Gochujang butter cabbage

Cabbage deserves more

Cabbage is so so underrated. Like, let’s be honest—when was the last time you got genuinely excited about a cabbage dish? Well, buckle up, because gochujang butter cabbage is about to change that. It’s spicy, sweet, buttery, soft and savoury with the perfect bit of crunch on top. I’m officially starting a petition to get more cabbage on plates, because this one? Incredible.

We’re talking butter, honey, and gochujang all melting together into this silky, fiery glaze. The cabbage itself is cooked low and slow in chicken stock, olive oil, and a good pinch of salt so it soaks up all that goodness. Finished with a sprinkle of chopped peanuts and spring onions, it’s got texture, balance, and tonnes of flavour.

What is Gochujang? What have I missed…

Gochujang is a Korean fermented chilli paste, and you may have even had it without realising, as it’s very much having its day atm. It’s spicy but not blow-your-head-off, with a rich, kinda sweet, umami flavour that adds instant depth to any dish. It’s made from red chillies, glutinous rice, soybeans and salt, and the fermentation gives it a bit of tangyness. Basically, it’s super tasty, and as I have a tub to get through, it’s going on everything. Pop to your local asian supermarket to grab a tub.

What else can I use gochujang for?

If you’ve got a tub of gochujang that is crying out to be used, add it to:

• Stir-fries

• Noodle sauces

• Marinades for chicken, tofu or any other meat

• Burgers (mix it with mayo, it’s so good)

• Eggs (think a new take on Pesto eggs)

It lasts ages in the fridge, and a little goes a long way. Honestly, once you start using it, you’ll wonder why you didn’t find it sooner.

What to serve gochujang butter cabbage with?

I made this as a side dish, but I’ll be real—I’ve eaten a full bowl for lunch and would do it again. It’s perfect with grilled meats, sticky tofu, crispy salmon, or even tucked into a rice bowl with a fried egg on top.

And although I haven’t tried it out on a Sunday roast yet, I can’t see why it wouldn’t work? It would probably add a spicy, buttery hit that I can weirdly working with gravy. Someone please test my theory out.

Get the recipe below, and join the cabbage appreciation club. Let cabbage have its day.

For more recipes, check out my page here.