| 摘要 |
PURPOSE: A method for preparing seasoned ribs(yangnyom kalbi, Korean native name) using grilled beef sauce(pulgogi sauce) containing young pine needle, pine pollen, pure sugar, etc. is provided. Therefore, the seasoned ribs is removed from the fatty smell peculiar to beef, improved in meat quality and has an extended shelf life. CONSTITUTION: A mixture of 4.8% by weight of pure sugar, 69.7% by weight of pine needle, 25% by weight of solgodong and 0.5% by weight of pine pollen is fermented for 100 days to produce a pine needle extract. And then it is mixed with seasoned meat juice to produce pine needle meat juice as grilled beef sauce. Thereafter, cut rib pieces are marinated in the pine needle meat juice at 15deg.C for 8 to 10hr.
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