Roasted Carrots and Cabbage with Gochujang

These roasted carrots and cabbage with gochujang are generously coated in a mix of Korean spice paste, along with cumin and garlic sauce, and then roasted until crisp. Eating your vegetables has rarely, if ever, been like this.

A blue plated topped with roasted carrots and cabbage with gochujang.

Take your carrots and cabbage to Seoul and back. It’s worth the trip. [Editor’s Note: That’s all that the lovely Meera Sodha has to say about these gochujang-slathered roasted vegetables with a Korean accent. We gotta say, while we could blather on and on about them, they really require us to say nothing more. You simply need to experience them.]–Meera Sodha

What is gochujang?

Gochujang (pronounced “gah chu jang”) is a Korean condiment that’s traditionally fermented until it reaches uncanny levels of complexity in terms of being salty, savory, and rather unforgettably pungent. It’s based on a red chile paste that’s far more complex than Sriracha and has a sweet heat that varies in intensity from brand to brand. You can buy it at most Asian markets as well as online. You can also make a quick shortcut Cheater’s Gochujang that, while not authentic, does work quite well when you’re stuck at home and can’t make it to the store.

Roasted Carrots and Cabbage with Gochujang

  • Quick Glance
  • Quick Glance
  • 25 M
  • 1 H
  • Serves 4 to 6
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Ingredients


Directions

Preheat the oven to 425°F (218°C). Line 2 large rimmed baking sheets with aluminum foil and slick the foil with a little oil.

Place the carrots on 1 baking sheet and the cabbage on the other.

In a small bowl, mix the gochujang, cumin, salt, garlic, ginger, and 3 tablespoons of the oil.

Tester tip: If you’re gluten-free, you’ll want to double-check that the particular brand of gochujang you selected is, indeed, without gluten as some brands sneak some into their product.

Pour half the spice paste onto each pan of vegetables and mix with your hands so that the marinade gets everywhere.

Tester tip: You really want to massage the paste onto the vegetables so it sticks to them and not the foil, particularly the cabbage, which has a tendency to cling pretty tightly to the surface. This is why you want to first slick the baking sheet with oil, though of course you can swap cooking spray if you like.

Arrange the carrots and cabbage in a single layer and roast until the vegetables are tender and blackened at the edges, 25 to 40 minutes.

Meanwhile, in a large bowl, combine the remaining 2 tablespoons of oil and the white wine vinegar.

Dump the still-hot roasted vegetables into the bowl and toss to coat with the oil and vinegar. Serve the vegetables straight from the bowl or pile them onto a platter. Your work here is done.

Print RecipeBuy the East cookbook

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    What do I do with lefovers?

    • Tux variation

      We have it on good authority that leftovers, should you have any, are excellent the next morning when chopped, lightly fried, and topped with a crispy egg.

    Recipe Testers' Reviews

    We LOVED these roasted carrots and cabbage with gochujang! My spouse has been devoted to the Curried Roasted Carrots on the Leite's site since I first tested those and mentioned that he liked these just as much, if not more.

    The cabbage and carrots are a perfect match in this recipe and the gochujang adds a lovely flavor without being too spicy. I was initially skeptical about the blackened edges on the vegetables, but it was unfounded—once tossed with the vinegar mixture, it was perfect.

    This could make a fun holiday side, or would be really delicious with any meal. My cabbage stuck a bit to the foil that lined the pan, and I would probably try to figure out a different solution for next time, but this time I just sort of scraped it off into the bowl and it was still lovely.

    For the sake of transparency, I bought a giant tub of gochujang for this recipe. This was a risky move, but it ended up being a genius investment since I’ll be using this recipe as a base to roast many of my other vegetables going forward. This dish also transports me back to when it was okay to eat inside my favorite crowded Koreatown haunts before the pandemic. *sigh*

    The truth is, this fermented chili paste adds so much life to simple, humble carrots and cabbage. It adds a nice, funky heat to complement the naturally sweet vegetables. I also loved finding the little nuggets of roasted crushed garlic amongst the main stars. (Biting into its charred skin to find its creamy interior is particularly a dream.) The final toss in the white vinegar also added a great tangy pop to make this a complex, completely satisfying bite.

    If I could make one note, I’d recommend putting the carrots on the lower rack to get them cooked to the same level of perfection as the cabbage. There was still a bit of crunch to some of the thicker carrot slices. While I don’t necessarily mind because it was a nice textural contrast, some people do.

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