| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Korean |
Korean, Vegetables, Ethnic |
4 |
Servings |
INGREDIENTS
| 6 |
|
Leaves Chinese cabbage |
| 1 |
|
Clove garlic |
| 1 |
tb |
Sesame oil |
| 1/2 |
ts |
Sesame seeds |
|
|
Dash cayenne pepper |
|
|
Dash black pepper |
| 2 |
tb |
Chang, meat sauce |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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