---------- Recipe via Meal-Master (tm) v8.02
  Categories: Korean, Vegetables, Ethnic
       Yield: 4 servings
       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