골벵이 파무침

<p><span data-ke-size="size23">골벵이 파무침 </span></p><div class="table-wrap"><table data-ke-type="table" data-ke-align="alignLeft" style="width: 100%;" border="1"><tbody><tr><td style="text-align: center;"><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/5c9a68cf5f9af906ebb6322ea83a9b775d0a334b" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/5c9a68cf5f9af906ebb6322ea83a9b775d0a334b" data-origin-width="720" data-origin-height="960"></div><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/8d3bfd48c9d035d38ac808f168a2e34aa27dd0b3" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/8d3bfd48c9d035d38ac808f168a2e34aa27dd0b3" data-origin-width="80" data-origin-height="31"></div><br><br><br><br><br><br>골뱅이파무침<br>매콤하게 스트레스 타파<br>내리는 비에 온몸이 축 처진다면 골뱅이 파무침으로<br>상큼한 술상을 만들어보세요.<br>보기만 해도 군침 도는 새빨간 양념장에<br>쫄깃쫄깃한 골뱅이와 아삭한 오이, 매콤한 대파를 넣어 버무렸어요.<br>칼로리까지 낮으니 이만한 안주가 없죠?<br>출출할 때 야식으로 뚝딱 만들어도 좋아요.<br>시간이 있다면 소면이나 삶은 달걀을 곁들여보세요.<br>재료<br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/398298854b321652a6861df259507f63472e1aef" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/398298854b321652a6861df259507f63472e1aef" data-origin-width="12" data-origin-height="14"></div><span style="color: #fd7405;" data-ke-size="size14">4인분</span><br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/bdddfda169e856e86f07719a8ac01f093c4b7e0b" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/bdddfda169e856e86f07719a8ac01f093c4b7e0b" data-origin-width="129" data-origin-height="27"></div>필수재료<br>통조림 골뱅이(1캔), 대파 흰 부분(20cm), 청오이(¼개)<br>양념장<br>설탕(1)+소금(0.2)+고운고춧가루(2)+식초(3)+<br>간장(1.5)+고추장(1)+물엿(1)+다진 마늘(0.3)+<br>통깨(0.3)+ 후춧가루(약간)<br><ul style="list-style-type: disc;" data-ke-list-type="disc"><li><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/ea75faa2b6910aeee11cefbf0a577e6506be245f" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/ea75faa2b6910aeee11cefbf0a577e6506be245f" data-origin-width="720" data-origin-height="540"></div>1<br>양념장은 미리 만들어두고,<br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/029dee5c3a0a769e7e87e76afe7c7ea0f219181d" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/029dee5c3a0a769e7e87e76afe7c7ea0f219181d" data-origin-width="720" data-origin-height="540"></div>2<br>골뱅이는 가볍게 물에 헹궈 체에 밭쳐 물기를 뺀 뒤<br>먹기 좋게 반 가르고,<br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/98693cf4f022e9a9b0d177ec0a801b588c5b3f16" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/98693cf4f022e9a9b0d177ec0a801b588c5b3f16" data-origin-width="720" data-origin-height="540"></div>3<br>대파는 채 썰고, 청오이는 길게 반 갈라 어슷 썰고,<br><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/Uu6O/b737c41c562173cb164732b35958bdc9ef3f377d" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/Uu6O/b737c41c562173cb164732b35958bdc9ef3f377d" data-origin-width="720" data-origin-height="540"></div>4<br>골뱅이에 양념장을 넣어 고루 버무린 뒤<br>오이와 파를 넣고 한 번 더 버무려 마무리.</li></ul><br><br><br></td></tr></tbody></table></div><p> </p>