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    Gochujang pork-stuffed cabbage leaves with smashed cucumber

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    Gochujang pork-stuffed cabbage leaves with smashed cucumber

    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.

    • Preparation time: 35 minutes
    • Cooking time: 30 minutes

    Serves: 4


    12 savoy cabbages leaves, the biggest you can find

    500g essential Waitrose pork mince

    2 tbsp Waitrose Cooks’

    gochujang paste

    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.

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