Spring Cabbage Wraps with Spicy Pork and Rice recipe - ingredients, nutrition and when to eat it
This springtime meal is made by wrapping rice and spicy-sweet stir-fried pork in spring cabbage leaves.
This springtime meal is made by wrapping rice and spicy-sweet stir-fried pork in spring cabbage leaves. The crisp leaves and tender, juicy pork make it a satisfying choice for lunch or dinner.
Rice bowls · 25 minutes to cook
Nutrition (per 485.5g serving): 710.4 kcal · protein 39.5g · carbohydrate 82.5g · fat 22.7g · sodium 944.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the spring cabbage leaves in cold water, then shake off the excess water well to bring out their crisp texture.
Tips: If the pork is thick, lower the heat to medium-low and stir-fry it a little longer so it cooks through.
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Ingredients (1 serving)
- Pork shoulder — 150 g
- Spring cabbage — 5 sheet
- Rice — 1 bowl
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Green onion — 0.3 stalk