| 摘要 |
PURPOSE: A method for preparing the bracken jangajji, and the bracken jangajji prepared by the method are provided to obtain various taste without maintaining the perfume and taste of bracken. CONSTITUTION: A method for preparing the bracken jangajji comprises the steps of soaking the dried bracken in water and boiling it; drying it; mixing 30~40 wt% of the dried bracken and 60~70 wt% of the first sauce comprising gochujang and ganjang and firstly maturing it for 14~21 days; mixing 70~85 wt% of the matured bracken and 15~30 wt% of the second sauce comprising gochujang, ganjang, doenjang, starch syrup and cheongju; and secondly maturing it for 6-12 months. |
