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  • Recipe

Charred Cabbage with Ssamjang Butter

Charred Cabbage with Ssamjang Butter

Ingredients

  • 1 large head
    Cabbage, preferably savoy
  • 3 T
    Vegetable Oil
  • 1 T
    Kosher Salt
  • 2 T
    Apple Cider Vinegar
  • 1 T
    Water
  • 1 c
    Ssamjang Butter, recipe follows
  • 4 T
    Fried Shallot Crunch, recipe follows

Preparation

Remove outer leaves from the cabbage and trim stem. Cut into four equal wedges, keeping the core intact, and place cut-side down into a cast iron pan in a single layer. Drizzle oil to coat, and season with salt. Cook undisturbed for 12 minutes in a charcoal fire, gas grill or 500ºF preheated oven, and check for a silky, yielding quality for doneness. Bring vinegar and water to almost a simmer, and whisk in ssamjang butter to create an emulsion; keep warm.

Transfer cabbage to cutting board, cut the core out and divide the leaves evenly among four bowls. Spoon ssamjang sauce over cabbage and top with fried shallot crunch. Makes 4 servings.

To make ssamjang butter: Combine ½ pound of softened unsalted butter with 2 tablespoons of ssamjang seasoning paste in a food processor until smooth.

To make fried shallot crunch: Combine 2 cups of fried shallots with 3 tablespoons of finely chopped nori seaweed, 1 tablespoon of Korean red chili flakes (gochugaru) and 1 teaspoon of Red Boat fish sauce salt.

Chef/Owner Andrew Zimmerman - Proxi, Chicago