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

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Ingredients

  • 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

Preparation

  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.
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