Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad

Southern Living
Korean Cabbage Wraps with Sweet-and-Sour Cucumber SaladRecipe
Photo: Hector Sanchez; Styling: Heather Chadduck
A robust cousin of Sriracha, gochujang is a spicy-sweet fermented chili paste used in Korean dishes. Here it adds depth of flavor to a Korean-style barbecue sauce. Find it in the Asian section of supermarkets or Walmart.
Makes 18 wraps


+ Add To Shopping List
1/2 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons light brown sugar
2 tablespoons dark sesame oil
2 tablespoons gochujang (Korean chili paste)*
1 tablespoon grated fresh ginger
1 garlic clove, pressed
1 pound pulled barbecued pork (without sauce)
18 savoy or napa cabbage leaves
Chopped oil-roasted cocktail peanuts


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.

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

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

Created date

April 2013