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<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">소고기 야채죽 끓이는법 부드러운 소고기죽 만들기 황금 레시피 소화 잘되는 영양죽</b></h1><p data-path-to-node="1">소고기 야채죽은 소화가 잘되면서도 영양을 풍부하게 섭취할 수 있어, 환자식이나 이유식은 물론이고 온 가족의 든든한 아침 식사로 사랑받는 메뉴입니다. 부드러운 쌀알과 고소한 소고기, 알록달록한 야채가 어우러져 맛과 건강을 동시에 잡는 소고기 야채죽을 가장 맛있고 실패 없이 끓이는 방법을 자세하게 소개합니다. 죽을 끓이는 기본 원리와 몇 가지 팁만 익힌다면 누구나 전문점 못지않은 깊은 맛을 낼 수 있습니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">소고기 야채죽, 깊은 맛을 내는 핵심 재료 준비</b></h3><p data-path-to-node="3">죽의 맛은 들어가는 재료의 신선도와 전처리 과정에 달려 있습니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">1. 쌀 준비: 불린 쌀 vs. 찬밥</b></p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0"><b data-path-to-node="5,0,0" data-index-in-node="0">불린 쌀 (정통 방식):</b> 쌀을 깨끗하게 씻어 1~2시간 충분히 불리면 쌀알이 훨씬 부드럽게 퍼져 깊고 진한 맛을 낼 수 있습니다. 시간은 오래 걸리지만 죽 본연의 맛을 즐길 수 있습니다.</p></li><li><p data-path-to-node="5,1,0"><b data-path-to-node="5,1,0" data-index-in-node="0">찬밥 (간편 방식):</b> 시간이 없을 때는 찬밥을 사용하면 조리 시간을 획기적으로 줄일 수 있습니다. 찬밥을 사용할 경우 밥알이 뭉개지지 않도록 주걱을 세워서 잘 풀어주는 것이 중요하며, 물 대신 육수를 충분히 사용하여 볶아주는 과정이 필수입니다.</p></li></ul><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">2. 소고기 준비: 부위 선택과 핏물 제거</b></p><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">추천 부위:</b> 부드러운 식감을 위해 기름기가 적은 우둔살, 홍두깨살 등의 다짐육을 사용하는 것이 좋습니다.</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">전처리:</b> 고기의 잡내를 잡는 가장 중요한 과정은 핏물 제거입니다. 다짐육을 키친타월에 올려 꾹꾹 눌러 핏물을 완전히 제거해야 고소하고 담백한 죽을 만들 수 있습니다. 핏물을 제거한 소고기는 간장, 참기름, 다진 마늘, 후춧가루 등으로 가볍게 밑간을 해두면 더욱 풍미가 살아납니다.</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">3. 야채 준비: 영양과 식감을 더하는 비법</b></p><ul data-path-to-node="9"><li><p data-path-to-node="9,0,0"><b data-path-to-node="9,0,0" data-index-in-node="0">기본 재료:</b> 당근, 양파, 애호박은 필수입니다. 이 세 가지 야채는 단맛과 감칠맛을 더하고 색감도 조화롭습니다.</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">추가 재료:</b> 표고버섯은 깊은 향과 쫄깃한 식감을, 브로콜리는 추가적인 비타민을 공급합니다.</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">손질:</b> 환자나 아기가 먹을 죽이라면 야채를 최대한 곱게 다져야 소화가 용이하며, 일반 식사라면 식감이 느껴지도록 0.3~0.5cm 크기로 작게 다져 준비합니다.</p></li></ul><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">4. 육수 사용: 물 대신 육수를 사용해야 하는 이유</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">죽을 끓일 때 물 대신 멸치 다시마 육수 또는 소고기를 끓여낸 육수를 사용하면 죽의 감칠맛과 깊이가 확연히 달라집니다. 특히 소고기 육수를 사용하면 맛의 일관성이 유지되어 더욱 깊고 진한 소고기죽을 만들 수 있습니다.</p></li></ul><h3 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">소고기 야채죽 끓이는 황금 레시피 (찬밥 기준)</b></h3><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">재료 (2인분 기준):</b></p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0">찬밥 1.5 공기 (약 300g)</p></li><li><p data-path-to-node="14,1,0">소고기 다짐육 100g (밑간 필수)</p></li><li><p data-path-to-node="14,2,0">다진 야채 (당근, 양파, 애호박 등) 총 150g</p></li><li><p data-path-to-node="14,3,0">멸치 다시마 육수 또는 물 700~800ml</p></li><li><p data-path-to-node="14,4,0">참기름 2큰술 (볶을 때), 1작은술 (마무리)</p></li><li><p data-path-to-node="14,5,0">국간장 1큰술, 소금 (취향에 따라 추가)</p></li><li><p data-path-to-node="14,6,0">김 가루, 깨소금 (고명)</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">조리 순서:</b></p><ol start="1" data-path-to-node="16"><li><p data-path-to-node="16,0,0"><b data-path-to-node="16,0,0" data-index-in-node="0">소고기 볶기:</b> 냄비에 참기름 2큰술을 두르고 밑간 한 소고기를 센 불에 빠르게 볶아줍니다. 고기가 80% 정도 익어 갈색빛이 돌기 시작하면 다진 야채를 넣고 30초 정도 함께 볶아줍니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">밥 볶기 (중요):</b> 볶아진 소고기와 야채에 찬밥을 넣고 주걱을 세워 밥알이 뭉치지 않도록 골고루 풀어주며 약 1분간 더 볶아줍니다. 쌀알을 기름에 코팅해 주는 과정은 죽의 고소한 맛을 끌어올리고 쌀알이 냄비 바닥에 눌어붙는 것을 방지합니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">육수 넣고 끓이기:</b> 준비된 육수의 3분의 2 정도(약 500ml)를 먼저 붓고 센 불로 끓여줍니다. 끓기 시작하면 불을 중약불로 낮추고 냄비 바닥에 눌어붙지 않도록 계속 저어주며 끓입니다.</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">농도 맞추기:</b> 밥알이 원하는 만큼 퍼지기 시작하면 남은 육수를 조금씩 추가하면서 농도를 조절합니다. 죽은 식으면서 농도가 더 진해지므로, 약간 묽다 싶을 때 불을 끄는 것이 좋습니다.</p></li><li><p data-path-to-node="16,4,0"><b data-path-to-node="16,4,0" data-index-in-node="0">간 맞추기 및 마무리:</b> 밥알과 야채가 충분히 익었으면 국간장 1큰술로 기본 간을 맞추고, 부족한 간은 소금으로 기호에 맞게 맞춥니다. 불을 끄고 마무리로 참기름 1작은술을 둘러 풍미를 더합니다. 그릇에 담아 깨소금이나 김 가루를 올려 완성합니다.</p></li></ol><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">소고기죽의 완성도를 높이는 추가 팁</b></h3><p data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">1. 죽을 끓이는 불 조절의 중요성</b>
죽은 초기에는 센 불로 빠르게 끓여야 쌀알이 잘 퍼지지만, 끓기 시작한 후에는 반드시 중약불로 줄여야 합니다. 센 불에서 계속 끓이면 죽이 사방으로 튀어 위험할 뿐만 아니라, 냄비 바닥에 쉽게 눌어붙어 탄 맛이 날 수 있습니다. 약불에서 시간을 들여 뭉근하게 끓여야 쌀알이 부드럽게 퍼지고 재료의 맛이 잘 우러나옵니다.</p><p data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">2. 찹쌀을 섞으면 찰기 UP</b>
불린 쌀과 찹쌀을 3:1 또는 2:1 비율로 섞어 끓이면 죽에 찰기가 더해져 더욱 쫀득하고 부드러운 식감을 즐길 수 있습니다. 특히 찹쌀은 소화 기능을 돕는 도 있어 환자식에 더욱 적합합니다.</p><p data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">3. 소고기 부위별 활용법</b></p><ul data-path-to-node="21"><li><p data-path-to-node="21,0,0"><b data-path-to-node="21,0,0" data-index-in-node="0">아이들 이유식:</b> 소고기 안심이나 채끝살처럼 부드러운 부위를 사용하여 곱게 다져 넣는 것이 좋습니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">어른 영양죽:</b> 우둔살을 작게 썰어 넣으면 씹는 맛이 있어 식감의 재미를 더할 수 있습니다.</p></li><li><p data-path-to-node="21,2,0"><b data-path-to-node="21,2,0" data-index-in-node="0">고기 잡내 방지:</b> 고기를 볶을 때 청주나 맛술을 약간 넣어주면 잡내를 완벽하게 제거할 수 있습니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">4. 보관 및 재가열 요령</b>
죽을 한 번에 많이 끓였다면, 먹을 양만큼 소분하여 냉장 보관하는 것이 좋습니다. 죽은 시간이 지날수록 수분이 증발하여 되직해지기 때문에, 재가열할 때는 반드시 물이나 육수를 추가하여 농도를 맞추고 약불에서 천천히 저어가며 데워야 처음 끓였을 때의 부드러움을 유지할 수 있습니다.</p><p data-path-to-node="23">소고기 야채죽은 단순한 한 끼를 넘어 정성과 영양을 담은 보약과 같습니다. 위에서 소개한 팁들을 활용하여 속 편안하고 맛있는 소고기 야채죽을 끓여보시기 바랍니다.</p><p data-path-to-node="24"><b data-path-to-node="24" 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.co.kr/cache/recipe/2022/02/22/e3430b90a3326d82acd8cf99795319a71.jpg"><div 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<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">소고기 야채죽 끓이는법 부드러운 소고기죽 만들기 황금 레시피 소화 잘되는 영양죽</b></h1><p data-path-to-node="1">소고기 야채죽은 소화가 잘되면서도 영양을 풍부하게 섭취할 수 있어, 환자식이나 이유식은 물론이고 온 가족의 든든한 아침 식사로 사랑받는 메뉴입니다. 부드러운 쌀알과 고소한 소고기, 알록달록한 야채가 어우러져 맛과 건강을 동시에 잡는 소고기 야채죽을 가장 맛있고 실패 없이 끓이는 방법을 자세하게 소개합니다. 죽을 끓이는 기본 원리와 몇 가지 팁만 익힌다면 누구나 전문점 못지않은 깊은 맛을 낼 수 있습니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">소고기 야채죽, 깊은 맛을 내는 핵심 재료 준비</b></h3><p data-path-to-node="3">죽의 맛은 들어가는 재료의 신선도와 전처리 과정에 달려 있습니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">1. 쌀 준비: 불린 쌀 vs. 찬밥</b></p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0"><b data-path-to-node="5,0,0" data-index-in-node="0">불린 쌀 (정통 방식):</b> 쌀을 깨끗하게 씻어 1~2시간 충분히 불리면 쌀알이 훨씬 부드럽게 퍼져 깊고 진한 맛을 낼 수 있습니다. 시간은 오래 걸리지만 죽 본연의 맛을 즐길 수 있습니다.</p></li><li><p data-path-to-node="5,1,0"><b data-path-to-node="5,1,0" data-index-in-node="0">찬밥 (간편 방식):</b> 시간이 없을 때는 찬밥을 사용하면 조리 시간을 획기적으로 줄일 수 있습니다. 찬밥을 사용할 경우 밥알이 뭉개지지 않도록 주걱을 세워서 잘 풀어주는 것이 중요하며, 물 대신 육수를 충분히 사용하여 볶아주는 과정이 필수입니다.</p></li></ul><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">2. 소고기 준비: 부위 선택과 핏물 제거</b></p><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">추천 부위:</b> 부드러운 식감을 위해 기름기가 적은 우둔살, 홍두깨살 등의 다짐육을 사용하는 것이 좋습니다.</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">전처리:</b> 고기의 잡내를 잡는 가장 중요한 과정은 핏물 제거입니다. 다짐육을 키친타월에 올려 꾹꾹 눌러 핏물을 완전히 제거해야 고소하고 담백한 죽을 만들 수 있습니다. 핏물을 제거한 소고기는 간장, 참기름, 다진 마늘, 후춧가루 등으로 가볍게 밑간을 해두면 더욱 풍미가 살아납니다.</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">3. 야채 준비: 영양과 식감을 더하는 비법</b></p><ul data-path-to-node="9"><li><p data-path-to-node="9,0,0"><b data-path-to-node="9,0,0" data-index-in-node="0">기본 재료:</b> 당근, 양파, 애호박은 필수입니다. 이 세 가지 야채는 단맛과 감칠맛을 더하고 색감도 조화롭습니다.</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">추가 재료:</b> 표고버섯은 깊은 향과 쫄깃한 식감을, 브로콜리는 추가적인 비타민을 공급합니다.</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">손질:</b> 환자나 아기가 먹을 죽이라면 야채를 최대한 곱게 다져야 소화가 용이하며, 일반 식사라면 식감이 느껴지도록 0.3~0.5cm 크기로 작게 다져 준비합니다.</p></li></ul><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">4. 육수 사용: 물 대신 육수를 사용해야 하는 이유</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">죽을 끓일 때 물 대신 멸치 다시마 육수 또는 소고기를 끓여낸 육수를 사용하면 죽의 감칠맛과 깊이가 확연히 달라집니다. 특히 소고기 육수를 사용하면 맛의 일관성이 유지되어 더욱 깊고 진한 소고기죽을 만들 수 있습니다.</p></li></ul><h3 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">소고기 야채죽 끓이는 황금 레시피 (찬밥 기준)</b></h3><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">재료 (2인분 기준):</b></p><ul data-path-to-node="14"><li><p data-path-to-node="14,0,0">찬밥 1.5 공기 (약 300g)</p></li><li><p data-path-to-node="14,1,0">소고기 다짐육 100g (밑간 필수)</p></li><li><p data-path-to-node="14,2,0">다진 야채 (당근, 양파, 애호박 등) 총 150g</p></li><li><p data-path-to-node="14,3,0">멸치 다시마 육수 또는 물 700~800ml</p></li><li><p data-path-to-node="14,4,0">참기름 2큰술 (볶을 때), 1작은술 (마무리)</p></li><li><p data-path-to-node="14,5,0">국간장 1큰술, 소금 (취향에 따라 추가)</p></li><li><p data-path-to-node="14,6,0">김 가루, 깨소금 (고명)</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">조리 순서:</b></p><ol start="1" data-path-to-node="16"><li><p data-path-to-node="16,0,0"><b data-path-to-node="16,0,0" data-index-in-node="0">소고기 볶기:</b> 냄비에 참기름 2큰술을 두르고 밑간 한 소고기를 센 불에 빠르게 볶아줍니다. 고기가 80% 정도 익어 갈색빛이 돌기 시작하면 다진 야채를 넣고 30초 정도 함께 볶아줍니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">밥 볶기 (중요):</b> 볶아진 소고기와 야채에 찬밥을 넣고 주걱을 세워 밥알이 뭉치지 않도록 골고루 풀어주며 약 1분간 더 볶아줍니다. 쌀알을 기름에 코팅해 주는 과정은 죽의 고소한 맛을 끌어올리고 쌀알이 냄비 바닥에 눌어붙는 것을 방지합니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">육수 넣고 끓이기:</b> 준비된 육수의 3분의 2 정도(약 500ml)를 먼저 붓고 센 불로 끓여줍니다. 끓기 시작하면 불을 중약불로 낮추고 냄비 바닥에 눌어붙지 않도록 계속 저어주며 끓입니다.</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">농도 맞추기:</b> 밥알이 원하는 만큼 퍼지기 시작하면 남은 육수를 조금씩 추가하면서 농도를 조절합니다. 죽은 식으면서 농도가 더 진해지므로, 약간 묽다 싶을 때 불을 끄는 것이 좋습니다.</p></li><li><p data-path-to-node="16,4,0"><b data-path-to-node="16,4,0" data-index-in-node="0">간 맞추기 및 마무리:</b> 밥알과 야채가 충분히 익었으면 국간장 1큰술로 기본 간을 맞추고, 부족한 간은 소금으로 기호에 맞게 맞춥니다. 불을 끄고 마무리로 참기름 1작은술을 둘러 풍미를 더합니다. 그릇에 담아 깨소금이나 김 가루를 올려 완성합니다.</p></li></ol><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">소고기죽의 완성도를 높이는 추가 팁</b></h3><p data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">1. 죽을 끓이는 불 조절의 중요성</b>
죽은 초기에는 센 불로 빠르게 끓여야 쌀알이 잘 퍼지지만, 끓기 시작한 후에는 반드시 중약불로 줄여야 합니다. 센 불에서 계속 끓이면 죽이 사방으로 튀어 위험할 뿐만 아니라, 냄비 바닥에 쉽게 눌어붙어 탄 맛이 날 수 있습니다. 약불에서 시간을 들여 뭉근하게 끓여야 쌀알이 부드럽게 퍼지고 재료의 맛이 잘 우러나옵니다.</p><p data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">2. 찹쌀을 섞으면 찰기 UP</b>
불린 쌀과 찹쌀을 3:1 또는 2:1 비율로 섞어 끓이면 죽에 찰기가 더해져 더욱 쫀득하고 부드러운 식감을 즐길 수 있습니다. 특히 찹쌀은 소화 기능을 돕는 도 있어 환자식에 더욱 적합합니다.</p><p data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">3. 소고기 부위별 활용법</b></p><ul data-path-to-node="21"><li><p data-path-to-node="21,0,0"><b data-path-to-node="21,0,0" data-index-in-node="0">아이들 이유식:</b> 소고기 안심이나 채끝살처럼 부드러운 부위를 사용하여 곱게 다져 넣는 것이 좋습니다.</p></li><li><p data-path-to-node="21,1,0"><b data-path-to-node="21,1,0" data-index-in-node="0">어른 영양죽:</b> 우둔살을 작게 썰어 넣으면 씹는 맛이 있어 식감의 재미를 더할 수 있습니다.</p></li><li><p data-path-to-node="21,2,0"><b data-path-to-node="21,2,0" data-index-in-node="0">고기 잡내 방지:</b> 고기를 볶을 때 청주나 맛술을 약간 넣어주면 잡내를 완벽하게 제거할 수 있습니다.</p></li></ul><p data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">4. 보관 및 재가열 요령</b>
죽을 한 번에 많이 끓였다면, 먹을 양만큼 소분하여 냉장 보관하는 것이 좋습니다. 죽은 시간이 지날수록 수분이 증발하여 되직해지기 때문에, 재가열할 때는 반드시 물이나 육수를 추가하여 농도를 맞추고 약불에서 천천히 저어가며 데워야 처음 끓였을 때의 부드러움을 유지할 수 있습니다.</p><p data-path-to-node="23">소고기 야채죽은 단순한 한 끼를 넘어 정성과 영양을 담은 보약과 같습니다. 위에서 소개한 팁들을 활용하여 속 편안하고 맛있는 소고기 야채죽을 끓여보시기 바랍니다.</p><p data-path-to-node="24"><b data-path-to-node="24" 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.co.kr/cache/recipe/2022/02/22/e3430b90a3326d82acd8cf99795319a71.jpg"><div 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소고기 야채죽 끓이는법 소고기죽 만들기
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26.01.03 03:29
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