편스토랑 류수영 부대찌개 레시피 양념장 사골곰탕

<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/j3f" 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: 600ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">편스토랑 류수영 부대찌개 레시피 만능 양념장 황금비율 사골곰탕 활용 꿀팁</b></h1><p data-path-to-node="1">어남선생 류수영이 편스토랑에서 공개하여 폭발적인 인기를 끌었던 부대찌개 레시피는 '초간단'하면서도 '깊고 진한' 감칠맛으로 많은 시청자의 주말 밥상을 책임졌습니다. 특히 시판 사골곰탕 육수 또는 라면 스프를 활용한 '신의 한 수' 육수 비법과 아낌없이 넣는 재료들이 특징인데요. 지금부터 집에서도 완벽하게 재현할 수 있는 류수영 표 부대찌개의 황금 레시피와 만능 양념장 비율, 그리고 더 나아가 로제 부대찌개로 변신시키는 꿀팁까지 자세히 알아보겠습니다.</p><hr data-path-to-node="2"><h3 data-path-to-node="3">1. 류수영 부대찌개의 핵심 재료와 만능 양념장 비율</h3><p data-path-to-node="4">류수영 부대찌개 맛의 비결은 놀랍도록 간단한 '만능 양념장'과 풍부한 '다진 마늘', 그리고 의외의 재료인 '케첩'에 있습니다.</p><h4 data-path-to-node="5">① 만능 양념장 황금비율 (밥숟가락 계량 기준)</h4><p data-path-to-node="6">류수영 레시피의 양념장은 간장, 고추장, 고춧가루, 액젓을 1:1:1:1 비율로 맞추는 것이 핵심입니다.</p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0">고추장: 1 큰 술 (듬뿍)</p></li><li><p data-path-to-node="7,1,0">고춧가루: 1 큰 술 (듬뿍)</p></li><li><p data-path-to-node="7,2,0">진간장: 1 큰 술</p></li><li><p data-path-to-node="7,3,0">멸치 액젓: 1 큰 술</p></li><li><p data-path-to-node="7,4,0">설탕: 1 작은 술 (단맛을 조절하며 가감)</p></li><li><p data-path-to-node="7,5,0">후추: 약간</p></li></ul><p data-path-to-node="8">이 비율은 다른 한식 요리의 기본 양념으로도 활용할 수 있을 만큼 맛의 균형이 잘 잡혀 있어, 한 번 만들어두면 매우 유용합니다.</p><h4 data-path-to-node="9">② 부대찌개의 맛을 결정짓는 특별 재료 꿀팁</h4><p data-path-to-node="10">부대찌개의 깊은 맛을 내기 위해 류수영이 강조한 세 가지 포인트가 있습니다.</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">다진 마늘 3 큰 술 (밥공기만큼 듬뿍):</b> 일반적인 부대찌개보다 마늘을 훨씬 많이 넣습니다. 다진 마늘이 듬뿍 들어가야 깊고 진한 풍미가 우러나며, 유명 프랜차이즈 부대찌개처럼 시원하면서도 얼큰한 맛을 낼 수 있습니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">케첩 2 큰 술:</b> 부대찌개에 케첩을 넣는 것은 다소 생소할 수 있지만, 케첩 특유의 산미가 햄에서 나오는 느끼함을 잡아주고 국물의 감칠맛과 풍미를 끌어올리는 결정적인 역할을 합니다.</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">얇게 썬 햄과 소시지:</b> 스팸 등 네모 햄과 프랑크 소시지는 최대한 얇게 썰어야 국물에 햄의 맛이 더 잘 우러나옵니다. 소시지는 동그랗게, 혹은 길쭉하게 어슷 썰어 모양을 달리하면 여러 가지 햄을 넣은 듯한 시각적 효과와 다양한 식감을 즐길 수 있습니다.</p></li></ul><h3 data-path-to-node="12">2. 초간단 사골곰탕 육수 비법과 활용</h3><p data-path-to-node="13">전통적인 부대찌개는 사골 육수를 사용하지만, 류수영은 <b data-path-to-node="13" data-index-in-node="30">사리곰탕면 스프</b>를 활용한 초간단 육수 비법을 공개하여 화제가 되었습니다.</p><h4 data-path-to-node="14">① 사리곰탕면 스프를 활용한 육수 (오리지널)</h4><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">물 1L에 시판 <b data-path-to-node="15,0,0" data-index-in-node="9">사리곰탕면 분말 스프 1봉</b>을 모두 넣고 잘 저어 풀어줍니다.</p></li><li><p data-path-to-node="15,1,0">남은 라면 사리는 나중에 넣어줍니다. 이 방법은 육수를 따로 우려낼 필요 없이 진한 사골 맛을 빠르게 낼 수 있는 비법입니다.</p></li></ul><h4 data-path-to-node="16">② 시판 사골곰탕 육수를 활용하는 방법 (대안)</h4><p data-path-to-node="17">만약 시판 사골곰탕 팩을 사용한다면, 500ml 팩 한 봉지에 생수 200~300ml를 추가하여 희석해 주는 것이 좋습니다. 라면 사리가 육수를 흡수하기 때문에 처음에 육수를 넉넉하게 잡는 것이 중요하며, 사골곰탕 육수를 사용하면 라면 스프 특유의 인공적인 맛 없이 류수영 레시피의 깊은 맛을 그대로 살리면서도 깔끔한 맛을 두 배로 즐길 수 있습니다.</p><h3 data-path-to-node="18">3. 부대찌개 재료 준비 및 끓이는 순서 (레시피 상세)</h3><h4 data-path-to-node="19">① 재료 준비 (4인분 기준)</h4><ul 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">주재료:</b> 스팸 1캔, 프랑크 소시지 3~4개, 양파 1/2개, 양배추 1/8통, 대파 1대, 밀떡(또는 떡볶이 떡) 한 줌</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">필수 양념 및 부재료:</b> 만능 양념장, 다진 마늘 3T, 케첩 2T, 베이크드 빈스 2~4T, 체다 치즈 1~2장, 사리곰탕면 1봉 (스프는 육수, 면은 사리) 또는 사골곰탕 육수</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">선택 재료:</b> 김치(신김치), 두부, 청양고추 등</p></li></ul><h4 data-path-to-node="21">② 끓이는 순서</h4><ol start="1" data-path-to-node="22"><li><p data-path-to-node="22,0,0"><b data-path-to-node="22,0,0" data-index-in-node="0">재료 손질:</b> 햄과 소시지는 얇고 다양하게 썰고, 양파는 채 썰고, 양배추와 대파는 먹기 좋게 썰어 준비합니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">재료 담기:</b> 넓은 전골냄비에 손질한 햄, 소시지, 채소를 색깔별로 빙 둘러 가며 예쁘게 담아줍니다. 가운데에는 떡과 베이크드 빈스를 올려줍니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">양념 및 육수:</b> 재료 위에 만능 양념장 1 큰 술, 다진 마늘 3 큰 술, 케첩 2 큰 술, 체다 치즈 1장을 올리고, 준비된 사골 육수 (또는 사리곰탕 스프 육수) 700ml 정도를 부어줍니다.</p><ul data-path-to-node="22,2,1"><li><p data-path-to-node="22,2,1,0,0"><i data-path-to-node="22,2,1,0,0" data-index-in-node="0">Tip:</i> 양념장과 육수는 취향에 따라 간을 보며 나중에 추가할 수 있도록 처음에는 넉넉하게 다 넣지 않는 것이 좋습니다.</p></li></ul></li><li><p data-path-to-node="22,3,0"><b data-path-to-node="22,3,0" data-index-in-node="0">끓이기:</b> 뚜껑을 닫고 센 불에서 5분 정도 끓여 재료들이 충분히 어우러지게 합니다.</p></li><li><p data-path-to-node="22,4,0"><b data-path-to-node="22,4,0" data-index-in-node="0">라면 사리 추가:</b> 국물이 보글보글 끓어오르고 재료가 익으면 남은 사리곰탕 라면 사리를 넣고 면이 익을 때까지 끓여주면 완성입니다. (라면 사리가 익으면서 육수를 흡수하므로 중간에 육수를 추가하며 끓입니다.)</p></li></ol><h3 data-path-to-node="23">4. 남은 국물의 화려한 변신 로제 부대찌개 및 리소토</h3><p data-path-to-node="24">류수영 부대찌개 레시피의 진정한 마무리는 남은 국물을 활용한 '로제 요리'입니다. 부대찌개를 다 먹은 후 남은 얼큰한 국물에 생크림(150ml)을 넣고 3~4분 정도 더 끓여주면 맛있는 <b data-path-to-node="24" data-index-in-node="104">로제 떡볶이</b>처럼 즐길 수 있습니다.</p><p data-path-to-node="25">여기에 밥 한 공기를 넣어 끓이면 매콤하면서도 부드러운 <b data-path-to-node="25" data-index-in-node="31">로제 리소토</b>가 되며, 한국식 퓨전 요리의 진수를 경험할 수 있습니다. 부대찌개 한 번으로 두 가지 이상의 요리를 즐길 수 있는 이 레시피는 주말 특식으로 최고의 선택이 될 것입니다.</p><hr data-path-to-node="26"><p data-path-to-node="27"><b data-path-to-node="27" data-index-in-node="0">관련 (9장)</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" 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_ngcontent-ng-c2249870503="" data-test-id="content" class="link-content ng-star-inserted"><img _ngcontent-ng-c2724448734="" loading="lazy" class="image loaded" alt="편스토랑 류수영 부대찌개 " src="https://encrypted-tbn3.gstatic.com/images?q=tbn:ANd9GcTkWmtXBHmGaJbCyWjlFZhVVwy4YOxhN9ymhxIAn7p3oc9CDvx0x5ec_DSN_xK5"></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://./watch?v=1G7_89cdVMI" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_af7f903f9228abb5&quot;,&quot;c_6c34d9f06fa71143&quot;,null,&quot;rc_8d3557a00901f733&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,1]];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="" 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_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: 600ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">편스토랑 류수영 부대찌개 레시피 만능 양념장 황금비율 사골곰탕 활용 꿀팁</b></h1><p data-path-to-node="1">어남선생 류수영이 편스토랑에서 공개하여 폭발적인 인기를 끌었던 부대찌개 레시피는 '초간단'하면서도 '깊고 진한' 감칠맛으로 많은 시청자의 주말 밥상을 책임졌습니다. 특히 시판 사골곰탕 육수 또는 라면 스프를 활용한 '신의 한 수' 육수 비법과 아낌없이 넣는 재료들이 특징인데요. 지금부터 집에서도 완벽하게 재현할 수 있는 류수영 표 부대찌개의 황금 레시피와 만능 양념장 비율, 그리고 더 나아가 로제 부대찌개로 변신시키는 꿀팁까지 자세히 알아보겠습니다.</p><hr data-path-to-node="2"><h3 data-path-to-node="3">1. 류수영 부대찌개의 핵심 재료와 만능 양념장 비율</h3><p data-path-to-node="4">류수영 부대찌개 맛의 비결은 놀랍도록 간단한 '만능 양념장'과 풍부한 '다진 마늘', 그리고 의외의 재료인 '케첩'에 있습니다.</p><h4 data-path-to-node="5">① 만능 양념장 황금비율 (밥숟가락 계량 기준)</h4><p data-path-to-node="6">류수영 레시피의 양념장은 간장, 고추장, 고춧가루, 액젓을 1:1:1:1 비율로 맞추는 것이 핵심입니다.</p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0">고추장: 1 큰 술 (듬뿍)</p></li><li><p data-path-to-node="7,1,0">고춧가루: 1 큰 술 (듬뿍)</p></li><li><p data-path-to-node="7,2,0">진간장: 1 큰 술</p></li><li><p data-path-to-node="7,3,0">멸치 액젓: 1 큰 술</p></li><li><p data-path-to-node="7,4,0">설탕: 1 작은 술 (단맛을 조절하며 가감)</p></li><li><p data-path-to-node="7,5,0">후추: 약간</p></li></ul><p data-path-to-node="8">이 비율은 다른 한식 요리의 기본 양념으로도 활용할 수 있을 만큼 맛의 균형이 잘 잡혀 있어, 한 번 만들어두면 매우 유용합니다.</p><h4 data-path-to-node="9">② 부대찌개의 맛을 결정짓는 특별 재료 꿀팁</h4><p data-path-to-node="10">부대찌개의 깊은 맛을 내기 위해 류수영이 강조한 세 가지 포인트가 있습니다.</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">다진 마늘 3 큰 술 (밥공기만큼 듬뿍):</b> 일반적인 부대찌개보다 마늘을 훨씬 많이 넣습니다. 다진 마늘이 듬뿍 들어가야 깊고 진한 풍미가 우러나며, 유명 프랜차이즈 부대찌개처럼 시원하면서도 얼큰한 맛을 낼 수 있습니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">케첩 2 큰 술:</b> 부대찌개에 케첩을 넣는 것은 다소 생소할 수 있지만, 케첩 특유의 산미가 햄에서 나오는 느끼함을 잡아주고 국물의 감칠맛과 풍미를 끌어올리는 결정적인 역할을 합니다.</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">얇게 썬 햄과 소시지:</b> 스팸 등 네모 햄과 프랑크 소시지는 최대한 얇게 썰어야 국물에 햄의 맛이 더 잘 우러나옵니다. 소시지는 동그랗게, 혹은 길쭉하게 어슷 썰어 모양을 달리하면 여러 가지 햄을 넣은 듯한 시각적 효과와 다양한 식감을 즐길 수 있습니다.</p></li></ul><h3 data-path-to-node="12">2. 초간단 사골곰탕 육수 비법과 활용</h3><p data-path-to-node="13">전통적인 부대찌개는 사골 육수를 사용하지만, 류수영은 <b data-path-to-node="13" data-index-in-node="30">사리곰탕면 스프</b>를 활용한 초간단 육수 비법을 공개하여 화제가 되었습니다.</p><h4 data-path-to-node="14">① 사리곰탕면 스프를 활용한 육수 (오리지널)</h4><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">물 1L에 시판 <b data-path-to-node="15,0,0" data-index-in-node="9">사리곰탕면 분말 스프 1봉</b>을 모두 넣고 잘 저어 풀어줍니다.</p></li><li><p data-path-to-node="15,1,0">남은 라면 사리는 나중에 넣어줍니다. 이 방법은 육수를 따로 우려낼 필요 없이 진한 사골 맛을 빠르게 낼 수 있는 비법입니다.</p></li></ul><h4 data-path-to-node="16">② 시판 사골곰탕 육수를 활용하는 방법 (대안)</h4><p data-path-to-node="17">만약 시판 사골곰탕 팩을 사용한다면, 500ml 팩 한 봉지에 생수 200~300ml를 추가하여 희석해 주는 것이 좋습니다. 라면 사리가 육수를 흡수하기 때문에 처음에 육수를 넉넉하게 잡는 것이 중요하며, 사골곰탕 육수를 사용하면 라면 스프 특유의 인공적인 맛 없이 류수영 레시피의 깊은 맛을 그대로 살리면서도 깔끔한 맛을 두 배로 즐길 수 있습니다.</p><h3 data-path-to-node="18">3. 부대찌개 재료 준비 및 끓이는 순서 (레시피 상세)</h3><h4 data-path-to-node="19">① 재료 준비 (4인분 기준)</h4><ul 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">주재료:</b> 스팸 1캔, 프랑크 소시지 3~4개, 양파 1/2개, 양배추 1/8통, 대파 1대, 밀떡(또는 떡볶이 떡) 한 줌</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">필수 양념 및 부재료:</b> 만능 양념장, 다진 마늘 3T, 케첩 2T, 베이크드 빈스 2~4T, 체다 치즈 1~2장, 사리곰탕면 1봉 (스프는 육수, 면은 사리) 또는 사골곰탕 육수</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">선택 재료:</b> 김치(신김치), 두부, 청양고추 등</p></li></ul><h4 data-path-to-node="21">② 끓이는 순서</h4><ol start="1" data-path-to-node="22"><li><p data-path-to-node="22,0,0"><b data-path-to-node="22,0,0" data-index-in-node="0">재료 손질:</b> 햄과 소시지는 얇고 다양하게 썰고, 양파는 채 썰고, 양배추와 대파는 먹기 좋게 썰어 준비합니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">재료 담기:</b> 넓은 전골냄비에 손질한 햄, 소시지, 채소를 색깔별로 빙 둘러 가며 예쁘게 담아줍니다. 가운데에는 떡과 베이크드 빈스를 올려줍니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">양념 및 육수:</b> 재료 위에 만능 양념장 1 큰 술, 다진 마늘 3 큰 술, 케첩 2 큰 술, 체다 치즈 1장을 올리고, 준비된 사골 육수 (또는 사리곰탕 스프 육수) 700ml 정도를 부어줍니다.</p><ul data-path-to-node="22,2,1"><li><p data-path-to-node="22,2,1,0,0"><i data-path-to-node="22,2,1,0,0" data-index-in-node="0">Tip:</i> 양념장과 육수는 취향에 따라 간을 보며 나중에 추가할 수 있도록 처음에는 넉넉하게 다 넣지 않는 것이 좋습니다.</p></li></ul></li><li><p data-path-to-node="22,3,0"><b data-path-to-node="22,3,0" data-index-in-node="0">끓이기:</b> 뚜껑을 닫고 센 불에서 5분 정도 끓여 재료들이 충분히 어우러지게 합니다.</p></li><li><p data-path-to-node="22,4,0"><b data-path-to-node="22,4,0" data-index-in-node="0">라면 사리 추가:</b> 국물이 보글보글 끓어오르고 재료가 익으면 남은 사리곰탕 라면 사리를 넣고 면이 익을 때까지 끓여주면 완성입니다. (라면 사리가 익으면서 육수를 흡수하므로 중간에 육수를 추가하며 끓입니다.)</p></li></ol><h3 data-path-to-node="23">4. 남은 국물의 화려한 변신 로제 부대찌개 및 리소토</h3><p data-path-to-node="24">류수영 부대찌개 레시피의 진정한 마무리는 남은 국물을 활용한 '로제 요리'입니다. 부대찌개를 다 먹은 후 남은 얼큰한 국물에 생크림(150ml)을 넣고 3~4분 정도 더 끓여주면 맛있는 <b data-path-to-node="24" data-index-in-node="104">로제 떡볶이</b>처럼 즐길 수 있습니다.</p><p data-path-to-node="25">여기에 밥 한 공기를 넣어 끓이면 매콤하면서도 부드러운 <b data-path-to-node="25" data-index-in-node="31">로제 리소토</b>가 되며, 한국식 퓨전 요리의 진수를 경험할 수 있습니다. 부대찌개 한 번으로 두 가지 이상의 요리를 즐길 수 있는 이 레시피는 주말 특식으로 최고의 선택이 될 것입니다.</p><hr data-path-to-node="26"><p data-path-to-node="27"><b data-path-to-node="27" data-index-in-node="0">관련 (9장)</b></p><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" 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