| 摘要 |
PURPOSE: A method of preparing a ready-to-cook fish product(saengson chorim, Korean native name) and spice therefor by boiling kelp soup, radish and spices and then cooking fish with the obtained soup, green pepper, green onion, onion or the like is provided. Whereby, the food product has good taste and flavor without fishy smell. CONSTITUTION: A radish is heated with kelp soup, red pepper, garlic, pure soy sauce(chin kanjang, Korean native name) and ginger at 100 deg.C or more in the first stage and then slowly heated for 3 hours in the second stage, in order to obtain a stock. The spice is prepared by mixing red pepper powder, red pepper paste, fermented soybean paste, followed by a mixture of vinegar, sesame oil, salt, soy sauce, edible oil, black pepper, distilled liquor(soju). A fish can be boiled in a mixture of the above stock and spice, then optionally the boiled fish can be vacuum-packed. |
