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Heat a good drizzle of olive oil in a large pan with butter and garlic paste over medium-high heat
Place the cabbage quarters cut-side down and cook for 7-8 minutes until nicely charred
Flip the cabbage and cook on the other side for the same time until softened and golden
In a bowl, mix together gochujang, 60ml reserved bean liquid, and 60ml water until fully combined
Add drained beans to the cabbage and pour over the gochujang mixture
Let everything bubble together for about 5 minutes until beans warm through and sauce thickens slightly
Finish with a squeeze of lemon juice over the cabbage and beans if desired
Serve straight away by itself or with rice, potatoes, or other sides