Cabbage Korean Ho Baechu

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