PURPOSE: A manufacturing method of a sauce for tteokbokki is provided to adjust the hot taste according to the amount of Cheongyang chili peppers added. CONSTITUTION: A manufacturing method of a sauce for tteokbokki comprises the following steps. Prepare 1.3kg of dark soy sauce, 9kg of starch syrup, 3kg of red pepper powder, 20-75g of Cheongyang chili pepper powder, 100g of MSG, 90g of white pepper, 360g of beef flavored soup stock, 40g of ginger powder, 640g of natural soda pop, 1kg of ground garlic, 1kg of red pepper paste, 150g of sweet rice wine, 150g of wine, and 2.5kg of sugar. Put the ingredients in a fixed size container, and stir to be mixed. Seal the container and age it at room temperature for 24-48 hours. Open the aged ingredients, stir, mix, seal, and age it again at room temperature for 7-10 days. The first aging step comprises the following details: Age for 24 hours during the summer season from June to September, age for 36 hours during the spring season from March to May and the fall season from October to November, age for 48 hours during the winter season from December to February. The second aging step comprises the following details: Age for 7 days during the summer season from June to September, age for 8 days during the spring season from March to May and the fall season from October to November, age for 10 days during the winter season from December to February. Curry powder is included more during the ingredient preparation step.
展开▼
