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http://dx.doi.org/10.11002/kjfp.2012.19.2.209

Characteristics of $Mandu$ with Ripened Korean Cabbage $Kimchi$  

Lee, Jae-Joon (Department of Food and Nutrition, Chosun University)
Jung, Hae-Ok (Department of Culinary Art, Chodang University)
Lee, Myung-Yul (Department of Food and Nutrition, Chosun University)
Chang, Hae-Choon (Department of Food and Nutrition, Chosun University)
Publication Information
Food Science and Preservation / v.19, no.2, 2012 , pp. 209-215 More about this Journal
Abstract
A new recipe for $mandu$ was developed by adding ripened Korean cabbage $kimchi$. To counter the bad smell of ripened $kimchi$ and to enhance the function of the food, rosemary was added to it. The preference for the herb over $kimchi$ was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage $kimchi$ was added to beef or pork stuffing for $mandu$. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage $kimchi$. The result showed that 75% of the $kimchi$ content was best for beef $mandu$ and 100% for pork $mandu$.
Keywords
ripened Korean cabbage Kimchi; rosemary; beef mandu; pork mandu; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
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