가츠동 만들기 소스 돈까스덮밥 돈까스김치나베 돈가스 한그릇요리

<div class="figure-html" data-ke-type="html" data-source="<style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <body> <div class="container"> <object data="https://vvd.bz/j3d" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c1908704956="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">가츠동 만들기 소스 돈까스덮밥 레시피 돈까스김치나베 황금레시피 돈가스 한그릇요리</b></h1><p data-path-to-node="1">바쁜 일상 속에서 든든하게 한 끼를 해결하고 싶을 때, 가장 먼저 떠오르는 메뉴 중 하나가 바로 돈까스를 활용한 한그릇 요리입니다. 바삭하게 튀겨낸 돈까스 그 자체로도 훌륭하지만, 따뜻한 밥 위에 짭조름한 소스와 함께 올린 가츠동(돈까스덮밥)이나 매콤하고 칼칼한 국물에 자작하게 끓여낸 돈까스김치나베는 남녀노소 누구나 좋아하는 별미입니다. 오늘은 집에서도 전문점 못지않은 맛을 낼 수 있는 가츠동 소스 비법과 김치나베 만드는 법을 아주 자세하게 소개해 드리겠습니다.</p><h3 data-path-to-node="2">1. 가츠동(돈까스덮밥)의 핵심, 소스와 조리법</h3><p data-path-to-node="3">가츠동의 생명은 돈까스의 바삭함을 적당히 살리면서도 밥과 조화를 이루는 단짠(단맛과 짠맛)의 소스에 있습니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">재료 준비</b></p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0">메인: 돈까스 1장, 공깃밥 1공기, 달걀 1~2개, 양파 1/2개, 대파 약간</p></li><li><p data-path-to-node="5,1,0">가츠동 소스: 물 150ml(또는 다시마 육수), 진간장 2~3큰술, 맛술 2큰술, 설탕 1큰술, 혼다시 0.5작은술(생략 가능하지만 넣으면 풍미가 살아납니다)</p></li></ul><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">만드는 순서</b></p><ol start="1" data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">돈까스 튀기기:</b> 냉동 돈까스나 수제 돈까스를 기름에 노릇하게 튀겨냅니다. 에어프라이어를 사용할 경우 앞뒤로 기름을 살짝 발라 180도에서 15분 정도 조리하면 담백합니다. 다 튀겨진 돈까스는 먹기 좋은 크기로 썰어둡니다.</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">채소 손질:</b> 양파는 0.5cm 두께로 채 썰고, 대파는 송송 썰어 준비합니다. 달걀은 흰자와 노른자가 완전히 섞이지 않도록 대충 풀어주는 것이 가츠동 특유의 비주얼을 살리는 팁입니다.</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">소스 끓이기:</b> 팬에 물, 간장, 맛술, 설탕, 혼다시를 넣고 채 썬 양파를 함께 넣어 끓입니다. 양파가 투명하게 익으며 소스에 단맛이 배어 나올 때까지 끓여주세요.</p></li><li><p data-path-to-node="7,3,0"><b data-path-to-node="7,3,0" data-index-in-node="0">마무리:</b> 소스가 보글보글 끓으면 썰어둔 돈까스를 올립니다. 그 위에 풀어둔 달걀물을 가장자리부터 빙 둘러 가며 부어줍니다. 뚜껑을 덮고 30초에서 1분 정도만 기다려 달걀이 반숙 상태로 익으면 불을 끕니다.</p></li><li><p data-path-to-node="7,4,0"><b data-path-to-node="7,4,0" data-index-in-node="0">담아내기:</b> 그릇에 밥을 담고 그 위에 팬의 내용물을 그대로 슬라이딩하듯 올려줍니다. 마지막으로 대파나 후추를 톡톡 뿌려 마무리합니다.</p></li></ol><h3 data-path-to-node="8">2. 칼칼한 국물의 유혹, 돈까스김치나베</h3><p data-path-to-node="9">돈까스의 느끼함을 잡아주고 한국인의 입맛에 딱 맞는 메뉴를 찾으신다면 단연 돈까스김치나베입니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">재료 준비</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">메인: 돈까스 1장, 신김치 한 공기(잘게 썬 것), 양파 1/4개, 대파, 청양고추</p></li><li><p data-path-to-node="11,1,0">육수 및 양념: 멸치 다시마 육수 400ml, 고춧가루 1큰술, 간장 1큰술, 설탕 0.5큰술, 다진 마늘 0.5큰술</p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">만드는 순서</b></p><ol start="1" data-path-to-node="13"><li><p data-path-to-node="13,0,0"><b data-path-to-node="13,0,0" data-index-in-node="0">김치 볶기:</b> 냄비에 식용유를 살짝 두르고 신김치와 양파를 달달 볶아줍니다. 김치가 충분히 익어야 국물 맛이 깊어집니다.</p></li><li><p data-path-to-node="13,1,0"><b data-path-to-node="13,1,0" data-index-in-node="0">육수 붓기:</b> 육수를 붓고 양념(고춧가루, 간장, 설탕, 마늘)을 넣은 뒤 팔팔 끓입니다. 이때 김치 국물을 1~2큰술 추가하면 감칠맛이 더 좋아집니다.</p></li><li><p data-path-to-node="13,2,0"><b data-path-to-node="13,2,0" data-index-in-node="0">돈까스 투하:</b> 국물이 충분히 우러나면 튀겨둔 돈까스를 먹기 좋게 잘라 국물 위에 올립니다. 나베는 돈까스가 국물을 머금어 촉촉해지는 맛으로 먹는 요리입니다.</p></li><li><p data-path-to-node="13,3,0"><b data-path-to-node="13,3,0" data-index-in-node="0">완성:</b> 대파와 청양고추를 올리고 취향에 따라 피자치즈(모짜렐라)를 듬뿍 얹어 녹여내면 더욱 풍성한 맛을 즐길 수 있습니다.</p></li></ol><h3 data-path-to-node="14">3. 더 맛있게 즐기는 꿀팁과 관련 정보</h3><p data-path-to-node="15">돈까스 한그릇 요리를 할 때 가장 고민되는 점은 '돈까스가 눅눅해지지 않을까' 하는 점입니다. 하지만 가츠동과 나베는 소스를 머금은 부드러운 식감이 특징인 요리이므로, 갓 튀긴 돈까스를 바로 소스에 넣어 살짝만 조리하는 것이 포인트입니다.</p><ul data-path-to-node="16"><li><p data-path-to-node="16,0,0"><b data-path-to-node="16,0,0" data-index-in-node="0">남은 돈까스 활용법:</b> 먹다 남은 식은 돈까스가 있다면 이 레시피들이 최고의 해결책이 됩니다. 에어프라이어에 살짝 데워 수분을 날린 후 소스에 졸여내면 새 요리처럼 변신합니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">다양한 변주:</b> 소스에 가쓰오부시를 한 줌 올리거나, 시판용 메밀소바 육수를 희석해서 사용하면 훨씬 간단하게 깊은 맛을 낼 수 있습니다. 또한, 우동 사리를 삶아 김치나베 밑에 깔아주면 '돈까스 김치 우동'으로 더 든든하게 즐길 수 있습니다.</p></li></ul><p data-path-to-node="17">일식과 한식의 절묘한 조화를 이루는 돈까스 덮밥과 나베는 요리 초보자도 소스 비율만 맞추면 실패 없는 메뉴입니다. 오늘 저녁, 특별한 반찬 없이도 근사하게 즐길 수 있는 돈까스 한그릇 요리에 도전해 보세요.<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1773324617="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1773324617="" class="image-container ng-star-inserted" data-full-size-image-uri="https://d12zq4w4guyljn.cloudfront.net/750_750_20231029094542054_menu_0b14c5ec4d3a.webp"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3155569424="" 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jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_a48778305e026d17&quot;,&quot;c_0d30c9c537a94483&quot;,null,&quot;rc_7ae3703894ac3824&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1773324617="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn2.gstatic.com/-tbn?q=tbn:ANd9GcRq73-6ZjeZVVP_hm_AVpdzAGSlglcclNzOSa7CK9f0iWiv34eZvMThVpByqXFrWKsOFB_6pssgeTNU4NCYRRj-TKvEtn0"><span _ngcontent-ng-c1773324617="" class="label ellipsis gds-body-s">cookpick.kr</span><span _ngcontent-ng-c1773324617="" aria-label=""></span></a></div></div></single-image></response-element></div></p></div> "><div data-ke-class="article"><style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> <xbody> <div class="container"> <object data="https://vvd.bz/j3d" type="video/mp4" class="mobile-only" allownetworking="internal" allowscriptaccess="sameDomain"></object> </div> </xbody> <div _ngcontent-ng-c1908704956="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">가츠동 만들기 소스 돈까스덮밥 레시피 돈까스김치나베 황금레시피 돈가스 한그릇요리</b></h1><p data-path-to-node="1">바쁜 일상 속에서 든든하게 한 끼를 해결하고 싶을 때, 가장 먼저 떠오르는 메뉴 중 하나가 바로 돈까스를 활용한 한그릇 요리입니다. 바삭하게 튀겨낸 돈까스 그 자체로도 훌륭하지만, 따뜻한 밥 위에 짭조름한 소스와 함께 올린 가츠동(돈까스덮밥)이나 매콤하고 칼칼한 국물에 자작하게 끓여낸 돈까스김치나베는 남녀노소 누구나 좋아하는 별미입니다. 오늘은 집에서도 전문점 못지않은 맛을 낼 수 있는 가츠동 소스 비법과 김치나베 만드는 법을 아주 자세하게 소개해 드리겠습니다.</p><h3 data-path-to-node="2">1. 가츠동(돈까스덮밥)의 핵심, 소스와 조리법</h3><p data-path-to-node="3">가츠동의 생명은 돈까스의 바삭함을 적당히 살리면서도 밥과 조화를 이루는 단짠(단맛과 짠맛)의 소스에 있습니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">재료 준비</b></p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0">메인: 돈까스 1장, 공깃밥 1공기, 달걀 1~2개, 양파 1/2개, 대파 약간</p></li><li><p data-path-to-node="5,1,0">가츠동 소스: 물 150ml(또는 다시마 육수), 진간장 2~3큰술, 맛술 2큰술, 설탕 1큰술, 혼다시 0.5작은술(생략 가능하지만 넣으면 풍미가 살아납니다)</p></li></ul><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">만드는 순서</b></p><ol start="1" data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">돈까스 튀기기:</b> 냉동 돈까스나 수제 돈까스를 기름에 노릇하게 튀겨냅니다. 에어프라이어를 사용할 경우 앞뒤로 기름을 살짝 발라 180도에서 15분 정도 조리하면 담백합니다. 다 튀겨진 돈까스는 먹기 좋은 크기로 썰어둡니다.</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">채소 손질:</b> 양파는 0.5cm 두께로 채 썰고, 대파는 송송 썰어 준비합니다. 달걀은 흰자와 노른자가 완전히 섞이지 않도록 대충 풀어주는 것이 가츠동 특유의 비주얼을 살리는 팁입니다.</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">소스 끓이기:</b> 팬에 물, 간장, 맛술, 설탕, 혼다시를 넣고 채 썬 양파를 함께 넣어 끓입니다. 양파가 투명하게 익으며 소스에 단맛이 배어 나올 때까지 끓여주세요.</p></li><li><p data-path-to-node="7,3,0"><b data-path-to-node="7,3,0" data-index-in-node="0">마무리:</b> 소스가 보글보글 끓으면 썰어둔 돈까스를 올립니다. 그 위에 풀어둔 달걀물을 가장자리부터 빙 둘러 가며 부어줍니다. 뚜껑을 덮고 30초에서 1분 정도만 기다려 달걀이 반숙 상태로 익으면 불을 끕니다.</p></li><li><p data-path-to-node="7,4,0"><b data-path-to-node="7,4,0" data-index-in-node="0">담아내기:</b> 그릇에 밥을 담고 그 위에 팬의 내용물을 그대로 슬라이딩하듯 올려줍니다. 마지막으로 대파나 후추를 톡톡 뿌려 마무리합니다.</p></li></ol><h3 data-path-to-node="8">2. 칼칼한 국물의 유혹, 돈까스김치나베</h3><p data-path-to-node="9">돈까스의 느끼함을 잡아주고 한국인의 입맛에 딱 맞는 메뉴를 찾으신다면 단연 돈까스김치나베입니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">재료 준비</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">메인: 돈까스 1장, 신김치 한 공기(잘게 썬 것), 양파 1/4개, 대파, 청양고추</p></li><li><p data-path-to-node="11,1,0">육수 및 양념: 멸치 다시마 육수 400ml, 고춧가루 1큰술, 간장 1큰술, 설탕 0.5큰술, 다진 마늘 0.5큰술</p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">만드는 순서</b></p><ol start="1" data-path-to-node="13"><li><p data-path-to-node="13,0,0"><b data-path-to-node="13,0,0" data-index-in-node="0">김치 볶기:</b> 냄비에 식용유를 살짝 두르고 신김치와 양파를 달달 볶아줍니다. 김치가 충분히 익어야 국물 맛이 깊어집니다.</p></li><li><p data-path-to-node="13,1,0"><b data-path-to-node="13,1,0" data-index-in-node="0">육수 붓기:</b> 육수를 붓고 양념(고춧가루, 간장, 설탕, 마늘)을 넣은 뒤 팔팔 끓입니다. 이때 김치 국물을 1~2큰술 추가하면 감칠맛이 더 좋아집니다.</p></li><li><p data-path-to-node="13,2,0"><b data-path-to-node="13,2,0" data-index-in-node="0">돈까스 투하:</b> 국물이 충분히 우러나면 튀겨둔 돈까스를 먹기 좋게 잘라 국물 위에 올립니다. 나베는 돈까스가 국물을 머금어 촉촉해지는 맛으로 먹는 요리입니다.</p></li><li><p data-path-to-node="13,3,0"><b data-path-to-node="13,3,0" data-index-in-node="0">완성:</b> 대파와 청양고추를 올리고 취향에 따라 피자치즈(모짜렐라)를 듬뿍 얹어 녹여내면 더욱 풍성한 맛을 즐길 수 있습니다.</p></li></ol><h3 data-path-to-node="14">3. 더 맛있게 즐기는 꿀팁과 관련 정보</h3><p data-path-to-node="15">돈까스 한그릇 요리를 할 때 가장 고민되는 점은 '돈까스가 눅눅해지지 않을까' 하는 점입니다. 하지만 가츠동과 나베는 소스를 머금은 부드러운 식감이 특징인 요리이므로, 갓 튀긴 돈까스를 바로 소스에 넣어 살짝만 조리하는 것이 포인트입니다.</p><ul data-path-to-node="16"><li><p data-path-to-node="16,0,0"><b data-path-to-node="16,0,0" data-index-in-node="0">남은 돈까스 활용법:</b> 먹다 남은 식은 돈까스가 있다면 이 레시피들이 최고의 해결책이 됩니다. 에어프라이어에 살짝 데워 수분을 날린 후 소스에 졸여내면 새 요리처럼 변신합니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">다양한 변주:</b> 소스에 가쓰오부시를 한 줌 올리거나, 시판용 메밀소바 육수를 희석해서 사용하면 훨씬 간단하게 깊은 맛을 낼 수 있습니다. 또한, 우동 사리를 삶아 김치나베 밑에 깔아주면 '돈까스 김치 우동'으로 더 든든하게 즐길 수 있습니다.</p></li></ul><p data-path-to-node="17">일식과 한식의 절묘한 조화를 이루는 돈까스 덮밥과 나베는 요리 초보자도 소스 비율만 맞추면 실패 없는 메뉴입니다. 오늘 저녁, 특별한 반찬 없이도 근사하게 즐길 수 있는 돈까스 한그릇 요리에 도전해 보세요.</p><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image 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