백종원의 파김치 담그는 방법

1. 손질 안한 쪽파 큰 한단 1.5kg기준으로 양념을 할거예요.잘 손질해 주세요...<img width="714" class="txc-image" id="A_2735BE4457F6581F03FC09" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2735BE4457F6581F03" border="0" vspace="1" hspace="1" data-filename="1.PNG" exif="{}" actualwidth="714" id="A_2735BE4457F6581F03FC09"/>2. 손질하기 귀찮으시면 손질한 쪽파를 사시면 됩니다.^^<img width="719" class="txc-image" id="A_2631C44457F6582008453C" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2631C44457F6582008" border="0" vspace="1" hspace="1" data-filename="2.PNG" exif="{}" actualwidth="719" id="A_2631C44457F6582008453C"/>3. 손질한 쪽파는 약 1kg정도 나갑니다. 이기준으로 양념을 할거예요..<img width="712" class="txc-image" id="A_2631D94457F658210831B7" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2631D94457F6582108" border="0" vspace="1" hspace="1" data-filename="3.PNG" exif="{}" actualwidth="712" id="A_2631D94457F658210831B7"/>4. 손질한 쪽파는 잘 씻어 바구니에 줄을 맞추어 차곡차곡 쌓아주세요.그래야 파가 엉키지 않아요.<img width="719" class="txc-image" id="A_240F784457F658222D4B8F" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/240F784457F658222D" border="0" vspace="1" hspace="1" data-filename="4.PNG" exif="{}" actualwidth="719" id="A_240F784457F658222D4B8F"/>5. 물기도 탈탈 털어 제거해 주시고요.<img width="710" class="txc-image" id="A_272F664457F658230BCF5A" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/272F664457F658230B" border="0" vspace="1" hspace="1" data-filename="5.PNG" exif="{}" actualwidth="710" id="A_272F664457F658230BCF5A"/>6. 그 다음 큰양푼을 준비해주시고<img width="715" class="txc-image" id="A_261E714457F658241E8019" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/261E714457F658241E" border="0" vspace="1" hspace="1" data-filename="6.PNG" exif="{}" actualwidth="715" id="A_261E714457F658241E8019"/>7. 보통 소금으로 절인는데 우리는 액젓으로 절인거예요.액젓 2/3컵 준비해주시고<img width="718" class="txc-image" id="A_265A263E57F6582505FC3E" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/265A263E57F6582505" border="0" vspace="1" hspace="1" data-filename="7.PNG" exif="{}" actualwidth="718" id="A_265A263E57F6582505FC3E"/>8. 쪽파를 뿌리가 밑으로 가게 비스듬히 세워 주세요.<img width="709" class="txc-image" id="A_242FE93E57F658252CA10E" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/242FE93E57F658252C" border="0" vspace="1" hspace="1" data-filename="8.PNG" exif="{}" actualwidth="709" id="A_242FE93E57F658252CA10E"/>9. 그리고 액젓을 뿌리부분 두꺼운 부분만 뿌려 주세요.<img width="715" class="txc-image" id="A_2532993E57F6582628FBBC" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2532993E57F6582628" border="0" vspace="1" hspace="1" data-filename="9.PNG" exif="{}" actualwidth="715" id="A_2532993E57F6582628FBBC"/>10. 뿌리가 두껍기 때문에 뿌리먼저 절이고 그다음 잎파리 를 절일예정이예요<img width="711" class="txc-image" id="A_223A513E57F658272190A4" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/223A513E57F6582721" border="0" vspace="1" hspace="1" data-filename="10.PNG" exif="{}" actualwidth="711" id="A_223A513E57F658272190A4"/>11. 총 약30분정도 절이는데 뿌리 부분만 15분 정도 절일거예요.<img width="717" class="txc-image" id="A_26595E3E57F6582806FA77" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/26595E3E57F6582806" border="0" vspace="1" hspace="1" data-filename="11.PNG" exif="{}" actualwidth="717" id="A_26595E3E57F6582806FA77"/>12. 액젓을 뿌린후 5분마다 뒤집어 주시면 돼요...<img width="724" class="txc-image" id="A_2232CD3E57F6582929C643" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2232CD3E57F6582929" border="0" vspace="1" hspace="1" data-filename="12.PNG" exif="{}" actualwidth="724" id="A_2232CD3E57F6582929C643"/>13. 잎파리 부분이 얇기때문에 뿌리부분과 같이 절이면 식감이 달라지기때문이 뿌리부분부터...<img width="714" class="txc-image" id="A_265D193E57F6582A02E918" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/265D193E57F6582A02" border="0" vspace="1" hspace="1" data-filename="13.PNG" exif="{}" actualwidth="714" id="A_265D193E57F6582A02E918"/>14. 절이는 동안 풀을 만들거예요.펜에 말가루 2수푼 물2컵을 부운후 밀가루를 잘풀어준다음<img width="711" class="txc-image" id="A_264B334557F6582A031BCB" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/264B334557F6582A03" border="0" vspace="1" hspace="1" data-filename="14.PNG" exif="{}" actualwidth="711" id="A_264B334557F6582A031BCB"/>15. 약불에 저어가며 걸쭉하게 풀을 만든다음 완전히 식혀주세요.<img width="712" class="txc-image" id="A_21392E4557F6582B137311" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/21392E4557F6582B13" border="0" vspace="1" hspace="1" data-filename="15.PNG" exif="{}" actualwidth="712" id="A_21392E4557F6582B137311"/>16. 양념은 그릇에 간마늘3수푼/새우젓3수푼<img width="715" class="txc-image" id="A_231E844557F6582C33B8DE" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/231E844557F6582C33" border="0" vspace="1" hspace="1" data-filename="16.PNG" exif="{}" actualwidth="715" id="A_231E844557F6582C33B8DE"/>17. 설탕 2수푼.<img width="714" class="txc-image" id="A_2734514557F6582D1818C1" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2734514557F6582D18" border="0" vspace="1" hspace="1" data-filename="17.PNG" exif="{}" actualwidth="714" id="A_2734514557F6582D1818C1"/>18. 고춧가루 2컵을 넣은다음<img width="717" class="txc-image" id="A_242A2C4557F6582E24E199" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/242A2C4557F6582E24" border="0" vspace="1" hspace="1" data-filename="18.PNG" exif="{}" actualwidth="717" id="A_242A2C4557F6582E24E199"/>19. 양파큰거 반개를 조그마한크기로 잘라 믹서기로 간다음<img width="709" class="txc-image" id="A_231F3D4557F6582F3262CF" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/231F3D4557F6582F32" border="0" vspace="1" hspace="1" data-filename="19.PNG" exif="{}" actualwidth="709" id="A_231F3D4557F6582F3262CF"/>20. 양념에 부어 섞어 주세요.<img width="718" class="txc-image" id="A_24317E4557F658301C6D43" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/24317E4557F658301C" border="0" vspace="1" hspace="1" data-filename="20.PNG" exif="{}" actualwidth="718" id="A_24317E4557F658301C6D43"/>21. 뿌리부분 절이기가 15분이 됐다면 파 전체를 액젓에 담가 주세요.<img width="714" class="txc-image" id="A_261A373E57F658303FFE5E" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/261A373E57F658303F" border="0" vspace="1" hspace="1" data-filename="21.PNG" exif="{}" actualwidth="714" id="A_261A373E57F658303FFE5E"/>22. 그리고 5분마다 뒤집어 주면서 절여 주세요.<img width="713" class="txc-image" id="A_2334513E57F6583126D248" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2334513E57F6583126" border="0" vspace="1" hspace="1" data-filename="22.PNG" exif="{}" actualwidth="713" id="A_2334513E57F6583126D248"/>23. 그러면 어느덧 아래와같이 잘 절여 졌어요.<img width="714" class="txc-image" id="A_2728483E57F6583335CD2A" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2728483E57F6583335" border="0" vspace="1" hspace="1" data-filename="24.PNG" exif="{}" actualwidth="714" id="A_2728483E57F6583335CD2A"/>24. 잘 절여 졌다면 액젓을 살짝 짜내어<img width="716" class="txc-image" id="A_21291D3E57F6583432BFD8" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/21291D3E57F6583432" border="0" vspace="1" hspace="1" data-filename="25.PNG" exif="{}" actualwidth="716" id="A_21291D3E57F6583432BFD8"/>25. 양념에 부어 잘 섞어 주세요.<img width="711" class="txc-image" id="A_2641DA3E57F658351C6919" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2641DA3E57F658351C" border="0" vspace="1" hspace="1" data-filename="26.PNG" exif="{}" actualwidth="711" id="A_2641DA3E57F658351C6919"/>26.그다음 파를 양푼 바닥에 잘펴 눕힌다음<img width="715" class="txc-image" id="A_23534E3E57F658350CD078" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/23534E3E57F658350C" border="0" vspace="1" hspace="1" data-filename="27.PNG" exif="{}" actualwidth="715" id="A_23534E3E57F658350CD078"/>27. 양념을 골고루 묻혀 주세요.<img width="715" class="txc-image" id="A_272C114157F65836024310" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/272C114157F6583602" border="0" vspace="1" hspace="1" data-filename="28.PNG" exif="{}" actualwidth="715" id="A_272C114157F65836024310"/>28. 층층히 샇아가며<img width="716" class="txc-image" id="A_227C5B4157F658372A8251" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/227C5B4157F658372A" border="0" vspace="1" hspace="1" data-filename="29.PNG" exif="{}" actualwidth="716" id="A_227C5B4157F658372A8251"/>29. 양념이 잘 베도록 묻혀주세요.<img width="713" class="txc-image" id="A_2421674157F658380BC5F2" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2421674157F658380B" border="0" vspace="1" hspace="1" data-filename="31.PNG" exif="{}" actualwidth="713" id="A_2421674157F658380BC5F2"/>30. 양념이 다 묻혀줬다면 파 5개정도를 잡아서 뿌리부분만 접어준다음<img width="710" class="txc-image" id="A_2219E54157F6583911FA4E" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2219E54157F6583911" border="0" vspace="1" hspace="1" data-filename="32.PNG" exif="{}" actualwidth="710" id="A_2219E54157F6583911FA4E"/>31. 잎부분으로 뿌리부분을 돌돌말아 주세요.<img width="705" class="txc-image" id="A_2720E14157F6583A0B8E26" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2720E14157F6583A0B" border="0" vspace="1" hspace="1" data-filename="33.PNG" exif="{}" actualwidth="705" id="A_2720E14157F6583A0B8E26"/>32. 그리고 밀폐용기에 착차고 쌓아주세요....<img width="717" class="txc-image" id="A_230E7A4157F6583B1C3A7B" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/230E7A4157F6583B1C" border="0" vspace="1" hspace="1" data-filename="35.PNG" exif="{}" actualwidth="717" id="A_230E7A4157F6583B1C3A7B"/> <img width="716" class="txc-image" id="A_2177CF4157F6583B2D5206" style="width: 712px; clear: none; float: none; cursor: pointer;" src="https://t1.daumcdn.net/cfile/cafe/2177CF4157F6583B2D" border="0" vspace="1" hspace="1" data-filename="36.PNG" exif="{}" actualwidth="716" id="A_2177CF4157F6583B2D5206"/>33. 공기가 들어가지않도록 잘 눌러 주신다음에 숙성시켜서 드시면 파김치 완성입니다