Korean Cabbage Wraps With 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

1. Prepare Sweet-and-Sour Cucumber Salad.
2. While salad chills, process soy sauce and next 6 ingredients in a blender or food processor until smooth.
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.

soy sauce, rice wine vinegar, light brown sugar, dark sesame oil, gochujang, ginger, garlic, pork, savoy, oil

Taken from www.myrecipes.com/recipe/korean-cabbage-wraps (may not work)