Name: Korean-Style Roasted Pork and Cabbage Vermicelli
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 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; 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; 1 recipe Korean-style vegetable pickles; Cilantro leaves (optional)

Preparation

Cabbage
- With both racks in the middle positions, preheat the oven to 450°F (230°C).
- Place the cabbage on a non-stick baking sheet. Drizzle with both oils and season with salt and pepper. Spread the cabbage out in an even layer. Bake for 30 minutes or until the cabbage is roasted, stirring halfway through cooking.
Pork
- Meanwhile, place the pork on another non-stick baking sheet or a baking sheet lined with a silicone mat. Break up the meat with a wooden spoon. Lightly season with salt and pepper. Add the remaining ingredients and mix to combine. Bake at the same time as the cabbage, for 20 minutes or until the meat is golden, stirring halfway through cooking.
- Serve the cabbage vermicelli and the meat in bowls. Top with the vegetable pickles and cilantro, if desired.

Korean-Style Roasted Pork and Cabbage Vermicelli

Categories

Ingredients

Cabbage

Pork

Garnish

Preparation

Cabbage

Pork

Personal Note

To help you with this recipe

RICARDO Multifonctional Mandolin