Charred Red Cabbage & Gochujang Miso Butter
I have always been asked what my specialty cuisine is and to be honest I've never been the best at answering that question. I feel like my style of cooking really pulls from different cuisines. Scratch cooking and using what I have on hand has always been my favorite way to cook.
I like having a dish inspired by a main ingredient as a sort of focus point and go from there thinking about the dishes components. Like this charred cabbage with miso gochujang butte being the focus of this dish over rice with green onions, cilantro and chopped peanuts as the supporting details.
Sometimes I do like to replicate dishes using plant-based ingredients and I also enjoy making something up as I go along. These are the moments that I genuinely end up surprising myself with what I have made the most without too much pressure or effort.
Charred Red Cabbage & Gochujang Miso Butter
* Serves 2 * Ingredients - Gochujang miso butter
1/4 cup - vegan butter ( room temp )
1/2 tbsp - miso paste
1 tbsp - gochujang
1/2 tbsp - togarashi
1 tbsp - lime juice
Ingredients - For the pan sauce
1/2 red cabbage - cut in quarters
2 tbsp - grapeseed oil for charring the cabbage
1/2 cup - diced yellow onion
1 tbsp - minced garlic
1 tbsp - soy sauce
2 tbsp - gochujang miso butter
1/2 cup - vegetable stock
Garnishes
Lime wedge, chopped cilantro, green onions and chopped peanuts are the best of the best on top of this amazing cabbage.
Instructions
Step 1 - Make the gochujang miso butter
This step is actually very easy. I used a small food processor to incorporate the miso paste, gochujang, lime juice and togarashi into the vegan butter. Once that is done, press it into a ramekin and place it in the fridge to set up while the rest of the meal is prepared.
Step 2 - Make the rice
I used basmati rice for this dish and I always eye ball everything when I make rice. If that sounds crazy to you, follow the instructions the rice you have provides. I simply pour the rice in a wide pot or sauce pan that has a high enough rim and that has been warmed up with oil. I season my rice in the warm oil and pour in warm filtered water. I eye ball this part as well filling the water about a 1/2 inch above the rice. I cook this on medium high heat until the water steams out and has now reached the rice. When this happens I lower the heat to the lowest setting and allow the rice to cook/steam on low for 7-9 minutes with a lid ! Then its ready to fluff with a fork.
This is my tried and true method but if you are a rice cooker lover - you do you boo boo <3
Step 3 - Time to cook
In a hot pan sear the quartered cabbage till really golden brown or just simply charred on both sides. Then I flip the quartered pieces of cabbage on to “their backs” and toss in the diced onions and saute all of that in that amazing miso gochujang butter. Once the onions are golden brown, add in some minced garlic. Once all that is combined well and is looking nice and golden, deglaze the pan a bit with some vegetable stock to create a nice pan sauce with those caramelized onions. At the end I like to thicken the sauce a bit with another knob of gochujang miso butter.
Step 4 - Plating
I plated this with creating a flat bed of jasmine rice and played around with the angles and leaves of the cabbage placing them on top. I love to garnish this with a squeeze of fresh lime juice, cilantro, green onions and chopped peanuts.
