짜파구리 조리법 짜파구리 레시피 짜파게티 맛있게 끓이는법

<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">짜파구리 조리법 짜파구리 레시피 황금비율 짜파게티 맛있게 끓이는 법</b></h1><hr data-path-to-node="1"><p data-path-to-node="2">짜파구리(Chapaguri 또는 Jjapaguri)는 한국을 넘어 전 세계적인 관심을 받은 독특한 라면 요리입니다. 농심의 두 가지 베스트셀러, 짜파게티와 너구리를 결합한 이 레시피는 짜장의 고소한 풍미와 너구리의 얼큰하고 시원한 해물 맛이 환상적인 조화를 이루어 남녀노소 모두에게 사랑받는 '국민 레시피'로 자리 잡았습니다. 특히 2019년 봉준호 감독의 영화 *기생충(Parasite)*에 등장하며 '채끝살 짜파구리'로 큰 화제를 모았고, 영어권에서는 '람동(Ram-don)'이라는 이름으로 불리며 K-푸드의 위상을 높이는 데 기여했습니다.</p><p data-path-to-node="3">하지만 짜파구리는 단순하게 두 라면을 섞는 것을 넘어, 면을 삶는 시간, 물의 양, 그리고 가장 중요한 <b data-path-to-node="3" data-index-in-node="58">스프의 황금 비율</b>을 지켜야 제대로 된 맛을 낼 수 있습니다. 지금부터 짜파구리 본연의 맛을 극대화하는 가장 완벽한 조리법과 다양한 응용 팁을 자세히 알려드리겠습니다.</p><h2 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">Part 1. 기본 짜파구리 (짜파게티 1봉 + 너구리 1봉) 황금 레시피</b></h2><p data-path-to-node="5">가장 기본이 되는 2인분 기준의 레시피입니다. 이 비율을 기준으로 개인의 취향에 맞게 간을 조절하는 것이 중요합니다.</p><h3 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">1. 준비 재료</b></h3><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">필수 재료:</b> 짜파게티 1봉, 너구리 1봉</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">물:</b> 약 1000ml ~ 1100ml (종이컵 5~6컵 정도)</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">스프 비율:</b> 짜파게티 분말 스프 (전부), 너구리 분말 스프 (<b data-path-to-node="7,2,0" data-index-in-node="35">1/2봉</b> 또는 2/3봉), 짜파게티 올리브 조미유 (전부)</p></li></ul><h3 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">2. 조리 과정 (5단계 완벽 조리법)</b></h3><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">Step 1. 면수 끓이기 및 후레이크 투입</b> 냄비에 물 1000ml를 넣고 끓입니다. 물이 끓기 시작하면 짜파게티와 너구리에 들어있는 건더기 스프를 모두 넣고, 너구리의 다시마도 함께 넣어 육수를 우려냅니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">Step 2. 면 삶는 시간 조절</b> 두 라면은 면 굵기가 다릅니다. 너구리 면이 짜파게티 면보다 조금 더 굵고 익는 데 시간이 걸립니다.</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">추천 방법:</b> 물이 끓으면 너구리 면을 먼저 넣고 30초 정도 끓인 후, 짜파게티 면을 넣고 약 3분 30초~4분간 더 끓입니다. (총 4분~4분 30초 조리)</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">핵심 팁:</b> 라면 봉지에 적힌 시간보다 1분 정도 짧게 끓여서 면이 80% 정도만 익게 해야, 마지막에 소스와 함께 볶을 때 쫄깃한 식감을 유지할 수 있습니다.</p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">Step 3. 면수 버리기 (가장 중요)</b> 면이 적당히 익으면 불을 끄고 면수를 버립니다. 이때 짜파구리의 농도를 결정하는 핵심인 **면수 150ml (약 종이컵 3/4컵 또는 국자 1.5~2개 분량)**를 반드시 남기고 나머지는 버립니다. 면수를 남기지 않고 모두 버리면 너무 뻑뻑해지거나 면이 불어버립니다.</p><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">Step 4. 황금 비율 스프 투입 및 볶기</b> 남긴 면수에 스프를 투입합니다.</p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0"><b data-path-to-node="14,0,0" data-index-in-node="0">짜파게티 분말 스프:</b> 1봉지 모두 넣습니다.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">너구리 분말 스프:</b> <b data-path-to-node="14,1,0" data-index-in-node="11">반 봉지(1/2)만</b> 넣는 것이 짜지 않고 적당한 매콤함을 내는 황금 비율입니다. 매운맛을 선호하거나 간이 센 것을 좋아하면 2/3봉지까지 조절합니다.</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">볶는 과정:</b> 중불 또는 약불에서 스프가 뭉치지 않도록 면과 함께 재빨리 저어주며 30초에서 1분간 볶아줍니다. 볶는 과정은 소스를 면에 착 감기게 하고 맛의 풍미를 응축시킵니다.</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">Step 5. 올리브유로 마무리</b> 불을 끈 후 짜파게티에 들어있는 올리브 조미유를 넣고 가볍게 비벼 마무리합니다. 올리브유는 짜파구리의 고소한 맛을 더해주고 면끼리 달라붙는 것을 방지해줍니다.</p><h2 data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">Part 2. 짜파구리 응용 및 심화 레시피</b></h2><p data-path-to-node="17">짜파구리는 토핑에 따라 무궁무진하게 변신할 수 있습니다. 가장 인기가 많은 두 가지 응용 레시피를 소개합니다.</p><h3 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">1. 영화 <i data-path-to-node="18" data-index-in-node="6">기생충</i> 속 '채끝살 짜파구리'</b></h3><p data-path-to-node="19">짜파구리의 고급화 버전으로, 소고기 채끝살 또는 안심을 곁들이면 최고의 주말 요리가 됩니다.</p><ol start="1" data-path-to-node="20"><li><p data-path-to-node="20,0,0"><b data-path-to-node="20,0,0" data-index-in-node="0">소고기 준비:</b> 채끝살(스테이크용)을 깍둑썰기하거나 먹기 좋은 크기로 썰어 소금, 후추, 올리브유로 간단히 밑간을 합니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">고기 굽기:</b> 면을 끓이는 동안 팬에 고기를 올려 겉면이 노릇해지도록 센 불에 구워줍니다. 완전히 익히기보다 미디엄 레어로 구워 육즙을 살리는 것이 좋습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">결합:</b> 기본 짜파구리 조리법 (Part 1)대로 면을 완성한 후, 접시에 담고 그 위에 구운 채끝살을 푸짐하게 올립니다. 취향에 따라 트러플 오일을 살짝 뿌리면 풍미가 더욱 깊어집니다.</p></li></ol><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">2. 눅진하고 고소한 '치즈 짜파구리'</b></h3><p data-path-to-node="22">매콤짭짤한 짜파구리에 부드러운 고소함을 더하는 조합입니다.</p><ol start="1" data-path-to-node="23"><li><p data-path-to-node="23,0,0"><b data-path-to-node="23,0,0" data-index-in-node="0">준비:</b> 짜파구리 완성 직전 (스프를 넣고 볶는 단계)에 모짜렐라 치즈나 슬라이스 체다치즈 1장을 올려줍니다.</p></li><li><p data-path-to-node="23,1,0"><b data-path-to-node="23,1,0" data-index-in-node="0">마무리:</b> 치즈가 녹기 시작하면 불을 끄고 빠르게 섞어줍니다. 치즈의 짠맛을 고려해 너구리 스프 양을 1/4봉지 정도로 줄이거나, 기호에 따라 후추를 살짝 뿌려 느끼함을 잡아주는 것도 좋습니다.</p></li></ol><h2 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">Part 3. 짜파게티/짜파구리를 더 맛있게 끓이는 비법 Tip</b></h2><p data-path-to-node="25">맛있는 짜파구리는 면발의 쫄깃함과 소스의 농도에서 결정됩니다. 다음의 팁을 활용해 보세요.</p><ul data-path-to-node="26"><li><p data-path-to-node="26,0,0"><b data-path-to-node="26,0,0" data-index-in-node="0">면의 식감 살리기 (찬물 헹굼):</b> 면을 삶은 후 면수 일부를 남기고 모두 버린 다음, 면을 체에 밭쳐 흐르는 찬물에 살짝 헹구면 면의 전분이 씻겨나가 덜 끈적거리고 더욱 쫄깃한 식감을 얻을 수 있습니다. 다만, 소스와 함께 볶는 과정을 생략해야 하므로 면수는 50ml 정도만 남기고 스프와 함께 비벼주세요.</p></li><li><p data-path-to-node="26,1,0"><b data-path-to-node="26,1,0" data-index-in-node="0">고춧가루 추가:</b> 짜장 소스의 느끼함을 잡고 얼큰함을 더하고 싶다면, 소스를 볶을 때 고운 고춧가루 반 티스푼 정도를 추가하면 사천 짜장의 풍미를 즐길 수 있습니다.</p></li><li><p data-path-to-node="26,2,0"><b data-path-to-node="26,2,0" data-index-in-node="0">면수 대신 우유 사용:</b> 면을 끓이는 물 대신 우유를 사용하거나, 면수를 버리고 우유 100ml 정도를 스프와 함께 넣어 볶으면 더욱 부드럽고 크리미한 짜파구리를 만들 수 있습니다.</p></li></ul><hr data-path-to-node="27"><h2 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">관련 </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/2015/08/12/1d56bbc2153e28eae3d12e42812e11321.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_5c6c9cc494257dbf&quot;,&quot;c_613b52b429d18f0c&quot;,null,&quot;rc_513aebc50d0986b8&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true" s://.10000recipe.com/recipe/6831768" data-hveid="3"><span _ngcontent-ng-c2249870503="" data-test-id="content" 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jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_5c6c9cc494257dbf&quot;,&quot;c_613b52b429d18f0c&quot;,null,&quot;rc_513aebc50d0986b8&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:ANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c2724448734="" class="label ellipsis gds-label-m-alt">.</span><span _ngcontent-ng-c2724448734="" aria-label=""></span></a></div></div></single-image></response-element></div></h2></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/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">짜파구리 조리법 짜파구리 레시피 황금비율 짜파게티 맛있게 끓이는 법</b></h1><hr data-path-to-node="1"><p data-path-to-node="2">짜파구리(Chapaguri 또는 Jjapaguri)는 한국을 넘어 전 세계적인 관심을 받은 독특한 라면 요리입니다. 농심의 두 가지 베스트셀러, 짜파게티와 너구리를 결합한 이 레시피는 짜장의 고소한 풍미와 너구리의 얼큰하고 시원한 해물 맛이 환상적인 조화를 이루어 남녀노소 모두에게 사랑받는 '국민 레시피'로 자리 잡았습니다. 특히 2019년 봉준호 감독의 영화 *기생충(Parasite)*에 등장하며 '채끝살 짜파구리'로 큰 화제를 모았고, 영어권에서는 '람동(Ram-don)'이라는 이름으로 불리며 K-푸드의 위상을 높이는 데 기여했습니다.</p><p data-path-to-node="3">하지만 짜파구리는 단순하게 두 라면을 섞는 것을 넘어, 면을 삶는 시간, 물의 양, 그리고 가장 중요한 <b data-path-to-node="3" data-index-in-node="58">스프의 황금 비율</b>을 지켜야 제대로 된 맛을 낼 수 있습니다. 지금부터 짜파구리 본연의 맛을 극대화하는 가장 완벽한 조리법과 다양한 응용 팁을 자세히 알려드리겠습니다.</p><h2 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">Part 1. 기본 짜파구리 (짜파게티 1봉 + 너구리 1봉) 황금 레시피</b></h2><p data-path-to-node="5">가장 기본이 되는 2인분 기준의 레시피입니다. 이 비율을 기준으로 개인의 취향에 맞게 간을 조절하는 것이 중요합니다.</p><h3 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">1. 준비 재료</b></h3><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">필수 재료:</b> 짜파게티 1봉, 너구리 1봉</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">물:</b> 약 1000ml ~ 1100ml (종이컵 5~6컵 정도)</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">스프 비율:</b> 짜파게티 분말 스프 (전부), 너구리 분말 스프 (<b data-path-to-node="7,2,0" data-index-in-node="35">1/2봉</b> 또는 2/3봉), 짜파게티 올리브 조미유 (전부)</p></li></ul><h3 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">2. 조리 과정 (5단계 완벽 조리법)</b></h3><p data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">Step 1. 면수 끓이기 및 후레이크 투입</b> 냄비에 물 1000ml를 넣고 끓입니다. 물이 끓기 시작하면 짜파게티와 너구리에 들어있는 건더기 스프를 모두 넣고, 너구리의 다시마도 함께 넣어 육수를 우려냅니다.</p><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">Step 2. 면 삶는 시간 조절</b> 두 라면은 면 굵기가 다릅니다. 너구리 면이 짜파게티 면보다 조금 더 굵고 익는 데 시간이 걸립니다.</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">추천 방법:</b> 물이 끓으면 너구리 면을 먼저 넣고 30초 정도 끓인 후, 짜파게티 면을 넣고 약 3분 30초~4분간 더 끓입니다. (총 4분~4분 30초 조리)</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">핵심 팁:</b> 라면 봉지에 적힌 시간보다 1분 정도 짧게 끓여서 면이 80% 정도만 익게 해야, 마지막에 소스와 함께 볶을 때 쫄깃한 식감을 유지할 수 있습니다.</p></li></ul><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">Step 3. 면수 버리기 (가장 중요)</b> 면이 적당히 익으면 불을 끄고 면수를 버립니다. 이때 짜파구리의 농도를 결정하는 핵심인 **면수 150ml (약 종이컵 3/4컵 또는 국자 1.5~2개 분량)**를 반드시 남기고 나머지는 버립니다. 면수를 남기지 않고 모두 버리면 너무 뻑뻑해지거나 면이 불어버립니다.</p><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">Step 4. 황금 비율 스프 투입 및 볶기</b> 남긴 면수에 스프를 투입합니다.</p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0"><b data-path-to-node="14,0,0" data-index-in-node="0">짜파게티 분말 스프:</b> 1봉지 모두 넣습니다.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">너구리 분말 스프:</b> <b data-path-to-node="14,1,0" data-index-in-node="11">반 봉지(1/2)만</b> 넣는 것이 짜지 않고 적당한 매콤함을 내는 황금 비율입니다. 매운맛을 선호하거나 간이 센 것을 좋아하면 2/3봉지까지 조절합니다.</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">볶는 과정:</b> 중불 또는 약불에서 스프가 뭉치지 않도록 면과 함께 재빨리 저어주며 30초에서 1분간 볶아줍니다. 볶는 과정은 소스를 면에 착 감기게 하고 맛의 풍미를 응축시킵니다.</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">Step 5. 올리브유로 마무리</b> 불을 끈 후 짜파게티에 들어있는 올리브 조미유를 넣고 가볍게 비벼 마무리합니다. 올리브유는 짜파구리의 고소한 맛을 더해주고 면끼리 달라붙는 것을 방지해줍니다.</p><h2 data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">Part 2. 짜파구리 응용 및 심화 레시피</b></h2><p data-path-to-node="17">짜파구리는 토핑에 따라 무궁무진하게 변신할 수 있습니다. 가장 인기가 많은 두 가지 응용 레시피를 소개합니다.</p><h3 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">1. 영화 <i data-path-to-node="18" data-index-in-node="6">기생충</i> 속 '채끝살 짜파구리'</b></h3><p data-path-to-node="19">짜파구리의 고급화 버전으로, 소고기 채끝살 또는 안심을 곁들이면 최고의 주말 요리가 됩니다.</p><ol start="1" data-path-to-node="20"><li><p data-path-to-node="20,0,0"><b data-path-to-node="20,0,0" data-index-in-node="0">소고기 준비:</b> 채끝살(스테이크용)을 깍둑썰기하거나 먹기 좋은 크기로 썰어 소금, 후추, 올리브유로 간단히 밑간을 합니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">고기 굽기:</b> 면을 끓이는 동안 팬에 고기를 올려 겉면이 노릇해지도록 센 불에 구워줍니다. 완전히 익히기보다 미디엄 레어로 구워 육즙을 살리는 것이 좋습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">결합:</b> 기본 짜파구리 조리법 (Part 1)대로 면을 완성한 후, 접시에 담고 그 위에 구운 채끝살을 푸짐하게 올립니다. 취향에 따라 트러플 오일을 살짝 뿌리면 풍미가 더욱 깊어집니다.</p></li></ol><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">2. 눅진하고 고소한 '치즈 짜파구리'</b></h3><p data-path-to-node="22">매콤짭짤한 짜파구리에 부드러운 고소함을 더하는 조합입니다.</p><ol start="1" data-path-to-node="23"><li><p data-path-to-node="23,0,0"><b data-path-to-node="23,0,0" data-index-in-node="0">준비:</b> 짜파구리 완성 직전 (스프를 넣고 볶는 단계)에 모짜렐라 치즈나 슬라이스 체다치즈 1장을 올려줍니다.</p></li><li><p data-path-to-node="23,1,0"><b data-path-to-node="23,1,0" data-index-in-node="0">마무리:</b> 치즈가 녹기 시작하면 불을 끄고 빠르게 섞어줍니다. 치즈의 짠맛을 고려해 너구리 스프 양을 1/4봉지 정도로 줄이거나, 기호에 따라 후추를 살짝 뿌려 느끼함을 잡아주는 것도 좋습니다.</p></li></ol><h2 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">Part 3. 짜파게티/짜파구리를 더 맛있게 끓이는 비법 Tip</b></h2><p data-path-to-node="25">맛있는 짜파구리는 면발의 쫄깃함과 소스의 농도에서 결정됩니다. 다음의 팁을 활용해 보세요.</p><ul data-path-to-node="26"><li><p data-path-to-node="26,0,0"><b data-path-to-node="26,0,0" data-index-in-node="0">면의 식감 살리기 (찬물 헹굼):</b> 면을 삶은 후 면수 일부를 남기고 모두 버린 다음, 면을 체에 밭쳐 흐르는 찬물에 살짝 헹구면 면의 전분이 씻겨나가 덜 끈적거리고 더욱 쫄깃한 식감을 얻을 수 있습니다. 다만, 소스와 함께 볶는 과정을 생략해야 하므로 면수는 50ml 정도만 남기고 스프와 함께 비벼주세요.</p></li><li><p data-path-to-node="26,1,0"><b data-path-to-node="26,1,0" data-index-in-node="0">고춧가루 추가:</b> 짜장 소스의 느끼함을 잡고 얼큰함을 더하고 싶다면, 소스를 볶을 때 고운 고춧가루 반 티스푼 정도를 추가하면 사천 짜장의 풍미를 즐길 수 있습니다.</p></li><li><p data-path-to-node="26,2,0"><b data-path-to-node="26,2,0" data-index-in-node="0">면수 대신 우유 사용:</b> 면을 끓이는 물 대신 우유를 사용하거나, 면수를 버리고 우유 100ml 정도를 스프와 함께 넣어 볶으면 더욱 부드럽고 크리미한 짜파구리를 만들 수 있습니다.</p></li></ul><hr data-path-to-node="27"><h2 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">관련 </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/2015/08/12/1d56bbc2153e28eae3d12e42812e11321.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:[["r_5c6c9cc494257dbf","c_613b52b429d18f0c",null,"rc_513aebc50d0986b8",null,null,"ko",null,1,null,null,1,0]];mutable:true" s://.10000recipe.com/recipe/6831768" data-hveid="3"><span _ngcontent-ng-c2249870503="" data-test-id="content" class="link-content ng-star-inserted"><img 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