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