| 摘要 |
PURPOSE: A making method of ssamjang containing fermented soybean paste (toenjang) or Korean hot pepper paste (gochujang) and assorted seasonings is provided, which is suitable for a pond snail dish and is high in nutritional value. CONSTITUTION: The ssamjang is prepared by the following steps of : (i) boiling 30-40 cakes of beancurd at a low temperature and passing the boiled beancurd though a sieve ; (ii) frying 0.5-2kg of ground pork and boiling 1.5-3kg of white beans ; (iii) grinding 5-10kg of onion with 3 bottles of a white distilled liquor (soju) ; and then (iv) mixing the sieved beancurd, the boiled beans, the fried pork and the ground onion with various kinds of seasonings well. The seasonings include 12-17kg of toenjang, 1-1.5kg each of garlic and powdered red pepper, 300-700g of Korean hot pepper paste, 30-70g of ground pepper, 500-1000g of starch syrup, 1-4kg of roasted bean powder and 0-1.5kg of a chemical seasoning. |
