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Suggest a better description1. 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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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 36 | ||
Calories from Fat: 34 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 8.8mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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