Korean spiced roasted cabbage & new potatoes

Serves

2 People

Cooking Time

45 minutes

Season

Autumn

Summer

Winter

Spring

Dietary

Vegetarian

Vegan

Gluten Free

Dairy Free

This recipe uses Gochujang a spicy Korean fermented red pepper paste which you can find in most Asian supermarkets. It adds nice spice and savouriness to dishes. This dish is much like the flavours of kimchi but in baked form! Try it with some crispy fried eggs, crispy tofu, salmon or chicken to make it a complete meal

Ingredients

1 Pointed Cabbage
500g New Potatoes
6 Cloves Garlic
3 tbsp Gochujang
3 tbsp Sunflower oil
Salt
4 Spring Onions

Method

Step 1.

Heat your oven to 200c. Wash your New potatoes then chop these into quarters/halves so they are roughly the same size. Place on a large roasting try. Cut your cabbage into 8ths length ways and peel 6 cloves of garlic and add to the tray.

Step 2.

In a small bowl mix together the gochujang and oil until well mixed. Spoon over the cabbage, garlic and potatoes and add season with salt. Mix together in the tray so the veg is covered in the spicy red mixture.

Step 3.

Place in the oven and roast for 25 mins. After this point give the ingredients in the tray a good mix and then bake again for another 20-25 mins until the potatoes are slightly crispy and the cabbage is cooked through with a slight char on the leaves.