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Meera Sodha’s Roasted Carrot and Cabbage with Gochujang

Meera Sodha

by Meera Sodha from EAST

Spice up your roasted vegetables for a Sunday lunch or Christmas feast with a Korean twist with Meera Sodha's gochujang-roasted carrots and cabbage.

From the book

Meera Sodha


Take your carrots and cabbage to Seoul and back. It’s worth the trip.

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750g carrots, peeled and quartered
750g white cabbage (1 medium), cut into 2cm wedges
1½ tbsp gochujang paste
1 tsp ground cumin
tsp salt
4 cloves of garlic, crushed
3cm ginger, peeled and grated
rapeseed oil
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.


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From the book: EAST

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