Iyalan yan Koriya ba za su kasance ba tare da wani kyan zuma mai suna Korean Kochujang. Wannan kayan yaji-zaki da barkono barkono Yaren mutanen Koriya ya cinye abincin da aka fara amfani da su don cin abinci shinkafa (bibimbap da hwe dub bap). An yi naman alade tare da Kochujang, na gargajiya na Korean barkono barkono barkono.
Kochujang ya ƙunshi nauyin ƙwayar mikiya mai laushi, da waken soya, da shinkafa, da gishiri. Wasu girke-girke sunyi amfani da wasu hatsi ko wasu kayan abinci, ciki har da dankalin turawa, sha'ir, ko alkama, don shinkafa mai yalwa. Kochujang kuma zai iya ƙunsar ƙananan adadin zuma, sukari, ko wani mai dadi.
Tashin Kochujang sakamakon shi yana da haske, kuma yana kallon abu kamar brick red icing ko goge baki.
A mafi yawan lokuta, mafi yawancin Koreans sun yi nasu kochujang. Amma tun lokacin da manna dole ne ya ci gaba da shafe tsawon wata ɗaya ko fiye, yana sa ya zama lokaci don ƙirƙirar, yanzu Koreans saya manna a babban ɗakunan.
A gaskiya ma, kodayake wasu gourmets na Koriya har yanzu suna yin takalma na barkono barkono, ana samun nau'o'in kayan Kochujang a kantin sayar da kayayyaki. Ana sayar da su a cikin ɗakunan da ke kallon abu kamar margarine kwantena, ko da yake kuna iya samun su a cikin kwalaye.
Akwai yalwacin bincike na likita da ke nuna amfaninsu daga cinye barkono mai zafi mai zafi - zasu iya taimakawa ciwo, sauke hanta, kuma zai taimaka maka ka rasa nauyi. An yi amfani da man shanu na Kochujang da aka yi amfani da shi don yin amfani da abincin da ake amfani da ita don samun wadataccen kiwon lafiya, kuma: bincike ya nuna cewa zai iya taimakawa wajen ƙona kitsen da kuma inganta matakan cholesterol a cikin karuwa mai yawa, kuma yana iya yaki da kiba.
Alal misali, nazarin daya yayi nazari 60 da maza da mata, wadanda suka cinye ko dai wani kari wanda ke dauke da Kochujang ko wani wuri mai iner na makonni 12. Binciken ya gano cewa wadanda ke cinye Kochujang sun rasa yawancin visceral, irin nauyin da ya danganci cututtukan zuciya da ciwon sukari. Wadanda suka cinye Kochujang sun ga karuwa a cikin matakan triglyceride, suna nuna alamar ingantaccen cholesterol. Duk da haka, Kochujang ba ya kai ga asarar asarar duk wanda yake cinye shi.
To, ta yaya za ku yi amfani da wannan abincin na Koshejang? Akwai hanyoyi da yawa: Jada shi cikin abincin shinkafa, kamar yadda na ambata a sama, ko amfani da ita azaman kayan cin nama ko kayan lambu ko kayan hawan salad. Hakanan zaka iya amfani da shi a matsayin kayan yaji don yatsun Koriya da soups, ko kuma cinye nama tare da shi.
Abin da Kayi Bukatar
- 5 Tbsp. Kochujang (Korean chili barkono manna)
- 1 Tbsp. sugar
- 2 Tbsp. zuma
- 3 Tbsp. shinkafa vinegar vinegar
- 2 tsp. yankakken tafarnuwa
- 1 tsp.
- sesame man
Yadda za a yi shi
- Mix dukkan sinadaran tare har sai da-blended.
- Idan haɗin daidaituwa ya yi tsayi sosai, ya fita da ruwa mai dumi.
- Yi amfani da wuri ko adana cikin firiji.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 62 |
| Total Fat | 1 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 16 MG |
| Carbohydrates | 13 g |
| Fiber na abinci | 0 g |
| Protein | 0 g |