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<div _ngcontent-ng-c3917456593="" class="markdown markdown-main-panel response-optimization stronger" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h2 data-sourcepos="1:1-1:33">천상현 셰프의 갈치탕 레시피: 비린내 없는 깔끔한 맛!</h2><p data-sourcepos="3:1-3:60"><strong>천상현 셰프의 갈치탕 레시피는 매운탕과 맑은탕의 중간 맛으로, 비린내 없이 깔끔한 맛이 특징입니다.</strong></p><h3 data-sourcepos="5:1-5:6">재료</h3><ul data-sourcepos="7:1-20:0">
<li data-sourcepos="7:1-7:20"><strong>갈치:</strong> 1마리 (700g)</li>
<li data-sourcepos="8:1-8:13"><strong>소금:</strong> 1큰술</li>
<li data-sourcepos="9:1-9:12"><strong>맥주:</strong> 1캔</li>
<li data-sourcepos="10:1-10:13"><strong>물:</strong> 1.3L</li>
<li data-sourcepos="11:1-11:17"><strong>멸치다시육수팩:</strong> 1개</li>
<li data-sourcepos="12:1-12:12"><strong>생강:</strong> 2쪽</li>
<li data-sourcepos="13:1-13:13"><strong>무:</strong> 100g</li>
<li data-sourcepos="14:1-14:14"><strong>감자:</strong> 120g</li>
<li data-sourcepos="15:1-15:17"><strong>솎은 배추:</strong> 200g</li>
<li data-sourcepos="16:1-16:14"><strong>양파:</strong> 1/4개</li>
<li data-sourcepos="17:1-17:13"><strong>홍고추:</strong> 1개</li>
<li data-sourcepos="18:1-18:14"><strong>청양고추:</strong> 3개</li>
<li data-sourcepos="19:1-20:0"><strong>대파:</strong> 1/2대</li>
</ul><p data-sourcepos="21:1-21:7"><strong>양념장</strong></p><ul data-sourcepos="23:1-32:0">
<li data-sourcepos="23:1-23:11">고춧가루: 5큰술</li>
<li data-sourcepos="24:1-24:9">된장: 1큰술</li>
<li data-sourcepos="25:1-25:12">다진 마늘: 2큰술</li>
<li data-sourcepos="26:1-26:15">다진 생강: 1/2작은술</li>
<li data-sourcepos="27:1-27:9">맛술: 1큰술</li>
<li data-sourcepos="28:1-28:12">건표고가루: 1큰술</li>
<li data-sourcepos="29:1-29:10">국간장: 3큰술</li>
<li data-sourcepos="30:1-30:11">멸치액젓: 1큰술</li>
<li data-sourcepos="31:1-32:0">식용유: 2큰술</li>
</ul><h3 data-sourcepos="33:1-33:9">만드는 법</h3><ol data-sourcepos="35:1-56:0">
<li data-sourcepos="35:1-40:0">
<p data-sourcepos="35:4-35:13"><strong>갈치 손질:</strong></p>
<ul data-sourcepos="36:4-40:0">
<li data-sourcepos="36:4-36:34">가위로 갈치의 지느러미와 비닐을 깔끔하게 제거합니다.</li>
<li data-sourcepos="37:4-37:32">검은 막과 뭉친 피를 제거하여 비린내를 줄입니다.</li>
<li data-sourcepos="38:4-38:24">손질한 갈치는 소금물에 헹궈줍니다.</li>
<li data-sourcepos="39:4-40:0">소금을 뿌려 30분간 간이 배게 한 후, 맥주에 1분 정도 담갔다 건져냅니다.</li>
</ul>
</li>
<li data-sourcepos="41:1-43:0">
<p data-sourcepos="41:4-41:14"><strong>육수 만들기:</strong></p>
<ul data-sourcepos="42:4-43:0">
<li data-sourcepos="42:4-43:0">냄비에 물 1.3L, 멸치다시육수팩, 생강 2쪽을 넣고 끓입니다.</li>
</ul>
</li>
<li data-sourcepos="44:1-46:0">
<p data-sourcepos="44:4-44:14"><strong>갈치 데치기:</strong></p>
<ul data-sourcepos="45:4-46:0">
<li data-sourcepos="45:4-46:0">끓는 육수에 맥주에 담갔던 갈치를 넣고 3~5분 정도 익힌 후 건져냅니다.</li>
</ul>
</li>
<li data-sourcepos="47:1-49:0">
<p data-sourcepos="47:4-47:13"><strong>채소 넣기:</strong></p>
<ul data-sourcepos="48:4-49:0">
<li data-sourcepos="48:4-49:0">갈치를 데친 육수에 무, 감자, 솎은 배추를 넣고 끓입니다.</li>
</ul>
</li>
<li data-sourcepos="50:1-52:0">
<p data-sourcepos="50:4-50:15"><strong>양념장 만들기:</strong></p>
<ul data-sourcepos="51:4-52:0">
<li data-sourcepos="51:4-52:0">분량의 재료를 모두 섞어 양념장을 만듭니다.</li>
</ul>
</li>
<li data-sourcepos="53:1-56:0">
<p data-sourcepos="53:4-53:11"><strong>마무리:</strong></p>
<ul data-sourcepos="54:4-56:0">
<li data-sourcepos="54:4-54:32">끓는 탕에 양념장을 넣고 5분 정도 더 끓입니다.</li>
<li data-sourcepos="55:4-56:0">양파, 홍고추, 청양고추, 대파를 넣고 한소끔 끓여 마무리합니다.</li>
</ul>
</li>
</ol><p data-sourcepos="57:1-57:7"><strong>팁:</strong></p><ul data-sourcepos="58:1-61:0">
<li data-sourcepos="58:1-58:37">쌀뜨물을 사용하면 비린내를 더욱 효과적으로 제거할 수 있습니다.</li>
<li data-sourcepos="59:1-59:22">맥주 대신 소주를 사용해도 좋습니다.</li>
<li data-sourcepos="60:1-61:0">취향에 따라 채소를 추가하거나 변경할 수 있습니다.</li>
</ul><p data-sourcepos="62:1-62:58"><strong>천상현 셰프의 갈치탕 레시피를 따라하면 누구든지 비린내 없이 맛있는 갈치탕을 끓일 수 있습니다.</strong><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><single-image _nghost-ng-c2203227290="" class="ng-star-inserted"><div _ngcontent-ng-c2203227290="" hide-from-message-actions="" class="image-container hide-from-message-actions ng-star-inserted"><div _ngcontent-ng-c2203227290="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2203227290="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c227843145="" jslog="181501;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_ddc773a571b8ecf4&quot;,&quot;c_8fb8b87becd6caf5&quot;,null,&quot;rc_be1e2c1a43e32779&quot;,null,null,&quot;ko&quot;,null,null,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=lVJQYxXoUE4"><span _ngcontent-ng-c227843145="" data-test-id="content" class="ng-star-inserted"><img _ngcontent-ng-c2203227290="" class="image loaded" alt="갈치탕 " src="https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcTDCuzg3zdSGACny7PHereT-5cZGHet2GizZjTR090IQ_V8-jSiDIWBl9e2eBPo"></span><span _ngcontent-ng-c227843145="" class="cdk-visually-hidden ng-star-inserted"></span><!----><!----></a><!----><!----><!----><!----><!----><!----><!----><!----><a _ngcontent-ng-c2203227290="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=lVJQYxXoUE4" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_ddc773a571b8ecf4&quot;,&quot;c_8fb8b87becd6caf5&quot;,null,&quot;rc_be1e2c1a43e32779&quot;,null,null,&quot;ko&quot;,null,null,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2203227290="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn0.gstatic.com/-tbn?q=tbn:ANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><!----><span _ngcontent-ng-c2203227290="" class="label ellipsis gmat-caption">.youtube.com</span><span _ngcontent-ng-c2203227290="" aria-label=""></span></a><!----></div><div _ngcontent-ng-c2203227290="" aria-hidden="true" class="caption ellipsis gmat-caption ng-star-inserted"> 갈치탕 </div><!----><!----></div><!----><!----><!----><!----><!----><!----><!----><!----><!----></single-image><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></p><p data-sourcepos="66:1-66:93"><strong>참고:</strong> 위 레시피는 일반적인 가정에서 쉽게 따라 할 수 있도록 간략하게 정리된 것입니다. 더 자세한 레시피는 관련 영상이나 요리 블로그를 참고하시기 바랍니다.</p><p data-sourcepos="68:1-68:34"><strong>혹시 다른 궁금한 점이 있으시면 언제든지 질문해주세요.</strong></p></div>
"><div data-ke-class="article"><object width="0" height="0" data="https://vvd.bz/cn2d" type="video/mp4" allowNetworking='internal' allowScriptAccess='sameDomain'></object>
<div _ngcontent-ng-c3917456593="" class="markdown markdown-main-panel response-optimization stronger" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h2 data-sourcepos="1:1-1:33">천상현 셰프의 갈치탕 레시피: 비린내 없는 깔끔한 맛!</h2><p data-sourcepos="3:1-3:60"><strong>천상현 셰프의 갈치탕 레시피는 매운탕과 맑은탕의 중간 맛으로, 비린내 없이 깔끔한 맛이 특징입니다.</strong></p><h3 data-sourcepos="5:1-5:6">재료</h3><ul data-sourcepos="7:1-20:0">
<li data-sourcepos="7:1-7:20"><strong>갈치:</strong> 1마리 (700g)</li>
<li data-sourcepos="8:1-8:13"><strong>소금:</strong> 1큰술</li>
<li data-sourcepos="9:1-9:12"><strong>맥주:</strong> 1캔</li>
<li data-sourcepos="10:1-10:13"><strong>물:</strong> 1.3L</li>
<li data-sourcepos="11:1-11:17"><strong>멸치다시육수팩:</strong> 1개</li>
<li data-sourcepos="12:1-12:12"><strong>생강:</strong> 2쪽</li>
<li data-sourcepos="13:1-13:13"><strong>무:</strong> 100g</li>
<li data-sourcepos="14:1-14:14"><strong>감자:</strong> 120g</li>
<li data-sourcepos="15:1-15:17"><strong>솎은 배추:</strong> 200g</li>
<li data-sourcepos="16:1-16:14"><strong>양파:</strong> 1/4개</li>
<li data-sourcepos="17:1-17:13"><strong>홍고추:</strong> 1개</li>
<li data-sourcepos="18:1-18:14"><strong>청양고추:</strong> 3개</li>
<li data-sourcepos="19:1-20:0"><strong>대파:</strong> 1/2대</li>
</ul><p data-sourcepos="21:1-21:7"><strong>양념장</strong></p><ul data-sourcepos="23:1-32:0">
<li data-sourcepos="23:1-23:11">고춧가루: 5큰술</li>
<li data-sourcepos="24:1-24:9">된장: 1큰술</li>
<li data-sourcepos="25:1-25:12">다진 마늘: 2큰술</li>
<li data-sourcepos="26:1-26:15">다진 생강: 1/2작은술</li>
<li data-sourcepos="27:1-27:9">맛술: 1큰술</li>
<li data-sourcepos="28:1-28:12">건표고가루: 1큰술</li>
<li data-sourcepos="29:1-29:10">국간장: 3큰술</li>
<li data-sourcepos="30:1-30:11">멸치액젓: 1큰술</li>
<li data-sourcepos="31:1-32:0">식용유: 2큰술</li>
</ul><h3 data-sourcepos="33:1-33:9">만드는 법</h3><ol data-sourcepos="35:1-56:0">
<li data-sourcepos="35:1-40:0">
<p data-sourcepos="35:4-35:13"><strong>갈치 손질:</strong></p>
<ul data-sourcepos="36:4-40:0">
<li data-sourcepos="36:4-36:34">가위로 갈치의 지느러미와 비닐을 깔끔하게 제거합니다.</li>
<li data-sourcepos="37:4-37:32">검은 막과 뭉친 피를 제거하여 비린내를 줄입니다.</li>
<li data-sourcepos="38:4-38:24">손질한 갈치는 소금물에 헹궈줍니다.</li>
<li data-sourcepos="39:4-40:0">소금을 뿌려 30분간 간이 배게 한 후, 맥주에 1분 정도 담갔다 건져냅니다.</li>
</ul>
</li>
<li data-sourcepos="41:1-43:0">
<p data-sourcepos="41:4-41:14"><strong>육수 만들기:</strong></p>
<ul data-sourcepos="42:4-43:0">
<li data-sourcepos="42:4-43:0">냄비에 물 1.3L, 멸치다시육수팩, 생강 2쪽을 넣고 끓입니다.</li>
</ul>
</li>
<li data-sourcepos="44:1-46:0">
<p data-sourcepos="44:4-44:14"><strong>갈치 데치기:</strong></p>
<ul data-sourcepos="45:4-46:0">
<li data-sourcepos="45:4-46:0">끓는 육수에 맥주에 담갔던 갈치를 넣고 3~5분 정도 익힌 후 건져냅니다.</li>
</ul>
</li>
<li data-sourcepos="47:1-49:0">
<p data-sourcepos="47:4-47:13"><strong>채소 넣기:</strong></p>
<ul data-sourcepos="48:4-49:0">
<li data-sourcepos="48:4-49:0">갈치를 데친 육수에 무, 감자, 솎은 배추를 넣고 끓입니다.</li>
</ul>
</li>
<li data-sourcepos="50:1-52:0">
<p data-sourcepos="50:4-50:15"><strong>양념장 만들기:</strong></p>
<ul data-sourcepos="51:4-52:0">
<li data-sourcepos="51:4-52:0">분량의 재료를 모두 섞어 양념장을 만듭니다.</li>
</ul>
</li>
<li data-sourcepos="53:1-56:0">
<p data-sourcepos="53:4-53:11"><strong>마무리:</strong></p>
<ul data-sourcepos="54:4-56:0">
<li data-sourcepos="54:4-54:32">끓는 탕에 양념장을 넣고 5분 정도 더 끓입니다.</li>
<li data-sourcepos="55:4-56:0">양파, 홍고추, 청양고추, 대파를 넣고 한소끔 끓여 마무리합니다.</li>
</ul>
</li>
</ol><p data-sourcepos="57:1-57:7"><strong>팁:</strong></p><ul data-sourcepos="58:1-61:0">
<li data-sourcepos="58:1-58:37">쌀뜨물을 사용하면 비린내를 더욱 효과적으로 제거할 수 있습니다.</li>
<li data-sourcepos="59:1-59:22">맥주 대신 소주를 사용해도 좋습니다.</li>
<li data-sourcepos="60:1-61:0">취향에 따라 채소를 추가하거나 변경할 수 있습니다.</li>
</ul><p data-sourcepos="62:1-62:58"><strong>천상현 셰프의 갈치탕 레시피를 따라하면 누구든지 비린내 없이 맛있는 갈치탕을 끓일 수 있습니다.</strong><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><single-image _nghost-ng-c2203227290="" class="ng-star-inserted"><div _ngcontent-ng-c2203227290="" hide-from-message-actions="" class="image-container hide-from-message-actions ng-star-inserted"><div _ngcontent-ng-c2203227290="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2203227290="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c227843145="" jslog="181501;track:generic_click,impression;BardVeMetadataKey:[["r_ddc773a571b8ecf4","c_8fb8b87becd6caf5",null,"rc_be1e2c1a43e32779",null,null,"ko",null,null,null,null,1,0]];mutable:true" s://.youtube.com/watch?v=lVJQYxXoUE4"><span _ngcontent-ng-c227843145="" data-test-id="content" class="ng-star-inserted"><img _ngcontent-ng-c2203227290="" class="image loaded" alt="갈치탕 " src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn2.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcTDCuzg3zdSGACny7PHereT-5cZGHet2GizZjTR090IQ_V8-jSiDIWBl9e2eBPo"></span><span _ngcontent-ng-c227843145="" class="cdk-visually-hidden ng-star-inserted"></span><!----><!----></a><!----><!----><!----><!----><!----><!----><!----><!----><a _ngcontent-ng-c2203227290="" rel="noopener" class="source ng-star-inserted" s://.youtube.com/watch?v=lVJQYxXoUE4" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_ddc773a571b8ecf4","c_8fb8b87becd6caf5",null,"rc_be1e2c1a43e32779",null,null,"ko",null,null,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2203227290="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn0.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><!----><span _ngcontent-ng-c2203227290="" class="label ellipsis gmat-caption">.youtube.com</span><span _ngcontent-ng-c2203227290="" aria-label=""></span></a><!----></div><div _ngcontent-ng-c2203227290="" aria-hidden="true" class="caption ellipsis gmat-caption ng-star-inserted"> 갈치탕 </div><!----><!----></div><!----><!----><!----><!----><!----><!----><!----><!----><!----></single-image><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----></response-element></div></p><p data-sourcepos="66:1-66:93"><strong>참고:</strong> 위 레시피는 일반적인 가정에서 쉽게 따라 할 수 있도록 간략하게 정리된 것입니다. 더 자세한 레시피는 관련 영상이나 요리 블로그를 참고하시기 바랍니다.</p><p data-sourcepos="68:1-68:34"><strong>혹시 다른 궁금한 점이 있으시면 언제든지 질문해주세요.</strong></p></div>
</div></div>
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갈치탕 천상현 생선비린내 제거 397회 레시피
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