6 each leaves chinese cabbage
1 each clove garlic
1 tbsp sesame oil
1/2 tsp sesame seeds
1 dash cayenne pepper
1 dash black pepper
2 tbsp chang, meat sauce
A Recipe for
Cabbage (Korean Ho Baechu)
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This Recipe for Cabbage (Korean Ho Baechu) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Cabbage (Korean Ho Baechu) from the recipe cookbook of Recipes-to-go (Ethnic)
The more you eat, the less flavor; the less you eat, the more flavor. |
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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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
Serves: 4
Cabbage (Korean Ho Baechu) Recipe brought to you by Recipes To-Go