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Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수 By 관리자 / 2018-07-13 AM 10:24 / 조회 : 335회
Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수 FOOD Kochujang; A Wonderful Harmony of Hot, Sweet, Meaty and Salty Tastes Kochujang is the queen of the fermented soybean products in Korea. The basic tastes of European people are sweet, sour, bit-ter and salty, and Japanese people add hereumami, the meaty taste. Korean people add here another one, hot or pungent taste. The most remarkable difference of Korean food comparing to those of neighboring Japan and China is the strong pungent taste of red pepper in most of Korean dishes. Kochujang is a unique hot bean paste seasoning popular in Korea. It is made from fermented soybean starter, Meju. Dried Meju is ground into pow-der and mixed with cereal porridge made from rice, glutinous rice or bar-ley. The enzymes in the starter Meju hydrolyzes the starch into sugars and reduces the consistency of the mixture. Red pepper powder and salt are added with thorough mixing and put in an earthen jar. The top is covered by salt in order to prevent mold growth. The jar is placed in sunny place for several months for further fermentation. The proteins in soybean and cereals de-graded into amino acids to produce meaty flavor. During the fermentation a wonderful harmony of the meaty flavor from hydrolyzed proteins and the sweet taste of hydrolyzed starches with the pungent taste of red pepper and salty taste is achieved, and a new characteristic flavor stimulating the appetite of Koreans is formed. Kochujang is the queen of the fermented soybean products in Korea. The shiny red color, rich and smooth consistency and stimulating hot-sweet-meaty aroma are enough to capture your central nerve to cry for a bowl of warm rice. One can empty a bowl of warm rice with Kochujang alone as side dish. It is a good source of protein, essential fatty acids and vitamins, especially vit-amin A. A bowl of rice and a fresh cu-cumber with enough amount of Kochujang for dressing is an eacellent lunch menu in the summer for Korean people, just like a hot-dog covered The looks dehydrating the red chilli to fill the Kochujang(Hot pepper paste) at sun can be often seen on Korean farm villages in Autumn.

Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수 By 관리자 / 2018-07-13 AM 10:24 / 조회 : 335회

Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수

FOOD

Kochujang; A Wonderful Harmony of Hot, Sweet, Meaty and Salty Tastes

Kochujang is the queen of the fermented soybean products in Korea.

The basic tastes of European people are sweet, sour, bit-ter and salty, and Japanese people add hereumami, the meaty taste. Korean people add here another one, hot or pungent taste.

The most remarkable difference of Korean food comparing to those of neighboring Japan and China is the strong pungent taste of red pepper in most of Korean dishes.

Kochujang is a unique hot bean paste seasoning popular in Korea. It is made from fermented soybean starter, Meju. Dried Meju is ground into pow-der and mixed with cereal porridge made from rice, glutinous rice or bar-ley. The enzymes in the starter Meju hydrolyzes the starch into sugars and reduces the consistency of the mixture. Red pepper powder and salt are added with thorough mixing and put in an earthen jar. The top is covered by salt in order to prevent mold growth. The jar is placed in sunny place for several months for further fermentation. The proteins in soybean and cereals de-graded into amino acids to produce meaty flavor. During the fermentation a wonderful harmony of the meaty flavor from hydrolyzed proteins and the sweet taste of hydrolyzed starches with the pungent taste of red pepper and salty taste is achieved, and a new characteristic flavor stimulating the appetite of Koreans is formed.

Kochujang is the queen of the fermented soybean products in Korea. The shiny red color, rich and smooth consistency and stimulating hot-sweet-meaty aroma are enough to capture your central nerve to cry for a bowl of warm rice. One can empty a bowl of warm rice with Kochujang alone as side dish. It is a good source of protein, essential fatty acids and vitamins, especially vit-amin A. A bowl of rice and a fresh cu-cumber with enough amount of Kochujang for dressing is an eacellent lunch menu in the summer for Korean people, just like a hot-dog covered

The looks dehydrating the red chilli to fill the Kochujang(Hot pepper paste) at sun can be often seen on Korean farm villages in Autumn.

총 412개

번호	제목	작성자	조회수	작성일
92	콩의 형태	관리자	786	2018-07-13
91	Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수	관리자	400	2018-07-13
90	Korean soy sauce vs Japanese sauce 청국장 2,Korea Agra food 1995,고려대 이철호 교수	관리자	358	2018-07-13
89	Korean soy sauce vs Japanese sauce 메주,Korea Agra food 1995,고려대 이철호 교수	관리자	262	2018-07-13
88	Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수	관리자	318	2018-07-13
87	Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수	관리자	336	2018-07-13
86	Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995	관리자	2443	2018-07-13
85	Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995	관리자	305	2018-07-10
84	Mental Health Issues And Fermented Foods	관리자	341	2018-07-10
83	동물실험 결과, 폐경기 골다공증, 고지혈증 개선효과 확인	관리자	380	2018-07-10

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