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<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 15pt; HEIGHT: 30pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl76 height=40 width=20><FONT color=#0d0d0d face=굴림><STRONG> </STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 75pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl79 width=100><FONT color=#7030a0 face=굴림><STRONG>레시피명</STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 4pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl65 width=5><FONT color=#7030a0 face=굴림><STRONG></STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #e6d6f2; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl77 width=375><FONT color=#0d0d0d face=굴림><STRONG>한우사골 배추전골</STRONG></FONT></TD></TR>
<TR style="HEIGHT: 30pt; mso-height-source: userset" height=40>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; HEIGHT: 30pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl71 height=40><STRONG><FONT color=#7030a0 face=굴림> </FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl72><STRONG><FONT color=#7030a0 face=굴림>분류</FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl65><STRONG></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffebff; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl69 width=375><FONT color=#0d0d0d face=굴림>용도 - 국,찌개 / 재료 - 채소</FONT></TD></TR>
<TR style="HEIGHT: 30pt; mso-height-source: userset" height=40>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; HEIGHT: 30pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl76 height=40><FONT color=#0d0d0d face=굴림><STRONG> </STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl79><STRONG><FONT color=#7030a0 face=굴림>조리량 / 시간</FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl65><STRONG></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #e6d6f2; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl78 width=375><FONT color=#0d0d0d face=굴림>4인분 / 30 분</FONT></TD></TR>
<TR style="HEIGHT: 45pt; mso-height-source: userset" height=60>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; HEIGHT: 45pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl71 height=60><STRONG><FONT color=#7030a0 face=굴림> </FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl72><STRONG><FONT color=#7030a0 face=굴림>재료</FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl65><STRONG></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffebff; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl69 width=375><FONT color=#0d0d0d face=굴림>주재료:쇠고기 2000g,배추 6쪽 <BR>부재료:사골국물2컵 물 2컵으로 육수를 4컵 준비 느타리버섯 1/2팩, 표고버섯 2장, 양파1개,당근1/3개,깻잎 3장</FONT></TD></TR>
<TR style="HEIGHT: 30pt; mso-height-source: userset" height=40>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; HEIGHT: 30pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl76 height=40><FONT color=#0d0d0d face=굴림><STRONG> </STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl79><STRONG><FONT color=#7030a0 face=굴림>양념</FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl65><STRONG></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #e6d6f2; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl78 width=375><FONT color=#0d0d0d face=굴림>쇠고기양념 :간장 3큰술, 설탕 1큰술, 다진파, 다진마늘 1큰술, 깨 1작은술, 후,참기름약간</FONT></TD></TR>
<TR style="HEIGHT: 144.75pt; mso-height-source: userset" height=193>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; HEIGHT: 144.75pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl73 height=193><FONT color=#0d0d0d face=굴림><STRONG> </STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl72><STRONG><FONT color=#7030a0 face=굴림>레시피소개</FONT></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl65><STRONG></STRONG></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffebff; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl69 width=375><FONT color=#0d0d0d face=굴림>시원하면서도 깊을 맞을 내주는 배추전골의 육수로 사골국물을 넣어서 만들어 보았습니다.<BR>전골에 배추는 많을수록 좋답니다. 배추에서 우러나오는 물이 사골국물과 어울려서 맛을 살려주기 때문이예요.<BR>특히 주재료가 육류일 경우에 국물맛을 내주는 재료로 배추나 무 등 야채가 푸짐하게 들어가면 더욱더 국물맛이 좋아진답니다.</FONT></TD></TR>
<TR style="HEIGHT: 314.25pt; mso-height-source: userset" height=419>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; HEIGHT: 314.25pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl76 height=419><FONT color=#0d0d0d face=굴림><STRONG> </STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ba8cdc; BORDER-TOP-COLOR: #e0dfe3; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl79><STRONG><FONT color=#7030a0 face=굴림>조리과정</FONT></STRONG></TD>
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<P><FONT color=#0d0d0d><FONT face=굴림><BR></FONT></FONT><IMG style="FLOAT: none; CLEAR: none" id=A_167AA04B5015C8B332AD3B class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/cafe/167AA04B5015C8B332" width=300 actualwidth="300" id="A_167AA04B5015C8B332AD3B"/></P>
<P><FONT color=#0d0d0d><FONT face=굴림><BR>1. 사골국물을 전체 육수로 사용하면 너무 진하기 때문에 물을 1:1비율로 맞추어 전골 육수로 4컵을 따뜻하게 준비합니다. 한우 뼈를 고르는 것부터 음식의 맛이 정해지게 되는데 좋은 한우뼈로 구입하면 국물맛이 진하게 잘 우러나고 잡내도 많이 나지 않는답니다.<SPAN style="mso-spacerun: yes"> </SPAN><BR><BR><BR></FONT></FONT><IMG style="FLOAT: none; CLEAR: none" id=A_2061534A5015C89B370826 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/cafe/2061534A5015C89B37" width=300 actualwidth="300" id="A_2061534A5015C89B370826"/></P>
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<P><FONT color=#0d0d0d><FONT face=굴림>2. 쇠고기는 한우로 준비하고 키친타올로 닦아내 핏물을 빼주고 밑양념(위 분량대로)을 해 줍니다.<SPAN style="mso-spacerun: yes"> </SPAN><BR><BR><BR><SPAN style="mso-spacerun: yes"><IMG style="CURSOR: pointer; rwidth: 300px; rheight: 225px" id=20120619_231/itt114_1340096465771QbCu6_JPEG/23.jpg class=_photoImage src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fpostfiles8.naver.net%2F20120619_231%2Fitt114_1340096465771QbCu6_JPEG%2F23.jpg%3Ftype%3Dw3" width=300 height=225></SPAN><BR>3. 느타리버섯은 끓는물에 데쳐 손으로 적당히 찢어주세요. 표고버섯은 밑둥을 떼어내고 채썰어 준비하세요. 양파,당근,깻잎등 각종 야채도 채썰어 준비합니다.<SPAN style="mso-spacerun: yes"> </SPAN><BR><BR></FONT></FONT><IMG style="FLOAT: none; CLEAR: none" id=A_2056DA4F5015C8DE26DFC2 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/cafe/2056DA4F5015C8DE26" width=300 actualwidth="300" id="A_2056DA4F5015C8DE26DFC2"/></P>
<P><FONT color=#0d0d0d><FONT face=굴림><BR>4. 전골팬에 야채를 둘러주고 배추를 흰대를 밑에 깔아주고 넉넉히 준비하고 가운데 쇠고기를 올립니다. 식사하기 바로전에 뜨거운 육수를 부어서 끓이면서 먹습니다.<SPAN style="mso-spacerun: yes"> </SPAN><BR></FONT></FONT></P></TD></TR>
<TR style="HEIGHT: 257.25pt; mso-height-source: userset" height=343>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 15pt; HEIGHT: 257.25pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl74 height=343 width=20><FONT color=#7030a0 face=굴림><STRONG> </STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffd9ff; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 75pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl75 width=100><FONT color=#7030a0 face=굴림><STRONG>조리TIP <BR>/ 노하우</STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: transparent; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 4pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl66 width=5><FONT color=#7030a0 face=굴림><STRONG></STRONG></FONT></TD>
<TD style="BORDER-BOTTOM-COLOR: #e0dfe3; BACKGROUND-COLOR: #ffebff; BORDER-TOP-COLOR: #e0dfe3; WIDTH: 281pt; BORDER-RIGHT-COLOR: #e0dfe3; BORDER-LEFT-COLOR: #e0dfe3" class=xl70 width=375><FONT class=font7 color=#0d0d0d face=굴림><STRONG>조리전 밑작업</STRONG></FONT><FONT class=font6><BR><FONT color=#0d0d0d face=굴림>뼈는 찬물에 담궈서 핏물을 빼준후 한소끔 팔팔 끓여내어 첫번째 물은 버리고 두번째부터는 재료의 2.5배의 물을 붓고 팔팔 끓이다가 중불로 줄여서 육수가 3분의 1로 줄때까지 끓여냅니다.<BR>대파와 마늘 생강은 분량대로 손질하여 함께 끓여내면 잡내를 없애고 육수의 고소한 맛을 더해줍니다.<BR>완성된 사골국물에 물을 1:1비율로 맞추어 전골 육수로 4컵을 준비합니다.<BR><BR></FONT></FONT><FONT class=font7 color=#0d0d0d face=굴림><STRONG>조리TIP/노하우</STRONG></FONT><FONT class=font6><BR><FONT color=#0d0d0d face=굴림>전골은 육수를 부어가며 상에서 직접 끓여 먹는게 맛있는데 그때 육수는 따뜻하게 준비해 놓았다가 부어주어야 합니다.<BR>차가운 육수는 전골냄비 온도가 내려가 다시 끓는 동안 맛이 떨어지기 때문이예요
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한우사골 배추전골 재료..
해당화1
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13.01.18 20:25
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첫댓글 먹음직 스런 한우사곡 배추 전골 배워 갑니다
행복한 저녁 되세요 ^*^
로즈님
습니다
네. 한우사골을 자주 드셔요
오늘은 주말 고운날 되세요...
해당화님 제가 뭘 잘 만드는걸 못해요~~
김치는 너무 맛있게 잘 하는데..
ㅎㅎ 낼은.. 한우사골 배추전골 해서 식구들 놀래줄까요!!
감사합니다~~
천사임님
습니다
이곳까지 다녀가심에 고맙습니다
건 시간 되세요...
네. 김치가 최고랍니다
그런데 한우사골도 보약으로 생각 해요
열심이 맛있게 드세요..
오늘은 주말