Korean Cabbage Wraps & Sweet-&-Sour Cucumber Salad

YieldMakes 18 wraps



  • 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


    Step 1

    Prepare Sweet-and-Sour Cucumber Salad.

    Step 2

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

    Step 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.

    Step 4

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

    Step 5

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

Originally published on Southern Living, Korean Cabbage Wraps & Sweet-&-Sour Cucumber Salad.