| 摘要 |
PURPOSE: A method for manufacturing the doenjang makjang using pumpkin yeot, and the doenjang makjang using pumpkin yeot prepared by the method are provided to reduce the smell of doenjang remarkably and to allow it to be used as ssamjang. CONSTITUTION: A method for manufacturing the doenjang makjang using pumpkin yeot comprises the steps of boiling 8.5 ~ 9.5 parts by weight of bean in water and drying it at 20~25°C for 28 ~ 30 days; maturing it to make meju; pulverizing it to make a meju powder; cooking bap by using barley; adding 2.5 ~ 3.5 parts by weight of old pumpkin to malt water and boiling it down for 3 ~ 4 hours to make the pumpkin yeot; putting the meju powder and the barley bap to the pumpkin yeot and mixing with 2.5 ~ 3.5 parts by weight of a red pepper seed powder and 4 ~6 parts by weight of salt; and maturing it in a jar for 1 year or more.
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