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