THE METHOD OF REDUCING STINK IN EPICARP OF GINKGO BILOBA AND KOCHUJANG FERMENTATED FOOD USING THE SAME

摘要

The present invention relates to a method for reducing the stink of an epicarp of gingko and fermented chili pepper paste food using the same. The provided method for reducing the stink of an epicarp of gingko includes the steps of manufacturing a gingko epicarp chili pepper paste by mixing an epicarp of gingko with chili pepper paste; and fermenting the gingko epicarp chili pepper paste.