| 摘要 |
PURPOSE: A method for preparing Cheonggukjang(fermented soybeans) seasoned beef products is provided to inhibit the oxidation of fat and to remove specific smell of Cheonggukjang. CONSTITUTION: A method for preparing Cheonggukjang(fermented soybeans) seasoned beef products comprises the following steps of: washing beans; soaking the washed 100 parts beans in 150-300 parts water; boiling the soaked beans; fermenting the beans at 5-15°C for 2-3 days to obtain Cheonggukjang; mixing 500-750 parts soy sauce, 300-500 parts sugar, 5000-6000 parts water, 40-60 parts sesame, 20-40 parts ground black pepper, and 90-110 parts sesame oil in order to prepare a seasoning, and dipping beef into the seasoning; and putting Cheonggukjang into the seasoned beef. |
