The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at 110 o C and 0.75 Kgf for 10, 20 or 30 min and then transferred

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... o the chilling room at 2 o C for rapid cooling procedures. Subsequently, the samples are stored at 4 o C or 25 o C for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE L* and CIE a* levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at 25 o C. Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at 25 o C. Cooking (autoclaving) at 110 o C for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.