얼큰 소고기무국 레시피 소고기뭇국 소고기국 끓이는 법 저녁 국거리 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/j3c" 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">얼큰 소고기무국 황금 레시피 소고기뭇국 맛있게 끓이는 법 소고기국 저녁 국거리 요리</b></h1><hr data-path-to-node="1"><p data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">소고기무국, 한국인의 밥상을 책임지는 든든한 국물 요리</b></p><p data-path-to-node="3">소고기무국은 한국의 사계절을 함께하는 대표적인 국물 요리입니다. 특히 추운 날씨나 기력을 보충하고 싶을 때, 혹은 얼큰하게 속을 풀고 싶을 때 생각나는 음식입니다. 맑게 끓여내는 전통적인 방식도 좋지만, 고춧가루를 넣어 칼칼하고 시원하게 끓여내는 '얼큰 소고기무국'은 경상도 지역의 향토 음식으로 알려져 있으며, 해장국으로도 큰 사랑을 받고 있습니다. 오늘은 깊은 감칠맛과 시원함이 일품인 얼큰 소고기무국을 가장 맛있게 끓이는 황금 레시피와 곁들여 국물 맛을 더욱 살리는 심화 팁을 자세히 알려드립니다.</p><hr data-path-to-node="4"><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">[황금 레시피] 얼큰 소고기무국 핵심 재료 및 조리 과정</b></h3><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">필수 재료 (4인분 기준):</b></p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">소고기 (국거리용/양지 또는 사태):</b> 300g</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">무:</b> 400g (밥공기 2그릇 분량)</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">대파:</b> 1대</p></li><li><p data-path-to-node="7,3,0"><b data-path-to-node="7,3,0" data-index-in-node="0">청양고추/홍고추:</b> 각 1개 (선택)</p></li><li><p data-path-to-node="7,4,0"><b data-path-to-node="7,4,0" data-index-in-node="0">물 또는 육수:</b> 1.5L</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">양념 재료:</b></p><ul data-path-to-node="9"><li><p data-path-to-node="9,0,0"><b data-path-to-node="9,0,0" data-index-in-node="0">참기름 (또는 들기름):</b> 2큰술</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">고춧가루:</b> 3~4큰술 (기호에 따라 조절)</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">국간장:</b> 2~3큰술</p></li><li><p data-path-to-node="9,3,0"><b data-path-to-node="9,3,0" data-index-in-node="0">다진 마늘:</b> 1.5큰술</p></li><li><p data-path-to-node="9,4,0"><b data-path-to-node="9,4,0" data-index-in-node="0">소금/후추:</b> 약간 (마지막 간 조절용)</p></li><li><p data-path-to-node="9,5,0"><b data-path-to-node="9,5,0" data-index-in-node="0">멸치액젓 또는 참치액:</b> 1큰술 (감칠맛 추가)</p></li></ul><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">1. 재료 준비 및 손질:</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">소고기 핏물 제거:</b> 소고기는 찬물에 10분 정도 담가 핏물을 빼거나, 끓는 물에 10초 정도 살짝 데쳐 건져냅니다. 끓는 물에 데치는 방식이 국물을 더욱 깔끔하게 해줍니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">무 썰기:</b> 무는 나박썰기(사각 모양)로 썰어 준비합니다. 두께는 너무 두껍지 않게 썰어야 빨리 익고 국물이 잘 우러나옵니다.</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">대파/고추 썰기:</b> 대파는 어슷 썰거나 길쭉하게 썰고, 청양고추와 홍고추도 어슷 썰어 준비합니다.</p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">2. 볶아 맛내기 (고추기름 베이스):</b></p><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0">냄비에 참기름(또는 들기름) 2큰술을 두르고 중간 불로 달굽니다.</p></li><li><p data-path-to-node="13,1,0">핏물을 제거한 소고기를 넣고 겉면이 익을 때까지 볶아줍니다.</p></li><li><p data-path-to-node="13,2,0">고춧가루 3큰술과 다진 마늘 1/2큰술을 넣고 약불에서 1~2분 정도 볶아 고추기름을 만들어줍니다. (불이 세면 고춧가루가 타서 쓴맛이 나니 주의합니다.)</p></li><li><p data-path-to-node="13,3,0">썰어둔 무를 넣고 소고기와 양념이 잘 배도록 중불에서 5분가량 함께 볶아줍니다. 무의 겉면이 살짝 투명해지기 시작하면 됩니다.</p></li></ul><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3. 끓이기 및 간 맞추기:</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">물(또는 육수) 1.5L를 붓고 센 불에서 끓이기 시작합니다.</p></li><li><p data-path-to-node="15,1,0">국물이 끓어오르면 불순물(거품)을 걷어내고, 국간장 2큰술과 멸치액젓(또는 참치액) 1큰술을 넣고 중약불로 줄여 무가 완전히 무르익을 때까지 15~20분간 푹 끓입니다.</p></li><li><p data-path-to-node="15,2,0">무가 부드럽게 익으면, 남은 다진 마늘 1큰술과 대파, 청양고추를 넣고 2~3분간 더 끓입니다.</p></li><li><p data-path-to-node="15,3,0">마지막으로 맛을 보고 싱거우면 소금으로 최종 간을 맞추고, 후추를 살짝 뿌려 마무리합니다.</p></li></ul><hr data-path-to-node="16"><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">[심화 팁] 소고기무국을 더욱 깊고 맛있게 즐기는 방법</b></h3><p data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">1. 소고기 선택: 양지와 사태의 차이</b> 소고기무국에는 보통 '국거리용'으로 파는 양지나 사태 부위를 사용합니다.</p><ul data-path-to-node="19"><li><p data-path-to-node="19,0,0"><b data-path-to-node="19,0,0" data-index-in-node="0">양지 (Brisket):</b> 지방과 살코기가 적당히 섞여 있어 국물 맛이 진하고 구수합니다. 부드러운 식감을 원할 때 좋습니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">사태 (Shank):</b> 살코기가 대부분이며 힘줄이 있어 쫄깃한 식감이 특징입니다. 오래 끓일수록 부드러워지며, 깔끔한 육수를 내기에 좋습니다. 육개장처럼 칼칼한 국물에 잘 어울립니다.</p></li></ul><p data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">2. 국물 맛의 비밀: 맑은 국 vs. 얼큰한 국</b> 소고기무국은 크게 맑은 국과 얼큰한 국으로 나뉩니다.</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">맑은 소고기무국 (서울/경기식):</b> 고기를 볶지 않고 끓는 물에 데치거나 핏물을 완전히 빼어 깔끔하게 끓입니다. 주로 국간장으로만 간을 해 맑고 시원한 맛을 강조합니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">얼큰 소고기무국 (경상도식):</b> 참기름이나 들기름에 고기와 무, 고춧가루를 볶아 고추기름을 내어 끓이는 것이 특징입니다. 이 과정에서 깊고 칼칼한 맛이 더해져 해장국이나 밥도둑 국물 요리로 변신합니다. 콩나물이나 숙주를 추가하면 더욱 시원하고 아삭한 식감을 즐길 수 있습니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">3. 감칠맛을 높이는 액젓 활용</b> 국간장만으로 간을 맞추는 것도 좋지만, 멸치액젓이나 참치액을 소량(1큰술 정도) 넣어주면 국물의 감칠맛(우마미)이 폭발적으로 증가합니다. 이는 한식에서 자주 사용하는 비법이며, 특유의 깊은 맛을 내는 데 큰 역할을 합니다. 다만, 액젓을 너무 많이 넣으면 냄새가 강해지므로 주의해야 합니다.</p><p data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">4. 끓일수록 깊어지는 맛의 진리</b> 소고기무국은 오래 끓일수록 무의 시원한 맛과 소고기의 깊은 맛이 우러나와 더욱 맛있어집니다. 시간이 허락한다면 약불에서 30분 이상 뭉근하게 끓여주는 것이 좋습니다. 전날 미리 끓여두고 다음날 데워 먹으면 더욱 깊어진 맛을 느낄 수 있습니다. 만약 무를 두껍게 썰었다면 충분히 익혀 무가 씹히지 않고 부드러워질 때까지 끓여야 합니다.</p><p data-path-to-node="24">이처럼 얼큰 소고기무국은 재료 손질과 볶는 과정에서의 작은 차이만으로도 깊은 맛의 차이를 만들어낼 수 있는 요리입니다. 오늘 저녁, 밥상 위를 든든하게 채워줄 소고기무국으로 온 가족의 입맛을 사로잡아보시길 바랍니다.</p><hr data-path-to-node="25"><h3 data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">대표 </b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c2724448734="" 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data-hveid="21"><span _ngcontent-ng-c2249870503="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c2724448734="" loading="lazy" class="image loaded" alt="얼큰 소고기무국 소고기뭇국 " src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQPSTquPEhl_ToVQnr_hsHWMKAinXkaH0zybUbsED40xRFz3sCoeYIVOqtPaodG"></span><span _ngcontent-ng-c2249870503="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c2724448734="" rel="noopener" class="source ng-star-inserted" s://.10000recipe.com/recipe/7020877" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_b02da092c0e4d252&quot;,&quot;c_48ea9d9ff90fe447&quot;,null,&quot;rc_ed06bdc0e0e8f665&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" 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</head> <xbody> <div class="container"> <object data="https://vvd.bz/j3c" 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">얼큰 소고기무국 황금 레시피 소고기뭇국 맛있게 끓이는 법 소고기국 저녁 국거리 요리</b></h1><hr data-path-to-node="1"><p data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">소고기무국, 한국인의 밥상을 책임지는 든든한 국물 요리</b></p><p data-path-to-node="3">소고기무국은 한국의 사계절을 함께하는 대표적인 국물 요리입니다. 특히 추운 날씨나 기력을 보충하고 싶을 때, 혹은 얼큰하게 속을 풀고 싶을 때 생각나는 음식입니다. 맑게 끓여내는 전통적인 방식도 좋지만, 고춧가루를 넣어 칼칼하고 시원하게 끓여내는 '얼큰 소고기무국'은 경상도 지역의 향토 음식으로 알려져 있으며, 해장국으로도 큰 사랑을 받고 있습니다. 오늘은 깊은 감칠맛과 시원함이 일품인 얼큰 소고기무국을 가장 맛있게 끓이는 황금 레시피와 곁들여 국물 맛을 더욱 살리는 심화 팁을 자세히 알려드립니다.</p><hr data-path-to-node="4"><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">[황금 레시피] 얼큰 소고기무국 핵심 재료 및 조리 과정</b></h3><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">필수 재료 (4인분 기준):</b></p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">소고기 (국거리용/양지 또는 사태):</b> 300g</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">무:</b> 400g (밥공기 2그릇 분량)</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">대파:</b> 1대</p></li><li><p data-path-to-node="7,3,0"><b data-path-to-node="7,3,0" data-index-in-node="0">청양고추/홍고추:</b> 각 1개 (선택)</p></li><li><p data-path-to-node="7,4,0"><b data-path-to-node="7,4,0" data-index-in-node="0">물 또는 육수:</b> 1.5L</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">양념 재료:</b></p><ul data-path-to-node="9"><li><p data-path-to-node="9,0,0"><b data-path-to-node="9,0,0" data-index-in-node="0">참기름 (또는 들기름):</b> 2큰술</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">고춧가루:</b> 3~4큰술 (기호에 따라 조절)</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">국간장:</b> 2~3큰술</p></li><li><p data-path-to-node="9,3,0"><b data-path-to-node="9,3,0" data-index-in-node="0">다진 마늘:</b> 1.5큰술</p></li><li><p data-path-to-node="9,4,0"><b data-path-to-node="9,4,0" data-index-in-node="0">소금/후추:</b> 약간 (마지막 간 조절용)</p></li><li><p data-path-to-node="9,5,0"><b data-path-to-node="9,5,0" data-index-in-node="0">멸치액젓 또는 참치액:</b> 1큰술 (감칠맛 추가)</p></li></ul><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">1. 재료 준비 및 손질:</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">소고기 핏물 제거:</b> 소고기는 찬물에 10분 정도 담가 핏물을 빼거나, 끓는 물에 10초 정도 살짝 데쳐 건져냅니다. 끓는 물에 데치는 방식이 국물을 더욱 깔끔하게 해줍니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">무 썰기:</b> 무는 나박썰기(사각 모양)로 썰어 준비합니다. 두께는 너무 두껍지 않게 썰어야 빨리 익고 국물이 잘 우러나옵니다.</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">대파/고추 썰기:</b> 대파는 어슷 썰거나 길쭉하게 썰고, 청양고추와 홍고추도 어슷 썰어 준비합니다.</p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">2. 볶아 맛내기 (고추기름 베이스):</b></p><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0">냄비에 참기름(또는 들기름) 2큰술을 두르고 중간 불로 달굽니다.</p></li><li><p data-path-to-node="13,1,0">핏물을 제거한 소고기를 넣고 겉면이 익을 때까지 볶아줍니다.</p></li><li><p data-path-to-node="13,2,0">고춧가루 3큰술과 다진 마늘 1/2큰술을 넣고 약불에서 1~2분 정도 볶아 고추기름을 만들어줍니다. (불이 세면 고춧가루가 타서 쓴맛이 나니 주의합니다.)</p></li><li><p data-path-to-node="13,3,0">썰어둔 무를 넣고 소고기와 양념이 잘 배도록 중불에서 5분가량 함께 볶아줍니다. 무의 겉면이 살짝 투명해지기 시작하면 됩니다.</p></li></ul><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3. 끓이기 및 간 맞추기:</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">물(또는 육수) 1.5L를 붓고 센 불에서 끓이기 시작합니다.</p></li><li><p data-path-to-node="15,1,0">국물이 끓어오르면 불순물(거품)을 걷어내고, 국간장 2큰술과 멸치액젓(또는 참치액) 1큰술을 넣고 중약불로 줄여 무가 완전히 무르익을 때까지 15~20분간 푹 끓입니다.</p></li><li><p data-path-to-node="15,2,0">무가 부드럽게 익으면, 남은 다진 마늘 1큰술과 대파, 청양고추를 넣고 2~3분간 더 끓입니다.</p></li><li><p data-path-to-node="15,3,0">마지막으로 맛을 보고 싱거우면 소금으로 최종 간을 맞추고, 후추를 살짝 뿌려 마무리합니다.</p></li></ul><hr data-path-to-node="16"><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">[심화 팁] 소고기무국을 더욱 깊고 맛있게 즐기는 방법</b></h3><p data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">1. 소고기 선택: 양지와 사태의 차이</b> 소고기무국에는 보통 '국거리용'으로 파는 양지나 사태 부위를 사용합니다.</p><ul data-path-to-node="19"><li><p data-path-to-node="19,0,0"><b data-path-to-node="19,0,0" data-index-in-node="0">양지 (Brisket):</b> 지방과 살코기가 적당히 섞여 있어 국물 맛이 진하고 구수합니다. 부드러운 식감을 원할 때 좋습니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">사태 (Shank):</b> 살코기가 대부분이며 힘줄이 있어 쫄깃한 식감이 특징입니다. 오래 끓일수록 부드러워지며, 깔끔한 육수를 내기에 좋습니다. 육개장처럼 칼칼한 국물에 잘 어울립니다.</p></li></ul><p data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">2. 국물 맛의 비밀: 맑은 국 vs. 얼큰한 국</b> 소고기무국은 크게 맑은 국과 얼큰한 국으로 나뉩니다.</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">맑은 소고기무국 (서울/경기식):</b> 고기를 볶지 않고 끓는 물에 데치거나 핏물을 완전히 빼어 깔끔하게 끓입니다. 주로 국간장으로만 간을 해 맑고 시원한 맛을 강조합니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">얼큰 소고기무국 (경상도식):</b> 참기름이나 들기름에 고기와 무, 고춧가루를 볶아 고추기름을 내어 끓이는 것이 특징입니다. 이 과정에서 깊고 칼칼한 맛이 더해져 해장국이나 밥도둑 국물 요리로 변신합니다. 콩나물이나 숙주를 추가하면 더욱 시원하고 아삭한 식감을 즐길 수 있습니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">3. 감칠맛을 높이는 액젓 활용</b> 국간장만으로 간을 맞추는 것도 좋지만, 멸치액젓이나 참치액을 소량(1큰술 정도) 넣어주면 국물의 감칠맛(우마미)이 폭발적으로 증가합니다. 이는 한식에서 자주 사용하는 비법이며, 특유의 깊은 맛을 내는 데 큰 역할을 합니다. 다만, 액젓을 너무 많이 넣으면 냄새가 강해지므로 주의해야 합니다.</p><p data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">4. 끓일수록 깊어지는 맛의 진리</b> 소고기무국은 오래 끓일수록 무의 시원한 맛과 소고기의 깊은 맛이 우러나와 더욱 맛있어집니다. 시간이 허락한다면 약불에서 30분 이상 뭉근하게 끓여주는 것이 좋습니다. 전날 미리 끓여두고 다음날 데워 먹으면 더욱 깊어진 맛을 느낄 수 있습니다. 만약 무를 두껍게 썰었다면 충분히 익혀 무가 씹히지 않고 부드러워질 때까지 끓여야 합니다.</p><p data-path-to-node="24">이처럼 얼큰 소고기무국은 재료 손질과 볶는 과정에서의 작은 차이만으로도 깊은 맛의 차이를 만들어낼 수 있는 요리입니다. 오늘 저녁, 밥상 위를 든든하게 채워줄 소고기무국으로 온 가족의 입맛을 사로잡아보시길 바랍니다.</p><hr data-path-to-node="25"><h3 data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">대표 </b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c2724448734="" 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src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn1.gstatic.com%2Fimages%3Fq%3Dtbn%3AANd9GcRABisXZkszdjD5MOi3gzB3r2K8fxe8cR8dOfuJdHkGKqx2CinNG13w9dA4PCCk"></span><span _ngcontent-ng-c2249870503="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c2724448734="" rel="noopener" class="source ng-star-inserted" s://.10000recipe.com/recipe/6850293" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[["r_b02da092c0e4d252","c_48ea9d9ff90fe447",null,"rc_ed06bdc0e0e8f665",null,null,"ko",null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" src="https://img1.daumcdn.net/relay/cafe/original/?fname=https%3A%2F%2Fencrypted-tbn2.gstatic.com%2F-tbn%3Fq%3Dtbn%3AANd9GcRY0BsXokUpLeFLwK3N0hQMKboeTAwfQDjBp1wn6x2M9oPxToCdaIt2FUHt1BztF-Y23CRziOW0gTEFuwl5TvUYdjsAE7t28VGwUA4mew"><span _ngcontent-ng-c2724448734="" class="label ellipsis gds-label-m-alt">.10000recipe.com</span><span 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