Sheet-Pan Miso-Glazed Cabbage Steaks with Tangy Kimchi Rice

Name: Sheet-Pan Miso-Glazed Cabbage Steaks with Tangy Kimchi Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium green cabbage (about 900g), cut into 4 thick steaks; 3 tbsp white miso paste; 2 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp toasted sesame oil; 1 tbsp vegetable oil; 1 medium onion (150g), finely diced; 3 garlic cloves, minced; 1 cup cooked white rice (about 180g), preferably day-old; 100g kimchi, chopped; 1 tsp gochugaru (Korean chili flakes) or paprika; 2 green onions, sliced; 1 tbsp rice vinegar; Salt and black pepper, to taste; 1 tsp toasted sesame seeds

Thick cabbage slices roasted with a savory-sweet miso glaze, served over quick kimchi fried rice that offers a lively tang and satisfying texture.

Prep20 minCook25 minTotal45 minServes4Difficultyeasy

Method

How to make it

01
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02
In a small bowl, whisk together miso paste, soy sauce, maple syrup, and 1 tbsp toasted sesame oil until smooth.
03
Place cabbage steaks on the prepared baking sheet. Brush both sides generously with the miso glaze.
04
Roast the cabbage steaks in the oven for 20-25 minutes, flipping once halfway, until edges caramelize and the cabbage is tender but not mushy.
05
Meanwhile, heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
06
Add minced garlic and cook for 30 seconds until fragrant.
07
Stir in chopped kimchi and gochugaru, cooking for 2 minutes to release aromas.
08
Add cooked rice, breaking up clumps, and stir-fry for 4-5 minutes until heated through and slightly toasted.
09
Remove from heat and stir in sliced green onions and rice vinegar. Season with salt and pepper to taste.
10
To serve, place a cabbage steak on each plate topped with a generous scoop of kimchi rice. Sprinkle with toasted sesame seeds.

From the editor

Cooking tips

Use day-old rice for the kimchi rice to get a better texture and avoid mushiness.
If miso paste is too thick, thin it with a teaspoon of water for easier glazing.
For a milder spice, substitute gochugaru with smoked paprika or omit it entirely.
Store leftover kimchi rice separately from cabbage steaks in airtight containers; reheat in a skillet to preserve texture.

Published July 31, 2026