고추지무침 간장고추장아찌 삭힌고추 맛있게 양념 만드는법 밥도둑 요리

<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/j3e" type="video/mp4" class="mobile-only"></object> </div> </body> <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>고추지무침 간장고추장아찌 삭힌고추 맛있게 양념 만드는 법 밥도둑 요리</h1><p></p><p>고추지무침, 간장고추장아찌, 그리고 삭힌고추는 한국인의 밥상에서 빼놓을 수 없는 '밥도둑' 반찬입니다. 매콤하면서도 짭조름한 맛이 입맛을 돋우고, 밥 한 공기를 뚝딱 비우게 만드는 마성의 매력을 가지고 있죠. 오늘은 이 세 가지 고추 요리를 맛있게 양념하여 만드는 법과 함께, 각 요리의 특징과 활용법에 대해 자세히 알아보겠습니다.</p><hr><p></p><h3>고추지무침: 아삭한 식감과 새콤달콤한 맛의 조화</h3><p></p><p>고추지무침은 아삭하게 절인 고추를 새콤달콤한 양념에 버무려 먹는 반찬입니다. 주로 여름철에 많이 담가 먹으며, 입맛 없을 때 잃었던 식욕을 되찾아주는 역할을 합니다. 고추를 절이는 과정에서 쓴맛이 빠지고 아삭한 식감이 살아나며, 양념과의 조화가 일품입니다.</p><p><b>고추지무침 맛있게 양념하는 법:</b></p><ol start="1"><li><p><b>고추 절이기:</b> 청양고추나 아삭이고추를 깨끗이 씻어 꼭지를 떼고, 포크로 구멍을 송송 뚫어줍니다. 끓는 물에 소금과 식초를 넣고 한 김 식힌 후, 고추에 부어 돌이나 무거운 것으로 눌러 줍니다. 3~5일 정도 서늘한 곳에서 절여주면 고추가 노랗게 변하면서 아삭하게 절여집니다.</p></li><li><p><b>고추 손질:</b> 절인 고추는 찬물에 여러 번 헹궈 짠기를 빼고 물기를 꼭 짜줍니다. 고추를 먹기 좋은 크기로 썰어줍니다.</p></li><li><p><b>양념장 만들기:</b> 고추지무침의 핵심은 맛있는 양념장입니다. 간장, 고춧가루, 다진 마늘, 다진 파, 설탕, 식초, 참기름, 통깨를 넣고 잘 섞어줍니다. 기호에 따라 매실액이나 올리고당을 추가하여 단맛을 조절할 수 있습니다.</p></li><li><p><b>버무리기:</b> 손질한 고추에 양념장을 넣고 조물조물 버무려줍니다. 양념이 고루 배도록 충분히 버무려야 더욱 맛있습니다.</p></li></ol><p><b>활용 팁:</b> 고추지무침은 밥반찬 외에도 삼겹살이나 보쌈 등 기름진 음식과 함께 먹으면 느끼함을 잡아주어 더욱 맛있게 즐길 수 있습니다.</p><hr><p></p><h3>간장고추장아찌: 깊은 맛과 짭조름한 감칠맛</h3><p></p><p>간장고추장아찌는 고추를 간장에 절여 오랫동안 보관하며 먹을 수 있는 저장 반찬입니다. 시간이 지날수록 간장 양념이 고추에 깊이 배어들어 더욱 진한 맛을 냅니다. 특히 삭힌고추를 활용하여 만들면 특유의 깊은 맛과 향이 더해져 별미 중의 별미로 손꼽힙니다.</p><p><b>간장고추장아찌 맛있게 만드는 법:</b></p><ol start="1"><li><p><b>고추 준비:</b> 청양고추나 아삭이고추를 깨끗이 씻어 물기를 제거하고, 포크로 구멍을 뚫어줍니다. 삭힌고추를 사용할 경우, 삭힌고추의 짠기를 충분히 빼줍니다.</p></li><li><p><b>간장물 만들기:</b> 냄비에 간장, 물, 식초, 설탕을 넣고 끓여줍니다. 팔팔 끓으면 불을 끄고 한 김 식혀줍니다. 다시마나 표고버섯을 함께 넣어 끓이면 더욱 깊은 맛을 낼 수 있습니다.</p></li><li><p><b>고추 절이기:</b> 소독한 유리병에 고추를 담고, 식힌 간장물을 고추가 잠기도록 부어줍니다. 고추가 뜨지 않도록 무거운 것으로 눌러줍니다.</p></li><li><p><b>숙성:</b> 서늘한 곳이나 냉장고에서 1주일 이상 숙성시켜줍니다. 중간에 간장물을 한 번 따라내어 다시 끓여 식힌 후 부어주면 더욱 오랫동안 보관할 수 있습니다.</p></li></ol><p><b>활용 팁:</b> 간장고추장아찌는 그냥 먹어도 맛있지만, 잘게 다져서 볶음밥이나 주먹밥에 넣어 먹어도 좋습니다. 또한, 고기 요리의 곁들임 반찬으로도 훌륭합니다.</p><hr><p></p><h3>삭힌고추 맛있게 양념하는 법: 한국인의 소울푸드</h3><p></p><p>삭힌고추는 고추를 소금물에 절여 발효시킨 것으로, 특유의 쿰쿰하면서도 깊은 맛과 향이 특징입니다. 삭힌고추는 그냥 먹기보다는 양념에 버무려 먹거나 찌개나 볶음 요리에 넣어 감칠맛을 더하는 데 활용됩니다. 특히 겨울철 별미로 많은 사랑을 받습니다.</p><p><b>삭힌고추 맛있게 양념하는 법:</b></p><ol start="1"><li><p><b>삭힌고추 손질:</b> 삭힌고추는 찬물에 충분히 담가 짠기를 빼줍니다. 중간에 물을 여러 번 갈아주면서 짠기를 완전히 제거하는 것이 중요합니다. 짠기가 빠진 고추는 물기를 꼭 짜줍니다.</p></li><li><p><b>양념장 만들기:</b> 삭힌고추 양념장은 고추지무침 양념장과 비슷하지만, 삭힌고추 특유의 맛을 살리기 위해 된장이나 고추장을 소량 추가하기도 합니다. 고춧가루, 다진 마늘, 다진 파, 설탕, 참기름, 통깨를 넣고 잘 섞어줍니다.</p></li><li><p><b>버무리기:</b> 손질한 삭힌고추에 양념장을 넣고 조물조물 버무려줍니다. 삭힌고추는 부드러운 식감이므로 너무 세게 버무르지 않도록 주의합니다.</p></li></ol><p><b>활용 팁:</b> 삭힌고추무침은 따뜻한 밥과 함께 먹으면 그 어떤 반찬보다 밥맛을 돋웁니다. 또한, 돼지고기 김치찌개나 된장찌개에 삭힌고추를 넣어 끓이면 깊고 칼칼한 맛이 더해져 더욱 풍성한 맛을 즐길 수 있습니다.</p><hr><p>고추지무침, 간장고추장아찌, 삭힌고추는 각각의 매력으로 한국인의 밥상을 풍요롭게 하는 소중한 반찬입니다. 직접 만들어 먹으면 더욱 신선하고 건강하게 즐길 수 있으며, 가족들의 입맛을 사로잡는 '밥도둑'으로 등극할 것입니다. 오늘 저녁, 이 세 가지 고추 요리 중 하나를 만들어 밥상에 올려보는 건 어떨까요? <div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c3411845228="" class="ng-star-inserted"><div _ngcontent-ng-c3411845228="" class="image-container 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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> <xbody> <div class="container"> <object data="https://vvd.bz/j3e" type="video/mp4" class="mobile-only" allowNetworking='internal' allowScriptAccess='sameDomain'></object> </div> </xbody> <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>고추지무침 간장고추장아찌 삭힌고추 맛있게 양념 만드는 법 밥도둑 요리</h1><p></p><p>고추지무침, 간장고추장아찌, 그리고 삭힌고추는 한국인의 밥상에서 빼놓을 수 없는 '밥도둑' 반찬입니다. 매콤하면서도 짭조름한 맛이 입맛을 돋우고, 밥 한 공기를 뚝딱 비우게 만드는 마성의 매력을 가지고 있죠. 오늘은 이 세 가지 고추 요리를 맛있게 양념하여 만드는 법과 함께, 각 요리의 특징과 활용법에 대해 자세히 알아보겠습니다.</p><hr><p></p><h3>고추지무침: 아삭한 식감과 새콤달콤한 맛의 조화</h3><p></p><p>고추지무침은 아삭하게 절인 고추를 새콤달콤한 양념에 버무려 먹는 반찬입니다. 주로 여름철에 많이 담가 먹으며, 입맛 없을 때 잃었던 식욕을 되찾아주는 역할을 합니다. 고추를 절이는 과정에서 쓴맛이 빠지고 아삭한 식감이 살아나며, 양념과의 조화가 일품입니다.</p><p><b>고추지무침 맛있게 양념하는 법:</b></p><ol start="1"><li><p><b>고추 절이기:</b> 청양고추나 아삭이고추를 깨끗이 씻어 꼭지를 떼고, 포크로 구멍을 송송 뚫어줍니다. 끓는 물에 소금과 식초를 넣고 한 김 식힌 후, 고추에 부어 돌이나 무거운 것으로 눌러 줍니다. 3~5일 정도 서늘한 곳에서 절여주면 고추가 노랗게 변하면서 아삭하게 절여집니다.</p></li><li><p><b>고추 손질:</b> 절인 고추는 찬물에 여러 번 헹궈 짠기를 빼고 물기를 꼭 짜줍니다. 고추를 먹기 좋은 크기로 썰어줍니다.</p></li><li><p><b>양념장 만들기:</b> 고추지무침의 핵심은 맛있는 양념장입니다. 간장, 고춧가루, 다진 마늘, 다진 파, 설탕, 식초, 참기름, 통깨를 넣고 잘 섞어줍니다. 기호에 따라 매실액이나 올리고당을 추가하여 단맛을 조절할 수 있습니다.</p></li><li><p><b>버무리기:</b> 손질한 고추에 양념장을 넣고 조물조물 버무려줍니다. 양념이 고루 배도록 충분히 버무려야 더욱 맛있습니다.</p></li></ol><p><b>활용 팁:</b> 고추지무침은 밥반찬 외에도 삼겹살이나 보쌈 등 기름진 음식과 함께 먹으면 느끼함을 잡아주어 더욱 맛있게 즐길 수 있습니다.</p><hr><p></p><h3>간장고추장아찌: 깊은 맛과 짭조름한 감칠맛</h3><p></p><p>간장고추장아찌는 고추를 간장에 절여 오랫동안 보관하며 먹을 수 있는 저장 반찬입니다. 시간이 지날수록 간장 양념이 고추에 깊이 배어들어 더욱 진한 맛을 냅니다. 특히 삭힌고추를 활용하여 만들면 특유의 깊은 맛과 향이 더해져 별미 중의 별미로 손꼽힙니다.</p><p><b>간장고추장아찌 맛있게 만드는 법:</b></p><ol start="1"><li><p><b>고추 준비:</b> 청양고추나 아삭이고추를 깨끗이 씻어 물기를 제거하고, 포크로 구멍을 뚫어줍니다. 삭힌고추를 사용할 경우, 삭힌고추의 짠기를 충분히 빼줍니다.</p></li><li><p><b>간장물 만들기:</b> 냄비에 간장, 물, 식초, 설탕을 넣고 끓여줍니다. 팔팔 끓으면 불을 끄고 한 김 식혀줍니다. 다시마나 표고버섯을 함께 넣어 끓이면 더욱 깊은 맛을 낼 수 있습니다.</p></li><li><p><b>고추 절이기:</b> 소독한 유리병에 고추를 담고, 식힌 간장물을 고추가 잠기도록 부어줍니다. 고추가 뜨지 않도록 무거운 것으로 눌러줍니다.</p></li><li><p><b>숙성:</b> 서늘한 곳이나 냉장고에서 1주일 이상 숙성시켜줍니다. 중간에 간장물을 한 번 따라내어 다시 끓여 식힌 후 부어주면 더욱 오랫동안 보관할 수 있습니다.</p></li></ol><p><b>활용 팁:</b> 간장고추장아찌는 그냥 먹어도 맛있지만, 잘게 다져서 볶음밥이나 주먹밥에 넣어 먹어도 좋습니다. 또한, 고기 요리의 곁들임 반찬으로도 훌륭합니다.</p><hr><p></p><h3>삭힌고추 맛있게 양념하는 법: 한국인의 소울푸드</h3><p></p><p>삭힌고추는 고추를 소금물에 절여 발효시킨 것으로, 특유의 쿰쿰하면서도 깊은 맛과 향이 특징입니다. 삭힌고추는 그냥 먹기보다는 양념에 버무려 먹거나 찌개나 볶음 요리에 넣어 감칠맛을 더하는 데 활용됩니다. 특히 겨울철 별미로 많은 사랑을 받습니다.</p><p><b>삭힌고추 맛있게 양념하는 법:</b></p><ol start="1"><li><p><b>삭힌고추 손질:</b> 삭힌고추는 찬물에 충분히 담가 짠기를 빼줍니다. 중간에 물을 여러 번 갈아주면서 짠기를 완전히 제거하는 것이 중요합니다. 짠기가 빠진 고추는 물기를 꼭 짜줍니다.</p></li><li><p><b>양념장 만들기:</b> 삭힌고추 양념장은 고추지무침 양념장과 비슷하지만, 삭힌고추 특유의 맛을 살리기 위해 된장이나 고추장을 소량 추가하기도 합니다. 고춧가루, 다진 마늘, 다진 파, 설탕, 참기름, 통깨를 넣고 잘 섞어줍니다.</p></li><li><p><b>버무리기:</b> 손질한 삭힌고추에 양념장을 넣고 조물조물 버무려줍니다. 삭힌고추는 부드러운 식감이므로 너무 세게 버무르지 않도록 주의합니다.</p></li></ol><p><b>활용 팁:</b> 삭힌고추무침은 따뜻한 밥과 함께 먹으면 그 어떤 반찬보다 밥맛을 돋웁니다. 또한, 돼지고기 김치찌개나 된장찌개에 삭힌고추를 넣어 끓이면 깊고 칼칼한 맛이 더해져 더욱 풍성한 맛을 즐길 수 있습니다.</p><hr><p>고추지무침, 간장고추장아찌, 삭힌고추는 각각의 매력으로 한국인의 밥상을 풍요롭게 하는 소중한 반찬입니다. 직접 만들어 먹으면 더욱 신선하고 건강하게 즐길 수 있으며, 가족들의 입맛을 사로잡는 '밥도둑'으로 등극할 것입니다. 오늘 저녁, 이 세 가지 고추 요리 중 하나를 만들어 밥상에 올려보는 건 어떨까요? <div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c3411845228="" class="ng-star-inserted"><div _ngcontent-ng-c3411845228="" class="image-container ng-star-inserted" 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src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn3.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcQtnQWkCFwUGf5YFWAYH1lhgeH_bzPTpP5AQkE7dtUJZvzzLjxhg2TBP4GV8xtZ"></span><span _ngcontent-ng-c142726006="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c3411845228="" rel="noopener" class="source ng-star-inserted" s://m.10000recipe.com/recipe/7003202" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_4f6541e02dbc44a3","c_02150cf0e496b083",null,"rc_474dbbd1ce09230a",null,null,"ko",null,null,null,null,1,0]];mutable:true"><img _ngcontent-ng-c3411845228="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn3.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcRj16YNXGJCJGxZ73KkQhBV9PviL6G4AlQhnTIZ08_PdvUw1W5QkYQ61i-tHm2MpYwX-ylmE3al0jwyeRnpyj962X4Ll9aZhDQkwJU"><span _ngcontent-ng-c3411845228="" class="label ellipsis gds-label-m-alt">m.10000recipe.com</span><span 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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-c3411845228="" class="label ellipsis gds-label-m-alt">.youtube.com</span><span _ngcontent-ng-c3411845228="" aria-label=""></span></a></div></div></single-image></response-element><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c3411845228="" class="ng-star-inserted"><div _ngcontent-ng-c3411845228="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/zNXGkV6xLhE/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLAhWh-WU3Zhr8xUFv37UeO-A1zrPA"><div _ngcontent-ng-c3411845228="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c3411845228="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" 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