Meera Sodha's Roasted Carrot and Cabbage with Gochujang
Take your carrots and cabbage to Seoul and back. It’s worth the trip.
|750g||carrots, peeled and quartered|
|750g||white cabbage (1 medium), cut into 2cm wedges|
|1½ tbsp||gochujang paste|
|1 tsp||ground cumin|
|4||cloves of garlic, crushed|
|3cm||ginger, peeled and grated|
|1 tbsp||white wine vinegar|
Preheat the oven to 200°C fan/220°C/425°F/gas 7 and line two large oven trays with foil.
Place the carrots in one tray and the cabbage in another. In a small bowl, mix the gochujang, cumin, salt, garlic, ginger and 3 tablespoons of oil. Pour half across each tray of vegetables, and mix with your hands so that the marinade gets everywhere. Make sure the carrots and cabbage are in a single layer, then place the trays in the oven for 35 to 40 minutes, until the vegetables are tender and blackened at the edges.
Meanwhile, put 2 tablespoons of oil and the white wine vinegar into a large bowl. When the carrots and cabbage are roasted, transfer them to the bowl while still hot and toss them in the oil and vinegar.
Pile the vegetables on to a large plate and serve.