Korean Pork Cabbage Rolls are a delicious fusion of tender pork, fresh cabbage, and aromatic vegetables, all wrapped and deep-fried to crispy perfection. Served with a tangy yuzu sauce, these crispy cabbage rolls make a standout Korean appetizer or party snack. This Korean pork recipe is a creative twist on traditional Asian cabbage rolls and brings together savory, citrusy, and crunchy flavors in every bite.
Why You’ll Love Korean Pork Cabbage Rolls
These Korean pork cabbage rolls are not only visually stunning but also packed with flavor. The combination of juicy pork filling, crispy fried cabbage, and refreshing yuzu sauce makes them a crowd-pleaser for any gathering. If you’re searching for a unique Korean appetizer or want to try a new Korean pork recipe, this dish is a must!
Ingredients for Korean Pork Cabbage Rolls (Serves 2)
- 250g blanched napa cabbage leaves
- Potato starch (for dusting)
- 20g green onion, julienned
- ½ red chili, julienned
- Fresh cilantro (optional, for garnish)
Pork Filling
- 200g ground pork
- ½ tbsp oyster sauce
- ½ tsp white pepper
- 1 tsp rice wine (cheongju)
- ½ tbsp water
- ½ tbsp soy sauce
- 100g green onion, finely chopped
- 70g garlic chives, chopped
- 3 tbsp sesame oil
Batter
- 70g potato starch
- 50ml water
Yuzu Sauce
- 5 tbsp soy sauce
- 2 tbsp water
- 3 tbsp yuzu marmalade
- 3 tbsp vinegar
- 2 tbsp sugar
- 1 tbsp julienned lemon zest
How to Make Korean Pork Cabbage Rolls
- Prepare the pork filling: In a bowl, mix ground pork with oyster sauce, white pepper, rice wine, water, soy sauce, chopped green onion, garlic chives, and sesame oil.
- Make the yuzu sauce: Combine soy sauce, water, yuzu marmalade, vinegar, and sugar. Strain, then add julienned lemon zest.
- Assemble the rolls: Place pork filling on the stem end of each blanched cabbage leaf. Dust the leaf with potato starch and roll tightly.
- Prepare the batter: Mix potato starch and water to make a light batter.
- Fry the rolls: Dip each cabbage roll in the batter and deep-fry in preheated oil until golden. For extra crispiness, double-fry the rolls.
- Plate and garnish: Arrange the crispy cabbage rolls on a plate. Top with julienned green onion, red chili, and cilantro. Serve with yuzu sauce on the side.
Tips for Perfect Crispy Cabbage Rolls
- Make sure to squeeze out excess moisture from cabbage before rolling.
- Double-frying creates a crispier texture.
- Yuzu sauce adds a refreshing citrus note—don’t skip it!
- These Korean pork cabbage rolls are best enjoyed hot and fresh.
Serving Suggestions
Serve these Korean pork cabbage rolls as an appetizer, party snack, or part of a Korean meal. Pair with rice, kimchi, or other Korean appetizers for a complete feast.
Frequently Asked Questions about Korean Pork Cabbage Rolls
Can I bake instead of fry these cabbage rolls?
While deep-frying gives the crispiest result, you can bake the Korean pork cabbage rolls at 200°C (400°F) until golden, though the texture will be less crunchy.
Can I make these rolls ahead of time?
You can assemble the rolls in advance and refrigerate. Fry just before serving for the best texture.
What is yuzu sauce, and can I substitute it?
Yuzu sauce is a tangy citrus-based sauce popular in Korean and Japanese cuisine. If unavailable, mix lemon or lime marmalade with soy sauce and vinegar for a similar flavor.
Can I use other fillings?
Absolutely! Try ground chicken, shrimp, or tofu for different flavors in your Korean cabbage rolls.
Are Korean Pork Cabbage Rolls gluten-free?
If you use gluten-free soy sauce and check other ingredients, these rolls can be made gluten-free.
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