This charred cabbage recipe gets tons of flavor from the grill or oven before being coated in a fish sauce and ssamjang sauce. Topped with crunchy shallots, nori, and gochugaru, it’s a Korean-inspired side great for any time of year.
Tender cabbage is coated with a spicy, salty, and umami Korean-inspired butter in this restaurant-level dish you can easily grill or roast in the oven at home.Renato Sommella. He taught me to trust my instincts—in a brilliant way, I suppose. He was a classical Italian cook, from Italy. We’d been cooking together for a relatively short time, when one day he came in very excited, because he’d decided we were going to serve branzino that night.
Remove loose outer leaves from cabbage, and trim stem to nearly flush with bottom of cabbage. Cut cabbage into 4 equal wedges, keeping core intact. Place cabbage, cut side down, in a cast-iron skillet large enough to hold cabbage in 1 layer. Drizzle vegetable oil over cabbage, and flip it around to evenly coat the cabbage with oil. Season cabbage with salt. Place skillet either on the grill or in the oven; cover and cook at 500°F, undisturbed, for about 15 minutes.
As the cabbage cooks, heat butter, vinegar, ssamjang, water, and fish sauce in a small saucepan over medium-high until it just barely simmers, about 3 minutes, stirring often. Remove from heat, and set aside.
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