Ingredients Jump to Instructions ↓

  1. 6 ea Leaves Chinese cabbage

  2. 1 ea Clove garlic

  3. 1 tb Sesame oil

  4. 1/2 ts Sesame seeds

  5. Dash cayenne pepper Dash black pepper 2 tb Chang, meat sauce

  6. 1. Shred the cabbage into thin strips and steam until just tender. After

  7. 2 cups of cabbage remaining.

  8. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the

  9. 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


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