Cabbage (korean Ho Baechu) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6 each: Leaves Chinese cabbage,
1 each: Clove garlic,
1 tbsp: Sesame oil,
1/2 tsp: Sesame seeds,
Dash cayenne pepper,
Dash black pepper,
2 tbsp: Chang, meat sauce
Directions:
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
Source from luhu.jp
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
Source from luhu.jp