Korean-Style Roasted Pork and Cabbage Vermicelli | RICARDO

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)