| 摘要 |
A method for preparing Jjamppong soup using shark meat is provided to enable a consumer to easily eat shark meat by adding turban shell, shrimp flesh, cuttlefish, Octopus ochellatus, scallop egg and vegetables. A method for preparing Jjamppong soup using shark meat comprises the following steps of: putting 4.58wt% of hot pepper oil in a pan; adding 1.22wt% of steamed garlic and 3.63wt% of shark meat to the pan and parching them; adding 2.43wt% of turban shell, 2.43wt% of shrimp flesh, 3.65wt% of cuttlefish, 3.64wt% of Octopus ochellatus, 1.21wt% of scallop egg, 1.45wt% of salt, 0.49wt% of red pepper powder and 0.24wt% of white pepper and parching the mixture until the mixture is completely cooked; and adding 2.43wt% of bamboo shoot, 2.43wt% of lentinus edodes, 1.22wt% of mushroom, 1.21wt% of Auricularia auricular, 1.22wt% of green pepper, 1.22wt% of red pepper, 1.22wt% of pumpkin, 0.61wt% of Korean leek, 1.22wt% of onion and 60.75wt% of water and boiling the ingredients.
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