| abstract |
The present invention relates to a method for improving the taste and functionality of tteokgalbi by containing bamboo leaves during manufacture of tteokgalbi, and to tteokgalbi prepared by this method. Bamboo leaf tteokgalbi according to the present invention is added by fermenting bamboo leaves when manufacturing tteokgalbi, so that the useful components and flavor of bamboo leaves are not lost, so that the efficacy and flavor of bamboo leaves can be imparted to tteokgalbi, and the juice of fruits and onions with tenderizing action is used, so meat is easily softened to improve the soft texture of the tteokgalbi, and since bamboo leaves are coated and added, the tteokgalbi can be stored for a long time, and when cooked and consumed, the useful ingredients of the bamboo leaves are not destroyed and can be fully absorbed in the intestinal tract. |