| 摘要 |
PURPOSE: A method of cooking food such as short rib stew(kalbi tchim) or pork ribs and potato soup(kamja tang) using pork ribs or pork bones, fruit juice, bone broth of the bones of the four legs of a cow(sagol yuksu), ginseng extract and spice liquid is provided. It eliminates the odor of pork and tenderizes meat while imparting a ginseng flavor and taste. CONSTITUTION: To cook a food product, 1kg bones of the four legs of a cow are heated for 24hr to give 500g broth(sagol yuksu). A mixture of 50g apple, 30g pear, 30g pineapple and 30g coffee is ground and heated with a suitable amount of water and 15g licorice root for 30min to give 100g sauce. A mixture of 65g garlic, 15 to 20g ginger, 80g onion, 50g fermented soybean paste, 5 to 10g black pepper, 50g perilla, 150g fermented soy sauce and 50g thick fermented soy sauce is aged for 24hr at 18 to 20deg.C to give spice liquid. Then, 5kg pork ribs or pork bones are soaked in a mixture of broth, sauce and a ginseng extract for 18 to 24hr at 6 to 8deg.C, heated with 200g distilled spirit(soju) for 1.5hr, added with the spice liquid and then heated for 30min at a relatively low temperature.
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