RECIPIE: 
Cut cabbage into wedges. Score cabbage with sharp knife to allow chilli paste to soak in.
Brush cabbage with oil and chilli paste and season with salt and pepper.
Place in oven at high heat for 20 mins.
Sautee leek with garlic in butter until soft (NO BRONWING)
Add 150ml of milk to simmer for 10 mins.
Blend into puree, add more milk to your preferred texture, add salt to taste.
!besties !chuds enjoy with a drizzle of olive and if feeling decadent a sprinkle of fetta cheese. 
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Looks great though I've not acclimated to Korean chili yet.
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Try the leek puree. It's actually sweet from the cooked leeks
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