Save to your scrapbook
Gochujang pork-stuffed cabbage leaves with smashed cucumber
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Gochujang is a fiery Korean chilli and soybean paste (see page 18) that adds a spicy tang to these delicate parcels. Chinese leaf lettuce will work just as well as savoy cabbage.
12 savoy cabbages leaves, the biggest you can find
500g essential Waitrose pork mince
2 tbsp Waitrose Cooks’
bunch essential Waitrose salad onions, finely sliced
50g fresh root ginger, finely grated
4 garlic cloves, crushed
2 tbsp Chinese rice vinegar (or use sherry vinegar)
2 tsp reduced-salt soy sauce
2 tsp sesame oil
1 essential Waitrose cucumber
1 tsp essential Waitrose clear honey
1 red chilli, finely sliced
1. Cut the toughest part of the rib out of the cabbage leaves, finely chop the ribs and put in a large bowl. Cook the leaves in boiling water for 2-3 minutes until soft, then refresh in a bowl of ice-cold water until cool. Drain carefully and spread out on kitchen paper.
2. Mix the mince with the cabbage ribs, gochujang, white part of the salad onions, ginger, 3⁄4 of the garlic, 1 tbsp rice vinegar and 1 tsp each soy and sesame oil. Fry off a pinch to taste; season if needed.
3. Divide the pork between the cabbage leaves. Fold in the sides, then tightly roll up to encase the filling; place seam-side down on a tray. Steam, in batches, for 6-8 minutes, until piping hot in the centre.
4. Meanwhile, bash the cucumber with a rolling pin until cracked all over. Roughly chop, tossing in a bowl with the honey and remaining garlic, 1 tsp each soy and sesame oil and 1 tbsp rice vinegar. Serve alongside the stuffed cabbage parcels, with some steamed rice, if liked, scattering over the chilli and green salad onion tops.
Typical values per serving: