Cabbage korean ho baechu

Cabbage (korean ho baechu)

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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