Side
Hispi Cabbage with Gochujang Butter
Charred and roasted hispi cabbage in a rich gochujang butter, served with toasted pumpkin seeds. The perfect flavourful veggie side to go alongside a roast or as part of a small plates spread.
Method
- Preheat your oven to 200C (fan).
- Slice your cabbage in half lengthways. Heat a drizzle of olive oil in a large pan and fry for 4–5 minutes, until lightly charred. Transfer to a roasting tray and roast until tender, about 25–30 minutes.
- Meanwhile, add the butter, Gochujang paste, and a grind of rock salt to a medium bowl. Mix until well combined.
- Return the cabbage to the pan with about half of the butter. Baste the cabbage in the butter and fry on both sides until glossy.
- Serve sprinkled with toasted pumpkin seeds.
