Cabbage (korean ho baechu)
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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
