Korean BBQ Pork Cabbage Wraps

Korean tacos are popping up at restaurants and food trucks  around the country. This recipe skips the flour tortillas in favor of a wrap of fresh cabbage leaves or other sturdy greens. 

Korean BBQ

Makes six servings

Preparation time: 30 minutes (plus 1 hour for marinating)

  • ¼ cup sake or mirin rice wine
  • 2 tbs. tamari
  • 2 cloves garlic, minced
  • 1 tbs. grated fresh gingerroot
  • 1 tbs. Asian chili garlic sauce
  • 1 tbs. toasted sesame oil
  • 1 pork tenderloin, about ¾ lb., sliced thin
  • ¼ cup rice-wine vinegar
  • 2 tbs. honey
  • 1 cucumber, sliced thin
  • 6 radishes, sliced thin
  • 1 tbs. sesame oil or coconut oil
  • 3 green onions, cut into 1-inch lengths
  • 12 Napa or green cabbage leaves
  • 2 cups shredded bok choy


Mix the sake, tamari, garlic, gingerroot, chili garlic sauce, and toasted sesame oil in a medium bowl. Add the pork slices; marinate for at least one hour or overnight.

Prepare a marinade by mixing together the rice-wine vinegar and honey. Place cucumber and radishes in separate bowls and pour half of the marinade over each. (You can marinate the veggies together if you wish, but the color from the radishes will stain the cucumbers.)

Heat the sesame oil in a large skillet and stir-fry the pork, removed from marinade, with the green onions, turning to cook thoroughly. Assemble the tacos by filling the cabbage leaves with pork and topping with the marinated vegetables and shredded bok choy.

Food photography by Terry Brennan; Food styling by Betsy Nelson

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