| 摘要 |
PURPOSE: A method of making mushroom pickle(beosut chang-atchi) by mixing a steamed mushroom with red pepper paste(kochujang) is provided. The product is storable for a long period of time while having good taste, color and flavor. CONSTITUTION: A steamed mushroom is mixed with red pepper paste in a weight ratio of 50:50 and then aging for 10 days. The red pepper paste is prepared by mixing 30% by weight of wheat flour, 10% by weight of red pepper powder, 10% by weight of starch sugar, 20% by weight of salt, 3% by weight of garlic and 27% by weight of water. |
