Meera Sodha’s Roasted Carrot and Cabbage with Gochujang
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.
Introduction
Take your carrots and cabbage to Seoul and back. It’s worth the trip.
Ingredients
| 750g | carrots, peeled and quartered |
| 750g | white cabbage (1 medium), cut into 2cm wedges |
| 1½ tbsp | gochujang paste |
| 1 tsp | ground cumin |
| 1¼ | tsp salt |
| 4 | cloves of garlic, crushed |
| 3cm | ginger, peeled and grated |
| rapeseed oil | |
| 1 tbsp | white wine vinegar |
Method
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.
Reviews
1 Ratings
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