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Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad

  • 18servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsCopper, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Sweet-and-Sour Cucumber Salad

  2. 1/2 cup reduced-sodium soy sauce

  3. 1/4 cup rice wine vinegar

  4. 2 tablespoons light brown sugar

  5. 2 tablespoons dark sesame oil

  6. 2 tablespoons gochujang (Korean chili paste)*

  7. 1 tablespoon grated fresh ginger

  8. 1 garlic clove, pressed

  9. 1 pound pulled barbecued pork (without sauce)

  10. 18 savoy or napa cabbage leaves

  11. Chopped oil-roasted cocktail peanuts

Instructions Jump to Ingredients ↑

  1. Prepare Sweet-and-Sour Cucumber Salad.

  2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.

  3. Spoon about 1/4 cup pork into each cabbage leaf; drizzle with soy sauce mixture. Spoon Sweet-and-Sour Cucumber Salad over pork, using a slotted spoon. Top with desired amount of peanuts.

  4. *2 tsp. Asian hot chili sauce (such as Sriracha) may be substituted.

  5. Note: We tested with Annie Chun's Go-Chu-Jang Korean Sweet & Spicy sauce, available online at anniechun.com.

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