등갈비김치 감자탕

<DIV style="PADDING-BOTTOM: 15px; PADDING-TOP: 7px"><U><FONT color=#0000ff></FONT></U><BR> </DIV><A style="CURSOR: hand" [안내]태그제한으로등록되지않습니다-xx[안내]태그제한으로등록되지않습니다-xx[안내]태그제한으로등록되지않습니다-xx[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-[안내]태그제한으로등록되지않습니다-xxonclick="/*/*u_u_window_open*/*/('/pcp/photo/ShowImg.do?PCPHOMEUSER=94sRXR_itOJjWldthTvNIQ00&firstDataidAtPage=3951185&folderUid=10770355&articleUid=3951185&via=articleView&imgurl=http%3A%2F%2Fcfs6.planet.daum.net%2Fupload_control%2Fpcp_download.php%3Ffhandle%3DNHZoUzBAZnM2LnBsYW5ldC5kYXVtLm5ldDovMTA3NzAzNTUvNC80NDUuanBn%26filename%3DimgC31.tmp.jpg%26viewonly%3DY', 'imgview','scrollbars=yes,resizable=yes,width=1024,height=768');"><IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcfs6.planet.daum.net%2Fupload_control%2Fpcp_download.php%3Ffhandle%3DNHZoUzBAZnM2LnBsYW5ldC5kYXVtLm5ldDovMTA3NzAzNTUvNC80NDUuanBnLnRodW1i%26filename%3DimgC31.tmp.jpg" border=0></A><BR> <P align=center><BR><span style=font-size:9pt;line-height:18px;><font color=black> <P align=center><STRONG><FONT size=3>◈  등갈비 김치 감자탕 ◈<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_12%3F1160661936.jpg" border=0><BR><BR></FONT></STRONG>감자탕을 만들때는 등뼈나 등갈비 중 어느것을 이용하셔도 된답니다.<BR><BR>등갈비 1키로가 조금 안되는 양이예요.<BR>먹기좋게 한쪽씩 떼어낸 다음 찬물에 담구어3~4시간이상 핏물을 빼줍니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_14%3F1160661936.jpg" border=0><BR><BR>냄비에 물 10컵에 핏물을 밴 등갈비를 넣고,<BR>소주2분의1컵, 대파잎, 생강, 마른 홍고추, 청양고추를 넣고 된장 한수저를 넣어 푹 삶아주세요.<BR>센 불에서 끓이다가 끓으면 불을 줄이고 30~40분이상 끓여 줍니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_10%3F1160661936.jpg" border=0><BR><BR>등갈비를 삶는동안 양념장과 다른 부재료를 준비합니다.<BR>멸치액젓2~3수저, 마늘 2수저1반, 고추가루 한수저반, 고추장 반수저를 넣어 <BR>양념장을 만들어둡니다.<BR><BR>양념장은 만들때, 된장이나 고추장의 간이 세다면 젓갈의 양을 줄여서 양념장을 만들고,<BR>국물에 양념장을 넣을때는 한꺼번에 넣치 말고 조금씩 덜어 넣는것이 좋다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_5%3F1160661936.jpg" border=0><BR><BR>묵은지 2분의1포기는 물에 한번헹구고, 감자 작은거 6개, 깻잎은 기호대로, 대파를 어슷 설고,<BR>팽이버섯을 준비하여 둡니다.<BR><BR>묵은지가 없다면 신김치의속을 대충 털어 낸다음 국물을 슬쩍 짜서 조리를 하면 됩니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_4%3F1160661936.jpg" border=0><BR><BR>등갈비가 푹 삶아지면 .. 갈비는 건져 찬 물에 헹구어 기름기를 제거하고,<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_7%3F1160661936.jpg" border=0><BR><BR>등갈비를 삶은 국물은 고운체에 받쳐 건더기를 건져내고,<BR>기름기를 걷어냅니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_1%3F1160661936.jpg" border=0><BR><BR>건져낸 등갈비.. 사실 기름기가 별로 없어요.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_2%3F1160661936.jpg" border=0><BR><BR>넉넉한 냄비에 묵은지, 감자 등갈비를 넣고..<BR><BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_9%3F1160661936.jpg" border=0><BR><BR>위에 등갈비를 삶아내고 받아놓은 육수와 양념장은 3분의2만 넣어 뚜껑을 닫고 감자가 익도록<BR>끓여 줍니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_16%3F1160661936.jpg" border=0><BR><BR>간은 김치에서 우러나온것과 양념장등에 있어서..<BR>더이상은 안해도 되지만, 된장등 양념의 간이 집집마다 다르니..간을 보고 싱거우면 아까 남겨 두었던 양념장으로 간을 맞혀 줍니다.<BR><BR>충분히 끓어 김치가 부드러워지고 감자가 거의 익을무렵 전골냄비에 담아줍니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_13%3F1160661936.jpg" border=0><BR><BR>가운데 등갈비를 넣고, 김치와 감자를 뱅둘러 놓은후에..<BR>불에 올려 놓고 다시끓으면..<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_11%3F1160661936.jpg" border=0><BR><BR>대파, 깻잎, 팽이버섯을 얹어.. 약한불에서 끓이면서 드시면 됩니다.^^<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_6%3F1160661936.jpg" border=0><BR><BR>부드러운 등갈비 살.. 입에서 살살 녹습니다.^^<BR>잘 삶아진 .. 묵은지.. 그냥 밥도둑이고요..국물은 시원함 그 자체랍니다.<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_0%3F1160661936.jpg" border=0><BR><BR>감자도 통감자지만, 양념을 하고 처음부터 넣고 끓였기 때문에 간이 잘 배어서..<BR>맛이 그만이구요..<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_3%3F1160661936.jpg" border=0><BR><BR>김치 감자탕을 거의 다 드실무렵에는 물을 약간 더 넣고.. <BR>라면사리를 넣어 뽀글뽀글..ㅎㅎ<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_15%3F1160661936.jpg" border=0><BR><BR>감자탕하면 볶음밥이 빠질수 없지요.</P> <P align=center> 깻잎, 구운김, 들기름, 깨를 넣고~~~<BR>짜짝짜작하게 소리나도록 두면  볶음밥 누룽지도 맛있지요..ㅎ<BR>ㅋㅋㅋ. 완벽한 마무리죠?<BR><BR> <IMG src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2F0c%2F9e%2Fyaggo_21%2Ffolder%2F2810507%2Fimg_2810507_1131416_8%3F1160661936.jpg" border=0><BR><BR>시간은 조금 걸리는 음식이지만, 맛은 절대로 보장(?)합니다.<BR>이.. 바람부는 계절과도 잘 어울리는 등갈비 김치 감자탕 .. 한번 드셔보세요~^^*<BR></P> <DIV align=center> </DIV> <DIV align=center> </DIV> <DIV align=center> </DIV> <DIV align=center> </DIV> <DIV align=center> </DIV> <a href="http://cafe.daum.net/daum1000" style="text-decoration: none;" target="blank"><IMG 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