PURPOSE: A process of preparing jjang-a-chi(Korean native name) using a pumpkin by slicing a Guksu pumpkin(an improved variety of a pumpkin) and preserving in refined rice wine or soy sauce is provided. Whereby, the product has a good taste, flavor and chewability and can be preserved for a long period of time. CONSTITUTION: A pumpkin whose stuffing material and seed are removed is boiled in water for 5 to 20min, the boiled pumpkin is slowly pressed in cold water to form noodles, which are hydrated for 10 to 60sec, added with refined rice wine or soy sauce under pressure and aged at room temperature for 1 to 70 days.
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