Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad

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.

Yield: Makes 18 wraps
Recipe from Southern Living

More From Southern Living


  • Sweet-and-Sour Cucumber Salad
  • 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. 1. Prepare Sweet-and-Sour Cucumber Salad.
  2. 2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Korean Cabbage Wraps with Sweet-and-Sour Cucumber Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy