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Cabbage (Korean Ho Baechu)

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Ethnic Korean Vegetables


  • 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


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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