BBQ Hispi Cabbage, miso glaze & sesame seed topping

BBQ season is here and this hispi cabbage recipe is one not to be missed. It makes for the perfect pimped up side or the main event. Best served dipped in our delicious Korean Mayo - get the BBQ on and give it a go.

Serves 2

Prep time 5 mins

Cook time 20 mins

Ingredients

2 hispi cabbages

Miso Mix:

30g white miso

1/2 tbsp tamari soy sauce 

1 small garlic, finely grated 

1 pinch of chilli flakes

2 tbsp LEON Korean Mayo

Dressing:

1/2 tsp sesame oil

2 tbsp rice vinegar

1/2 tsp mirin

white sesame seeds

black sesame seeds

Method

Start by prepping your BBQ. In a medium bowl, mix the miso, soy sauce, garlic, chilli flakes and Korean Mayo together and set aside.

Prepare the hispi cabbages by removing the outer leaves and slicing them in half lengthways and brush with the miso mixture.

Place them cut-side down on the BBQ and cook for around 10 minutes until charred.

Turn the cabbage halves over, brush with more miso mix and cook for another 10 minutes until tender throughout. Baste regularly to get the best results.

Remove from the BBQ and set aside.

Whisk the dressing ingredients together

Top the cabbages with sesame seeds and serve with the dressing and extra LEON Korean Mayo