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Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995 By 관리자 / 2018-07-13 AM 10:23 / 조회 : 2887회
Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995, 고려대 이철호 교수 FOOD pepper. Additiom of dried spices and medicinal herbs to soybean paste fer-mentation was a common practice in Korea. Sashichanyo written by Kang Hie-maeng(1423-1483) describes soybean paste fermented with powders of wild ginseng and broad bellflower roots. After the introduc-tion of red pepper, Korean people were so much addicted to the taste, it became the major ingredient for the preparation of Korean side dishes. The hot and sweet taste of red pepper adds the richness and stimulating sen-sation to Korean foods, especially fermented foods such as Kochujang, Kimchi and Joctkal, the fermented fish products. It is also increasing to note that both Korean and Hungarian people, who are in the same language, Ural-altai, but live in the opposit side of the globe, show commonly exceptional prepon-derance to red pepper. Kochujang is used as a popular preservation medium for fresh vegetables, same as soybean sauce. Perilla leaves, green peppers, bell-flower roots, ginseng roots and other green vegetables are stored in Kochujang. With its high salt concen-tration, vegetables mixed with Kochujang in an earthen jar can be stored for several months and, at the same time, attain the savory flavor. It is also used as a base of hot and sour sauce, Chojang. Say sauce and vin-egar are added to Kochujang to make more fluidable sauce, which is used for the dipping material, especially for raw fish dishes. Chojang has quite different flavor from that of Wasabi sauce, ground horse radish in soy sauce, used in Japanese raw fish meal. It is used as hot salad dressing with fresh vegetables, and marination sauce for roasted pork and other meats. It may resemble to Tabasco sauce in European dinner table today, but has more deep and rich flavor. It is hard to image how to prepare the savory stews, raw crab pickles, root and vegetable salads, Bibimbab, Bibimnaengmyon and all the gourmet foods in Korea without Kochujang. If you examine carefully the Korean travellers to overseas, you will prob-ably find a bottle of Kochujang in-variably in their baggage. RED PEPPER PASTE PATE DE PIMENT ROUGE EN POUDRE/PASTA DE AJI ROJO It is made by mixing red prpper powder with glutinous rice, wheat flour, soybean and bean. It has natural particular flavor of hot bean paste. •INGREDIENTS(%):SOYBEAN(8), WHEAT FLOUR(12), SALT(10), RED PEPPER FLOUR(10), BEAN(8), WATER(48.5), GLUTINOUS RICE(3), FERMENT(0.5) •PACKAGE:200g, 500g VINYL PACK, 1kg PLASTIC CASE PACKED. Soon Chang Foods Co. 352, Kanam-Ri, Sunchang-Up, Sunchang-Gun, Chollabuk-Do, Korea TEL: (0674)52-1177, 1188, FAX:(0674)52-1199 •Other Items: Soybean paste, Seasoned bean paste.

Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995 By 관리자 / 2018-07-13 AM 10:23 / 조회 : 2887회

Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995,

고려대 이철호 교수

FOOD

pepper. Additiom of dried spices and medicinal herbs to soybean paste fer-mentation was a common practice in Korea. Sashichanyo written by Kang Hie-maeng(1423-1483) describes soybean paste fermented with powders of wild ginseng and broad bellflower roots. After the introduc-tion of red pepper, Korean people were so much addicted to the taste, it became the major ingredient for the preparation of Korean side dishes. The hot and sweet taste of red pepper adds the richness and stimulating sen-sation to Korean foods, especially fermented foods such as Kochujang, Kimchi and Joctkal, the fermented fish products. It is also increasing to note that both Korean and Hungarian people, who are in the same language, Ural-altai, but live in the opposit side of the globe, show commonly exceptional prepon-derance to red pepper.

Kochujang is used as a popular preservation medium for fresh vegetables, same as soybean sauce. Perilla leaves, green peppers, bell-flower roots, ginseng roots and other green vegetables are stored in Kochujang. With its high salt concen-tration, vegetables mixed with Kochujang in an earthen jar can

be stored for several months and, at the same time, attain the savory flavor. It is also used as a base of hot and sour sauce, Chojang. Say sauce and vin-egar are added to Kochujang to make more fluidable sauce, which is used for the dipping material, especially for raw fish dishes. Chojang has quite different flavor from that of Wasabi sauce, ground horse radish in soy sauce, used in Japanese raw fish meal. It is used as hot salad dressing with fresh vegetables, and marination sauce for roasted pork and other meats. It may resemble to Tabasco sauce in European dinner table today, but has more deep and rich flavor.

It is hard to image how to prepare the savory stews, raw crab pickles, root and vegetable salads, Bibimbab, Bibimnaengmyon and all the gourmet foods in Korea without Kochujang. If you examine carefully the Korean travellers to overseas, you will prob-ably find a bottle of Kochujang in-variably in their baggage.

RED PEPPER PASTE

PATE DE PIMENT ROUGE EN POUDRE/PASTA DE AJI ROJO

It is made by mixing red prpper powder with glutinous rice, wheat flour, soybean and bean. It has natural particular flavor of hot bean paste.

•INGREDIENTS(%):SOYBEAN(8), WHEAT FLOUR(12), SALT(10), RED PEPPER FLOUR(10), BEAN(8), WATER(48.5), GLUTINOUS RICE(3), FERMENT(0.5)

•PACKAGE:200g, 500g VINYL PACK, 1kg PLASTIC CASE PACKED.

Soon Chang Foods Co.

352, Kanam-Ri, Sunchang-Up, Sunchang-Gun, Chollabuk-Do, Korea

TEL: (0674)52-1177, 1188, FAX:(0674)52-1199

•Other Items: Soybean paste, Seasoned bean paste.

총 412개

번호	제목	작성자	조회수	작성일
92	콩의 형태	관리자	1058	2018-07-13
91	Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수	관리자	536	2018-07-13
90	Korean soy sauce vs Japanese sauce 청국장 2,Korea Agra food 1995,고려대 이철호 교수	관리자	682	2018-07-13
89	Korean soy sauce vs Japanese sauce 메주,Korea Agra food 1995,고려대 이철호 교수	관리자	349	2018-07-13
88	Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수	관리자	411	2018-07-13
87	Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수	관리자	451	2018-07-13
86	Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995	관리자	2888	2018-07-13
85	Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995	관리자	396	2018-07-10
84	Mental Health Issues And Fermented Foods	관리자	455	2018-07-10
83	동물실험 결과, 폐경기 골다공증, 고지혈증 개선효과 확인	관리자	467	2018-07-10

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