Gochujang Pork Wraps with Pickled Cucumber and Creamy Sesame Slaw

These Korean-inspired wraps are packed with flavor and texture. Tender ground pork is glazed in a sweet and spicy gochujang-peach jam sauce, then rolled up in warm tortillas with tangy quick-pickled cucumber and a creamy sesame cabbage slaw. It’s a fun, fast dinner that feels like a food truck treat at home.

The pickled cucumber adds a bright, vinegary crunch that cuts through the rich pork, while the creamy slaw brings a cool, nutty finish. Ready in just 25 minutes, these wraps are perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the mini cucumber and slice on a diagonal into ¼-inch-thick rounds. Trim and thinly slice the scallions. Reserve 1 tablespoon of the rice wine vinegar (2 tablespoons for 4 servings). In a small bowl, combine the gochujang sauce, peach jam, 2 tablespoons water (4 tablespoons for 4 servings) and as many Korean chili flakes as you like. Set aside.
2. Place the cucumber slices in another small bowl with the remaining rice wine vinegar, ½ teaspoon sugar (1 teaspoon for 4 servings) and a pinch of salt. Cover with plastic wrap and microwave until the sugar has dissolved, about 30 seconds. Set aside, stirring occasionally, until ready to use.
3. In a large bowl, combine the red cabbage and carrot mix with the reserved 1 tablespoon vinegar, mayonnaise, half the garlic powder, 1 teaspoon sesame oil (be sure to measure-we sent more!), ¼ teaspoon sugar (½ teaspoon for 4 servings), a pinch of salt and a pinch of black pepper. Toss to coat. Set aside.
4. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the sliced scallions, ground pork, remaining garlic powder, a pinch of salt and a pinch of black pepper. Cook, breaking up the meat into small pieces, until the pork is almost cooked through, 2-3 minutes.
5. Add the gochujang mixture to the pan and cook, stirring, until the pork is cooked through and the sauce has thickened, 2-3 minutes more. Remove from heat.
6. Wrap the flour tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Place the tortillas on a clean work surface. Divide the pork mixture among the bottom third of each tortilla. Top with some of the pickled cucumber (drain first) and as much of the creamy slaw as you like.
7. Fold the bottom side of each tortilla up over the filling, then fold the left and right sides toward the center. Roll up tightly to form wraps. Halve each wrap diagonally and divide between plates. Serve with any remaining pickled cucumber and slaw on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well. Adjust cooking time as needed.

Can I make these wraps ahead of time?

The components can be prepared in advance, but it’s best to assemble the wraps just before serving to keep the tortillas from getting soggy.

What can I substitute for gochujang?

You can use a mix of miso paste and sriracha or another chili paste, but the flavor will be different.