Korean-Style Roasted Pork and Cabbage Vermicelli

Korean-Style Roasted Pork and Cabbage Vermicelli

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine (BACK TO SCHOOL 2018)

Categories

Ingredients

  • Cabbage

    • 1 3/4 lb (800 g) green cabbage, cored and thinly sliced (about 1 small cabbage)
    • 1 tbsp (15 ml) toasted sesame oil
    • 1 tbsp (15 ml) vegetable oil
  • Pork

    • 1 lb (450 g) lean ground pork
    • 1/4 cup (60 ml) soy sauce
    • 2 tbsp brown sugar
    • 2 tbsp (30 ml) rice vinegar
    • 2 tbsp (30 ml) hoisin sauce
    • 2 tbsp (30 ml) toasted sesame oil
    • 2 tsp (10 ml) fermented chili paste (gochujang) or Sriracha
  • Garnish

Preparation

  • Cabbage

  • Pork

Personal Note