| 摘要 |
A manufacturing method of sauce for yakiniku is provided, which sauce is manufactured using natural spices, and has plentiful nutrients by heating the natural spices until they are weak-boiled and improved taste and flavor due to low temperature heating. The manufacturing method of sauce for yakiniku comprises the steps of: (a) adding one or more selected from millet jelly, honey and sugar into soy sauce and mixing them; (b) adding one or more selected from wine, refined wine(cheongju) and Japanese wine(Meerim) into the mixture of step (a) and mixing them; (c) adding one or more selected from apple, citron and lemon into the mixture of step (b) and mixing them; and (d) heating the mixture of step (c) until the mixture is weak-boiled, and storing the mixture for 3 to 6 days. |
