kim geun young Gamjatang

摘要

The present invention relates to Kim Geun Young Gamjatang (potato and pork rib broth) and a method for producing the same. More specifically, when Gamjatang is produced using pork ribs and potatoes as main ingredients, meat juice from which the bad smell of pork is removed is used, so that the natural taste of Kim Geun Young Gamjatang is not lost and cool and fresh tastes can also be exhibited. The method of the present invention comprises: a bone meat juice producing step of adding and heating 70-80 l of water with 30-40 kg of bone ribs and 300-500 g of ginger, thorny tree ingredients and acanthopanax and refrigerating bone meat juice and pork ribs; a natural meat juice producing step of adding and heating 25-35 l of water with 0.5-2 kg of each of dried anchovies, dried Pollack, clams, shrimps, and kelp and 0.5-1 kg of each of mushroom, onions, spring onions, and ginger and refrigerating natural meat juice; and a Kim Geun Young Gamjatang cooking step of adding and heating 3-4 kg of pork ribs, 3-4 potatoes, 200-300 g of cabbage outer leaves, and 15-50 g of each of hot pepper powder, refined salt, black pepper powder, spring onions, garlic, ginger, refined sugar, and sesame leaves in meat juice produced by mixing 1-2 parts by volume of the natural meat juice in the bone meat juice. In the present invention, Kim Geun Young Gamjatang is cooked (produced) by mixing natural meat juice with bone meat juice. Accordingly, an existing problem in which soup is made to be thick when Kim Geun Young Gamjatang is cooked can be prevented. Also, natural seasoning flavors more effectively remove the smell of pork, and the natural taste of Kim Geun Young Gamjatang is not lost.