Brothy Coconut Cabbage and Chickpeas w/ Gochujang

Sweet tender cabbage in a light creamy broth flavored with coconut and gochujang.

Brothy Coconut Cabbage and Chickpeas w/ Gochujang

Serves 6

This was adapted from a recipe posted on Instagram by Padma Lakshmi where she braised a whole cabbage in coconut milk and spices. My first attempt at this dish I tried to use a whole cabbage but it was a wild time. The whole cabbages I have access to in Korea are big, wide and flat compared to the round cabbages available in America. I looked at the cabbage and told myself it wasn’t gonna work but I wanted to attempt the dish as close to what the original was on my first try, it was a mess but delicious. In subsequent trials I cut the cabbage to make for a simpler cooking process and eventual serving.

“Recipe Tips:

*1. Sub 4-439g (15.5 oz) cans chickpeas, drained. Replace the reserved cooking liquid with 1,200ml (6 c) vegetable broth.”

Ingredients

Chickpeas

*400g (2 c) chickpeas, soaked overnight and drained

1,500ml (7.5 c) water

45g (3 T) mushroom bullion 

Braise

30g (2 T) coconut oil

10g (2 t) ginger, minced

6 garlic cloves, sliced

70g (3.5 T) gochujang

5 cardamom pods, crushed

8 whole cloves

3 bay leaves

450ml (1 can) coconut milk

45ml (3 T) yondu

3g (0.75 t) kosher salt

1930g (4.25 lbs) wholegreen cabbage, outer leaves removed cut into 1/6’s through the root

Finishing

Hot Basmati Rice

Sliced cheongyang chili or cilantro

Method

1.      In your largest deepest pot bring the water and chickpeas to a boil, covered.

Keep an eye on the pot so it does not boil over.

• Remove and discard the scum that arises.

• Reduce the heat to low and add the bullion. Stir to dissolve and cover.

• Simmer for 60 – 80 minutes or until cooked through.

Beans are cooked through when the centers are creamy and the skins are tender.

After 60 minutes, I like to test a bean from 3 or 4 different areas of the pot. If one bean is not cooked through, I continue to cook testing every 10 minutes until all of the tested beans are tender.

• Drain the chickpeas and reserve the cooking liquid separately.

No need to wash the pot as it will be used in Step 2.

2.      Place the pot over medium-high heat.

• Add the coconut oil and heat for 15 seconds.

• Add the garlic and ginger. Saute for 30 seconds.

• Add the gochujang and cook for 1.5 – 2 minutes stirring constantly or until beginning to darken.

• Add the whole spices, coconut milk, yondu, salt and the reserved chickpea cooking liquid.

• Stir to deglaze the pot and dissolve the gochujang.

• Carefully arrange the sliced cabbage in the pot so that at least one side is laying in the broth.

• Cover and bring to a boil.

• Reduce the heat and simmer covered for 20 minutes.

• Carefully flip the cabbage so the other side is submerged in the broth.

• Add the chickpeas and simmer covered for 20 – 30 minutes longer or until the cabbage is tender when a knife is inserted into the core.

• Taste and adjust the seasoning of the broth as desired.

3.      Divide between wide bowls with rice and garnish.

4.      Serve.