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A plate with gochujang cabbage steaks.

Best Gochujang Cabbage Steaks Recipe

Mandy Applegate
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Korean
Servings 5
Calories 137 kcal

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

    1. 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.
    2. 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.
    3. 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.
    4. Marinate: Marinate the steaks in the marinade for a couple of hours to make the flavors shine even more!
    5. 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.
    6. 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!
    7. 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.
    8. 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!
    9. 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.

Nutrition

Calories: 137kcalCarbohydrates: 21gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 968mgPotassium: 434mgFiber: 5gSugar: 12gVitamin A: 266IUVitamin C: 69mgCalcium: 126mgIron: 2mg
Keyword gochujang cabbage steaks
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