Charred Cabbage Ssamjang Butter (Version imprimable)
Golden cabbage wedges with savory ssamjang butter and sesame. Crisp outside, tender inside. #cabbage #ssamjang #korean #grilled #veggies
# Ce dont tu as besoin:
→ For the Cabbage
01 -
1 head of green cabbage
02 -
Salt and pepper to taste
03 -
Olive oil for drizzling
→ For the Ssamjang Butter
04 -
1/4 cup unsalted butter, softened
05 -
2 tablespoons ssamjang (Korean fermented soybean paste)
06 -
1 tablespoon honey
07 -
1 tablespoon sesame oil
08 -
1 teaspoon garlic powder
→ For Garnish
09 -
Sesame seeds
10 -
Chopped green onions
# Étapes à suivre:
01 -
Remove any damaged outer leaves from the cabbage. Cut the cabbage into wedges, keeping the core intact to hold the wedges together. Rinse the wedges under cold water and pat them dry with a paper towel.
02 -
Drizzle the cabbage wedges with olive oil and season generously with salt and pepper. Make sure to coat them evenly.
03 -
Heat a grill pan or cast-iron skillet over medium-high heat. Once hot, place the cabbage wedges cut-side down onto the pan. Cook for about 5-7 minutes without moving them, allowing them to develop a nice char. Flip the wedges and cook for an additional 5-7 minutes until the other side is also charred and tender.
04 -
In a small bowl, combine the softened butter, ssamjang, honey, sesame oil, and garlic powder. Mix until well combined and smooth.
05 -
Once the cabbage is charred, remove it from the heat and place it on a serving platter. Spoon the ssamjang butter generously over the hot cabbage, allowing it to melt and coat the wedges.
06 -
Finish the dish by sprinkling sesame seeds and chopped green onions on top for added flavor and color. Serve warm as a side dish or a light main course.