6 ea Leaves Chinese cabbage
1 ea Clove garlic
1 tb Sesame oil
1/2 ts Sesame seeds
Dash cayenne pepper
Dash black pepper
2 tb Chang, meat sauce
1. Shred the cabbage into thin strips and steam until
just tender. After cooking, there should be 2 cups of
cabbage remaining.
2. Crush the garlic, then add it, the sesame oil,
sesame seeds, the cayenne and black pepper to the
cabbage. Add the meat sauce. Cook over a high flame
for 2 minutes to blend the flavors.
Source: The Korean Cookbook, by Judy Hyun. Typed in by
Ronnie Wright
