Gochujang Pork Wraps with Creamy Sesame Slaw

plus Pickled Cucumber

Allergens: Wheat, Soy, Sesame, Eggs

Total: 25 min • Prep: 10 min

Servings:
Ingredients

  • Flour Tortillas

    2 units

  • Peach Jam

    1 unit

  • Rice Wine Vinegar

    5 teaspoon

  • Korean Chili Flakes

    1 teaspoon

  • Mini Cucumber

    1 unit

  • Red Cabbage and Carrot Mix

    4 ounce

  • Sesame Oil

    0.33 tablespoon

  • Mayonnaise

    2 tablespoon

  • Ground Pork

    10 ounce

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Gochujang Sauce

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and slice cucumber on a diagonal into ¼-inch-thick rounds. Trim and thinly slice scallions. Reserve 1 TBSP vinegar (2 TBSP for 4 servings) in a large bowl.

  • In a small bowl, combine gochujang, jam, 2 TBSP water (4 TBSP for 4), and as many chili flakes as you like. Set aside.

  • Place cucumber in a separate small bowl with remaining vinegar, ½ tsp sugar (1 tsp for 4), and a pinch of salt. Cover with plastic wrap; microwave until sugar has dissolved, 30 seconds. Set aside, stirring occasionally, until ready to use.

 

Ingredient Quantities

  • Scallions

    2 units

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

2
  • To bowl with reserved vinegar, add cabbage and carrot mix, mayonnaise, half the garlic powder, 1 tsp sesame oil (be sure to measure—we sent more!), ¼ tsp sugar, a pinch of salt, and pepper (2 tsp sesame oil and ½ tsp sugar for 4 servings). Toss to combine.
Ingredient Quantities

  • Sesame Oil

    0.33 tablespoon

  • Mayonnaise

    2 tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Sugar

    ¾ teaspoon (tsp)

3

  • Heat a drizzle of oil in a large pan over medium-high heat. Add scallions, pork*, remaining garlic powder, salt, and pepper; cook, breaking up meat into pieces, until almost cooked through, 2-3 minutes. 

  • Add gochujang mixture and cook, stirring, until pork is cooked through and sauce has reduced, 2-3 minutes more.

Ingredient Quantities

  • Scallions

    2 units

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

4

  • Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place on a clean work surface.

  • Divide pork between bottom third of tortillas. Top with as much pickled cucumber (draining first) and slaw as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

  • Halve wraps on a diagonal; divide between plates. Serve with any remaining pickled cucumber and any remaining slaw on the side.