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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><b>돼지고기 김치찜 레시피 묵은지 사태 요리 만드는 법</b></p><p>돼지고기 김치찜은 한국인의 밥상에서 빼놓을 수 없는 대표적인 한식 메뉴입니다. 특히 묵은지와 돼지고기 사태가 만나 깊고 진한 맛을 내는 김치찜은 쌀쌀한 날씨에 더욱 생각나는 별미인데요. 오늘은 집에서도 쉽고 맛있게 만들 수 있는 돼지고기 묵은지 사태 김치찜 레시피를 자세히 알려드리겠습니다.</p><p><b>돼지고기 김치찜의 매력</b></p><p>돼지고기 김치찜은 푹 익은 묵은지의 새콤함과 돼지고기에서 우러나오는 고소하고 진한 육즙이 어우러져 환상의 맛을 자랑합니다. 특히 사태 부위는 살코기와 지방이 적절히 섞여 있어 씹는 맛이 좋고, 오래 끓일수록 부드러워져 김치찜에 최적화된 부위입니다. 묵은지는 유산균이 풍부하여 소화에도 도움을 주며, 돼지고기의 느끼함을 잡아주는 역할을 합니다.</p><p><b>재료 준비</b></p><ul><li><p><b>주재료:</b> 돼지고기 사태 600g, 묵은지 1/2포기 (약 800g)</p></li><li><p><b>양념장:</b> 고춧가루 3큰술, 국간장 2큰술, 다진 마늘 2큰술, 설탕 1큰술, 된장 1/2큰술, 맛술 2큰술, 생강가루 약간 (선택 사항), 후추 약간</p></li><li><p><b>육수:</b> 쌀뜨물 또는 다시마 육수 1.5L</p></li><li><p><b>부재료:</b> 양파 1/2개, 대파 1대, 청양고추 1~2개 (선택 사항), 두부 1/2모 (선택 사항)</p></li></ul><p><b>요리 과정</b></p><ol start="1"><li><p><b>돼지고기 사태 손질:</b> 돼지고기 사태는 찬물에 30분 정도 담가 핏물을 제거합니다. 핏물을 제거한 사태는 먹기 좋은 크기로 썰어 준비합니다. 통으로 끓여 나중에 찢어 먹어도 좋습니다.</p></li><li><p><b>묵은지 준비:</b> 묵은지는 속을 털어내고 흐르는 물에 가볍게 헹궈줍니다. 너무 시다면 설탕을 약간 넣어 신맛을 중화시켜줍니다. 묵은지 줄기 부분이 두껍다면 칼집을 내주면 양념이 더 잘 배어듭니다.</p></li><li><p><b>양념장 만들기:</b> 볼에 고춧가루, 국간장, 다진 마늘, 설탕, 된장, 맛술, 생강가루, 후추를 넣고 잘 섞어 양념장을 만듭니다. 된장을 약간 넣으면 김치찜의 감칠맛이 더욱 살아납니다.</p></li><li><p><b>재료 쌓기:</b> 냄비 바닥에 묵은지 잎 부분을 깔고 그 위에 돼지고기 사태를 올립니다. 남은 묵은지를 돼지고기 위에 덮듯이 올려줍니다.</p></li><li><p><b>육수 붓고 끓이기:</b> 준비한 쌀뜨물 또는 다시마 육수를 냄비에 붓고 만들어둔 양념장을 골고루 끼얹습니다. 센 불에서 한소끔 끓어오르면 중약불로 줄여 1시간 이상 푹 끓여줍니다. 돼지고기가 부드러워질 때까지 충분히 끓여야 깊은 맛이 우러나옵니다.</p></li><li><p><b>부재료 추가 및 마무리:</b> 김치찜이 거의 완성될 무렵, 채 썬 양파, 어슷 썬 대파, 청양고추를 넣고 10분 정도 더 끓입니다. 두부를 넣고 싶다면 이때 함께 넣어줍니다. 마지막으로 간을 보고 싱겁다면 국간장이나 소금으로 맞춰줍니다.</p></li></ol><p><b>맛있게 즐기는 팁</b></p><ul><li><p><b>묵은지 활용:</b> 묵은지가 너무 시다면 설탕을 약간 넣거나, 다시마 육수를 사용하면 신맛이 중화되고 감칠맛이 더해집니다.</p></li><li><p><b>고기 숙성:</b> 돼지고기를 양념장에 미리 재워두면 더욱 깊은 맛을 낼 수 있습니다. 최소 30분에서 1시간 정도 재워두는 것을 추천합니다.</p></li><li><p><b>오랜 시간 끓이기:</b> 김치찜은 오래 끓일수록 맛이 깊어집니다. 약불에서 뭉근하게 끓여주면 돼지고기가 부드러워지고 양념이 잘 배어들어 더욱 맛있습니다.</p></li><li><p><b>다양한 부재료:</b> 버섯, 떡, 라면 사리 등을 추가하여 더욱 풍성한 김치찜을 즐길 수 있습니다.</p></li></ul><p>돼지고기 묵은지 사태 김치찜은 따뜻한 밥과 함께 먹으면 든든한 한 끼 식사가 되고, 술안주로도 훌륭합니다. 이 레시피를 참고하여 집에서 맛있는 김치찜을 만들어 가족들과 함께 즐거운 시간을 보내시길 바랍니다.
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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><b>돼지고기 김치찜 레시피 묵은지 사태 요리 만드는 법</b></p><p>돼지고기 김치찜은 한국인의 밥상에서 빼놓을 수 없는 대표적인 한식 메뉴입니다. 특히 묵은지와 돼지고기 사태가 만나 깊고 진한 맛을 내는 김치찜은 쌀쌀한 날씨에 더욱 생각나는 별미인데요. 오늘은 집에서도 쉽고 맛있게 만들 수 있는 돼지고기 묵은지 사태 김치찜 레시피를 자세히 알려드리겠습니다.</p><p><b>돼지고기 김치찜의 매력</b></p><p>돼지고기 김치찜은 푹 익은 묵은지의 새콤함과 돼지고기에서 우러나오는 고소하고 진한 육즙이 어우러져 환상의 맛을 자랑합니다. 특히 사태 부위는 살코기와 지방이 적절히 섞여 있어 씹는 맛이 좋고, 오래 끓일수록 부드러워져 김치찜에 최적화된 부위입니다. 묵은지는 유산균이 풍부하여 소화에도 도움을 주며, 돼지고기의 느끼함을 잡아주는 역할을 합니다.</p><p><b>재료 준비</b></p><ul><li><p><b>주재료:</b> 돼지고기 사태 600g, 묵은지 1/2포기 (약 800g)</p></li><li><p><b>양념장:</b> 고춧가루 3큰술, 국간장 2큰술, 다진 마늘 2큰술, 설탕 1큰술, 된장 1/2큰술, 맛술 2큰술, 생강가루 약간 (선택 사항), 후추 약간</p></li><li><p><b>육수:</b> 쌀뜨물 또는 다시마 육수 1.5L</p></li><li><p><b>부재료:</b> 양파 1/2개, 대파 1대, 청양고추 1~2개 (선택 사항), 두부 1/2모 (선택 사항)</p></li></ul><p><b>요리 과정</b></p><ol start="1"><li><p><b>돼지고기 사태 손질:</b> 돼지고기 사태는 찬물에 30분 정도 담가 핏물을 제거합니다. 핏물을 제거한 사태는 먹기 좋은 크기로 썰어 준비합니다. 통으로 끓여 나중에 찢어 먹어도 좋습니다.</p></li><li><p><b>묵은지 준비:</b> 묵은지는 속을 털어내고 흐르는 물에 가볍게 헹궈줍니다. 너무 시다면 설탕을 약간 넣어 신맛을 중화시켜줍니다. 묵은지 줄기 부분이 두껍다면 칼집을 내주면 양념이 더 잘 배어듭니다.</p></li><li><p><b>양념장 만들기:</b> 볼에 고춧가루, 국간장, 다진 마늘, 설탕, 된장, 맛술, 생강가루, 후추를 넣고 잘 섞어 양념장을 만듭니다. 된장을 약간 넣으면 김치찜의 감칠맛이 더욱 살아납니다.</p></li><li><p><b>재료 쌓기:</b> 냄비 바닥에 묵은지 잎 부분을 깔고 그 위에 돼지고기 사태를 올립니다. 남은 묵은지를 돼지고기 위에 덮듯이 올려줍니다.</p></li><li><p><b>육수 붓고 끓이기:</b> 준비한 쌀뜨물 또는 다시마 육수를 냄비에 붓고 만들어둔 양념장을 골고루 끼얹습니다. 센 불에서 한소끔 끓어오르면 중약불로 줄여 1시간 이상 푹 끓여줍니다. 돼지고기가 부드러워질 때까지 충분히 끓여야 깊은 맛이 우러나옵니다.</p></li><li><p><b>부재료 추가 및 마무리:</b> 김치찜이 거의 완성될 무렵, 채 썬 양파, 어슷 썬 대파, 청양고추를 넣고 10분 정도 더 끓입니다. 두부를 넣고 싶다면 이때 함께 넣어줍니다. 마지막으로 간을 보고 싱겁다면 국간장이나 소금으로 맞춰줍니다.</p></li></ol><p><b>맛있게 즐기는 팁</b></p><ul><li><p><b>묵은지 활용:</b> 묵은지가 너무 시다면 설탕을 약간 넣거나, 다시마 육수를 사용하면 신맛이 중화되고 감칠맛이 더해집니다.</p></li><li><p><b>고기 숙성:</b> 돼지고기를 양념장에 미리 재워두면 더욱 깊은 맛을 낼 수 있습니다. 최소 30분에서 1시간 정도 재워두는 것을 추천합니다.</p></li><li><p><b>오랜 시간 끓이기:</b> 김치찜은 오래 끓일수록 맛이 깊어집니다. 약불에서 뭉근하게 끓여주면 돼지고기가 부드러워지고 양념이 잘 배어들어 더욱 맛있습니다.</p></li><li><p><b>다양한 부재료:</b> 버섯, 떡, 라면 사리 등을 추가하여 더욱 풍성한 김치찜을 즐길 수 있습니다.</p></li></ul><p>돼지고기 묵은지 사태 김치찜은 따뜻한 밥과 함께 먹으면 든든한 한 끼 식사가 되고, 술안주로도 훌륭합니다. 이 레시피를 참고하여 집에서 맛있는 김치찜을 만들어 가족들과 함께 즐거운 시간을 보내시길 바랍니다.
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