Roast Gochujang Butter Cabbage, Kimchi Rice, Chilli Vinegar

Cook rice

1. Preheat the oven to 200ºC
2. Add the kimchi, soy sauce, rice wine vinegar, gochujang, rinsed rice and 250ml water to a saucepan over a medium heat until simmering
3. Cover with a lid, turn down to very low and steam for 12 minutes
4. Remove the lid, turn the rice over, recover and leave to steam off the heat while you finish the rest

Cook cabbage

1. Combine the gochujang and butter well
2. Spread the gochujang butter over the cut side of the cabbage
3. Heat an ovenproof frying pan over a medium high heat until hot
4. Add the cabbage cut side down and cook for a few minutes until golden and lightly charred
5. Flip the cabbage so it’s cut side up, add about 100ml water to the pan and baste a few times
6. Transfer to the oven and roast for 15 minutes until golden, tender and the sauce has reduced a little
7. Baste the cabbage with the glaze and add a pinch of sugar if needed for sweetness

Make chilli vinegar

1. While the cabbage is roasting, grind the garlic well in a pestle and mortar
2. Add the chilli and grind coarsely
3. Add the vinegar, salt and sugar, taste and adjust
4. Alternatively blitz everything in a blender

Serve

1. Plate up the rice and cabbage, spooning over extra glaze
2. Finish with spring onions and chilli vinegar
3. Garnish with sesame seeds and enjoy