돼지고기 동그랑땡 만들기 레시피 추석 명절 음식

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--fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">돼지고기 동그랑땡 황금 레시피 추석 명절음식 만드는 법</b></h1><hr data-path-to-node="1"><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">추석 명절 상차림의 꽃, 실패 없는 돼지고기 동그랑땡 완벽 레시피</b></h3><p data-path-to-node="3">동그랑땡은 추석이나 설날 같은 명절 상차림에서 빠질 수 없는 대표적인 전 요리입니다. 고소한 육즙과 부드러운 두부, 아삭한 채소가 어우러져 남녀노소 모두에게 사랑받는 메뉴죠. 특히 돼지고기를 주재료로 사용하면 소고기만 사용할 때보다 더 촉촉하고 풍부한 맛을 낼 수 있어 인기가 높습니다. 이번 포스팅에서는 명절 준비를 위한 돼지고기 동그랑땡을 실패 없이, 맛있고 깔끔하게 만드는 황금 레시피와 핵심 팁, 그리고 보관법까지 자세히 알려드립니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">[재료 준비]</b></p><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="8"><table data-path-to-node="5"><thead><tr><td><span data-path-to-node="5,0,0,0">구분</span></td><td><span data-path-to-node="5,0,1,0">재료</span></td><td><span data-path-to-node="5,0,2,0">분량 (4~5인분 기준)</span></td><td><span data-path-to-node="5,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="5,1,0,0"><b data-path-to-node="5,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="5,1,1,0">돼지고기 다짐육</span></td><td><span data-path-to-node="5,1,2,0">400g (앞다리살 또는 목살 추천)</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,2,1,0">두부</span></td><td><span data-path-to-node="5,2,2,0">1/2모 (약 150g)</span></td><td><span data-path-to-node="5,2,3,0">물기를 꽉 짜야 함</span></td></tr><tr><td><span data-path-to-node="5,3,0,0"><b data-path-to-node="5,3,0,0" data-index-in-node="0">부재료</b></span></td><td><span data-path-to-node="5,3,1,0">양파</span></td><td><span data-path-to-node="5,3,2,0">1/2개</span></td><td><span data-path-to-node="5,3,3,0">잘게 다지기</span></td></tr><tr><td></td><td><span data-path-to-node="5,4,1,0">당근</span></td><td><span data-path-to-node="5,4,2,0">1/3개</span></td><td><span data-path-to-node="5,4,3,0">잘게 다지기</span></td></tr><tr><td></td><td><span data-path-to-node="5,5,1,0">쪽파/부추</span></td><td><span data-path-to-node="5,5,2,0">5줄기</span></td><td><span data-path-to-node="5,5,3,0">잘게 다지기</span></td></tr><tr><td></td><td><span data-path-to-node="5,6,1,0">다진 마늘</span></td><td><span data-path-to-node="5,6,2,0">1큰술</span></td><td></td></tr><tr><td><span data-path-to-node="5,7,0,0"><b data-path-to-node="5,7,0,0" data-index-in-node="0">반죽 양념</b></span></td><td><span data-path-to-node="5,7,1,0">소금</span></td><td><span data-path-to-node="5,7,2,0">1작은술</span></td><td><span data-path-to-node="5,7,3,0">기호에 따라 조절</span></td></tr><tr><td></td><td><span data-path-to-node="5,8,1,0">후추</span></td><td><span data-path-to-node="5,8,2,0">약간</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,9,1,0">참기름</span></td><td><span data-path-to-node="5,9,2,0">1큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,10,1,0">생강가루</span></td><td><span data-path-to-node="5,10,2,0">1/3 작은술</span></td><td><span data-path-to-node="5,10,3,0">생략 가능 (잡내 제거)</span></td></tr><tr><td><span data-path-to-node="5,11,0,0"><b data-path-to-node="5,11,0,0" data-index-in-node="0">부침 재료</b></span></td><td><span data-path-to-node="5,11,1,0">부침가루(밀가루)</span></td><td><span data-path-to-node="5,11,2,0">1/2컵</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,12,1,0">달걀</span></td><td><span data-path-to-node="5,12,2,0">3~4개</span></td><td><span data-path-to-node="5,12,3,0">소금 약간 넣어 풀어 준비</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_4265b8412df1da3e&quot;,&quot;c_c92b97e758bc7b18&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button></div></div></table-block></response-element></div></div><hr data-path-to-node="6"><h3 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">동그랑땡 만드는 순서 (반죽부터 부치기까지)</b></h3><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">1. 두부 물기 제거와 채소 다듬기</b> 가장 중요한 단계는 <b data-path-to-node="8" data-index-in-node="31">두부의 물기를 완벽하게 제거</b>하는 것입니다. 두부를 면포나 키친타월에 싸서 최대한 물기가 나오지 않을 때까지 꽉 짜주세요. 물기가 남아있으면 반죽이 질어져 부칠 때 쉽게 풀어지고 식감이 떨어집니다. 양파, 당근, 쪽파 등의 채소는 모두 곱고 잘게 다져 준비합니다. 채소가 크면 동그랑땡을 부쳤을 때 모양이 흐트러지거나 속 재료가 잘 뭉쳐지지 않을 수 있습니다.</p><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 황금 비율 반죽 치대기</b> 볼에 물기를 제거한 두부, 돼지고기 다짐육, 다진 채소, 다진 마늘, 그리고 소금, 후추, 참기름 등의 양념을 모두 넣습니다. <b data-path-to-node="9" data-index-in-node="87">Tip:</b> 소금 대신 국간장을 아주 소량(1/2 작은술 이내) 넣어 감칠맛을 더할 수도 있습니다. 모든 재료를 넣고 <b data-path-to-node="9" data-index-in-node="151">끈기가 생길 때까지 충분히 치대듯 섞어</b>주는 것이 핵심입니다. 약 5~10분 정도 손으로 힘껏 치대면 고기 단백질이 응집되어 끈기가 생기는데, 이렇게 해야 나중에 동그랑땡이 부서지지 않고 모양을 예쁘게 유지할 수 있습니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">3. 모양 잡기 및 전처리</b> 반죽을 한 숟가락씩 덜어내어 손바닥으로 꾹꾹 누르면서 지름 4~5cm, 두께 0.8cm 정도의 동그란 모양으로 만듭니다. 너무 두꺼우면 속이 익지 않고, 너무 얇으면 타기 쉬우니 적당한 두께가 중요합니다. 모양을 잡은 동그랑땡은 **밀가루(또는 부침가루)**에 겉면을 얇게 묻힌 후 여분의 가루는 탈탈 털어냅니다. 이후 소금으로 간을 한 달걀물에 골고루 담가 옷을 입혀줍니다.</p><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">4. 노릇하게 부쳐내기</b> 프라이팬에 식용유를 넉넉히 두르고 중약불로 예열합니다. 팬이 너무 뜨거우면 겉만 타고 속은 익지 않으므로, <b data-path-to-node="11" data-index-in-node="73">중약불에서 천천히</b> 익히는 것이 중요합니다. 달걀 옷을 입힌 동그랑땡을 팬에 올리고, 한 면이 노릇하게 익으면 뒤집어 반대편도 익혀줍니다. 이때 뚜껑을 살짝 덮어 속까지 열이 전달되도록 하면 더 빠르게, 그리고 속까지 촉촉하게 익힐 수 있습니다. 완성된 동그랑땡은 키친타월 위에 올려 여분의 기름을 빼주면 더욱 깔끔한 맛을 즐길 수 있습니다.</p><hr data-path-to-node="12"><h3 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">명절 음식의 풍성함을 더하는 동그랑땡 활용 및 보관 팁</b></h3><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">◼ 동그랑땡의 유래와 변형</b> 동그랑땡은 고기와 채소를 다져 둥글게 빚은 완자(완자전)의 일종입니다. 과거에는 소고기만 사용하는 경우가 많았으나, 최근에는 돼지고기를 섞거나 닭고기를 사용해 만들기도 합니다. 특히 쇠고기와 돼지고기를 1:1이나 1:1.5 비율로 섞으면 풍미와 부드러움을 동시에 잡을 수 있는 고급 동그랑땡이 됩니다.</p><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">◼ 으스러짐을 막는 비법</b> 반죽을 만들 때 전분이나 부침가루를 약간 넣고, 충분히 치대어 끈기를 만드는 것이 가장 중요합니다. 또한, 밀가루 옷을 입힐 때 가루를 털어내지 않으면 달걀물이 밀가루를 뭉치게 하여 부칠 때 오히려 풀어지기 쉬우니, 얇게 묻히고 털어내는 과정을 꼭 지켜야 합니다.</p><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">◼ 장기간 보관하는 법 (냉동 보관)</b> 명절 전에 대량으로 만들 경우, 반죽 상태 또는 부치기 직전의 전처리 상태로 냉동 보관할 수 있습니다.</p><ol start="1" data-path-to-node="17"><li><p data-path-to-node="17,0,0"><b data-path-to-node="17,0,0" data-index-in-node="0">반죽 냉동:</b> 반죽을 지퍼백에 넣고 납작하게 편 후 냉동합니다. 해동 후 다시 모양을 잡아 부치면 됩니다.</p></li><li><p data-path-to-node="17,1,0"><b data-path-to-node="17,1,0" data-index-in-node="0">모양 잡은 반죽 냉동:</b> 모양을 잡은 동그랑땡을 트레이에 올려 냉동실에 얼립니다. 겉면이 단단하게 얼면 밀폐 용기에 담아 보관합니다. 부칠 때는 해동 없이 밀가루-계란 옷을 입혀 바로 약불에서 천천히 익히면 됩니다.</p></li><li><p data-path-to-node="17,2,0"><b data-path-to-node="17,2,0" data-index-in-node="0">완성품 냉동:</b> 부쳐낸 동그랑땡을 완전히 식힌 후, 한 번 먹을 분량씩 소분하여 냉동합니다. 다시 데워 먹을 때는 전자레인지보다는 약불의 팬에 다시 데우거나 에어프라이어(160도)에 살짝 돌리면 눅눅해지지 않고 맛있게 먹을 수 있습니다.</p></li></ol><hr data-path-to-node="18"><h3 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">추가 관련 정보: 명절 음식과 고기 완자의 종류</b></h3><p data-path-to-node="20">동그랑땡과 비슷하게 고기 반죽을 활용한 전으로는 <b data-path-to-node="20" data-index-in-node="27">깻잎전</b>이나 <b data-path-to-node="20" data-index-in-node="33">고추전</b>이 있습니다. 이들은 동그랑땡 반죽을 응용하여 깻잎 안이나 고추 속에 채워 넣어 부치는데, 동그랑땡 반죽만 넉넉하게 만들어두면 다양한 전 요리를 동시에 손쉽게 만들 수 있습니다. 돼지고기 동그랑땡은 맛이 담백하면서도 든든하여 명절 상의 메인 반찬이자, 온 가족이 즐기는 간식으로도 손색이 없습니다. 정성껏 만든 동그랑땡으로 풍성하고 맛있는 명절을 보내시길 바랍니다.</p><hr data-path-to-node="21"><h3 data-path-to-node="22"><b data-path-to-node="22" 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="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember./cache/recipe/2020/09/29/2a35fa6419fb73b98b3dac064196a37f1.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c2249870503="" jslog="181501;track:generic_click,impression,attention;BardVeMetadataKey:[[&quot;r_4265b8412df1da3e&quot;,&quot;c_c92b97e758bc7b18&quot;,null,&quot;rc_664b5d65e4cd8e35&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true" s://.10000recipe.com/recipe/6943109" data-hveid="10"><span _ngcontent-ng-c2249870503="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c2724448734="" loading="lazy" class="image loaded" alt="돼지고기 동그랑땡 추석 명절 음식 " 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class="link-content ng-star-inserted"><img _ngcontent-ng-c2724448734="" loading="lazy" class="image loaded" alt="돼지고기 동그랑땡 추석 명절 음식 " src="https://encrypted-tbn1.gstatic.com/images?q=tbn:ANd9GcQyJ6Nl-5XYuzfW_RPHKElKrrhnIZICLwFydsUUbjqdfXjNlj0ecb-JsfEWwSWk"></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/6987174" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_4265b8412df1da3e&quot;,&quot;c_c92b97e758bc7b18&quot;,null,&quot;rc_664b5d65e4cd8e35&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn2.gstatic.com/-tbn?q=tbn:ANd9GcRY0BsXokUpLeFLwK3N0hQMKboeTAwfQDjBp1wn6x2M9oPxToCdaIt2FUHt1BztF-Y23CRziOW0gTEFuwl5TvUYdjsAE7t28VGwUA4mew"><span _ngcontent-ng-c2724448734="" class="label ellipsis 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jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_4265b8412df1da3e&quot;,&quot;c_c92b97e758bc7b18&quot;,null,&quot;rc_664b5d65e4cd8e35&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn0.gstatic.com/-tbn?q=tbn:ANd9GcTb-l_aL9KzFis-3WnYWEZslGBgrhU9NvT7mJm4fWoTfeTbtqhpnrA_luOj8jvyj0Qehcbh_YR7sFk-V0jMmjGomfsEr1AdkuXXG2bwaeI"><span _ngcontent-ng-c2724448734="" class="label ellipsis gds-label-m-alt">sjy12057..com</span><span _ngcontent-ng-c2724448734="" aria-label=""></span></a></div></div></single-image></response-element></div></h3></div> "><div data-ke-class="article"><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> <xbody> <div class="container"> <object data="https://vvd.bz/j3g" 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">돼지고기 동그랑땡 황금 레시피 추석 명절음식 만드는 법</b></h1><hr data-path-to-node="1"><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">추석 명절 상차림의 꽃, 실패 없는 돼지고기 동그랑땡 완벽 레시피</b></h3><p data-path-to-node="3">동그랑땡은 추석이나 설날 같은 명절 상차림에서 빠질 수 없는 대표적인 전 요리입니다. 고소한 육즙과 부드러운 두부, 아삭한 채소가 어우러져 남녀노소 모두에게 사랑받는 메뉴죠. 특히 돼지고기를 주재료로 사용하면 소고기만 사용할 때보다 더 촉촉하고 풍부한 맛을 낼 수 있어 인기가 높습니다. 이번 포스팅에서는 명절 준비를 위한 돼지고기 동그랑땡을 실패 없이, 맛있고 깔끔하게 만드는 황금 레시피와 핵심 팁, 그리고 보관법까지 자세히 알려드립니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">[재료 준비]</b></p><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="8"><table data-path-to-node="5"><thead><tr><td><span data-path-to-node="5,0,0,0">구분</span></td><td><span data-path-to-node="5,0,1,0">재료</span></td><td><span data-path-to-node="5,0,2,0">분량 (4~5인분 기준)</span></td><td><span data-path-to-node="5,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="5,1,0,0"><b data-path-to-node="5,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="5,1,1,0">돼지고기 다짐육</span></td><td><span data-path-to-node="5,1,2,0">400g (앞다리살 또는 목살 추천)</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,2,1,0">두부</span></td><td><span data-path-to-node="5,2,2,0">1/2모 (약 150g)</span></td><td><span data-path-to-node="5,2,3,0">물기를 꽉 짜야 함</span></td></tr><tr><td><span data-path-to-node="5,3,0,0"><b data-path-to-node="5,3,0,0" data-index-in-node="0">부재료</b></span></td><td><span data-path-to-node="5,3,1,0">양파</span></td><td><span data-path-to-node="5,3,2,0">1/2개</span></td><td><span data-path-to-node="5,3,3,0">잘게 다지기</span></td></tr><tr><td></td><td><span data-path-to-node="5,4,1,0">당근</span></td><td><span data-path-to-node="5,4,2,0">1/3개</span></td><td><span data-path-to-node="5,4,3,0">잘게 다지기</span></td></tr><tr><td></td><td><span data-path-to-node="5,5,1,0">쪽파/부추</span></td><td><span data-path-to-node="5,5,2,0">5줄기</span></td><td><span data-path-to-node="5,5,3,0">잘게 다지기</span></td></tr><tr><td></td><td><span data-path-to-node="5,6,1,0">다진 마늘</span></td><td><span data-path-to-node="5,6,2,0">1큰술</span></td><td></td></tr><tr><td><span data-path-to-node="5,7,0,0"><b data-path-to-node="5,7,0,0" data-index-in-node="0">반죽 양념</b></span></td><td><span data-path-to-node="5,7,1,0">소금</span></td><td><span data-path-to-node="5,7,2,0">1작은술</span></td><td><span data-path-to-node="5,7,3,0">기호에 따라 조절</span></td></tr><tr><td></td><td><span data-path-to-node="5,8,1,0">후추</span></td><td><span data-path-to-node="5,8,2,0">약간</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,9,1,0">참기름</span></td><td><span data-path-to-node="5,9,2,0">1큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,10,1,0">생강가루</span></td><td><span data-path-to-node="5,10,2,0">1/3 작은술</span></td><td><span data-path-to-node="5,10,3,0">생략 가능 (잡내 제거)</span></td></tr><tr><td><span data-path-to-node="5,11,0,0"><b data-path-to-node="5,11,0,0" data-index-in-node="0">부침 재료</b></span></td><td><span data-path-to-node="5,11,1,0">부침가루(밀가루)</span></td><td><span data-path-to-node="5,11,2,0">1/2컵</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="5,12,1,0">달걀</span></td><td><span data-path-to-node="5,12,2,0">3~4개</span></td><td><span data-path-to-node="5,12,3,0">소금 약간 넣어 풀어 준비</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[["r_4265b8412df1da3e","c_c92b97e758bc7b18",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button></div></div></table-block></response-element></div></div><hr data-path-to-node="6"><h3 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">동그랑땡 만드는 순서 (반죽부터 부치기까지)</b></h3><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">1. 두부 물기 제거와 채소 다듬기</b> 가장 중요한 단계는 <b data-path-to-node="8" data-index-in-node="31">두부의 물기를 완벽하게 제거</b>하는 것입니다. 두부를 면포나 키친타월에 싸서 최대한 물기가 나오지 않을 때까지 꽉 짜주세요. 물기가 남아있으면 반죽이 질어져 부칠 때 쉽게 풀어지고 식감이 떨어집니다. 양파, 당근, 쪽파 등의 채소는 모두 곱고 잘게 다져 준비합니다. 채소가 크면 동그랑땡을 부쳤을 때 모양이 흐트러지거나 속 재료가 잘 뭉쳐지지 않을 수 있습니다.</p><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 황금 비율 반죽 치대기</b> 볼에 물기를 제거한 두부, 돼지고기 다짐육, 다진 채소, 다진 마늘, 그리고 소금, 후추, 참기름 등의 양념을 모두 넣습니다. <b data-path-to-node="9" data-index-in-node="87">Tip:</b> 소금 대신 국간장을 아주 소량(1/2 작은술 이내) 넣어 감칠맛을 더할 수도 있습니다. 모든 재료를 넣고 <b data-path-to-node="9" data-index-in-node="151">끈기가 생길 때까지 충분히 치대듯 섞어</b>주는 것이 핵심입니다. 약 5~10분 정도 손으로 힘껏 치대면 고기 단백질이 응집되어 끈기가 생기는데, 이렇게 해야 나중에 동그랑땡이 부서지지 않고 모양을 예쁘게 유지할 수 있습니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">3. 모양 잡기 및 전처리</b> 반죽을 한 숟가락씩 덜어내어 손바닥으로 꾹꾹 누르면서 지름 4~5cm, 두께 0.8cm 정도의 동그란 모양으로 만듭니다. 너무 두꺼우면 속이 익지 않고, 너무 얇으면 타기 쉬우니 적당한 두께가 중요합니다. 모양을 잡은 동그랑땡은 **밀가루(또는 부침가루)**에 겉면을 얇게 묻힌 후 여분의 가루는 탈탈 털어냅니다. 이후 소금으로 간을 한 달걀물에 골고루 담가 옷을 입혀줍니다.</p><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">4. 노릇하게 부쳐내기</b> 프라이팬에 식용유를 넉넉히 두르고 중약불로 예열합니다. 팬이 너무 뜨거우면 겉만 타고 속은 익지 않으므로, <b data-path-to-node="11" data-index-in-node="73">중약불에서 천천히</b> 익히는 것이 중요합니다. 달걀 옷을 입힌 동그랑땡을 팬에 올리고, 한 면이 노릇하게 익으면 뒤집어 반대편도 익혀줍니다. 이때 뚜껑을 살짝 덮어 속까지 열이 전달되도록 하면 더 빠르게, 그리고 속까지 촉촉하게 익힐 수 있습니다. 완성된 동그랑땡은 키친타월 위에 올려 여분의 기름을 빼주면 더욱 깔끔한 맛을 즐길 수 있습니다.</p><hr data-path-to-node="12"><h3 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">명절 음식의 풍성함을 더하는 동그랑땡 활용 및 보관 팁</b></h3><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">◼ 동그랑땡의 유래와 변형</b> 동그랑땡은 고기와 채소를 다져 둥글게 빚은 완자(완자전)의 일종입니다. 과거에는 소고기만 사용하는 경우가 많았으나, 최근에는 돼지고기를 섞거나 닭고기를 사용해 만들기도 합니다. 특히 쇠고기와 돼지고기를 1:1이나 1:1.5 비율로 섞으면 풍미와 부드러움을 동시에 잡을 수 있는 고급 동그랑땡이 됩니다.</p><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">◼ 으스러짐을 막는 비법</b> 반죽을 만들 때 전분이나 부침가루를 약간 넣고, 충분히 치대어 끈기를 만드는 것이 가장 중요합니다. 또한, 밀가루 옷을 입힐 때 가루를 털어내지 않으면 달걀물이 밀가루를 뭉치게 하여 부칠 때 오히려 풀어지기 쉬우니, 얇게 묻히고 털어내는 과정을 꼭 지켜야 합니다.</p><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">◼ 장기간 보관하는 법 (냉동 보관)</b> 명절 전에 대량으로 만들 경우, 반죽 상태 또는 부치기 직전의 전처리 상태로 냉동 보관할 수 있습니다.</p><ol start="1" data-path-to-node="17"><li><p data-path-to-node="17,0,0"><b data-path-to-node="17,0,0" data-index-in-node="0">반죽 냉동:</b> 반죽을 지퍼백에 넣고 납작하게 편 후 냉동합니다. 해동 후 다시 모양을 잡아 부치면 됩니다.</p></li><li><p data-path-to-node="17,1,0"><b data-path-to-node="17,1,0" data-index-in-node="0">모양 잡은 반죽 냉동:</b> 모양을 잡은 동그랑땡을 트레이에 올려 냉동실에 얼립니다. 겉면이 단단하게 얼면 밀폐 용기에 담아 보관합니다. 부칠 때는 해동 없이 밀가루-계란 옷을 입혀 바로 약불에서 천천히 익히면 됩니다.</p></li><li><p data-path-to-node="17,2,0"><b data-path-to-node="17,2,0" data-index-in-node="0">완성품 냉동:</b> 부쳐낸 동그랑땡을 완전히 식힌 후, 한 번 먹을 분량씩 소분하여 냉동합니다. 다시 데워 먹을 때는 전자레인지보다는 약불의 팬에 다시 데우거나 에어프라이어(160도)에 살짝 돌리면 눅눅해지지 않고 맛있게 먹을 수 있습니다.</p></li></ol><hr data-path-to-node="18"><h3 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">추가 관련 정보: 명절 음식과 고기 완자의 종류</b></h3><p data-path-to-node="20">동그랑땡과 비슷하게 고기 반죽을 활용한 전으로는 <b data-path-to-node="20" data-index-in-node="27">깻잎전</b>이나 <b data-path-to-node="20" data-index-in-node="33">고추전</b>이 있습니다. 이들은 동그랑땡 반죽을 응용하여 깻잎 안이나 고추 속에 채워 넣어 부치는데, 동그랑땡 반죽만 넉넉하게 만들어두면 다양한 전 요리를 동시에 손쉽게 만들 수 있습니다. 돼지고기 동그랑땡은 맛이 담백하면서도 든든하여 명절 상의 메인 반찬이자, 온 가족이 즐기는 간식으로도 손색이 없습니다. 정성껏 만든 동그랑땡으로 풍성하고 맛있는 명절을 보내시길 바랍니다.</p><hr data-path-to-node="21"><h3 data-path-to-node="22"><b data-path-to-node="22" 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="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember./cache/recipe/2020/09/29/2a35fa6419fb73b98b3dac064196a37f1.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" 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