| 摘要 |
A method of preparing beef Kimchi by addition of beans to conventional Kimchi's raw material is provided to give the flavor and taste of beef as well as nutrients to Kimchi. Cabbage is cut into a specific size, preserved in 10 to 20% salt water, washed and dehydrated. An optional material containing radish, garlic, onion, Welsh onion and ginger is cut into a specific size. Beef is put into boiling water, let stand for 2 to 5min and thinly sliced. About 30 to 40% by weight of a mixture containing glutinous rice flour, rice flour and wheat flour is mixed with 60 to 70% by weight of beef-heated water and heated at 80 to 100deg.C for 10 to 20min to give glutinous rice paste. The cut optional material is mixed with beef broth, salted shrimps(Saeujeot), glutinous rice paste, red pepper powder, salt and sugar to give a filling material. The salted cabbage is mixed with the filling material and heated beef to give beef Kimchi. During the manufacture of the filling material, beef broth is mixed with other materials in weight ratio of 2:8 to 1:9.
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