, and soy sauce creates an addictive spicy sauce that’s hard to beat.
- Versatile: Serve it as a main, or a side, or chop it up for a spicy salad topping—the world is your cabbage!
- Healthy and hearty comfort food: Cabbage is packed with nutrients, and when you add the rich flavors, it turns into a satisfying meal that feels good for the soul and your body.
- It’s a crowd-pleaser: Whether you’re cooking for vegans, vegetarians, or meat-eaters, everyone is going to want a piece of this dish.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Gochujang Cabbage Steaks with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Whipping up these spicy, sweet, and utterly delicious Korean Cabbage Steaks is easier than you might think. Here’s how to bring this dish to life in your kitchen:
Oven and Pan Prep
First things first, preheat oven to 400°F (200°C). Grab a baking tray and either line it with parchment or give it a quick foil cover. Drizzle a bit of oil over your chosen lining to keep things non-sticky.
Preparing Your Cabbage
Take your white cabbage, remove the outer layers of cabbage leaves, and carefully cut off two sides to create flat surfaces. This helps it sit nicely and not roll away while you slice it into 4 or 5 steaks through the center of the cabbage, each about 2 cm to 2.5 cm thick.
Keep the stem part (base of the cabbage) mostly intact—it’s what keeps your steak together. Place cabbage steaks on the baking sheet, giving them some room to breathe for even cooking.
Creating the Sauce
In a small bowl, mix the minced garlic and ginger with the miso paste, gochujang, soy sauce, and maple syrup. Stir these ingredients together until you’ve got a smooth, enticing sauce. Gently brush or drizzle your Korean glaze onto all segments of the cabbage, making sure you get into all the nooks and crannies.
The Finishing Touches
Sprinkle some toasted sesame seeds over your sauced-up steaks and scatter those sliced green onions. Pop them in the oven for 25-30 minutes. You’re looking for tender cabbage that’s easily pierced with a fork and slightly golden brown.
These beauties are best served over a bed of fluffy rice, with extra spring onion, red pepper flakes for an extra kick, and sesame seeds sprinkled on top for that chef’s kiss finish.
Recipe Notes and Expert Tips
Making this recipe is pretty straightforward, but I’ve got some expert tips and notes to make sure your Korean Glazed Cabbage Steaks turn out absolutely perfect every single time:
- Gluten-Free? No Problem! Keep an eye out for gluten-free gochujang to make this dish celiac-friendly. Many brands include wheat, but there are GF options out there.
- Thickness: Cutting your steaks too thin will make them floppy. Aim for that 2 cm to 2.5 cm sweet spot to keep them hearty and steak-like.
- Gochujang Substitute: If you can’t find gochujang in your grocery store or online, red chili pepper flakes are a good alternative. Taste the sauce as you go to get the right level of heat.
- Marinate: Marinate the steaks in the marinade for a couple of hours to make the flavors shine even more!
- Low and Slow: If your oven runs hot or you prefer a more caramelized edge, don’t be afraid to drop the temperature slightly and cook a bit longer. Keep an eye on them to avoid charred cabbage sadness.
- Don’t Waste the Trimmings: The outer leaves, excess stem, and other cabbage parts you trim away can be chopped and added to soups, stews, or stir-fries. Waste not, want not!
- Maple Syrup Alternatives: You can use agave syrup, or even brown sugar as a substitute. Each brings its own kind of sweetness to the dish, so feel free to experiment with what you have on hand. You may need to add a little water to reach your desired consistency.
- Can this dish be made on a grill? Definitely! Grilling adds a smoky dimension with a bit of char that’s really delicious. Just make sure to keep an eye on them and turn frequently to prevent burning. Brush with the sauce towards the end of grilling to avoid the grilled cabbage wedges charring too much. Nobody likes burnt cabbage!
- Can I add other vegetables to this recipe: Of course! Feel free to add slices of bell pepper, zucchini, or eggplant to the baking sheet. They’ll roast beautifully alongside the cabbage steaks and soak up the delicious sauce.
How to Store Leftover Gochujang Cabbage Steaks
Got leftovers? No problem! Here’s how to keep your remaining cabbage steaks tasting great for another meal:
- Cool & Airtight in the Fridge: Let your cabbage steaks cool down to room temperature and then pop them in an airtight container. They’ll keep well for 3-4 days in the refrigerator.
- Reheating: When you’re ready for round two, reheat your cabbage steaks in the oven at 350°F (175°C) for about 10 minutes or until they’re heated through. This helps bring back that delightful crispiness.
- Freezing? Think Twice: While you can freeze them, I’d advise against it. The texture of cabbage changes quite a bit when frozen and thawed, and you might not be thrilled with the results.
What to Serve with Gochujang Cabbage Steaks
Wondering what to pair with these spicy, savory delights? Here are some fantastic ideas to turn your Spicy Cabbage Steaks into a full-blown feast:
Protein Power: Tofu or Tempeh
For a hearty, protein-packed meal, serve your cabbage steaks with a side of crispy tofu or tempeh. Marinate your protein choice in a bit of soy sauce, gochujang, and a dash of maple syrup, then pan-fry until golden. This not only complements the flavors of your cabbage steaks but also turns the meal into a satisfying, protein-rich feast.
Grainy Goodness
A side of grains can soak up the delicious sauce and add a comforting element to your meal. steamed rice is a classic choice, but why not try quinoa for a nutty flavor or couscous for a lighter touch? These grains provide a lovely base that complements the spicy and rich flavors of the cabbage steaks.
Fresh and Crunchy
A fresh side salad or some crunchy vegetables can add a refreshing contrast to the rich and spicy cabbage steaks. Cucumber salad, dressed lightly with vinegar or lemon juice and a sprinkle of sugar, can cool down the heat while adding a crunchy texture. Steamed green beans or snow peas, tossed with a touch of sesame oil, salt, and black pepper, offer a bright and slightly sweet note to balance the meal.
More Healthy Vegan Recipes You Will Love
- Easy Vegan Coleslaw
- Healthy Raw Veggie Wraps
- Air Fryer Tofu Nuggets
- Buffalo Jackfruit Dip Recipe
- Roasted Tomato Basil Soup
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Best Gochujang Cabbage Steaks Recipe
Ingredients
- 1 cabbage medium/1500g
- 1 tablespoon oil
- 2 tablespoons gochujang
- 4 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons maple syrup
- 1 tablespoon miso paste white or yellow
- 2 cloves garlic minced
- 1 tablespoon ginger fresh, minced
- 2 tablespoons sesame seeds toasted
- 3 green onions medium,sliced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil. Drizzle the oil on the baking sheet evenly.1 tablespoon oil
- Cut two sides of the cabbage so that there is a flat surface on each end. Slice cabbage into four or five 2 cm to 2.5 cm steaks, leaving the stem mostly intact to hold them together.1 cabbage
- Cut each steak in half so that they are easier to fit on the baking sheet.
- Place on the baking sheet, spaced evenly.
- Peel and mince the garlic and ginger. Slice the green onions into 1”/2.5cm long pieces.2 cloves garlic, 1 tablespoon ginger, 3 green onions
- In a small bowl, combine the minced garlic and ginger, the miso paste, gochujang, soy sauce, and maple syrup. Stir until smooth.2 tablespoons gochujang, 4 tablespoons soy sauce, 2 tablespoons maple syrup, 1 tablespoon miso paste
- Drizzle or brush mixture on to each cabbage steak, spreading to coat evenly and get in all the cracks.
- Sprinkle with sesame seeds and scatter the sliced green onion over the top and around the pieces.2 tablespoons sesame seeds
- Bake for 25-30 minutes until cabbage is tender enough to be pierced with a fork and onions are starting to brown.
- Serve over rice with additional onion and sesame seeds as desired. Can be stored covered in the fridge and reheated in the oven for 10 minutes.
Notes
-
- Gluten-Free? No Problem! Keep an eye out for gluten-free gochujang to make this dish celiac-friendly. Many brands include wheat, but there are GF options out there.
- Thickness: Cutting your steaks too thin will make them floppy. Aim for that 2 cm to 2.5 cm sweet spot to keep them hearty and steak-like.
- Gochujang Substitute: If you can’t find gochujang in your grocery store or online, red chili pepper flakes are a good alternative. Taste the sauce as you go to get the right level of heat.
- Marinate: Marinate the steaks in the marinade for a couple of hours to make the flavors shine even more!
- Low and Slow: If your oven runs hot or you prefer a more caramelized edge, don’t be afraid to drop the temperature slightly and cook a bit longer. Keep an eye on them to avoid charred cabbage sadness.
- Don’t Waste the Trimmings: The outer leaves, excess stem, and other cabbage parts you trim away can be chopped and added to soups, stews, or stir-fries. Waste not, want not!
- Maple Syrup Alternatives: You can use agave syrup, or even brown sugar as a substitute. Each brings its own kind of sweetness to the dish, so feel free to experiment with what you have on hand. You may need to add a little water to reach your desired consistency.
- Can this dish be made on a grill? Definitely! Grilling adds a smoky dimension with a bit of char that’s really delicious. Just make sure to keep an eye on them and turn frequently to prevent burning. Brush with the sauce towards the end of grilling to avoid the grilled cabbage wedges charring too much. Nobody likes burnt cabbage!
- Can I add other vegetables to this recipe: Of course! Feel free to add slices of bell pepper, zucchini, or eggplant to the baking sheet. They’ll roast beautifully alongside the cabbage steaks and soak up the delicious sauce.
Storage & Reheating Instructions
-
- Cool & Airtight in the Fridge: Let your cabbage steaks cool down to room temperature and then pop them in an airtight container. They’ll keep well for 3-4 days in the refrigerator.
-
- Reheating: When you’re ready for round two, reheat your cabbage steaks in the oven at 350°F (175°C) for about 10 minutes or until they’re heated through. This helps bring back that delightful crispiness.
-
- Freezing? Think Twice: While you can freeze them, I’d advise against it. The texture of cabbage changes quite a bit when frozen and thawed, and you might not be thrilled with the results.
