Cabbage (Korean Ho Baechu)

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Title: CABBAGE (KOREAN HO BAECHU)
Categories: Korean, Vegetables, Ethnic
Yield: 4 servings

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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