Korean-Style Roasted Pork and Cabbage Vermicelli
Korean-Style Roasted Pork and Cabbage Vermicelli
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)
Instructions
- 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.
Korean-Style Roasted Pork and Cabbage Vermicelli