This dish features charred cabbage paired with a flavorful gochujang cream and smoked Gorgonzola. It combines buttery, tender cabbage with a spicy and creamy sauce, finished with a touch of lemon zest and toasted sesame seeds.
1: Preheat circulator to 183°F.
2: Transfer the cabbage, thyme, and 1 tbsp butter into a vacuum-sealable bag. Seal the bag and sous vide for 4 hours.
3: Remove the cabbage from the bag, pat dry with paper towels, and season with 2 tsp salt and pepper.
4: In a large pan over medium-high heat with oil, sear the cabbage on both sides for 1 minute or until slightly charred. Add 1 tbsp butter and baste for 30 seconds. Remove the cabbage and butter from the pan.
5: Reduce heat to medium-low, add remaining butter and sauté the shallot and garlic for 30 seconds or until translucent. Add cream, gochujang, gochugaru, and remaining salt. Reduce cream by half and finish with lemon zest.
6: Serve the cabbage with the gochujang cream, squeeze lemon juice overtop and garnish with gorgonzola and sesame seeds.
