| 摘要 |
PURPOSE: A method of manufacturing red ginseng kimchi steamed dish is provided to eliminate the unique off-flavor and unpleasant taste of excessively matured kimchi, harmonize the intrinsic fresh taste and flavor of kimchi, and to provide a vivid texture and savory taste of kimchi in a new form. CONSTITUTION: Radish, anchovy, kelp, and onion are added in water, and once the water starts to boil, the ingredients are heated in a weak fire for more than 30-40 minutes to prepare a steamed dish broth(S1). A general cabbage kimchi having sour taste is washed with water to prepare water-drained aged kimchi(S2). The aged kimchi is inserted into the steamed dish broth, olive oil is added thereto, and the aged kimchi is boiled for 30-50 minutes(S3). 5-10 minutes before the step of boiling the aged kimchi terminates, red ginseng slices are added thereto(S4). 200-400g of radish, 80-120g of anchovy, 80-120g of kelp, 120-160g of onion, 2-4 cabbages of aged kimchi, 10-20cc of olive oil are added to 3-5L of the steamed dish broth, and 200-400g of ginseng slices are added thereto. [Reference numerals] (S1) Step of adding radish, shiitake, anchovy, kelp, and anion in water, heating, further heating with weak fire for 30-40 minutes once the water starts to boil, and preparing a steamed dish broth; (S2) Step of washing general excessively fermented cabbage kimchi having sour taste with water and preparing water drained aged kimchi; (S3) Step of inserting the aged kimchi through the above step, adding olive oil and starch syrup, and boiling the aged kimchi; (S4) Step of adding red ginseng slices 5-10 minutes before the boiling step of the aged kimchi is terminated |
