| 摘要 |
The present invention relates to a Method for manufacturing bibimbab with a hot pepper paste sauce for the bibimbab and, more specifically, to a method for manufacturing bibimbab with a hot pepper paste sauce for the bibimbab capable of improving a taste with the hot pepper paste sauce for the bibimbab having acerbity and kimchi without artificial flavors and improving health. The present invention is provided to add the acerbity to the bibimbab, thereby offering an optimal fresh taste to the bibimbab using fresh vegetable and improving the taste of the bibimbab without the artificial flavors. The present invention completes five tastes (bitters, acerbity, salty tastes, sweets, and hot tastes) of complete food. The bibimbab is provided to add fermented materials comprising vinegar and plum extract when the hot pepper paste sauce for the bibimbab is manufactured, thereby improving the taste of the bibimbab and enabling a client to help fatigue recovery. |
