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
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