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Charred cabbage with ssamjang butter delivers tender leaves and crispy edges, drenched in savory, spicy butter that transforms an ordinary vegetable into something unforgettable. The first time I tried this, I was hooked by how a simple cabbage could become the star of the table, especially with a big punch of Korean flavor.
What Makes It Special
- Charred for smoky flavor that makes cabbage so satisfying
- Comes together in twenty five minutes making it perfect for busy weeknights
- Takes basic vegetables to new heights with a bold Korean-inspired butter
- Easy to scale up for gatherings or pair with almost any meal
What You’ll Need
- Green cabbage: brings both sturdiness and sweetness perfect for charring. Look for tight, heavy heads with crisp leaves
- Olive oil: creates a caramelized crust. Use extra-virgin for the best results
- Salt and pepper: highlight the cabbage while letting the ssamjang shine. Choose good flake salt if possible
- Unsalted butter: is the canvas for all the flavor. Softened butter blends best
- Ssamjang: gives the signature deep umami heat seek out trustworthy brands at Asian markets and check for a lively aroma
- Honey: smooths out the spice and brings balance. Local honey will have the brightest flavor
- Sesame oil: ties in a nutty warmth. The aroma should be toasty and punchy
- Garlic powder: weaves in mellow sweetness instead of sharp raw garlic
- Sesame seeds and green onions: make each bite pop at the end. Use toasted seeds and snappy, fresh onions
Let’s Cook This Together
- Prepare the Cabbage:
- Remove any tough or wilted outer leaves from the cabbage first. Cut it into thick wedges making sure the core holds each piece together. Rinse thoroughly under cold water and pat them completely dry with a towel so they sear instead of steam
- Season the Cabbage:
- Place the wedges on a tray and drizzle both sides generously with olive oil. Sprinkle each piece all over with salt and pepper using your hands to coat the layers evenly
- Char the Cabbage:
- Heat a grill pan or cast-iron skillet over medium high until almost smoking. Lay the cabbage wedges cut-side down letting them sizzle without moving for about five to seven minutes. Look for deep golden crusts before turning carefully with tongs. Repeat on the other cut sides until charred and tender all the way through
- Make the Ssamjang Butter:
- In a small bowl mash the softened butter with ssamjang honey sesame oil and garlic powder. Mix thoroughly until smooth and uniform in color and texture
- Assemble the Dish:
- Transfer your hot cabbage wedges to a serving platter. Immediately spoon the ssamjang butter onto each wedge letting the heat from the cabbage melt it into all the crevices
- Garnish and Serve:
- Scatter toasted sesame seeds and a good handful of sliced green onions over everything. Serve right away for the best texture and flavor
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Good to Know
- Full of fiber and nutrients thanks to the cabbage
- Naturally gluten free so it fits most diets
- Leftover ssamjang butter is excellent on corn roasted carrots or even grilled mushrooms
One night we made this with extra sesame seeds from my son’s snack stash and everyone agreed they were the best bites. Cabbage used to be only for slaws but now it wins big on flavor at our house.
Keeping It Fresh
If you want to prep ahead cut the cabbage and mix the butter a few hours early but do not char until right before eating. Leftovers keep in the fridge for up to two days but the crisp crust is best straight off the pan. To reheat use a hot skillet instead of a microwave to revive the texture.
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Easy Ingredient Swaps
Try napa or savoy cabbage for a lighter version. The recipe is also amazing with bok choy or brussels sprouts. Vegan butter works perfectly here if you need a dairy free meal. If you do not have ssamjang a mix of miso and a little chili paste can stand in but nothing quite matches the real thing.
How to Serve It Right
This dish is bold enough to steal the show as a main with a bowl of rice but works beautifully as a side at a barbecue or with roasted chicken. Plate the wedges on a big platter letting the bright butter and green onion show for maximum table appeal. For gatherings cut the cabbage into smaller pieces so everyone gets a taste of crispy edge and tender middle.
Behind the Dish
Korean ssamjang is famous for wrapping with grilled meats but it is just as powerful on vegetables. I first tried this combo after seeing it at a street festival where cabbage was grilled over open fire and dunked in spicy paste. The blend of smoke heat and tang instantly became a house favorite.
Kitchen Wisdom
- Cabbage caramelizes best if you let it sit untouched while it chars
- Bringing butter to room temperature helps it blend evenly with the paste and honey
- Do not skip toasting your sesame seeds it gives everything an extra nutty crunch
Tout savoir sur cette recette
- → What is ssamjang butter?
Ssamjang butter combines Korean fermented soybean paste with butter, honey, sesame oil, and garlic powder. This spread adds a rich, savory flavor with a hint of sweetness and nuttiness.
- → How do I achieve the best char on cabbage?
Use a grill pan or cast-iron skillet preheated to medium-high. Place cabbage wedges cut-side down and sear undisturbed for 5-7 minutes on each side to ensure a deep, even char.
- → Can I make this dish in advance?
The cabbage is best enjoyed fresh, but the ssamjang butter can be prepared ahead and refrigerated. Reheat the butter before serving to make spreading easier.
- → Is this dish vegetarian?
Yes, all the ingredients—cabbage, butter, ssamjang, honey, sesame oil, and seasonings—are vegetarian-friendly.
- → What can I serve with this cabbage?
This dish pairs well with grilled meats, rice, or other vegetable sides. It’s also delicious as a standalone light main with steamed rice.
- → Can I use napa cabbage instead of green cabbage?
Yes, napa cabbage can be substituted, but adjust the charring time as its leaves cook faster than green cabbage.