"Gochujang is a tangy Korean condiment made from dried red chili flakes, glutinous rice, fermented soybeans, and salt. A boldly bright red paste, gochujang has a rich flavor with a fair amount of heat and complexity in addition to bearing a texture not unlike miso paste. In fact, it can be used to marinate cabbage in kimchi recipes, making this a familiar pairing that's prime for hot dishes as well."
"It can also be added as a topping to accent your tenderized cabbage. All you need are a couple hearty tablespoons of this Korean condiment to complement your favorite cabbage recipe. For starters, not all store-bought styles of gochujang are exactly alike. In fact, if you can't find gochujang, you can easily create a makeshift variety using a combination of miso paste, hot sauce, and sugar."
Cabbage can be broiled, roasted, grilled, or steamed to retain its fiber and gut-healthy benefits. Gochujang is a tangy Korean paste of dried red chili flakes, glutinous rice, fermented soybeans, and salt that provides spicy-sweet umami and a miso-like texture. Gochujang pairs well with cabbage and can be used as a glaze, marinade, or topping for roasted, sautéed, or broiled preparations. Start with a couple hearty tablespoons and taste as you go to avoid overpowering the vegetable. If gochujang is unavailable, a makeshift mix of miso paste, hot sauce, and sugar can approximate the flavor.
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