백종원 김치볶음밥 레시피 햄김치볶음밥 신김치볶음밥 만들기

<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/j3g" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c1582008977="" 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">백종원 김치볶음밥 황금 레시피 신김치 햄볶음밥 만들기 백주부 만능 꿀팁</b></h1><hr data-path-to-node="1"><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">쉽고 완벽한 백종원표 김치볶음밥 기본 레시피와 핵심 비법</b></h3><p data-path-to-node="3">김치볶음밥은 한국인이 사랑하는 대표적인 'K-패스트푸드'이자, 냉장고 속 재료만으로 뚝딱 만들 수 있는 최고의 한 그릇 요리입니다. 그중에서도 백종원 셰프가 소개한 김치볶음밥 레시피는 간단하면서도 확실한 감칠맛과 불맛을 살려주어 많은 이들의 '인생 김볶밥'으로 등극했습니다. 백주부 레시피의 핵심은 '파기름'과 '간장 불맛'을 내는 조리 순서에 있습니다. 아래에서 자세한 재료와 조리 과정을 안내해 드립니다.</p><h4 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">1. 백종원 김치볶음밥 (1인분 기준) 필수 재료</b></h4><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="8"><table data-path-to-node="5"><thead><tr><td><span data-path-to-node="5,0,0,0">구분</span></td><td><span data-path-to-node="5,0,1,0">재료</span></td><td><span data-path-to-node="5,0,2,0">계량</span></td><td><span data-path-to-node="5,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="5,1,0,0"><b data-path-to-node="5,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="5,1,1,0">밥</span></td><td><span data-path-to-node="5,1,2,0">1공기 (찬밥 권장)</span></td><td><span data-path-to-node="5,1,3,0">고슬고슬한 식감을 위해 찬밥 사용</span></td></tr><tr><td></td><td><span data-path-to-node="5,2,1,0">신 김치</span></td><td><span data-path-to-node="5,2,2,0">1/2컵 (약 65g~100g)</span></td><td><span data-path-to-node="5,2,3,0">잘게 썰어 준비</span></td></tr><tr><td></td><td><span data-path-to-node="5,3,1,0">햄/베이컨/참치 등</span></td><td><span data-path-to-node="5,3,2,0">약 50g~65g</span></td><td><span data-path-to-node="5,3,3,0">옵션, 없으면 생략 가능</span></td></tr><tr><td><span data-path-to-node="5,4,0,0"><b data-path-to-node="5,4,0,0" data-index-in-node="0">부재료</b></span></td><td><span data-path-to-node="5,4,1,0">대파 (흰 부분 위주)</span></td><td><span data-path-to-node="5,4,2,0">1/3대 ~ 1/2대</span></td><td><span data-path-to-node="5,4,3,0">송송 썰어 준비</span></td></tr><tr><td></td><td><span data-path-to-node="5,5,1,0">식용유</span></td><td><span data-path-to-node="5,5,2,0">3 큰술</span></td><td><span data-path-to-node="5,5,3,0">충분한 파기름을 내기 위함</span></td></tr><tr><td></td><td><span data-path-to-node="5,6,1,0">진간장</span></td><td><span data-path-to-node="5,6,2,0">1/2 ~ 1 큰술</span></td><td><span data-path-to-node="5,6,3,0">불맛과 감칠맛의 핵심</span></td></tr><tr><td></td><td><span data-path-to-node="5,7,1,0">고운 고춧가루</span></td><td><span data-path-to-node="5,7,2,0">1/3 ~ 1/2 큰술</span></td><td><span data-path-to-node="5,7,3,0">색감과 매콤함을 더함</span></td></tr><tr><td></td><td><span data-path-to-node="5,8,1,0">황설탕</span></td><td><span data-path-to-node="5,8,2,0">1/3 큰술</span></td><td><span data-path-to-node="5,8,3,0">신 김치의 신맛 조절용, 김치에 따라 생략 가능</span></td></tr><tr><td><span data-path-to-node="5,9,0,0"><b data-path-to-node="5,9,0,0" data-index-in-node="0">선택 재료</b></span></td><td><span data-path-to-node="5,9,1,0">참기름</span></td><td><span data-path-to-node="5,9,2,0">1/2 큰술</span></td><td><span data-path-to-node="5,9,3,0">마무리 고소함 추가</span></td></tr><tr><td></td><td><span data-path-to-node="5,10,1,0">통깨, 김가루</span></td><td><span data-path-to-node="5,10,2,0">약간</span></td><td><span data-path-to-node="5,10,3,0">고명 및 풍미 증진</span></td></tr><tr><td></td><td><span data-path-to-node="5,11,1,0">달걀 프라이</span></td><td><span data-path-to-node="5,11,2,0">1개</span></td><td><span data-path-to-node="5,11,3,0">필수 고명</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_d845d7bfff490c50&quot;,&quot;c_8f4489a9f289b0a9&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button></div></div></table-block></response-element></div></div><h4 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">2. 백종원 김치볶음밥의 마스터 키 (조리 순서)</b></h4><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">1단계: 재료 준비 및 파기름 내기</b></p><ol start="1" data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">김치 손질:</b> 신 김치는 속을 털어낸 후 가위나 칼로 잘게 썰어줍니다. <b data-path-to-node="8,0,0" data-index-in-node="39">(Tip:</b> 김치가 너무 시다면 설탕 1/3큰술을 미리 넣고 버무려 신맛을 잡아주세요.)</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">부재료 썰기:</b> 대파는 송송 썰고, 햄이나 베이컨(선택 재료)도 김치 크기와 비슷하게 썰어 준비합니다.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">파기름 만들기:</b> 팬에 식용유를 넉넉하게 두르고 썰어둔 대파를 넣고 <b data-path-to-node="8,2,0" data-index-in-node="37">강불 또는 센 불</b>에서 볶아 파 향이 올라오게 파기름을 냅니다.</p></li></ol><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2단계: 햄과 간장 불맛 입히기</b></p><ol start="1" data-path-to-node="10"><li><p data-path-to-node="10,0,0"><b data-path-to-node="10,0,0" data-index-in-node="0">햄 볶기:</b> 파기름에 햄이나 베이컨을 넣고 노릇하게 볶아줍니다.</p></li><li><p data-path-to-node="10,1,0"><b data-path-to-node="10,1,0" data-index-in-node="0">설탕과 간장:</b> 햄이 어느 정도 익으면, 황설탕 1/3큰술을 넣고 재료와 함께 타듯이 볶아 풍미를 더합니다. 설탕이 녹으면 볶던 재료들을 팬의 한쪽으로 밀어 넣습니다.</p></li><li><p data-path-to-node="10,2,0"><b data-path-to-node="10,2,0" data-index-in-node="0">간장 불맛(불향) 내기:</b> 비어있는 팬의 다른 한쪽에 <b data-path-to-node="10,2,0" data-index-in-node="29">진간장 1/2~1 큰술</b>을 넣고 <b data-path-to-node="10,2,0" data-index-in-node="46">파르르 끓어오르며 눌어붙게</b> 만듭니다. 이때 간장이 끓어오르는 향이 곧 불향이 됩니다. 간장이 끓으면 재료와 빠르게 섞어줍니다.</p></li></ol><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">3단계: 김치 볶고 밥 섞기</b></p><ol start="1" data-path-to-node="12"><li><p data-path-to-node="12,0,0"><b data-path-to-node="12,0,0" data-index-in-node="0">김치 및 고춧가루 투입:</b> 간장 향이 재료에 배면 썰어둔 김치와 고운 고춧가루 1/3 큰술을 넣고 중약불에서 김치가 숨이 죽을 때까지 충분히 볶아줍니다. 고춧가루는 색감과 감칠맛을 더해줍니다.</p></li><li><p data-path-to-node="12,1,0"><b data-path-to-node="12,1,0" data-index-in-node="0">밥 섞기 (불 끄고 진행):</b> 양념이 잘 볶아졌으면, <b data-path-to-node="12,1,0" data-index-in-node="29">잠시 불을 끄고</b> 찬밥 1공기를 넣어 주걱으로 가르듯이 양념과 밥알이 뭉치지 않게 골고루 섞어줍니다. (불을 끄고 밥을 섞으면 양념이 타는 것을 방지하고 밥알에 양념이 잘 코팅됩니다.)</p></li><li><p data-path-to-node="12,2,0"><b data-path-to-node="12,2,0" data-index-in-node="0">마무리 볶기:</b> 밥이 양념과 완전히 섞이면 다시 불을 켜고 센 불에서 1분 정도 고슬고슬하게 볶아줍니다. <b data-path-to-node="12,2,0" data-index-in-node="58">(Tip:</b> 볶음밥을 팬에 넓게 펼쳐 잠시 눌어붙게 두면 더욱 고소한 식감을 살릴 수 있습니다.)</p></li></ol><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">4단계: 완성</b></p><ol start="1" data-path-to-node="14"><li><p data-path-to-node="14,0,0">불을 끄고 참기름 1/2 큰술과 통깨를 뿌려 마무리합니다.</p></li><li><p data-path-to-node="14,1,0">그릇에 김치볶음밥을 담고, 별도로 만들어 둔 반숙 달걀 프라이나 김가루를 올려 완성합니다.</p></li></ol><hr data-path-to-node="15"><h3 data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">햄김치볶음밥과 신김치 활용 팁 심화 학습</b></h3><h4 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">1. 햄 김치볶음밥: 스팸과 햄의 활용 극대화</b></h4><p data-path-to-node="18">백종원 레시피에서 햄은 감칠맛을 더하는 중요한 재료입니다. 특히 통조림 햄(스팸)을 사용하면 별다른 밑간 없이도 짠맛과 고소함이 확보되어 더욱 풍부한 맛을 낼 수 있습니다.</p><ul data-path-to-node="19"><li><p data-path-to-node="19,0,0"><b data-path-to-node="19,0,0" data-index-in-node="0">재료의 크기:</b> 햄은 김치 크기와 비슷하거나 살짝 크게 깍둑썰기하는 것이 좋습니다. 너무 작으면 씹는 맛이 사라지고, 너무 크면 김치와 밥알이 따로 놀 수 있습니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">햄 볶는 순서:</b> 파기름 다음 단계에서 햄을 충분히 노릇하게 볶아 햄 자체의 수분을 날리고 기름의 풍미를 더하는 것이 중요합니다. 햄이 겉이 살짝 바삭해질 정도로 볶아줘야 볶음밥에 넣었을 때 느끼하지 않고 고소한 맛을 냅니다.</p></li><li><p data-path-to-node="19,2,0"><b data-path-to-node="19,2,0" data-index-in-node="0">스팸의 염분:</b> 스팸처럼 짠맛이 강한 햄을 사용할 경우, 레시피에서 진간장의 양을 절반(1/3 큰술 정도)으로 줄여 간이 과해지는 것을 방지해야 합니다.</p></li></ul><h4 data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">2. 신김치와 설탕, 식초의 마법 (신맛 조절)</b></h4><p data-path-to-node="21">맛있는 김치볶음밥은 잘 익어 **시큼한 맛이 도는 '신김치'**로 만들어야 제맛입니다. 신맛이 부족하면 김치 고유의 깊은 맛이 떨어지기 때문입니다. 백종원 레시피에서는 김치의 상태에 따른 조절 팁을 제공합니다.</p><ul data-path-to-node="22"><li><p data-path-to-node="22,0,0"><b data-path-to-node="22,0,0" data-index-in-node="0">덜 익은 김치 (안 신 김치):</b> 김치볶음밥을 만들 때 <b data-path-to-node="22,0,0" data-index-in-node="30">식초 1/2 큰술</b>을 추가하여 볶아주면 신맛을 인위적으로 더할 수 있습니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">너무 시거나 군내가 나는 김치:</b> 김치의 군내와 강한 신맛은 <b data-path-to-node="22,1,0" data-index-in-node="33">설탕</b>으로 잡습니다. 설탕은 신맛을 중화시키면서 감칠맛을 끌어올리는 역할을 하므로, 레시피에 제시된 대로 김치와 함께 넣고 볶아주면 됩니다. 보통 1/3~1/2 큰술 정도를 사용합니다.</p></li></ul><h4 data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">3. 김치볶음밥을 더 맛있게 즐기는 응용법</b></h4><ul data-path-to-node="24"><li><p data-path-to-node="24,0,0"><b data-path-to-node="24,0,0" data-index-in-node="0">치즈 김치볶음밥:</b> 완성된 볶음밥 위에 모차렐라 치즈를 듬뿍 올리고 전자레인지나 약불에 녹여주면 고소함이 극대화됩니다.</p></li><li><p data-path-to-node="24,1,0"><b data-path-to-node="24,1,0" data-index-in-node="0">참치 김치볶음밥:</b> 햄 대신 참치 캔을 사용할 경우, <b data-path-to-node="24,1,0" data-index-in-node="29">참치의 기름을 충분히 짜내고</b> 사용해야 볶음밥이 질척해지지 않고 고슬고슬하게 만들어집니다.</p></li><li><p data-path-to-node="24,2,0"><b data-path-to-node="24,2,0" data-index-in-node="0">달걀 후라이는 반숙:</b> 김치볶음밥의 단짝인 달걀 프라이는 노른자가 살아있는 반숙으로 만들어야, 밥 위에 올려 노른자를 터뜨려 비벼 먹을 때 고소하고 부드러운 풍미가 더해져 완벽한 조화를 이룹니다.</p></li></ul><hr data-path-to-node="25"><p data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">함께 곁들이면 좋은 음식:</b> 뜨끈한 콩나물국, 미역국, 혹은 간단한 어묵탕과 함께 하면 김치볶음밥의 매콤한 맛을 중화시키고 든든한 한 끼 식사를 완성할 수 있습니다.<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c2724448734="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember./cache/recipe/2017/09/19/96ec17e2277cd4b94694303c448fdbd11.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" rel="noopener" externallink="" aria-live="polite" class="image-source-link 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class="container"> <object data="https://vvd.bz/j3g" type="video/mp4" class="mobile-only" allownetworking="internal" allowscriptaccess="sameDomain"></object> </div> </xbody> <div _ngcontent-ng-c1582008977="" 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">백종원 김치볶음밥 황금 레시피 신김치 햄볶음밥 만들기 백주부 만능 꿀팁</b></h1><hr data-path-to-node="1"><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">쉽고 완벽한 백종원표 김치볶음밥 기본 레시피와 핵심 비법</b></h3><p data-path-to-node="3">김치볶음밥은 한국인이 사랑하는 대표적인 'K-패스트푸드'이자, 냉장고 속 재료만으로 뚝딱 만들 수 있는 최고의 한 그릇 요리입니다. 그중에서도 백종원 셰프가 소개한 김치볶음밥 레시피는 간단하면서도 확실한 감칠맛과 불맛을 살려주어 많은 이들의 '인생 김볶밥'으로 등극했습니다. 백주부 레시피의 핵심은 '파기름'과 '간장 불맛'을 내는 조리 순서에 있습니다. 아래에서 자세한 재료와 조리 과정을 안내해 드립니다.</p><h4 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">1. 백종원 김치볶음밥 (1인분 기준) 필수 재료</b></h4><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="8"><table data-path-to-node="5"><thead><tr><td><span data-path-to-node="5,0,0,0">구분</span></td><td><span data-path-to-node="5,0,1,0">재료</span></td><td><span data-path-to-node="5,0,2,0">계량</span></td><td><span data-path-to-node="5,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="5,1,0,0"><b data-path-to-node="5,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="5,1,1,0">밥</span></td><td><span data-path-to-node="5,1,2,0">1공기 (찬밥 권장)</span></td><td><span data-path-to-node="5,1,3,0">고슬고슬한 식감을 위해 찬밥 사용</span></td></tr><tr><td></td><td><span data-path-to-node="5,2,1,0">신 김치</span></td><td><span data-path-to-node="5,2,2,0">1/2컵 (약 65g~100g)</span></td><td><span data-path-to-node="5,2,3,0">잘게 썰어 준비</span></td></tr><tr><td></td><td><span data-path-to-node="5,3,1,0">햄/베이컨/참치 등</span></td><td><span data-path-to-node="5,3,2,0">약 50g~65g</span></td><td><span data-path-to-node="5,3,3,0">옵션, 없으면 생략 가능</span></td></tr><tr><td><span data-path-to-node="5,4,0,0"><b data-path-to-node="5,4,0,0" data-index-in-node="0">부재료</b></span></td><td><span data-path-to-node="5,4,1,0">대파 (흰 부분 위주)</span></td><td><span data-path-to-node="5,4,2,0">1/3대 ~ 1/2대</span></td><td><span data-path-to-node="5,4,3,0">송송 썰어 준비</span></td></tr><tr><td></td><td><span data-path-to-node="5,5,1,0">식용유</span></td><td><span data-path-to-node="5,5,2,0">3 큰술</span></td><td><span data-path-to-node="5,5,3,0">충분한 파기름을 내기 위함</span></td></tr><tr><td></td><td><span data-path-to-node="5,6,1,0">진간장</span></td><td><span data-path-to-node="5,6,2,0">1/2 ~ 1 큰술</span></td><td><span data-path-to-node="5,6,3,0">불맛과 감칠맛의 핵심</span></td></tr><tr><td></td><td><span data-path-to-node="5,7,1,0">고운 고춧가루</span></td><td><span data-path-to-node="5,7,2,0">1/3 ~ 1/2 큰술</span></td><td><span data-path-to-node="5,7,3,0">색감과 매콤함을 더함</span></td></tr><tr><td></td><td><span data-path-to-node="5,8,1,0">황설탕</span></td><td><span data-path-to-node="5,8,2,0">1/3 큰술</span></td><td><span data-path-to-node="5,8,3,0">신 김치의 신맛 조절용, 김치에 따라 생략 가능</span></td></tr><tr><td><span data-path-to-node="5,9,0,0"><b data-path-to-node="5,9,0,0" data-index-in-node="0">선택 재료</b></span></td><td><span data-path-to-node="5,9,1,0">참기름</span></td><td><span data-path-to-node="5,9,2,0">1/2 큰술</span></td><td><span data-path-to-node="5,9,3,0">마무리 고소함 추가</span></td></tr><tr><td></td><td><span data-path-to-node="5,10,1,0">통깨, 김가루</span></td><td><span data-path-to-node="5,10,2,0">약간</span></td><td><span data-path-to-node="5,10,3,0">고명 및 풍미 증진</span></td></tr><tr><td></td><td><span data-path-to-node="5,11,1,0">달걀 프라이</span></td><td><span data-path-to-node="5,11,2,0">1개</span></td><td><span data-path-to-node="5,11,3,0">필수 고명</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[["r_d845d7bfff490c50","c_8f4489a9f289b0a9",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button></div></div></table-block></response-element></div></div><h4 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">2. 백종원 김치볶음밥의 마스터 키 (조리 순서)</b></h4><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">1단계: 재료 준비 및 파기름 내기</b></p><ol start="1" data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">김치 손질:</b> 신 김치는 속을 털어낸 후 가위나 칼로 잘게 썰어줍니다. <b data-path-to-node="8,0,0" data-index-in-node="39">(Tip:</b> 김치가 너무 시다면 설탕 1/3큰술을 미리 넣고 버무려 신맛을 잡아주세요.)</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">부재료 썰기:</b> 대파는 송송 썰고, 햄이나 베이컨(선택 재료)도 김치 크기와 비슷하게 썰어 준비합니다.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">파기름 만들기:</b> 팬에 식용유를 넉넉하게 두르고 썰어둔 대파를 넣고 <b data-path-to-node="8,2,0" data-index-in-node="37">강불 또는 센 불</b>에서 볶아 파 향이 올라오게 파기름을 냅니다.</p></li></ol><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2단계: 햄과 간장 불맛 입히기</b></p><ol start="1" data-path-to-node="10"><li><p data-path-to-node="10,0,0"><b data-path-to-node="10,0,0" data-index-in-node="0">햄 볶기:</b> 파기름에 햄이나 베이컨을 넣고 노릇하게 볶아줍니다.</p></li><li><p data-path-to-node="10,1,0"><b data-path-to-node="10,1,0" data-index-in-node="0">설탕과 간장:</b> 햄이 어느 정도 익으면, 황설탕 1/3큰술을 넣고 재료와 함께 타듯이 볶아 풍미를 더합니다. 설탕이 녹으면 볶던 재료들을 팬의 한쪽으로 밀어 넣습니다.</p></li><li><p data-path-to-node="10,2,0"><b data-path-to-node="10,2,0" data-index-in-node="0">간장 불맛(불향) 내기:</b> 비어있는 팬의 다른 한쪽에 <b data-path-to-node="10,2,0" data-index-in-node="29">진간장 1/2~1 큰술</b>을 넣고 <b data-path-to-node="10,2,0" data-index-in-node="46">파르르 끓어오르며 눌어붙게</b> 만듭니다. 이때 간장이 끓어오르는 향이 곧 불향이 됩니다. 간장이 끓으면 재료와 빠르게 섞어줍니다.</p></li></ol><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">3단계: 김치 볶고 밥 섞기</b></p><ol start="1" data-path-to-node="12"><li><p data-path-to-node="12,0,0"><b data-path-to-node="12,0,0" data-index-in-node="0">김치 및 고춧가루 투입:</b> 간장 향이 재료에 배면 썰어둔 김치와 고운 고춧가루 1/3 큰술을 넣고 중약불에서 김치가 숨이 죽을 때까지 충분히 볶아줍니다. 고춧가루는 색감과 감칠맛을 더해줍니다.</p></li><li><p data-path-to-node="12,1,0"><b data-path-to-node="12,1,0" data-index-in-node="0">밥 섞기 (불 끄고 진행):</b> 양념이 잘 볶아졌으면, <b data-path-to-node="12,1,0" data-index-in-node="29">잠시 불을 끄고</b> 찬밥 1공기를 넣어 주걱으로 가르듯이 양념과 밥알이 뭉치지 않게 골고루 섞어줍니다. (불을 끄고 밥을 섞으면 양념이 타는 것을 방지하고 밥알에 양념이 잘 코팅됩니다.)</p></li><li><p data-path-to-node="12,2,0"><b data-path-to-node="12,2,0" data-index-in-node="0">마무리 볶기:</b> 밥이 양념과 완전히 섞이면 다시 불을 켜고 센 불에서 1분 정도 고슬고슬하게 볶아줍니다. <b data-path-to-node="12,2,0" data-index-in-node="58">(Tip:</b> 볶음밥을 팬에 넓게 펼쳐 잠시 눌어붙게 두면 더욱 고소한 식감을 살릴 수 있습니다.)</p></li></ol><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">4단계: 완성</b></p><ol start="1" data-path-to-node="14"><li><p data-path-to-node="14,0,0">불을 끄고 참기름 1/2 큰술과 통깨를 뿌려 마무리합니다.</p></li><li><p data-path-to-node="14,1,0">그릇에 김치볶음밥을 담고, 별도로 만들어 둔 반숙 달걀 프라이나 김가루를 올려 완성합니다.</p></li></ol><hr data-path-to-node="15"><h3 data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">햄김치볶음밥과 신김치 활용 팁 심화 학습</b></h3><h4 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">1. 햄 김치볶음밥: 스팸과 햄의 활용 극대화</b></h4><p data-path-to-node="18">백종원 레시피에서 햄은 감칠맛을 더하는 중요한 재료입니다. 특히 통조림 햄(스팸)을 사용하면 별다른 밑간 없이도 짠맛과 고소함이 확보되어 더욱 풍부한 맛을 낼 수 있습니다.</p><ul data-path-to-node="19"><li><p data-path-to-node="19,0,0"><b data-path-to-node="19,0,0" data-index-in-node="0">재료의 크기:</b> 햄은 김치 크기와 비슷하거나 살짝 크게 깍둑썰기하는 것이 좋습니다. 너무 작으면 씹는 맛이 사라지고, 너무 크면 김치와 밥알이 따로 놀 수 있습니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">햄 볶는 순서:</b> 파기름 다음 단계에서 햄을 충분히 노릇하게 볶아 햄 자체의 수분을 날리고 기름의 풍미를 더하는 것이 중요합니다. 햄이 겉이 살짝 바삭해질 정도로 볶아줘야 볶음밥에 넣었을 때 느끼하지 않고 고소한 맛을 냅니다.</p></li><li><p data-path-to-node="19,2,0"><b data-path-to-node="19,2,0" data-index-in-node="0">스팸의 염분:</b> 스팸처럼 짠맛이 강한 햄을 사용할 경우, 레시피에서 진간장의 양을 절반(1/3 큰술 정도)으로 줄여 간이 과해지는 것을 방지해야 합니다.</p></li></ul><h4 data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">2. 신김치와 설탕, 식초의 마법 (신맛 조절)</b></h4><p data-path-to-node="21">맛있는 김치볶음밥은 잘 익어 **시큼한 맛이 도는 '신김치'**로 만들어야 제맛입니다. 신맛이 부족하면 김치 고유의 깊은 맛이 떨어지기 때문입니다. 백종원 레시피에서는 김치의 상태에 따른 조절 팁을 제공합니다.</p><ul data-path-to-node="22"><li><p data-path-to-node="22,0,0"><b data-path-to-node="22,0,0" data-index-in-node="0">덜 익은 김치 (안 신 김치):</b> 김치볶음밥을 만들 때 <b data-path-to-node="22,0,0" data-index-in-node="30">식초 1/2 큰술</b>을 추가하여 볶아주면 신맛을 인위적으로 더할 수 있습니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">너무 시거나 군내가 나는 김치:</b> 김치의 군내와 강한 신맛은 <b data-path-to-node="22,1,0" data-index-in-node="33">설탕</b>으로 잡습니다. 설탕은 신맛을 중화시키면서 감칠맛을 끌어올리는 역할을 하므로, 레시피에 제시된 대로 김치와 함께 넣고 볶아주면 됩니다. 보통 1/3~1/2 큰술 정도를 사용합니다.</p></li></ul><h4 data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">3. 김치볶음밥을 더 맛있게 즐기는 응용법</b></h4><ul data-path-to-node="24"><li><p data-path-to-node="24,0,0"><b data-path-to-node="24,0,0" data-index-in-node="0">치즈 김치볶음밥:</b> 완성된 볶음밥 위에 모차렐라 치즈를 듬뿍 올리고 전자레인지나 약불에 녹여주면 고소함이 극대화됩니다.</p></li><li><p data-path-to-node="24,1,0"><b data-path-to-node="24,1,0" data-index-in-node="0">참치 김치볶음밥:</b> 햄 대신 참치 캔을 사용할 경우, <b data-path-to-node="24,1,0" data-index-in-node="29">참치의 기름을 충분히 짜내고</b> 사용해야 볶음밥이 질척해지지 않고 고슬고슬하게 만들어집니다.</p></li><li><p data-path-to-node="24,2,0"><b data-path-to-node="24,2,0" data-index-in-node="0">달걀 후라이는 반숙:</b> 김치볶음밥의 단짝인 달걀 프라이는 노른자가 살아있는 반숙으로 만들어야, 밥 위에 올려 노른자를 터뜨려 비벼 먹을 때 고소하고 부드러운 풍미가 더해져 완벽한 조화를 이룹니다.</p></li></ul><hr data-path-to-node="25"><p data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">함께 곁들이면 좋은 음식:</b> 뜨끈한 콩나물국, 미역국, 혹은 간단한 어묵탕과 함께 하면 김치볶음밥의 매콤한 맛을 중화시키고 든든한 한 끼 식사를 완성할 수 있습니다.</p><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c2724448734="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember./cache/recipe/2017/09/19/96ec17e2277cd4b94694303c448fdbd11.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" rel="noopener" externallink="" aria-live="polite" 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