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<p style="text-align: center;"><span style="color: #781b33;"><b>16. 유채</b></span></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1QVXj/749307d8c9d439214d9ebbe1d76d33cc93bb9ba4" class="txc-image" width="823" height="312" data-img-src="https://t1.daumcdn.net/cafeattach/1QVXj/749307d8c9d439214d9ebbe1d76d33cc93bb9ba4" data-origin-width="699" data-origin-height="265"></div><p style="text-align: start;"><b>★ 시기</b></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16">- <span style="color: #781b33;"><b>식용 (나물, 겉절이, 김치)</b>: <b>1월 ~ 3월 말 (꽃이 피기 전)</b> </span></span></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16"><b>   º 겨울을 나고 자란 어린 줄기와 잎(하루나)이 가장 달고 부드러움 </b></span></p><p style="text-align: start;"><b>   º <span style="color: #781b33;">꽃대가 올라오기 직전이 꽃봉오리 맻힐 때 맛의 정점 </span></b></p><p style="text-align: start;">- <b>약용 및 씨앗 수확</b><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16">: </span><b>5월 ~ 6월</b></p><p style="text-align: start;"><b>   º  꽃이 지고 열매가 갈색으로 익었을 때 씨앗(채종)을 수확하여 기름을 짬 </b></p><p style="text-align: start;"> </p><p style="text-align: start;"><b><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16">★ <span style="color: #781b33;">식용 : 나물, 겉절이, 김치, 된장국, 물김치 등 / 잎과 꽃봉오리</span></span></b></p><p style="text-align: center;"><b><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16"><span style="color: #781b33;">- 꽃봉오리의 톡톡 터지는 식감이 별미라 "유채는 꽃대를 먹기 위해 기다린다"는 말이 있음 - </span></span></b></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16">- <span style="color: #781b33;"><b>유채나물</b>: 살짝 데쳐서 된장이나 고추장, 식초를 넣고 새콤달콤하게 무침 </span></span></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16">- <b>유채겉절이</b>: 데치지 않고 생으로 고춧가루 양념에 버무리면 아삭하고 달큰한 맛이 일품 </span></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16">- <span style="color: #781b33;"><b>유채김치</b>: 겨울철 별미로, 톡 쏘는 맛이 특징이며 입맛을 돋우는 데 최고 </span></span></p><p style="text-align: start;">- <span style="color: #781b33;"><b>유채된장국</b>: 조개나 멸치 육수에 된장을 풀어 끓이면 시금치국보다 더 달고 시원함.</span></p><p style="text-align: start;"> </p><p style="text-align: start;"><b>★ 약용</b></p><p style="text-align: start;">- <b>혈액순환</b>: 성질이 따뜻하여 혈액의 흐름을 돕고 뭉친 피(어혈)를 풀어주는 데 사용</p><p style="text-align: start;">- <b>장 건강</b>: 섬유질이 풍부하여 변비 예방에 좋고 장을 깨끗하게 비워줌</p><p style="text-align: start;">- <b>부기 완화</b>: 산후에 몸이 붓거나 혈액순환이 안 될 때 민간요법으로 활용</p><p style="text-align: start;"> </p><p style="text-align: start;"><b>★ 기타</b></p><p style="text-align: start;">- <b>유채유 (카놀라유)</b>: 씨앗에서 짠 기름은 식용유로 널리 쓰이며 불포화지방산이 풍부함</p><p style="text-align: start;">- <b>천연 거름</b>: 꽃이 지고 난 뒤 밭을 갈아엎어 토양에 영양을 공급하는 녹비작물로 활용</p><p style="text-align: start;">- <b>꿀 (유채꿀)</b>: 밀원식물로서 제주 벌꿀의 주요 원천이며 특유의 향긋한 풍미가 있음</p><p style="text-align: start;"> </p><p style="text-align: start;"><b>★ <span style="color: #781b33;">유채 꽃봉오리 활용 백서 </span></b></p><p style="text-align: start;">- <span style="color: #781b33;"><b>식감의 특징 </b></span></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16"><b>   º 꽃이 피기 전의 봉오리는 씹었을 때 '아작' 하고 터지는 식감이 일품 </b></span></p><p style="text-align: start;"><b>   º 잎보다 단맛이 강하고, 브로콜리나 아스파라거스와 비슷한 고소한 풍미 </b></p><p style="text-align: start;">- <span style="color: #781b33;"><b>추천 요리법 </b></span></p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16"><b>   º 유채꽃대 전</b>: 꽃봉오리가 달린 윗부분만 따서 밀가루 반죽을 살짝 입혀 전 </span></p><p style="text-align: start;">   º <b>살짝 데침 (숙채)</b>: 끓는 물에 10~20초만 아주 살짝 데쳐서 초고추장</p><p style="text-align: start;"><span style="color: #333333; background-color: #ffffff;" data-ke-size="size16"><b>   º 샐러드 및 가니쉬</b>: 깨끗이 씻어 생으로 샐러드에 넣으면 고급 레스토랑 못지않은 비주얼과 맛 </span></p><p style="text-align: start;"> </p><p style="text-align: start;"><b>★ <span style="color: #781b33;">꽃대 나온 유채로 된장국 끓이는 법 </span></b></p><p style="text-align: start;">- 만들 수는 있지만 맛과 식감은 꽃대가 나오기 전보다 떨어지니 <b><span style="color: #781b33;">연한 잎만 골라내기</span></b> / <span style="color: #781b33;"><b>꽃봉오리만 맺힌 상태가 가장 맛남</b></span></p><p style="text-align: start;">- <span style="color: #781b33;"><b>데치기 필수</b></span> : 꽃대 나온 유채는 억세기에 충분히 데친 뒤 찬물에 잠시 담가 쓴맛을 빼주는 것이 좋음</p><p style="text-align: start;">- <span style="color: #781b33;"><b>조리 시간 늘리기</b></span> : <b>배추 우거지국을 끓이듯이</b> 된장 풀고 푹 삶아내야 잎이 부드러워짐</p><div class="imagegridblock" data-ke-type="imageGrid"><div class="image-container"><span data-url="https://t1.daumcdn.net/cafeattach/1QVXj/c1312e47da0f3caf70c36f61097d146087251874" data-origin-width="258" data-origin-height="249" style="width:33.96%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1QVXj/c1312e47da0f3caf70c36f61097d146087251874" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1QVXj/e5829d04941339a142feac012f534f12f9c66ae3" data-origin-width="512" data-origin-height="498" style="width:33.70%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1QVXj/e5829d04941339a142feac012f534f12f9c66ae3" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1QVXj/c60fb3a42348b2221af894d91c1db2d0f078709b" data-origin-width="453" data-origin-height="459" style="width:32.34%; "><img src="https://t1.daumcdn.net/cafeattach/1QVXj/c60fb3a42348b2221af894d91c1db2d0f078709b" class="txc-image-grid"></span></div></div><div class="imagegridblock" data-ke-type="imageGrid"><div class="image-container"><span data-url="https://t1.daumcdn.net/cafeattach/1QVXj/50a1f456741c5e862d68848cc56a38a1300c22f8" data-origin-width="392" data-origin-height="416" style="width:31.56%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1QVXj/50a1f456741c5e862d68848cc56a38a1300c22f8" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1QVXj/c9325acc618e606ef77e54a1ff1d0466ce869f22" data-origin-width="569" data-origin-height="576" style="width:33.09%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1QVXj/c9325acc618e606ef77e54a1ff1d0466ce869f22" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1QVXj/e0b995a9c7a6f1b98cd1be8647db0f4064b526a4" data-origin-width="418" data-origin-height="396" style="width:35.35%; "><img src="https://t1.daumcdn.net/cafeattach/1QVXj/e0b995a9c7a6f1b98cd1be8647db0f4064b526a4" class="txc-image-grid"></span></div></div><p style="text-align: start;">---------------------------------------------------------------------------------------------</p><p style="text-align: start;"> </p><p style="text-align: start;"><a href="https://100.daum.net/encyclopedia/view/b17a1747a" target="_blank" class="ke-link">https://100.daum.net/encyclopedia/view/b17a1747a</a></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="유채" data-og-description="십자화과에 속하는 두해살이풀. 봄에 피는 노란 꽃으로 유명하다. 잎과 줄기는 식용으로 먹을 수 있다. 씨에서 짜낸 기름을 카놀라유라 한다. 십자화과 배추속의 두해살이풀이다. 유럽" data-og-host="100.daum.net" data-og-source-url="https://100.daum.net/encyclopedia/view/b17a1747a" data-og-url="https://100.daum.net/encyclopedia/view/b17a1747a" data-og-image="https://scrap.kakaocdn.net/dn/c9ZTkp/dJMb887b3BH/azsamyxEjwiBcbBywkUCz0/img.jpg?width=2000&height=1330&face=0_0_2000_1330,https://scrap.kakaocdn.net/dn/qlxYA/dJMb8956QPm/PDXSDFeSrrVeku2P5TIuA0/img.jpg?width=659&height=512&face=0_0_659_512,https://scrap.kakaocdn.net/dn/64YjQ/dJMb887b3BG/KysJ5E4MmSqjY0agNaath1/img.jpg?width=659&height=439&face=0_0_659_439"><a href="https://100.daum.net/encyclopedia/view/b17a1747a" target="_blank" data-source-url="https://100.daum.net/encyclopedia/view/b17a1747a"><div class="og-image"><img class="thumb_img" src="https://scrap.kakaocdn.net/dn/c9ZTkp/dJMb887b3BH/azsamyxEjwiBcbBywkUCz0/img.jpg?width=2000&height=1330&face=0_0_2000_1330,https://scrap.kakaocdn.net/dn/qlxYA/dJMb8956QPm/PDXSDFeSrrVeku2P5TIuA0/img.jpg?width=659&height=512&face=0_0_659_512,https://scrap.kakaocdn.net/dn/64YjQ/dJMb887b3BG/KysJ5E4MmSqjY0agNaath1/img.jpg?width=659&height=439&face=0_0_659_439" alt="" xxxxonerror="this.src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png""></div><div class="og-text"><p class="og-title">유채</p><p class="og-desc">십자화과에 속하는 두해살이풀. 봄에 피는 노란 꽃으로 유명하다. 잎과 줄기는 식용으로 먹을 수 있다. 씨에서 짜낸 기름을 카놀라유라 한다. 십자화과 배추속의 두해살이풀이다. 유럽</p><p class="og-host">100.daum.net</p></div></a></div><p><a href="https://ur3dan.com/407" target="_blank" class="ke-link">https://ur3dan.com/407</a></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="유채꽃 개화시기" data-og-description="노란 물결에 속지 않으려면 타이밍이 전부다. 남들 다 갈 때 가면 이미 늦거나 너무 일러서 허탕 치기 딱 좋다. 지역별로 미묘하게 다른 개화 지도를 머릿속에 넣어둬야 올해 꽃놀이 망치지 않는" data-og-host="ur3dan.com" data-og-source-url="https://ur3dan.com/407" data-og-url="https://ur3dan.com/entry/%EC%9C%A0%EC%B1%84%EA%BD%83-%EA%B0%9C%ED%99%94%EC%8B%9C%EA%B8%B0" data-og-image="https://scrap.kakaocdn.net/dn/5CJxx/dJMb9dHroX5/qUKy07qwpeA16vnEihXD50/img.jpg?width=800&height=446&face=0_0_800_446,https://scrap.kakaocdn.net/dn/crTSGa/dJMb9bv5vBG/jlzLXCzKKEoAgHVtI3HCf1/img.jpg?width=800&height=446&face=0_0_800_446"><a href="https://ur3dan.com/407" target="_blank" data-source-url="https://ur3dan.com/407"><div class="og-image"><img class="thumb_img" src="https://scrap.kakaocdn.net/dn/5CJxx/dJMb9dHroX5/qUKy07qwpeA16vnEihXD50/img.jpg?width=800&height=446&face=0_0_800_446,https://scrap.kakaocdn.net/dn/crTSGa/dJMb9bv5vBG/jlzLXCzKKEoAgHVtI3HCf1/img.jpg?width=800&height=446&face=0_0_800_446" alt="" xxxxonerror="this.src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png""></div><div class="og-text"><p class="og-title">유채꽃 개화시기</p><p class="og-desc">노란 물결에 속지 않으려면 타이밍이 전부다. 남들 다 갈 때 가면 이미 늦거나 너무 일러서 허탕 치기 딱 좋다. 지역별로 미묘하게 다른 개화 지도를 머릿속에 넣어둬야 올해 꽃놀이 망치지 않는</p><p class="og-host">ur3dan.com</p></div></a></div><p style="text-align: start;"><a href="https://www.10000recipe.com/recipe/7074054" target="_blank" class="ke-link">https://www.10000recipe.com/recipe/7074054</a></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="남해 앓이 ~ 하루나, 겨울초, 유채~ 남해 유채나물무침 만드는법" data-og-description="남해 앓이 ~ 하루나, 겨울초, 유채~ 남해 유채나물무침 만드는법 남해앓이의 끝으로 유채나물 요리했어요. 유채나물은 하루초 겨울초 등으로 불리기도 하는데 먹는 시기에 따라 나뉘는 듯 해요. " data-og-host="www.10000recipe.com" data-og-source-url="https://www.10000recipe.com/recipe/7074054" data-og-url="https://www.10000recipe.com/recipe/7074054" data-og-image="https://scrap.kakaocdn.net/dn/rScpX/dJMb9aKIkjV/nNIfYRKoJ5so5ktpwCMmcK/img.jpg?width=900&height=471&face=0_0_900_471,https://scrap.kakaocdn.net/dn/bh1nw3/dJMb88e3UUD/IrQoIKIU16GYlRVSEF8yOK/img.jpg?width=900&height=712&face=0_0_900_712,https://scrap.kakaocdn.net/dn/tKqWx/dJMb86O4ZLe/mMAIu6UyfInMtyk0jNTr21/img.png?width=400&height=400&face=0_0_400_400"><a href="https://www.10000recipe.com/recipe/7074054" target="_blank" data-source-url="https://www.10000recipe.com/recipe/7074054"><div class="og-image"><img class="thumb_img" src="https://scrap.kakaocdn.net/dn/rScpX/dJMb9aKIkjV/nNIfYRKoJ5so5ktpwCMmcK/img.jpg?width=900&height=471&face=0_0_900_471,https://scrap.kakaocdn.net/dn/bh1nw3/dJMb88e3UUD/IrQoIKIU16GYlRVSEF8yOK/img.jpg?width=900&height=712&face=0_0_900_712,https://scrap.kakaocdn.net/dn/tKqWx/dJMb86O4ZLe/mMAIu6UyfInMtyk0jNTr21/img.png?width=400&height=400&face=0_0_400_400" alt="" xxxxonerror="this.src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png""></div><div class="og-text"><p class="og-title">남해 앓이 ~ 하루나, 겨울초, 유채~ 남해 유채나물무침 만드는법</p><p class="og-desc">남해 앓이 ~ 하루나, 겨울초, 유채~ 남해 유채나물무침 만드는법 남해앓이의 끝으로 유채나물 요리했어요. 유채나물은 하루초 겨울초 등으로 불리기도 하는데 먹는 시기에 따라 나뉘는 듯 해요. </p><p class="og-host">www.10000recipe.com</p></div></a></div><p style="text-align: start;"><a href="https://tinpo05.moneyteller02.com/6" target="_blank" class="ke-link">https://tinpo05.moneyteller02.com/6</a></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="유채나물 무치는법" data-og-description=""봄의 들판을 수놓는 노란 유채꽃, 하지만 그전에 맛보는 초록빛 유채나물은 왜 내가 무치면 씁쓸하거나 질긴 식감만 남을까요?"겨울을 이겨내고 이른 봄 가장 먼저 식탁에 생기를 불어넣는 유" data-og-host="tinpo05.moneyteller02.com" data-og-source-url="https://tinpo05.moneyteller02.com/6" data-og-url="https://tinpo05.moneyteller02.com/entry/%EC%9C%A0%EC%B1%84%EB%82%98%EB%AC%BC-%EB%AC%B4%EC%B9%98%EB%8A%94%EB%B2%95" data-og-image="https://scrap.kakaocdn.net/dn/u6bLo/dJMb8PGznj5/hkTG69LCC6ezqdMqHbIasK/img.png?width=800&height=800&face=0_0_800_800,https://scrap.kakaocdn.net/dn/q66ys/dJMb8VNyH7g/blOUUBkinZJOPprujLolW0/img.png?width=800&height=800&face=0_0_800_800,https://scrap.kakaocdn.net/dn/bfKx3t/dJMb8WeCUSS/9wRsMeWWXHmFNM8j1Bn0uK/img.png?width=714&height=373&face=0_0_714_373"><a href="https://tinpo05.moneyteller02.com/6" target="_blank" data-source-url="https://tinpo05.moneyteller02.com/6"><div class="og-image"><img class="thumb_img" 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