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Cut the cabbage into wedges.
Place a large deep frying pan over medium heat.
Add the oil and cabbage wedges.
Pan-fry for 3-4 minutes on each side until charred.
Add the cherry tomatoes to the pan, along with the butter beans with their water, onion, gochujang, 150 ml of water and a pinch of both salt and pepper.
Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
Remove the lid from the pan and cook for another 10 minutes.
Serve with freshly chopped parsley.