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<P style="TEXT-ALIGN: center"><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #ff0000">[수육~수육맛있게삶는법,수육 황금레시피]</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center"><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033"></SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">새로 갓 담근 김장김치에 돼지고기 수육 한 점 올려 먹는 맛!~</SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">한입 먹는 순간, 피곤은 싹~ 사라지는듯 하답니다.</SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">돼지고기 수육을 기름기 쪽~ 빼고 누린내 없이 맛있게 삶는 방법을 소개합니다. </SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">사실은 지난 월요일 김장을 담구면서, 해먹었던 수육이랍니다.</SPAN></STRONG></SPAN></P>
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<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033"></SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><STRONG></STRONG></P><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">두툼한 덩어리 돼지고기를 구수한 된장을 풀어 </SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">마늘, 대파 등 갖가지 향신채를 넣어 삶아내면 </SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">쫄깃하고 잡내없이 담백한 수육이 뚝딱!</SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">김장담구는날 갓 버무린 김장속과 절임배추에 싸먹는 수육의맛! </SPAN></STRONG></SPAN></P>
<P style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">어서어서 김장이 끝나기만을 기다리는 이유가 되기도 하죠~ㅋ</SPAN></STRONG></SPAN></P>
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<P style="TEXT-ALIGN: center" align=center><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_274EA74D5463EB4428BAC9 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/274EA74D5463EB4428" width=474 actualwidth="474" data-filename="¼öÀ°DSC_0394.jpg" exif="{}" isset="true" id="A_274EA74D5463EB4428BAC9"/></STRONG></P>
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<P style="TEXT-ALIGN: center" align=center><STRONG><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #ff0000; FONT-SIZE: 9pt">재료 : </SPAN><SPAN style="COLOR: rgb(0,158,37)"></SPAN><FONT color=#009e25><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #ff0000; FONT-SIZE: 9pt">돼지고기(앞다리살)1kg, 배추속대20장</SPAN></FONT></STRONG></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><STRONG><SPAN style="COLOR: rgb(0,158,37)"><SPAN><SPAN style="COLOR: #ff0000">고기 삶을때 : </SPAN><SPAN style="COLOR: #ff0000">대파1/2대, 양파1/2개, 통마늘8쪽, 된장2큰술, </SPAN></SPAN></SPAN><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #ff0000; FONT-SIZE: 9pt">소주7큰술, 설탕2큰술, 통후추1작은술</SPAN></STRONG></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="COLOR: rgb(0,158,37)"><SPAN><STRONG><SPAN style="COLOR: #ff0000">배추 절일 때 :</SPAN><SPAN style="COLOR: #ff0000"> 굵은소금1/3컵, 물1컵</SPAN></STRONG></SPAN></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="COLOR: rgb(0,158,37)"><SPAN><STRONG><SPAN style="COLOR: #ff0000">무생채 : </SPAN><SPAN style="COLOR: #ff0000">무1/3개(400g), 배1/4개, 밤4개, 미나리10대, 쪽파5대, 소금1큰술</SPAN></STRONG></SPAN></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><STRONG><SPAN style="COLOR: rgb(0,158,37)"><SPAN><SPAN style="COLOR: #ff0000">무생채 양념 : </SPAN><SPAN style="COLOR: #ff0000">고춧가루4큰술, 멸치액젓1큰술, 새우젓1/2큰술,</SPAN></SPAN></SPAN><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #ff0000; FONT-SIZE: 9pt">다진마늘1큰술,</SPAN></STRONG></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><STRONG><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #ff0000; FONT-SIZE: 9pt">생강가루1작은술, 설탕1큰술, 매실청3큰술, 통깨약간</SPAN><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #ff0000; FONT-SIZE: 9pt"> </SPAN></STRONG></P>
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<P style="TEXT-ALIGN: center" align=center><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_2110CD4E5463EB5C2143EB class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/2110CD4E5463EB5C21" width=550 actualwidth="550" data-filename="¼öÀ°DSC_0214.jpg" exif="{}" isset="true" id="A_2110CD4E5463EB5C2143EB"/></STRONG></P>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">준비한 돼지고기 앞다리살은 찬물에 1시간 정도 담가 핏물을 빼세요.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">중간에 물을 갈아주며 핏물을 제거하면 </SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">잡내를 없애는 데 도움이 됩니다.</SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center" align=center><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_2210174E5463EB7021D8DC class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/2210174E5463EB7021" width=550 actualwidth="550" data-filename="¼öÀ°DSC_0217.jpg" exif="{}" isset="true" id="A_2210174E5463EB7021D8DC"/></STRONG></P>
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<P style="TEXT-ALIGN: center" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">돼지고기 (앞다리살)는 삶기좋도록 큼직하게 잘라 준비하세요.</SPAN></STRONG></SPAN></P>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="COLOR: rgb(0,158,37)"><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">Tip~~</SPAN></STRONG></SPAN></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">수육용으로 좋은 부위는 돼지고기 삼겹살, 목삼겹살, 다릿살이랍니다.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">다릿살은 기름기가 적고 담백하게 먹기좋으며,</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">삼겹살은 고소한 기름기의 맛이 더해져 가장 선호하는 부위죠.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">목삼겹살은 삼겹살보다 기름기가 적지만, 약간의 고소한 맛도 볼수있답니다.</SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center" align=center><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_2226964A5463EB8C2D1220 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/2226964A5463EB8C2D" width=550 actualwidth="550" data-filename="¼öÀ°DSC_0227.jpg" exif="{}" isset="true" id="A_2226964A5463EB8C2D1220"/></STRONG></P>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">큰냄비에 핏물뺀 돼지고기를 넣고 고기가 잠길만큼의 넉넉한 물을 붓고</SPAN></STRONG></SPAN></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">아래분량의 재료를 넣어 끓이기 시작하세요.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><FONT color=#009e25><STRONG><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #660033; FONT-SIZE: 9pt">대파1/2대, 양파1/2개, 통마늘8쪽, 된장2큰술, </SPAN><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #660033; FONT-SIZE: 9pt">소주7큰술, 설탕2큰술, 통후추1작은술</SPAN></STRONG></FONT></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">끓기시작하면 중약불로 줄여서 30분간 </SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">고기가 부드럽게 무를때까지 푹 삶으세요. </SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center"><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_270FF6505463EB9F2366D6 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/270FF6505463EB9F23" width=550 actualwidth="550" data-filename="¼öÀ°º¸½ÓDSC_0058.jpg" exif="{}" isset="true" id="A_270FF6505463EB9F2366D6"/></STRONG></P></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">고기를 삶는동안 배추쌈과 무생채를 만드세요.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">배추는 노란속대로 준비해서 </SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">물1컵에 굵은 소금 1/3컵을 풀어, 배추에 붓고</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">1시간 정도 부드럽게 휘어지도록 절여 살짝 헹궈 물기빼주세요.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">김장할때 절여놓은 절임배추 속대를 사용하면 더 간편하답니다.</SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center"><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_254F6C4D5463EBAF280418 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/254F6C4D5463EBAF28" width=550 actualwidth="550" data-filename="¼öÀ°º¸½ÓDSC_0017.jpg" exif="{}" isset="true" id="A_254F6C4D5463EBAF280418"/></STRONG></P></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">무는 가지런히 채썰어 소금 1큰술을 넣고 20분간 절인 후</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">물에 헹구지 말고 물기만 살짝 짜주세요.</SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center"><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_235C324F5463EBC12A471D class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/235C324F5463EBC12A" width=550 actualwidth="550" data-filename="BCF6C0B0BAB8BDD3DSC_0032.jpg" exif="{}" isset="true" id="A_235C324F5463EBC12A471D"/></STRONG></P></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">배1/4개, 밤4개는 껍질을 벗겨 채썰고 </SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">미나리와 쪽파는 깨끗하게 손질해 5cm 길이로 채썰어요.</SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center"><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_27587B485463EBD338992F class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/27587B485463EBD338" width=550 actualwidth="550" data-filename="BCF6C0B0BAB8BDD3DSC_0054.jpg" exif="{}" isset="true" id="A_27587B485463EBD338992F"/></STRONG></P>
<P><BR style="CLEAR: both"><BR style="CLEAR: both"><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">위의 재료에 절인무채를 섞어서 다음과 같이 양념하세요. </SPAN></STRONG></SPAN></P></DIV>
<P style="LINE-HEIGHT: 2" align=center><FONT color=#009e25><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">고춧가루4큰술, 멸치액젓1큰술, 새우젓1/2큰술,</SPAN></STRONG></SPAN></FONT></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: rgb(0,158,37); FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">다진마늘1큰술, 생강가루1작은술, 설탕1큰술, 매실청3큰술, 통깨약간 </SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">김장할때는 김장배추속을 이용하면 편리하답니다.</SPAN></STRONG></SPAN></P>
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<P style="TEXT-ALIGN: center"><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_230B4C4B5463EBE51B548F class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/230B4C4B5463EBE51B" width=550 actualwidth="550" data-filename="¼öÀ°DSC_0368.jpg" exif="{}" isset="true" id="A_230B4C4B5463EBE51B548F"/></STRONG></P></DIV></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">30분이 지나 수육을 젓가락으로 찔러보니 핏물이 나오지 않아요.</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">핏물이 보이지않으면 속까지 완전히 다 삶아진 상태랍니다.</SPAN></STRONG></SPAN></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">고기를 지나치게 오래 푹 삶으면....</SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">살이 으깨어지고 기름기가 너무 빠져 퍽퍽하니까 상태를 보아가며 삶아주세요. </SPAN></STRONG></SPAN></DIV>
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<P style="TEXT-ALIGN: center"><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_236C374C5463EBF62699D9 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/236C374C5463EBF626" width=550 actualwidth="550" data-filename="¼öÀ°DSC_0374.jpg" exif="{}" isset="true" id="A_236C374C5463EBF62699D9"/></STRONG></P></DIV>
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<DIV style="LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">삶은 수육은 한입 크기로 가지런히 썰어 </SPAN></STRONG></SPAN></DIV>
<DIV style="LINE-HEIGHT: 2" align=center><STRONG><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; COLOR: #660033; FONT-SIZE: 9pt">무생채, 절인 배추속대와 함께 곁들여 내세요.</SPAN><BR></STRONG></DIV>
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<P style="TEXT-ALIGN: center" align=center><STRONG><IMG style="FLOAT: none; CLEAR: none; CURSOR: pointer" id=A_235576495463EC4533B244 class=txc-image border=0 hspace=1 vspace=1 src="https://t1.daumcdn.net/cfile/blog/235576495463EC4533" width=480 actualwidth="480" data-filename="14.jpg" exif="{}" isset="true" id="A_235576495463EC4533B244"/></STRONG></P>
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<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">웰빙과 다이어트에 대한 관심이 높아지면서</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">수육도...지방이 많은 삼겹살보다는 앞다리, 뒷다리, 안심 등</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">저지방 부위가 인기라고 합니다</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">오늘 만든 수육은 담백한 앞다리살로 지방층이 없어</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">느끼하지 않아 마음 놓고 드실수 있는 맛있는 다이어트~ 수육이예요.</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">김장김치에 따뜻한 수육 한점 얹어 한입에 쏘옥~~</SPAN></STRONG></SPAN></P>
<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">이맛이 꿀맛입니다!!~~^^</SPAN></STRONG></SPAN></P>
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<P style="TEXT-ALIGN: center; LINE-HEIGHT: 2" align=center mouseX="492" mouseY="9"><SPAN style="FONT-FAMILY: Gulim,굴림,AppleGothic,sans-serif; FONT-SIZE: 9pt"><STRONG><SPAN style="COLOR: #660033">클릭해보세요~^^</SPAN></STRONG></SPAN></P></SPAN></DIV>
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첫댓글 김장하는 날~
맛나게 먹은 기억이 나네요
저희도 김장하는 수육해서 배추쌈에 싸서 먹었답니다 ^^
경험으로 느낀 Tip을 참고로 적어봅니다.
다 삶은 다음에 바로 썰지 말고 뚜껑을 덮어서 어느 정도 식은 다음에 썰면 썰기도 좋고
혹은 무공해 비닐에 넣어서 수증기의 열기가 식는 것을 보아가며 썰면
수육 겉표면의 수분이 바로 증발되지 않아 부드러운 맛이 그대로 살아있습니다.^^*
늘 좋은 자료 올려주셔서 감사하게 봅니다. 저도 도전해 보겠습니다.
요즘 한창인 수육 보쌈~~
맛나게 드시어요ㅋ
정보감사합니다
감사합니다.