Gochujang Butter Pointed Cabbage

Ingredients

• 1/2 pointed cabbage, cut into wedges
• 1 generous tsp gochujang paste (or more for extra spice)
• 1 generous tbsp soft butter
• 4-5 tbsp water
• Neutral oil, for searing
• Toasted sesame seeds, to garnish

Directions

• Mash the gochujang paste into the soft butter to make a quick gochujang butter; set aside.
• Cut the pointed cabbage into wedges. Sear in a little oil over medium-high heat on all sides until you get a beautiful charred surface.
• Add the water, cover with a lid, and cook 2-3 minutes until the water has evaporated.
• Turn off the heat and add the gochujang butter. The residual heat melts it and glazes the cabbage.
• Sprinkle with toasted sesame seeds and serve.

From Sissi Xi Chen (@eatinginberlin) on Instagram.