Korean gochujang marinade for grilled white cabbage
From the foundersAlexander Eriksson·Founder & CEO
A flavourful, tangy and rich Korean marinade based on gochujang, sesame oil and garlic, perfectly balanced for grilling shredded white cabbage over high heat.
Ingredients
4 servings
- 500 gwhite cabbage
- 2 mskgochujang (Korean chilli paste)
- 2 mskJapanese soy sauce
- 1 msktoasted sesame oil
- 3 stgarlic cloves
- 1 mskfresh ginger
- 1 mskrice vinegar
- 1 tskhoney
- 1 msktoasted sesame seeds
How to make it
- 1
Mix the gochujang, Japanese soy sauce, toasted sesame oil, grated garlic cloves, grated ginger, rice vinegar and honey in a bowl to a smooth marinade.
- 2
Toss the shredded white cabbage with the marinade in a bowl. Massage gently with your hands for about 1 minute so the flavours penetrate the cabbage without it losing all its crunch.
- 3
Leave the cabbage to rest in the marinade for at least 10-15 minutes before cooking.
- 4
Heat the Korean tabletop grill to high.
- 5
Grill the marinated cabbage in batches directly on the grill surface for 2-4 minutes, turning often with tongs, until nicely caramelised with slightly charred edges.
- 6
Top with toasted sesame seeds when serving.
Kitchen tips
- Don't shred the cabbage too thinly – slightly thicker strips hold their structure better on the tabletop grill without falling through the grate.
- The sugars in the gochujang and honey caramelise quickly, so keep the cabbage moving on the grill to stop it burning.
AI-generated content. Always verify ingredients and allergen information yourself.
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