Korean BBQ Charred Cabbage with Garlic, Soy, and Vinegar
This dish is all about big heat, bold spice, and smoky char. By grilling cabbage wedges over high heat, you get crispy edges and a tender bite that soaks up flavor like a sponge. A hot garlic oil drizzle brings it to life, while our Korean BBQ Rub infuses each bite with sweet heat, fermented tang, and deep umami. It's a flavor-packed side that proves vegetables can hold their own in any BBQ lineup.
Charred Korean BBQ Cabbage with Sweet Heat and Garlic Oil
4
10 minutes
25 minutes
160
American
Side Dish
This fire-kissed cabbage brings the bold flavors of Korean barbecue straight to your grill. We char fresh cabbage wedges until caramelized and smoky, then toss them with a warm garlic oil infused with soy sauce, apple cider vinegar, and our Korean BBQ Rub. That rub does the heavy lifting—delivering gochugaru heat, vinegar tang, and smoky sweetness in one punchy seasoning. It’s tangy, savory, just a little spicy, and completely addictive.
Ingredients
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- 1 medium green cabbage (about 2 pounds), cut into 4–6 wedges with core intact
- 1 tablespoon vegetable oil
- ½ teaspoon sea salt flakes
- ¼ teaspoon freshly cracked black pepper
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- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons Revolution Barbecue Korean BBQ Rub
- 1 teaspoon granulated sugar
Directions
- Preheat the Grill: Heat your grill to medium-high (about 400°F) and oil the grates well.
- Season the Cabbage: Brush cabbage wedges with vegetable oil, then sprinkle with sea salt and cracked black pepper.
- Grill the Cabbage: Place wedges cut side down over direct heat. Grill for 5–6 minutes per side until deeply charred and tender inside. Rotate gently with tongs to avoid breaking apart.
- Make the Dressing: While the cabbage grills, heat olive oil in a small saucepan over low heat. Add minced garlic and cook just until fragrant, about 1–2 minutes. Remove from heat and stir in soy sauce, apple cider vinegar, Korean BBQ Rub, and sugar.
- Chop and Toss: Transfer grilled cabbage to a cutting board. Once cool enough to handle, coarsely chop and place in a large bowl. Drizzle with the warm garlic rub dressing and toss to coat.
- Serve: Serve warm or at room temperature. Flavor improves as it sits.
