PURPOSE: Bean sprout kimchi including mulberry leaves, and a producing method thereof are provided to offer the crunchy texture of bean sprouts, and the nutrition of the mulberry leaves.CONSTITUTION: A producing method of bean sprout kimchi including mulberry leaves comprises the following steps: steaming the mulberry leaves for 40-60 minutes, and rapidly cooling for 1-2 minutes before settling at room temperature for 1-2 hours(S10) culturing the bean sprout for 45-55 days at 2-7 deg. C, and supplying an additive for absorbing nutrients(S20) steaming the bean sprouts with washing water containing garlic and salt, and cooling(S30) mixing the bean sprouts and the mulberry leaves with kimchi seasonings(S40) and aging the mixture(S50).COPYRIGHT KIPO 2013[Reference numerals] (AA) Start (BB) Finish (S10) Aging bean sprouts (S20) Adding additives to bean sprouts (S30) Steaming and cooling bean sprouts (S40) Steaming and cooling mulberry leaves (S50) Mixing bean sprouts and mulberry leaves, and adding sauce (S60) Aging seasoned bean sprouts and mulberry leaves본 발명은 뽕잎이 배합된 콩나물 김치 제조방법에 관한 것으로, 뽕잎을 세척하여 찐 후 식히는 단계(S10) 콩나물을 배양하면서 첨가제의 공급하여 첨가제의 영양분이 흡수되는 단계(S20) 콩나물을 마늘과 소금이 함유된 세척수로 찐 후 식히는 단계(S30) 식힌 콩나물과 식힌 뽕잎을 100 : 0.5의 비율로 배합하여 김치양념에 버무리는 단계(S40) 및 양념된 콩나물과 뽕잎이 숙성되는 단계(S50)가 포함되어 이루어짐으로써, 콩나물과 뽕잎의 아삭한 식감과 함께 콩나물과 뽕잎의 다양한 영양분이 섭취되어 건강에 유익하도록 된 것이다.
