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<div _ngcontent-ng-c4271395179="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><p></p><h1><b>편스토랑 류수영 바싹 불고기 레시피 간장 소불고기 양념 황금레시피</b></h1><p></p><hr><p>안녕하세요! 오늘은 KBS2 '신상출시 편스토랑'에서 어남선생 류수영 씨가 선보여 큰 화제가 되었던 '초간단 바싹 불고기' 레시피를 자세히 소개해 드리려고 합니다. 집에서도 마치 석쇠에 구운 듯한 불맛 가득한 바싹 불고기를 만들 수 있는 비법, 지금부터 함께 알아볼까요? 아이들 반찬으로도, 손님 초대 요리로도 손색없는 류수영 바싹 불고기는 달콤 짭조름한 간장 양념이 고기에 깊숙이 배어들어 밥도둑으로 불릴 만큼 매력적인 맛을 자랑합니다.</p><p><b>류수영 바싹 불고기, 왜 특별할까요?</b></p><p>류수영 씨의 바싹 불고기는 일반적인 불고기와 달리 국물 없이 바싹하게 구워내는 것이 특징입니다. 특히, 종이호일을 활용하여 고기가 오그라들지 않고 넓게 펼쳐지도록 구워내 육즙을 가두고, 프라이팬으로도 석쇠에 구운 듯한 불맛을 재현하는 것이 핵심 비법입니다. 또한, 식초를 소량 넣어 고기의 잡내를 잡고 풍미를 더하는 것도 류수영 불고기만의 포인트라고 할 수 있습니다.</p><p><b>필수 재료 준비</b></p><ul><li><p>소불고깃감 600g (지방이 적당히 있는 부위가 좋습니다)</p></li><li><p>다진 마늘 1큰술 (1T)</p></li><li><p>설탕 2큰술 (2T)</p></li><li><p>진간장 3큰술 (3T)</p></li><li><p>참기름 1큰술 (1T)</p></li><li><p>굴소스 1큰술 (1T)</p></li><li><p>식초 1/2큰술 (1/2T)</p></li><li><p>후추 넉넉히 (20바퀴 정도)</p></li><li><p>식용유 약간</p></li><li><p>통깨 약간</p></li><li><p>종이호일</p></li></ul><p><b>초간단 바싹 불고기 만드는 법</b></p><ol start="1"><li><p><b>고기 손질 및 1차 양념</b>: 소불고깃감 600g을 준비하여 손가락 한 마디(약 2cm) 정도로 작게 썰어줍니다. 고기는 지방이 있는 부위를 사용하는 것이 더욱 맛있습니다. 볼에 썰어둔 불고깃감과 다진 마늘 1큰술, 설탕 2큰술을 넣고 조물조물 버무려줍니다. 이때, 고기 덩어리가 없도록 손으로 잘 주물러야 식감이 부드러워집니다. 설탕과 마늘을 먼저 넣어 고기에 단맛과 향을 입히는 것이 1차 양념의 핵심입니다.</p></li><li><p><b>2차 양념 및 재우기</b>: 1차 양념한 고기에 진간장 3큰술, 참기름 1큰술, 굴소스 1큰술, 후추 넉넉히(약 20바퀴), 식초 1/2큰술을 넣고 다시 한번 잘 버무려줍니다. 양념이 고기에 충분히 스며들도록 골고루 치대주세요. 많이 치댈수록 고기가 부드러워집니다. 이 상태로 바로 구워도 좋지만, 시간이 있다면 20~30분 정도 재워두면 양념이 더 깊게 배어들어 맛이 좋습니다.</p></li><li><p><b>종이호일에 고기 펼치기</b>: 종이호일을 프라이팬 크기보다 약간 길게 잘라 준비합니다. 재워둔 불고기를 야구공 크기 정도(약 250g)로 덜어 종이호일 위에 올리고, 최대한 얇고 동그랗게 펼쳐줍니다. 구우면서 고기가 오그라들기 때문에 처음부터 크게 펼쳐주는 것이 중요합니다. 가운데 부분이 잘 익지 않을 수 있으니 가운데를 조금 더 얇게 펴주는 것이 좋습니다.</p></li><li><p><b>바싹하게 굽기</b>: 중불에 달군 프라이팬에 식용유를 초코파이 크기 정도로 한 바퀴 둘러줍니다. 팬이 충분히 달궈지면 종이호일에 펼쳐둔 고기를 종이호일이 위로 향하도록 팬에 올립니다. 고기가 오그라들지 않도록 뒤집개 등으로 끝부분을 살짝 눌러가며 중불에서 2분 정도 구워줍니다.</p></li><li><p><b>뒤집어 마저 굽기</b>: 2분 후, 종이호일을 조심스럽게 떼어내고 고기를 뒤집어 줍니다. 반대편도 중불에서 2분 정도 더 구워줍니다. 총 4분 정도 구우면 바싹하고 맛있는 불고기가 완성됩니다.</p></li><li><p><b>마무리</b>: 잘 구워진 바싹 불고기를 접시에 담고, 취향에 따라 통깨를 솔솔 뿌려주면 먹음직스러운 류수영 바싹 불고기가 완성됩니다.</p></li></ol><p><b>더 맛있게 즐기는 팁</b></p><ul><li><p><b>고기 선택</b>: 불고깃감은 너무 두껍지 않고 지방이 적당히 섞인 부위를 선택하는 것이 좋습니다. 얇게 썬 소고기는 양념이 잘 배고 빨리 익어 조리 시간을 단축시켜줍니다.</p></li><li><p><b>양념 비율</b>: 류수영 레시피의 양념은 간장, 설탕, 마늘, 참기름, 굴소스, 식초, 후추의 황금 비율로 이루어져 있습니다. 특히 식초는 고기의 연육 작용을 돕고 잡내를 잡아주며, 불고기의 풍미를 한층 끌어올리는 역할을 합니다.</p></li><li><p><b>보관 방법</b>: 완성된 바싹 불고기는 지퍼백에 넣어 냉동 보관하면 한 달 정도까지 신선하게 즐길 수 있습니다. 반찬이 없을 때 꺼내서 바로 구워 먹으면 간편하고 든든한 한 끼 식사가 됩니다.</p></li><li><p><b>활용 요리</b>: 바싹 불고기는 밥반찬으로 최고지만, 쌈 채소와 함께 쌈으로 싸 먹거나, 따뜻한 밥 위에 올려 불고기 덮밥으로 즐겨도 좋습니다. 잘게 썰어 김밥이나 주먹밥 속 재료로 활용해도 훌륭합니다.</p></li></ul><p>류수영 씨의 바싹 불고기는 복잡한 과정 없이 누구나 쉽게 따라 할 수 있으면서도, 깊고 풍부한 맛을 자랑하는 매력적인 레시피입니다. 오늘 저녁, 가족들을 위해 특별한 바싹 불고기를 만들어보는 건 어떠세요? 분명 모두의 입맛을 사로잡을 것입니다!<div class="attachment-container 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<div _ngcontent-ng-c4271395179="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><p></p><h1><b>편스토랑 류수영 바싹 불고기 레시피 간장 소불고기 양념 황금레시피</b></h1><p></p><hr><p>안녕하세요! 오늘은 KBS2 '신상출시 편스토랑'에서 어남선생 류수영 씨가 선보여 큰 화제가 되었던 '초간단 바싹 불고기' 레시피를 자세히 소개해 드리려고 합니다. 집에서도 마치 석쇠에 구운 듯한 불맛 가득한 바싹 불고기를 만들 수 있는 비법, 지금부터 함께 알아볼까요? 아이들 반찬으로도, 손님 초대 요리로도 손색없는 류수영 바싹 불고기는 달콤 짭조름한 간장 양념이 고기에 깊숙이 배어들어 밥도둑으로 불릴 만큼 매력적인 맛을 자랑합니다.</p><p><b>류수영 바싹 불고기, 왜 특별할까요?</b></p><p>류수영 씨의 바싹 불고기는 일반적인 불고기와 달리 국물 없이 바싹하게 구워내는 것이 특징입니다. 특히, 종이호일을 활용하여 고기가 오그라들지 않고 넓게 펼쳐지도록 구워내 육즙을 가두고, 프라이팬으로도 석쇠에 구운 듯한 불맛을 재현하는 것이 핵심 비법입니다. 또한, 식초를 소량 넣어 고기의 잡내를 잡고 풍미를 더하는 것도 류수영 불고기만의 포인트라고 할 수 있습니다.</p><p><b>필수 재료 준비</b></p><ul><li><p>소불고깃감 600g (지방이 적당히 있는 부위가 좋습니다)</p></li><li><p>다진 마늘 1큰술 (1T)</p></li><li><p>설탕 2큰술 (2T)</p></li><li><p>진간장 3큰술 (3T)</p></li><li><p>참기름 1큰술 (1T)</p></li><li><p>굴소스 1큰술 (1T)</p></li><li><p>식초 1/2큰술 (1/2T)</p></li><li><p>후추 넉넉히 (20바퀴 정도)</p></li><li><p>식용유 약간</p></li><li><p>통깨 약간</p></li><li><p>종이호일</p></li></ul><p><b>초간단 바싹 불고기 만드는 법</b></p><ol start="1"><li><p><b>고기 손질 및 1차 양념</b>: 소불고깃감 600g을 준비하여 손가락 한 마디(약 2cm) 정도로 작게 썰어줍니다. 고기는 지방이 있는 부위를 사용하는 것이 더욱 맛있습니다. 볼에 썰어둔 불고깃감과 다진 마늘 1큰술, 설탕 2큰술을 넣고 조물조물 버무려줍니다. 이때, 고기 덩어리가 없도록 손으로 잘 주물러야 식감이 부드러워집니다. 설탕과 마늘을 먼저 넣어 고기에 단맛과 향을 입히는 것이 1차 양념의 핵심입니다.</p></li><li><p><b>2차 양념 및 재우기</b>: 1차 양념한 고기에 진간장 3큰술, 참기름 1큰술, 굴소스 1큰술, 후추 넉넉히(약 20바퀴), 식초 1/2큰술을 넣고 다시 한번 잘 버무려줍니다. 양념이 고기에 충분히 스며들도록 골고루 치대주세요. 많이 치댈수록 고기가 부드러워집니다. 이 상태로 바로 구워도 좋지만, 시간이 있다면 20~30분 정도 재워두면 양념이 더 깊게 배어들어 맛이 좋습니다.</p></li><li><p><b>종이호일에 고기 펼치기</b>: 종이호일을 프라이팬 크기보다 약간 길게 잘라 준비합니다. 재워둔 불고기를 야구공 크기 정도(약 250g)로 덜어 종이호일 위에 올리고, 최대한 얇고 동그랗게 펼쳐줍니다. 구우면서 고기가 오그라들기 때문에 처음부터 크게 펼쳐주는 것이 중요합니다. 가운데 부분이 잘 익지 않을 수 있으니 가운데를 조금 더 얇게 펴주는 것이 좋습니다.</p></li><li><p><b>바싹하게 굽기</b>: 중불에 달군 프라이팬에 식용유를 초코파이 크기 정도로 한 바퀴 둘러줍니다. 팬이 충분히 달궈지면 종이호일에 펼쳐둔 고기를 종이호일이 위로 향하도록 팬에 올립니다. 고기가 오그라들지 않도록 뒤집개 등으로 끝부분을 살짝 눌러가며 중불에서 2분 정도 구워줍니다.</p></li><li><p><b>뒤집어 마저 굽기</b>: 2분 후, 종이호일을 조심스럽게 떼어내고 고기를 뒤집어 줍니다. 반대편도 중불에서 2분 정도 더 구워줍니다. 총 4분 정도 구우면 바싹하고 맛있는 불고기가 완성됩니다.</p></li><li><p><b>마무리</b>: 잘 구워진 바싹 불고기를 접시에 담고, 취향에 따라 통깨를 솔솔 뿌려주면 먹음직스러운 류수영 바싹 불고기가 완성됩니다.</p></li></ol><p><b>더 맛있게 즐기는 팁</b></p><ul><li><p><b>고기 선택</b>: 불고깃감은 너무 두껍지 않고 지방이 적당히 섞인 부위를 선택하는 것이 좋습니다. 얇게 썬 소고기는 양념이 잘 배고 빨리 익어 조리 시간을 단축시켜줍니다.</p></li><li><p><b>양념 비율</b>: 류수영 레시피의 양념은 간장, 설탕, 마늘, 참기름, 굴소스, 식초, 후추의 황금 비율로 이루어져 있습니다. 특히 식초는 고기의 연육 작용을 돕고 잡내를 잡아주며, 불고기의 풍미를 한층 끌어올리는 역할을 합니다.</p></li><li><p><b>보관 방법</b>: 완성된 바싹 불고기는 지퍼백에 넣어 냉동 보관하면 한 달 정도까지 신선하게 즐길 수 있습니다. 반찬이 없을 때 꺼내서 바로 구워 먹으면 간편하고 든든한 한 끼 식사가 됩니다.</p></li><li><p><b>활용 요리</b>: 바싹 불고기는 밥반찬으로 최고지만, 쌈 채소와 함께 쌈으로 싸 먹거나, 따뜻한 밥 위에 올려 불고기 덮밥으로 즐겨도 좋습니다. 잘게 썰어 김밥이나 주먹밥 속 재료로 활용해도 훌륭합니다.</p></li></ul><p>류수영 씨의 바싹 불고기는 복잡한 과정 없이 누구나 쉽게 따라 할 수 있으면서도, 깊고 풍부한 맛을 자랑하는 매력적인 레시피입니다. 오늘 저녁, 가족들을 위해 특별한 바싹 불고기를 만들어보는 건 어떠세요? 분명 모두의 입맛을 사로잡을 것입니다!<div class="attachment-container 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편스토랑 류수영 바싹 불고기 레시피 간장 소불고기 양념
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