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Prehp the oven to 200ºC
Add the kimchi, soy sauce, rice wine vinegar, gochujang, rinsed rice, and 250ml water to a saucepan over a medium heat until simmering
Cover with a lid, turn down to very low and steam for 12 minutes
Remove the lid, turn the rice over, recover with the lid and leave to steam off the heat
Combine the gochujang and butter well
Spread the gochujang butter over the cut side of the cabbage
Heat an oven proof frying pan over a medium high heat until hot
Add the cabbage, cut side down for a few minutes until golden and a little charred
Flip the cabbage so it's cut side up, add about 100ml water to the pan and baste the cabbage a few times
Add to the oven and roast for 15 minutes until golden, tender and the sauce has reduced a little
Baste the cabbage with the glaze and sprinkle in a little sugar if needed for sweetness
Grind the garlic well in a pestle and mortar, then add the chilli and grind coarsely
Add the vinegar, salt and sugar to the chilli mixture, taste and adjust
Plate up the rice, cabbage, spooning over additional glaze, spring onions and a little of the chilli vinegar
Garnish with sesame seeds and enjoy