Table 2 Ingredient of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture
| Ingredient (%) | Treatments1 |
| Control | S | SC-0.2 | SC-0.3 |
| Meat2 | 100 | 100 | 100 | 100 |
| Total | 100 | 100 | 100 | 100 |
| Dried red pepper powder | 3.99 | 3.99 | 3.99 | 3.99 |
| Minced onion | 1.02 | 1.02 | 1.02 | 1.02 |
| Minced garlic | 1.80 | 1.80 | 1.80 | 1.80 |
| Minced ginger | 1.80 | 1.80 | 1.80 | 1.80 |
| Soy sauce | 6.00 | 6.00 | 6.00 | 6.00 |
| Milk | 1.92 | 1.92 | 1.92 | 1.92 |
| Curry powder | 0.21 | 0.21 | 0.21 | 0.21 |
| Refined sugar | 4.89 | 4.89 | 4.89 | 4.89 |
| Soju | 2.10 | 2.10 | 2.10 | 2.10 |
| Ground black pepper | 0.06 | 0.06 | 0.06 | 0.06 |
| Starch syrup | 4.11 | 4.11 | 4.11 | 4.11 |
| Ketchup | 1.80 | 1.80 | 1.80 | 1.80 |
| Monosodium glutamate | 0.30 | 0.30 | 0.30 | 0.30 |
| Liquid smoke3 | 0.00 | 0.10 | 0.10 | 0.10 |
| Curing mixture4 | 0.00 | 0.00 | 0.20 | 0.30 |
1 Control: no additive, S: added 0.10% liquid smoke, SC-0.2: added 0.10% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.10% liquid smoke and 0.30% curing mixture.
2 Meat: deboned drumette of 30-day-old Ross broiler.
3 Liquid smoke: smoke extract 5% and soybean oil 95%.
4 Curing mixture: sodium chloride 931.1%, sodium nitrite 5.9% and sodium carbonate 1.0%.