| 摘要 |
Provided is a method of making budae-jjigae(Army Base Stew) by adding a quantity of green onion, onion and the outer leaves of cabbage or other vegetables(ugeoji) instead of kimchi to remove a greasy taste of ham and sausage to conventional raw material. The food product has a refreshing taste and plain taste without the greasy taste and feeling. The budae-jjigae contains: 100 parts by weight of budae-jjigae soup containing 92 to 97% by weight of beef bone stock and 3 to 8% by weight of soup of the outer leaves of cabbage or other vegetables and white kimchi; 10.3 to 15.5 parts by weight of ham; 6.0 to 9.1 parts by weight of sausage, 3.6 to 5.3 parts by weight of ground beef, 11.2 to 16.8 parts by weight of green onions, 13.0 to 19.5 parts by weight of onions, 3.6 to 5.3 parts by weight of the outer leaves of cabbage or other vegetables; 2.7 to 4.0 parts by weight of rice cake, 3.2 to 4.8 parts by weight of red pepper powder, 0.4 to 0.5 parts by weight of red pepper paste, 1.8 to 2.7 parts by weight of garlic, 0.7 to 1.1 parts by weight of salt and 0.4 to 0.5 parts by weight of black pepper. In the method, 3.6 to 5.3 parts by weight of pumpkins and 1.8 to 2.7 parts by weight of cooked noodles or ramyeon(ramen) can be additionally added.
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