Cabbage (korean ho baechu)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | Leaves Chinese cabbage |
| 1 | each | Clove garlic |
| 1 | tablespoon | Sesame oil |
| ½ | teaspoon | Sesame seeds |
| Dash cayenne pepper | ||
| Dash black pepper | ||
| 2 | tablespoons | Chang, meat sauce |
Directions
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