가지튀김 만들기 소스 레시피 라이스페이퍼 튀김 요리

<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/KIO" 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">가지튀김 만들기 황금 레시피 바삭한 라이스페이퍼 가지튀김 소스 요리</b></h1><h2 data-path-to-node="1"><b data-path-to-node="1" data-index-in-node="0">바삭함이 두 배 라이스페이퍼 가지튀김 만드는 법과 특제 소스 레시피</b></h2><p data-path-to-node="2">가지튀김은 가지의 부드러움과 튀김옷의 고소함이 만나 남녀노소 모두 좋아하는 인기 만점 요리입니다. 특히 최근에는 일반적인 튀김옷 대신 '라이스페이퍼'를 활용하여 겉은 더욱 바삭하고 속은 촉촉한 새로운 스타일의 가지튀김이 큰 인기를 얻고 있습니다. 이 글에서는 바삭함의 혁명이라 불리는 라이스페이퍼 가지튀김의 황금 레시피와 곁들여 먹으면 환상적인 맛을 내는 특제 소스 레시피를 상세히 소개합니다.</p><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">1. 라이스페이퍼 가지튀김 재료 준비 (4인분 기준)</b></h3><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="3"><table data-path-to-node="4"><thead><tr><td><span data-path-to-node="4,0,0,0">재료 구분</span></td><td><span data-path-to-node="4,0,1,0">품목</span></td><td><span data-path-to-node="4,0,2,0">분량</span></td><td><span data-path-to-node="4,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="4,1,0,0"><b data-path-to-node="4,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="4,1,1,0">가지</span></td><td><span data-path-to-node="4,1,2,0">2~3개</span></td><td><span data-path-to-node="4,1,3,0">단단하고 흠집 없는 것</span></td></tr><tr><td></td><td><span data-path-to-node="4,2,1,0">라이스페이퍼</span></td><td><span data-path-to-node="4,2,2,0">20~25장</span></td><td><span data-path-to-node="4,2,3,0">대형 사이즈 권장</span></td></tr><tr><td></td><td><span data-path-to-node="4,3,1,0">돼지고기 민찌(다짐육)</span></td><td><span data-path-to-node="4,3,2,0">150g</span></td><td><span data-path-to-node="4,3,3,0">앞다리살 또는 뒷다리살</span></td></tr><tr><td></td><td><span data-path-to-node="4,4,1,0">부추/대파 흰 부분</span></td><td><span data-path-to-node="4,4,2,0">소량</span></td><td><span data-path-to-node="4,4,3,0">다져서 사용</span></td></tr><tr><td><span data-path-to-node="4,5,0,0"><b data-path-to-node="4,5,0,0" data-index-in-node="0">양념 재료</b></span></td><td><span data-path-to-node="4,5,1,0">간장</span></td><td><span data-path-to-node="4,5,2,0">1큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="4,6,1,0">굴소스</span></td><td><span data-path-to-node="4,6,2,0">1작은술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="4,7,1,0">다진 마늘</span></td><td><span data-path-to-node="4,7,2,0">1작은술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="4,8,1,0">생강가루</span></td><td><span data-path-to-node="4,8,2,0">약간</span></td><td><span data-path-to-node="4,8,3,0">없으면 생략 가능</span></td></tr><tr><td></td><td><span data-path-to-node="4,9,1,0">후추</span></td><td><span data-path-to-node="4,9,2,0">약간</span></td><td></td></tr><tr><td><span data-path-to-node="4,10,0,0"><b data-path-to-node="4,10,0,0" data-index-in-node="0">튀김용</b></span></td><td><span data-path-to-node="4,10,1,0">식용유</span></td><td><span data-path-to-node="4,10,2,0">넉넉히</span></td><td><span data-path-to-node="4,10,3,0">포도씨유, 카놀라유 등</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-button="" class="mdc-button mat-mdc-button-base export-sheets-button-container mat-mdc-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" jslog="184701;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_d64e34e43dc623e1&quot;,&quot;c_97f9df0da7121884&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-button__ripple"></span><span class="mdc-button__label"><span _ngcontent-ng-c3726268734="" class="export-sheets-button"><span _ngcontent-ng-c3726268734="" class="export-sheets-icon"><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="drive_spreadsheet" class="mat-icon notranslate google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="drive_spreadsheet"></mat-icon></span><span _ngcontent-ng-c3726268734="">Sheets로 내보내기</span></span></span><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_d64e34e43dc623e1&quot;,&quot;c_97f9df0da7121884&quot;,null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button></div></div></table-block></response-element></div></div><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">2. 핵심! 가지튀김 속재료 (소) 만들기</b></h3><p data-path-to-node="6">라이스페이퍼 가지튀김의 맛을 결정하는 것은 바로 가지 사이에 채워 넣을 속재료입니다. 돼지고기 민찌를 활용해 풍미를 더합니다.</p><ol start="1" 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">재료 다듬기:</b> 부추나 대파 흰 부분을 잘게 다집니다. 가지는 5cm 길이로 잘라주고, 다시 1cm 두께로 슬라이스 하되 완전히 자르지 않고 2/3 지점까지만 칼집을 내어 포켓 모양을 만듭니다. (만두피처럼 재료를 채워 넣을 공간을 만듭니다.)</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">속재료 양념:</b> 볼에 돼지고기 민찌, 다진 채소, 간장, 굴소스, 다진 마늘, 생강가루, 후추를 넣고 끈기가 생길 때까지 충분히 치대어 섞어줍니다.</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">속 채우기:</b> 칼집을 낸 가지 포켓 안에 준비된 속재료를 적당량 채워 넣습니다. 너무 많이 넣으면 튀길 때 터질 수 있으니 주의합니다.</p></li></ol><h3 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">3. 바삭한 라이스페이퍼 옷 입히기 및 튀김</b></h3><p data-path-to-node="9">바삭함의 비결은 라이스페이퍼를 두 겹으로 감싸는 것입니다.</p><ol start="1" data-path-to-node="10"><li><p data-path-to-node="10,0,0"><b data-path-to-node="10,0,0" data-index-in-node="0">라이스페이퍼 준비:</b> 따뜻한 물에 라이스페이퍼 한 장을 담가 말랑하게 만듭니다.</p></li><li><p data-path-to-node="10,1,0"><b data-path-to-node="10,1,0" data-index-in-node="0">첫 번째 감싸기:</b> 물에 적신 라이스페이퍼 위에 속을 채운 가지를 올려놓고, 김밥 말듯이 양옆과 위아래를 감싸서 단단하게 밀봉합니다.</p></li><li><p data-path-to-node="10,2,0"><b data-path-to-node="10,2,0" data-index-in-node="0">두 번째 감싸기 (선택 사항):</b> 더 바삭한 식감을 원한다면 라이스페이퍼 한 장을 더 적셔 첫 번째로 감싼 가지튀김을 다시 한번 꼼꼼하게 감싸줍니다. 이렇게 하면 튀김이 터지는 것도 방지하고 겉이 더욱 단단하고 바삭해집니다.</p></li><li><p data-path-to-node="10,3,0"><b data-path-to-node="10,3,0" data-index-in-node="0">튀기기:</b> 냄비에 식용유를 충분히 붓고 170°C~180°C로 예열합니다. (나무젓가락을 넣었을 때 기포가 보글보글 올라오는 정도)</p></li><li><p data-path-to-node="10,4,0"><b data-path-to-node="10,4,0" data-index-in-node="0">노릇하게 튀기기:</b> 가지튀김을 넣고 중불에서 약 5~7분간 노릇노릇하게 튀겨냅니다. 라이스페이퍼는 쉽게 타므로 불 조절에 신경 써야 합니다. 한 번 튀긴 후 건져내어 1분 정도 식혔다가 다시 한번 30초 정도 빠르게 튀겨내면 겉이 훨씬 바삭해집니다.</p></li><li><p data-path-to-node="10,5,0"><b data-path-to-node="10,5,0" data-index-in-node="0">기름 제거:</b> 완성된 튀김은 키친타월에 올려 기름을 충분히 제거합니다.</p></li></ol><h3 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">4. 가지튀김의 완성도를 높이는 특제 소스 레시피</b></h3><p data-path-to-node="12">가지튀김은 소스 맛이 50%를 차지한다고 해도 과언이 아닙니다. 달콤 짭짤한 간장 소스와 매콤 새콤한 칠리 소스 두 가지를 추천합니다.</p><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">A. 만능 달콤 간장 소스</b></h4><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">재료:</b> 간장 3큰술, 물 3큰술, 설탕 2큰술, 식초 1큰술, 다진 마늘 1작은술, 참기름 1작은술, 통깨 약간.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">만들기:</b> 모든 재료를 작은 냄비에 넣고 설탕이 녹을 때까지만 살짝 끓여줍니다. 불을 끄고 식힌 후 다진 청양고추(선택 사항)를 추가하면 매콤함을 더할 수 있습니다.</p></li></ul><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">B. 매콤 새콤 칠리 소스 (퓨전 스타일)</b></h4><ul 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">재료:</b> 스위트 칠리 소스 4큰술, 레몬즙(또는 라임즙) 1큰술, 피시 소스(액젓) 1작은술, 다진 홍고추/파 약간.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">만들기:</b> 시판 스위트 칠리 소스에 레몬즙과 피시 소스를 섞어 동남아 스타일의 감칠맛을 더합니다. 튀김의 느끼함을 잡아주어 궁합이 좋습니다.</p></li></ul><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">5. 라이스페이퍼 튀김 요리의 활용 및 팁</b></h3><p data-path-to-node="18">라이스페이퍼는 가지튀김뿐만 아니라 다양한 튀김 요리에 활용할 수 있는 만능 재료입니다. 라이스페이퍼를 활용한 다른 튀김 요리와 튀김 팁을 소개합니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">다른 라이스페이퍼 튀김 요리 아이디어</b></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">라이스페이퍼 김말이:</b> 당면과 야채로 속을 채우거나, 시판 김말이 튀김을 라이스페이퍼로 한 번 더 감싸 튀기면 겉바속촉의 식감이 살아납니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">라이스페이퍼 새우튀김:</b> 새우에 얇게 라이스페이퍼를 돌돌 말아 튀기면 튀김옷의 번거로움 없이 쉽게 바삭한 새우튀김을 만들 수 있습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">라이스페이퍼 치즈볼:</b> 모짜렐라 치즈를 라이스페이퍼로 감싸 튀기면 쫄깃한 겉면과 쭉 늘어나는 치즈의 조합이 일품입니다.</p></li></ul><h4 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">성공적인 튀김 요리를 위한 팁</b></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">온도 유지:</b> 튀김 온도가 낮아지면 튀김이 기름을 많이 흡수해 느끼해지고 눅눅해집니다. 튀김 중간중간 불의 세기를 조절하여 170°C~180°C를 유지하는 것이 중요합니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">기름 여과:</b> 튀김을 여러 번 하거나 튀김 부스러기가 많아지면 기름이 금방 더러워집니다. 튀김 후에는 반드시 기름을 걸러서 보관해야 다음에 사용할 때도 깨끗한 맛을 유지할 수 있습니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">겹침 방지:</b> 튀김을 한꺼번에 많이 넣으면 기름 온도가 급격히 떨어지고 튀김끼리 달라붙어 모양이 망가집니다. 튀김은 냄비 공간의 70% 정도만 채워 튀기는 것이 좋습니다.</p></li></ol><p data-path-to-node="23">라이스페이퍼 가지튀김은 만드는 과정은 조금 손이 가지만, 그 맛과 식감은 충분히 보상해 줍니다. 이번 주말, 이 레시피로 특별하고 바삭한 가지튀김을 만들어 가족 또는 손님들과 함께 특제 소스에 찍어 드셔보시길 바랍니다.</p><hr data-path-to-node="24"><h2 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">대표 (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" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2024/07/14/cf9ac191bb4df81aad4984265cdc397f1.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a 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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> <xbody> <div class="container"> <object data="https://vvd.bz/KIO" 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">가지튀김 만들기 황금 레시피 바삭한 라이스페이퍼 가지튀김 소스 요리</b></h1><h2 data-path-to-node="1"><b data-path-to-node="1" data-index-in-node="0">바삭함이 두 배 라이스페이퍼 가지튀김 만드는 법과 특제 소스 레시피</b></h2><p data-path-to-node="2">가지튀김은 가지의 부드러움과 튀김옷의 고소함이 만나 남녀노소 모두 좋아하는 인기 만점 요리입니다. 특히 최근에는 일반적인 튀김옷 대신 '라이스페이퍼'를 활용하여 겉은 더욱 바삭하고 속은 촉촉한 새로운 스타일의 가지튀김이 큰 인기를 얻고 있습니다. 이 글에서는 바삭함의 혁명이라 불리는 라이스페이퍼 가지튀김의 황금 레시피와 곁들여 먹으면 환상적인 맛을 내는 특제 소스 레시피를 상세히 소개합니다.</p><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">1. 라이스페이퍼 가지튀김 재료 준비 (4인분 기준)</b></h3><div class="horizontal-scroll-wrapper"><div class="table-block-component"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><table-block _nghost-ng-c3726268734="" class="ng-star-inserted"><div _ngcontent-ng-c3726268734="" class="table-block has-export-button"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="3"><table data-path-to-node="4"><thead><tr><td><span data-path-to-node="4,0,0,0">재료 구분</span></td><td><span data-path-to-node="4,0,1,0">품목</span></td><td><span data-path-to-node="4,0,2,0">분량</span></td><td><span data-path-to-node="4,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="4,1,0,0"><b data-path-to-node="4,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="4,1,1,0">가지</span></td><td><span data-path-to-node="4,1,2,0">2~3개</span></td><td><span data-path-to-node="4,1,3,0">단단하고 흠집 없는 것</span></td></tr><tr><td></td><td><span data-path-to-node="4,2,1,0">라이스페이퍼</span></td><td><span data-path-to-node="4,2,2,0">20~25장</span></td><td><span data-path-to-node="4,2,3,0">대형 사이즈 권장</span></td></tr><tr><td></td><td><span data-path-to-node="4,3,1,0">돼지고기 민찌(다짐육)</span></td><td><span data-path-to-node="4,3,2,0">150g</span></td><td><span data-path-to-node="4,3,3,0">앞다리살 또는 뒷다리살</span></td></tr><tr><td></td><td><span data-path-to-node="4,4,1,0">부추/대파 흰 부분</span></td><td><span data-path-to-node="4,4,2,0">소량</span></td><td><span data-path-to-node="4,4,3,0">다져서 사용</span></td></tr><tr><td><span data-path-to-node="4,5,0,0"><b data-path-to-node="4,5,0,0" data-index-in-node="0">양념 재료</b></span></td><td><span data-path-to-node="4,5,1,0">간장</span></td><td><span data-path-to-node="4,5,2,0">1큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="4,6,1,0">굴소스</span></td><td><span data-path-to-node="4,6,2,0">1작은술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="4,7,1,0">다진 마늘</span></td><td><span data-path-to-node="4,7,2,0">1작은술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="4,8,1,0">생강가루</span></td><td><span data-path-to-node="4,8,2,0">약간</span></td><td><span data-path-to-node="4,8,3,0">없으면 생략 가능</span></td></tr><tr><td></td><td><span data-path-to-node="4,9,1,0">후추</span></td><td><span data-path-to-node="4,9,2,0">약간</span></td><td></td></tr><tr><td><span data-path-to-node="4,10,0,0"><b data-path-to-node="4,10,0,0" data-index-in-node="0">튀김용</b></span></td><td><span data-path-to-node="4,10,1,0">식용유</span></td><td><span data-path-to-node="4,10,2,0">넉넉히</span></td><td><span data-path-to-node="4,10,3,0">포도씨유, 카놀라유 등</span></td></tr></tbody></table></div><div _ngcontent-ng-c3726268734="" hide-from-message-actions="" class="table-footer hide-from-message-actions ng-star-inserted"><button _ngcontent-ng-c3726268734="" mat-button="" class="mdc-button mat-mdc-button-base export-sheets-button-container mat-mdc-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" jslog="184701;track:generic_click,impression;BardVeMetadataKey:[["r_d64e34e43dc623e1","c_97f9df0da7121884",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-button__ripple"></span><span class="mdc-button__label"><span _ngcontent-ng-c3726268734="" class="export-sheets-button"><span _ngcontent-ng-c3726268734="" class="export-sheets-icon"><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="drive_spreadsheet" class="mat-icon notranslate google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="drive_spreadsheet"></mat-icon></span><span _ngcontent-ng-c3726268734="">Sheets로 내보내기</span></span></span><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button><button _ngcontent-ng-c3726268734="" mat-icon-button="" mattooltip="표 복사" aria-label="표 복사" data-test-id="copy-table-button" class="mdc-icon-button mat-mdc-icon-button mat-mdc-button-base mat-mdc-tooltip-trigger copy-button mat-unthemed ng-star-inserted" mat-ripple-loader-uninitialized="" mat-ripple-loader-class-name="mat-mdc-button-ripple" mat-ripple-loader-centered="" jslog="276666;track:generic_click,impression;BardVeMetadataKey:[["r_d64e34e43dc623e1","c_97f9df0da7121884",null,null,null,null,null,null,1,null,null,null,0]]"><span class="mat-mdc-button-persistent-ripple mdc-icon-button__ripple"></span><mat-icon _ngcontent-ng-c3726268734="" role="img" fonticon="content_copy" class="mat-icon notranslate gds-icon-l google-symbols mat-ligature-font mat-icon-no-color" aria-hidden="true" data-mat-icon-type="font" data-mat-icon-name="content_copy"></mat-icon><span class="mat-focus-indicator"></span><span class="mat-mdc-button-touch-target"></span></button></div></div></table-block></response-element></div></div><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">2. 핵심! 가지튀김 속재료 (소) 만들기</b></h3><p data-path-to-node="6">라이스페이퍼 가지튀김의 맛을 결정하는 것은 바로 가지 사이에 채워 넣을 속재료입니다. 돼지고기 민찌를 활용해 풍미를 더합니다.</p><ol start="1" 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">재료 다듬기:</b> 부추나 대파 흰 부분을 잘게 다집니다. 가지는 5cm 길이로 잘라주고, 다시 1cm 두께로 슬라이스 하되 완전히 자르지 않고 2/3 지점까지만 칼집을 내어 포켓 모양을 만듭니다. (만두피처럼 재료를 채워 넣을 공간을 만듭니다.)</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">속재료 양념:</b> 볼에 돼지고기 민찌, 다진 채소, 간장, 굴소스, 다진 마늘, 생강가루, 후추를 넣고 끈기가 생길 때까지 충분히 치대어 섞어줍니다.</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">속 채우기:</b> 칼집을 낸 가지 포켓 안에 준비된 속재료를 적당량 채워 넣습니다. 너무 많이 넣으면 튀길 때 터질 수 있으니 주의합니다.</p></li></ol><h3 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">3. 바삭한 라이스페이퍼 옷 입히기 및 튀김</b></h3><p data-path-to-node="9">바삭함의 비결은 라이스페이퍼를 두 겹으로 감싸는 것입니다.</p><ol start="1" data-path-to-node="10"><li><p data-path-to-node="10,0,0"><b data-path-to-node="10,0,0" data-index-in-node="0">라이스페이퍼 준비:</b> 따뜻한 물에 라이스페이퍼 한 장을 담가 말랑하게 만듭니다.</p></li><li><p data-path-to-node="10,1,0"><b data-path-to-node="10,1,0" data-index-in-node="0">첫 번째 감싸기:</b> 물에 적신 라이스페이퍼 위에 속을 채운 가지를 올려놓고, 김밥 말듯이 양옆과 위아래를 감싸서 단단하게 밀봉합니다.</p></li><li><p data-path-to-node="10,2,0"><b data-path-to-node="10,2,0" data-index-in-node="0">두 번째 감싸기 (선택 사항):</b> 더 바삭한 식감을 원한다면 라이스페이퍼 한 장을 더 적셔 첫 번째로 감싼 가지튀김을 다시 한번 꼼꼼하게 감싸줍니다. 이렇게 하면 튀김이 터지는 것도 방지하고 겉이 더욱 단단하고 바삭해집니다.</p></li><li><p data-path-to-node="10,3,0"><b data-path-to-node="10,3,0" data-index-in-node="0">튀기기:</b> 냄비에 식용유를 충분히 붓고 170°C~180°C로 예열합니다. (나무젓가락을 넣었을 때 기포가 보글보글 올라오는 정도)</p></li><li><p data-path-to-node="10,4,0"><b data-path-to-node="10,4,0" data-index-in-node="0">노릇하게 튀기기:</b> 가지튀김을 넣고 중불에서 약 5~7분간 노릇노릇하게 튀겨냅니다. 라이스페이퍼는 쉽게 타므로 불 조절에 신경 써야 합니다. 한 번 튀긴 후 건져내어 1분 정도 식혔다가 다시 한번 30초 정도 빠르게 튀겨내면 겉이 훨씬 바삭해집니다.</p></li><li><p data-path-to-node="10,5,0"><b data-path-to-node="10,5,0" data-index-in-node="0">기름 제거:</b> 완성된 튀김은 키친타월에 올려 기름을 충분히 제거합니다.</p></li></ol><h3 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">4. 가지튀김의 완성도를 높이는 특제 소스 레시피</b></h3><p data-path-to-node="12">가지튀김은 소스 맛이 50%를 차지한다고 해도 과언이 아닙니다. 달콤 짭짤한 간장 소스와 매콤 새콤한 칠리 소스 두 가지를 추천합니다.</p><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">A. 만능 달콤 간장 소스</b></h4><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">재료:</b> 간장 3큰술, 물 3큰술, 설탕 2큰술, 식초 1큰술, 다진 마늘 1작은술, 참기름 1작은술, 통깨 약간.</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">만들기:</b> 모든 재료를 작은 냄비에 넣고 설탕이 녹을 때까지만 살짝 끓여줍니다. 불을 끄고 식힌 후 다진 청양고추(선택 사항)를 추가하면 매콤함을 더할 수 있습니다.</p></li></ul><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">B. 매콤 새콤 칠리 소스 (퓨전 스타일)</b></h4><ul 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">재료:</b> 스위트 칠리 소스 4큰술, 레몬즙(또는 라임즙) 1큰술, 피시 소스(액젓) 1작은술, 다진 홍고추/파 약간.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">만들기:</b> 시판 스위트 칠리 소스에 레몬즙과 피시 소스를 섞어 동남아 스타일의 감칠맛을 더합니다. 튀김의 느끼함을 잡아주어 궁합이 좋습니다.</p></li></ul><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">5. 라이스페이퍼 튀김 요리의 활용 및 팁</b></h3><p data-path-to-node="18">라이스페이퍼는 가지튀김뿐만 아니라 다양한 튀김 요리에 활용할 수 있는 만능 재료입니다. 라이스페이퍼를 활용한 다른 튀김 요리와 튀김 팁을 소개합니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">다른 라이스페이퍼 튀김 요리 아이디어</b></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">라이스페이퍼 김말이:</b> 당면과 야채로 속을 채우거나, 시판 김말이 튀김을 라이스페이퍼로 한 번 더 감싸 튀기면 겉바속촉의 식감이 살아납니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">라이스페이퍼 새우튀김:</b> 새우에 얇게 라이스페이퍼를 돌돌 말아 튀기면 튀김옷의 번거로움 없이 쉽게 바삭한 새우튀김을 만들 수 있습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">라이스페이퍼 치즈볼:</b> 모짜렐라 치즈를 라이스페이퍼로 감싸 튀기면 쫄깃한 겉면과 쭉 늘어나는 치즈의 조합이 일품입니다.</p></li></ul><h4 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">성공적인 튀김 요리를 위한 팁</b></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">온도 유지:</b> 튀김 온도가 낮아지면 튀김이 기름을 많이 흡수해 느끼해지고 눅눅해집니다. 튀김 중간중간 불의 세기를 조절하여 170°C~180°C를 유지하는 것이 중요합니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">기름 여과:</b> 튀김을 여러 번 하거나 튀김 부스러기가 많아지면 기름이 금방 더러워집니다. 튀김 후에는 반드시 기름을 걸러서 보관해야 다음에 사용할 때도 깨끗한 맛을 유지할 수 있습니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">겹침 방지:</b> 튀김을 한꺼번에 많이 넣으면 기름 온도가 급격히 떨어지고 튀김끼리 달라붙어 모양이 망가집니다. 튀김은 냄비 공간의 70% 정도만 채워 튀기는 것이 좋습니다.</p></li></ol><p data-path-to-node="23">라이스페이퍼 가지튀김은 만드는 과정은 조금 손이 가지만, 그 맛과 식감은 충분히 보상해 줍니다. 이번 주말, 이 레시피로 특별하고 바삭한 가지튀김을 만들어 가족 또는 손님들과 함께 특제 소스에 찍어 드셔보시길 바랍니다.</p><hr data-path-to-node="24"><h2 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">대표 (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" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2024/07/14/cf9ac191bb4df81aad4984265cdc397f1.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a 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