sweet-and-sour cucumber salad |
1/2 cup reduced-sodium soy sauce |
1/4 cup rice wine vinegar |
2 tablespoons light brown sugar |
2 tablespoons dark sesame oil |
2 tablespoons gochujang (korean chili paste) |
1 tablespoon grated fresh ginger |
1 garlic clove, pressed |
1 pound pulled barbecued pork (without sauce) |
18 savoy or napa cabbage leaves |
chopped oil-roasted cocktail peanuts |