korean

Cabbage Wraps with Pork and Scallion Salad

This dish pairs pork loin, thick cut with green cabbage leaves, green onion, thinly sliced and soy sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

50 g Protein

20 g Carbohydrates

42 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

170g pork loin, thick cut 411 kcal
140g green cabbage leaves 35 kcal
60g green onion, thinly sliced 24 kcal
16g soy sauce 11 kcal
12g rice vinegar 2 kcal
3g gochugaru (Korean red pepper flakes) 1 kcal
6g sugar 23 kcal
8g toasted sesame oil 71 kcal
10g neutral cooking oil 88 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

green cabbage leaves
Bring a pot of water to a boil. Blanch cabbage leaves 1 to 2 minutes until pliable; drain and pat dry.
pork loinsaltblack pepper
Season pork with salt and black pepper. Sear in a hot skillet with oil 2 to 3 minutes per side, then rest and slice thin.
green onionsoy saucerice vinegargochugaru (Korean red pepper flakes)sugartoasted sesame oil
In a bowl, toss green onion with soy sauce, rice vinegar, gochugaru, sugar, and sesame oil to make a quick scallion salad.
pork loingreen cabbage leaves
Spread a little scallion salad on each cabbage leaf, add sliced pork, roll up, and eat as wraps.