1tablespoonmisoI prefer shiro or shinshu miso (white or yellow)
toasted sesame seedsfor garnish
chopped scallionsfor garnish
Cut the cabbage into wedges leaving the core intact to hold it together. We cut our medium cabbage into 8 wedges.
Steam the wedges 8-9 minutes until just beginning to soften. (See notes)
While the cabbage wedges steam, add all of the Korean glaze ingredients to a prep bowl, and whisk them together until smooth.
Arrange the crisp-tender cabbage wedges on a grill pan over medium-high heat. Brush generously with the glaze. Cook until you see a bit of char on the edges of both cut sides, continuing to brush with the glaze. Depending on the temperature of your grill, this process takes 10-15 minutes.
To Serve: Carefully arrange the wedges on a platter or individual plates, drizzle with any remaining glaze, and garnish with chopped scallions and sesame seeds.
Gochujang is a spicy, thick, slightly sweet red chile paste with tons of umami flavor that is the flavor kick in Korean dishes like bibimbap and kimchi. There is no substitute, but it has become much more widely available in "regular" grocery stores.Tamari includes very little or no wheat. Soy sauce contains wheat. Choose a gluten free tamari sauce if following a gluten free diet. Tamari has a darker, richer, and more complex flavor than soy sauce, but soy sauce is a fine substitute (unless you're avoiding gluten).This appliance makes steaming the cabbage wedges quite easy. I have had one for years, and actually use it regularly. The wedges have to be handled carefully to keep them intact.Macronutrients (approximation from MyFitnessPal): 64 calories; 2 g protein; 11 g carbohydrates; 2 g fat.