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.