Category: Vegetables

6 Leaves Chinese cabbage

1 Clove garlic

1 tbsp Sesame oil

1/2 tsp Sesame seeds

Dash cayenne pepper

Dash black pepper

2 tbsp 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