고구마맛탕 만들기 맛탕 소스 고구마빠스 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/j3h" 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">고구마맛탕 만들기 황금 레시피 맛탕 소스 고구마빠스 바삭하게 만드는 법</b></h1><p data-path-to-node="1">고구마는 가을과 겨울철에 빼놓을 수 없는 대표 간식입니다. 찌거나 구워 먹는 것도 좋지만, 달콤한 시럽을 입힌 고구마맛탕이나 바삭한 고구마빠스는 남녀노소 모두에게 사랑받는 특별한 별미입니다. 이 글에서는 실패 없이 고소하고 달콤한 고구마맛탕을 만드는 황금 레시피와 함께, 중국식 튀김 요리인 빠스(Ba Si)의 바삭함을 살리는 팁까지 자세하게 알려드립니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">재료 준비: 맛있는 맛탕의 시작</b></h3><p data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">주재료</b></p><ul data-path-to-node="4"><li><p data-path-to-node="4,0,0">고구마 (밤고구마 또는 호박고구마): 중간 크기 2~3개 (약 500g)</p></li><li><p data-path-to-node="4,1,0">튀김용 식용유: 고구마가 잠길 정도</p></li></ul><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">맛탕 소스 (황금 비율)</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0">설탕 (백설탕 또는 황설탕): 5숟가락</p></li><li><p data-path-to-node="6,1,0">물: 2숟가락</p></li><li><p data-path-to-node="6,2,0">식용유 (또는 올리고당/물엿): 2숟가락</p></li><li><p data-path-to-node="6,3,0">선택 재료: 소금 한 꼬집, 식초 1/3 작은술 (빠스처럼 바삭하게 만들고 싶을 때)</p></li><li><p data-path-to-node="6,4,0">고명: 검은깨 또는 견과류 다진 것</p></li></ul><hr data-path-to-node="7"><h3 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">고구마 전처리 및 튀기기: 겉바속촉의 핵심</b></h3><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">1단계: 고구마 손질 및 건조</b> 고구마는 깨끗하게 씻어 껍질을 벗기거나, 껍질째 사용해도 좋습니다. 맛탕이나 빠스는 너무 크면 속까지 익히기 어렵고 작으면 타기 쉬우니, 3~4cm 정도의 한입 크기로 썰어줍니다. <b data-path-to-node="9" data-index-in-node="118">가장 중요한 팁은 썰어놓은 고구마의 표면 물기를 키친타월로 완벽하게 제거하는 것입니다.</b> 물기가 남아있으면 튀길 때 기름이 튀거나, 바삭함이 덜해질 수 있습니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">2단계: 겉면 바삭하게 튀기기 (또는 굽기)</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0"><b data-path-to-node="11,0,0" data-index-in-node="0">튀김 방법:</b> 냄비에 식용유를 충분히 붓고 160°C 정도로 예열합니다. (나무 젓가락을 넣었을 때 기포가 보글보글 올라오는 정도) 중약불에서 고구마를 넣고 겉이 노릇하게 익고 속까지 부드러워질 때까지 약 7~10분간 튀겨줍니다. 포크로 찔러봐서 부드럽게 들어가면 잘 익은 것입니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">고구마빠스처럼 바삭하게 만들기 (2차 튀김):</b> 튀겨낸 고구마를 건져 기름을 빼준 뒤, 기름 온도를 180°C로 올려(강불) 약 1분간만 빠르게 다시 튀겨냅니다. 이 과정을 거치면 겉면이 더욱 단단하고 바삭해집니다.</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">에어프라이어/오븐 방법 (건강 레시피):</b> 손질한 고구마에 식용유 1숟가락을 가볍게 버무린 후, 180°C에서 15~20분간 구워줍니다. 중간에 한 번 뒤집어주면 모든 면이 고르게 익습니다.</p></li></ul><hr data-path-to-node="12"><h3 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">맛탕 소스 만들기: 윤기와 굳기를 결정하는 마법</b></h3><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">1단계: 소스 재료 혼합</b> 깨끗한 팬에 설탕 5숟가락, 물 2숟가락, 식용유 2숟가락을 넣습니다. <b data-path-to-node="14" data-index-in-node="54">이때 절대 저어서는 안 됩니다.</b> 불을 켜지 않은 상태에서 재료를 섞고, 중약불에 올립니다. 식용유를 넣는 것은 설탕이 결정화되는 것을 막고, 윤기를 더해주는 비법입니다.</p><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">2단계: 시럽 끓이기</b> 시럽이 끓기 시작하면 가만히 둡니다. 가장자리부터 설탕이 녹아 투명해지고, 기포가 올라오며 전체적으로 옅은 갈색(호박색)을 띠기 시작할 때가 적절한 시점입니다. 이때 소금 한 꼬집과 식초를 추가할 수 있습니다. <b data-path-to-node="15" data-index-in-node="130">색깔이 진한 갈색으로 변하면 설탕이 타서 쓴맛이 나므로 타이밍이 중요합니다.</b></p><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">3단계: 불 끄고 코팅하기</b> 시럽이 적절한 농도에 도달하면 즉시 불을 끄거나, 아주 약한 불로 줄입니다. 미리 튀겨 놓은 고구마를 팬에 넣고 주걱으로 빠르고 부드럽게 버무려줍니다. 시럽이 굳기 전에 모든 고구마에 골고루 묻혀야 합니다.</p><hr data-path-to-node="17"><h3 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">고구마빠스 (拔絲)의 비밀과 완성</b></h3><p data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">고구마빠스(고구마맛탕) 차이점:</b> 고구마맛탕은 주로 올리고당이나 물엿을 사용하여 시럽이 두껍고 부드럽게 코팅되는 한국식 간식에 가깝습니다. 반면 고구마빠스(Ba Si)는 중국식 조리법으로, 설탕 코팅이 얇고 유리처럼 바삭하게 깨지며, 먹을 때 설탕이 실처럼 늘어나는 특징(실타래)이 있습니다.</p><p data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">바삭한 빠스 코팅 팁:</b></p><ul data-path-to-node="21"><li><p data-path-to-node="21,0,0"><b data-path-to-node="21,0,0" data-index-in-node="0">물과 설탕 비율:</b> 물을 최소화하고 설탕이 캐러멜화되는 순간 고구마를 넣습니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">식초 한 방울:</b> 시럽을 끓일 때 식초 한두 방울을 넣으면 설탕의 결정화를 막고, 코팅이 더 얇고 바삭한 유리질처럼 굳게 만드는 가 있습니다.</p></li><li><p data-path-to-node="21,2,0"><b data-path-to-node="21,2,0" data-index-in-node="0">찬물 준비:</b> 완성된 빠스는 바로 얼음물에 담갔다가 건져내면 코팅이 순식간에 굳어 더욱 바삭해집니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">완성 및 보관:</b> 시럽이 고루 묻은 고구마는 종이호일이나 기름칠한 접시에 하나씩 떼어 놓아 식힙니다. 따뜻할 때는 시럽이 끈적하지만, 완전히 식으면 딱딱하게 굳어 바삭한 식감을 즐길 수 있습니다. 위에 검은깨나 견과류를 뿌려 마무리합니다.</p><p data-path-to-node="23">맛탕은 만든 당일 시럽이 바삭하게 굳었을 때 먹는 것이 가장 맛있습니다. 남은 맛탕을 냉장 보관하면 시럽이 녹거나 끈적해질 수 있으니, 상온에서 밀봉하여 보관하거나 가급적 빨리 드시는 것을 추천합니다.</p><hr data-path-to-node="24"><h3 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">고구마맛탕 만들기 관련 </b><div 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jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_51ff8bfe2d2d314f&quot;,&quot;c_8611785d8aec6a47&quot;,null,&quot;rc_ad3b7d478f4c7c90&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn2.gstatic.com/-tbn?q=tbn:ANd9GcRY0BsXokUpLeFLwK3N0hQMKboeTAwfQDjBp1wn6x2M9oPxToCdaIt2FUHt1BztF-Y23CRziOW0gTEFuwl5TvUYdjsAE7t28VGwUA4mew"><span _ngcontent-ng-c2724448734="" class="label ellipsis gds-label-m-alt">.10000recipe.com</span><span _ngcontent-ng-c2724448734="" aria-label=""></span></a></div></div></single-image></response-element></div></h3></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/j3h" 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">고구마맛탕 만들기 황금 레시피 맛탕 소스 고구마빠스 바삭하게 만드는 법</b></h1><p data-path-to-node="1">고구마는 가을과 겨울철에 빼놓을 수 없는 대표 간식입니다. 찌거나 구워 먹는 것도 좋지만, 달콤한 시럽을 입힌 고구마맛탕이나 바삭한 고구마빠스는 남녀노소 모두에게 사랑받는 특별한 별미입니다. 이 글에서는 실패 없이 고소하고 달콤한 고구마맛탕을 만드는 황금 레시피와 함께, 중국식 튀김 요리인 빠스(Ba Si)의 바삭함을 살리는 팁까지 자세하게 알려드립니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">재료 준비: 맛있는 맛탕의 시작</b></h3><p data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">주재료</b></p><ul data-path-to-node="4"><li><p data-path-to-node="4,0,0">고구마 (밤고구마 또는 호박고구마): 중간 크기 2~3개 (약 500g)</p></li><li><p data-path-to-node="4,1,0">튀김용 식용유: 고구마가 잠길 정도</p></li></ul><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">맛탕 소스 (황금 비율)</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0">설탕 (백설탕 또는 황설탕): 5숟가락</p></li><li><p data-path-to-node="6,1,0">물: 2숟가락</p></li><li><p data-path-to-node="6,2,0">식용유 (또는 올리고당/물엿): 2숟가락</p></li><li><p data-path-to-node="6,3,0">선택 재료: 소금 한 꼬집, 식초 1/3 작은술 (빠스처럼 바삭하게 만들고 싶을 때)</p></li><li><p data-path-to-node="6,4,0">고명: 검은깨 또는 견과류 다진 것</p></li></ul><hr data-path-to-node="7"><h3 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">고구마 전처리 및 튀기기: 겉바속촉의 핵심</b></h3><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">1단계: 고구마 손질 및 건조</b> 고구마는 깨끗하게 씻어 껍질을 벗기거나, 껍질째 사용해도 좋습니다. 맛탕이나 빠스는 너무 크면 속까지 익히기 어렵고 작으면 타기 쉬우니, 3~4cm 정도의 한입 크기로 썰어줍니다. <b data-path-to-node="9" data-index-in-node="118">가장 중요한 팁은 썰어놓은 고구마의 표면 물기를 키친타월로 완벽하게 제거하는 것입니다.</b> 물기가 남아있으면 튀길 때 기름이 튀거나, 바삭함이 덜해질 수 있습니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">2단계: 겉면 바삭하게 튀기기 (또는 굽기)</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0"><b data-path-to-node="11,0,0" data-index-in-node="0">튀김 방법:</b> 냄비에 식용유를 충분히 붓고 160°C 정도로 예열합니다. (나무 젓가락을 넣었을 때 기포가 보글보글 올라오는 정도) 중약불에서 고구마를 넣고 겉이 노릇하게 익고 속까지 부드러워질 때까지 약 7~10분간 튀겨줍니다. 포크로 찔러봐서 부드럽게 들어가면 잘 익은 것입니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">고구마빠스처럼 바삭하게 만들기 (2차 튀김):</b> 튀겨낸 고구마를 건져 기름을 빼준 뒤, 기름 온도를 180°C로 올려(강불) 약 1분간만 빠르게 다시 튀겨냅니다. 이 과정을 거치면 겉면이 더욱 단단하고 바삭해집니다.</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">에어프라이어/오븐 방법 (건강 레시피):</b> 손질한 고구마에 식용유 1숟가락을 가볍게 버무린 후, 180°C에서 15~20분간 구워줍니다. 중간에 한 번 뒤집어주면 모든 면이 고르게 익습니다.</p></li></ul><hr data-path-to-node="12"><h3 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">맛탕 소스 만들기: 윤기와 굳기를 결정하는 마법</b></h3><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">1단계: 소스 재료 혼합</b> 깨끗한 팬에 설탕 5숟가락, 물 2숟가락, 식용유 2숟가락을 넣습니다. <b data-path-to-node="14" data-index-in-node="54">이때 절대 저어서는 안 됩니다.</b> 불을 켜지 않은 상태에서 재료를 섞고, 중약불에 올립니다. 식용유를 넣는 것은 설탕이 결정화되는 것을 막고, 윤기를 더해주는 비법입니다.</p><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">2단계: 시럽 끓이기</b> 시럽이 끓기 시작하면 가만히 둡니다. 가장자리부터 설탕이 녹아 투명해지고, 기포가 올라오며 전체적으로 옅은 갈색(호박색)을 띠기 시작할 때가 적절한 시점입니다. 이때 소금 한 꼬집과 식초를 추가할 수 있습니다. <b data-path-to-node="15" data-index-in-node="130">색깔이 진한 갈색으로 변하면 설탕이 타서 쓴맛이 나므로 타이밍이 중요합니다.</b></p><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">3단계: 불 끄고 코팅하기</b> 시럽이 적절한 농도에 도달하면 즉시 불을 끄거나, 아주 약한 불로 줄입니다. 미리 튀겨 놓은 고구마를 팬에 넣고 주걱으로 빠르고 부드럽게 버무려줍니다. 시럽이 굳기 전에 모든 고구마에 골고루 묻혀야 합니다.</p><hr data-path-to-node="17"><h3 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">고구마빠스 (拔絲)의 비밀과 완성</b></h3><p data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">고구마빠스(고구마맛탕) 차이점:</b> 고구마맛탕은 주로 올리고당이나 물엿을 사용하여 시럽이 두껍고 부드럽게 코팅되는 한국식 간식에 가깝습니다. 반면 고구마빠스(Ba Si)는 중국식 조리법으로, 설탕 코팅이 얇고 유리처럼 바삭하게 깨지며, 먹을 때 설탕이 실처럼 늘어나는 특징(실타래)이 있습니다.</p><p data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">바삭한 빠스 코팅 팁:</b></p><ul data-path-to-node="21"><li><p data-path-to-node="21,0,0"><b data-path-to-node="21,0,0" data-index-in-node="0">물과 설탕 비율:</b> 물을 최소화하고 설탕이 캐러멜화되는 순간 고구마를 넣습니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">식초 한 방울:</b> 시럽을 끓일 때 식초 한두 방울을 넣으면 설탕의 결정화를 막고, 코팅이 더 얇고 바삭한 유리질처럼 굳게 만드는 가 있습니다.</p></li><li><p data-path-to-node="21,2,0"><b data-path-to-node="21,2,0" data-index-in-node="0">찬물 준비:</b> 완성된 빠스는 바로 얼음물에 담갔다가 건져내면 코팅이 순식간에 굳어 더욱 바삭해집니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">완성 및 보관:</b> 시럽이 고루 묻은 고구마는 종이호일이나 기름칠한 접시에 하나씩 떼어 놓아 식힙니다. 따뜻할 때는 시럽이 끈적하지만, 완전히 식으면 딱딱하게 굳어 바삭한 식감을 즐길 수 있습니다. 위에 검은깨나 견과류를 뿌려 마무리합니다.</p><p data-path-to-node="23">맛탕은 만든 당일 시럽이 바삭하게 굳었을 때 먹는 것이 가장 맛있습니다. 남은 맛탕을 냉장 보관하면 시럽이 녹거나 끈적해질 수 있으니, 상온에서 밀봉하여 보관하거나 가급적 빨리 드시는 것을 추천합니다.</p><hr data-path-to-node="24"><h3 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">고구마맛탕 만들기 관련 </b><div 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