부드러운 간장 진미채볶음 레시피 백 진미 오징어채볶음

<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/j3b" 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">부드러운 간장 진미채볶음 황금 레시피 딱딱하지 않게 백진미 오징어채 만드는 법</b></h1><hr data-path-to-node="1"><p data-path-to-node="2">국민 밑반찬의 왕, 진미채볶음은 특유의 감칠맛과 쫄깃한 식감으로 남녀노소 모두에게 사랑받는 메뉴입니다. 특히 간장 양념으로 볶아낸 '백진미 오징어채볶음'은 맵지 않아 아이들 반찬으로도 완벽하며, 짭조름하고 달콤한 맛이 밥맛을 돋우는 '밥도둑' 역할을 톡톡히 합니다. 하지만 집에서 만들면 식으면서 딱딱해지거나 오징어 특유의 비린내가 나서 아쉬울 때가 많습니다. 오늘 알려드릴 황금 레시피는 진미채를 딱딱하지 않고 아주 부드럽게 만들 수 있는 비법과, 깊은 맛을 내는 간장 양념의 비율에 중점을 두었습니다.</p><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">딱딱하지 않은 진미채의 비밀: '두 번의 촉촉함'</b></h3><p data-path-to-node="4">진미채볶음을 만들 때 가장 중요한 것은 '딱딱하지 않은 식감'을 유지하는 것입니다. 이 식감을 결정하는 핵심 비법은 두 가지 과정에 있습니다.</p><h4 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1. 마요네즈 코팅 (최초의 촉촉함)</b></h4><p data-path-to-node="6">볶기 전에 진미채를 마요네즈로 가볍게 버무려 코팅하는 과정은 진미채의 수분이 빠져나가는 것을 막아주는 동시에, 오징어의 풍미를 살려 비린내를 잡고 고소한 맛을 더해줍니다. 마요네즈의 유분 성분이 진미채 표면에 막을 형성하여 딱딱해지는 것을 원천적으로 방지하는 가 있습니다.</p><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">2. 양념에 물/다시마물 추가 (두 번째 촉촉함)</b></h4><p data-path-to-node="8">양념장을 만들 때 간장, 올리고당(또는 물엿), 마늘 등에 물이나 쌀뜨물 또는 다시마 우린 물을 소량 첨가하면 양념 자체가 촉촉해집니다. 이 양념을 끓여서 볶아주면 진미채에 수분이 다시 흡수되면서 더욱 부드러운 상태가 오래 유지됩니다.</p><hr data-path-to-node="9"><h3 data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">[백진미 오징어채볶음] 부드러운 간장 레시피</b></h3><h4 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">필수 재료 (종이컵 1.5컵 기준)</b></h4><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 new-table-style"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="0" decode-data-ved="1" data-ved="0CAAQ3ecQahcKEwjwj8iWrPGRAxUAAAAAHQAAAAAQBg"><table data-path-to-node="12"><thead><tr><td><span data-path-to-node="12,0,0,0">구분</span></td><td><span data-path-to-node="12,0,1,0">재료</span></td><td><span data-path-to-node="12,0,2,0">분량</span></td><td><span data-path-to-node="12,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="12,1,0,0"><b data-path-to-node="12,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="12,1,1,0">백진미채</span></td><td><span data-path-to-node="12,1,2,0">150g (종이컵 1.5컵)</span></td><td><span data-path-to-node="12,1,3,0">너무 가늘지 않은 것을 추천</span></td></tr><tr><td></td><td><span data-path-to-node="12,2,1,0">마요네즈</span></td><td><span data-path-to-node="12,2,2,0">1.5 큰술</span></td><td><span data-path-to-node="12,2,3,0">진미채를 버무리는 용도</span></td></tr><tr><td><span data-path-to-node="12,3,0,0"><b data-path-to-node="12,3,0,0" data-index-in-node="0">양념장</b></span></td><td><span data-path-to-node="12,3,1,0">간장 (진간장)</span></td><td><span data-path-to-node="12,3,2,0">3 큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="12,4,1,0">물 또는 다시마물</span></td><td><span data-path-to-node="12,4,2,0">3 큰술</span></td><td><span data-path-to-node="12,4,3,0">딱딱해짐 방지 핵심</span></td></tr><tr><td></td><td><span data-path-to-node="12,5,1,0">올리고당 (또는 물엿)</span></td><td><span data-path-to-node="12,5,2,0">4 큰술</span></td><td><span data-path-to-node="12,5,3,0">윤기와 단맛을 담당</span></td></tr><tr><td></td><td><span data-path-to-node="12,6,1,0">다진 마늘</span></td><td><span data-path-to-node="12,6,2,0">0.5 큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="12,7,1,0">맛술 (미림)</span></td><td><span data-path-to-node="12,7,2,0">1 큰술</span></td><td><span data-path-to-node="12,7,3,0">오징어 잡내 제거</span></td></tr><tr><td></td><td><span data-path-to-node="12,8,1,0">참기름</span></td><td><span data-path-to-node="12,8,2,0">1 큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="12,9,1,0">통깨</span></td><td><span data-path-to-node="12,9,2,0">약간</span></td><td></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_446339380f1ed4b9&quot;,&quot;c_0c8b0e7f7b90828d&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_446339380f1ed4b9&quot;,&quot;c_0c8b0e7f7b90828d&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><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">만드는 법 (총 10분 소요)</b></h4><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">1단계: 진미채 준비 및 마요네즈 코팅 (3분)</b></p><ol start="1" data-path-to-node="15"><li><p data-path-to-node="15,0,0">진미채는 먹기 좋은 길이(약 5cm)로 잘라줍니다.</p></li><li><p data-path-to-node="15,1,0">진미채를 체에 밭쳐 흐르는 물에 아주 가볍게 헹구거나, 쌀뜨물에 1분 이내로 잠깐 담갔다가 물기를 꼭 짜서 준비합니다. (세척은 선택 사항이지만, 먼지를 제거하고 촉촉함을 더해줍니다.)</p></li><li><p data-path-to-node="15,2,0">준비된 진미채에 <b data-path-to-node="15,2,0" data-index-in-node="9">마요네즈 1.5 큰술</b>을 넣고 골고루 버무려 줍니다. 마요네즈가 진미채 표면에 코팅막을 형성하도록 충분히 문질러주는 것이 중요합니다. (이 과정에서 절대 헹구지 마세요.)</p></li></ol><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">2단계: 양념장 만들기 및 끓이기 (3분)</b></p><ol start="1" data-path-to-node="17"><li><p data-path-to-node="17,0,0">팬에 식용유를 두르지 않은 상태로 **양념장 재료(간장, 물, 올리고당, 다진 마늘, 맛술)**를 모두 넣고 중불에서 끓여줍니다.</p></li><li><p data-path-to-node="17,1,0">양념장이 바글바글 끓어오르기 시작하면 약불로 줄이고, 약 30초 정도만 더 끓여서 재료들이 완전히 섞이도록 합니다.</p></li></ol><p data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">3단계: 진미채 볶기 및 마무리 (4분)</b></p><ol start="1" data-path-to-node="19"><li><p data-path-to-node="19,0,0">불을 끈 상태에서 <b data-path-to-node="19,0,0" data-index-in-node="10">마요네즈로 버무려 둔 진미채</b>를 끓인 양념장에 넣고 재빨리 버무립니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">잔열</b>을 이용하여 양념이 진미채에 고루 스며들도록 주걱으로 뒤적이면서 볶아줍니다. (불 위에서 오래 볶으면 딱딱해지므로, 불을 끄고 잔열로 섞는 것이 핵심입니다.)</p></li><li><p data-path-to-node="19,2,0">양념이 다 섞이면 <b data-path-to-node="19,2,0" data-index-in-node="10">참기름 1 큰술과 통깨</b>를 넣고 다시 한번 가볍게 버무려 마무리합니다.</p></li></ol><hr data-path-to-node="20"><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">진미채볶음 성공을 위한 추가 비법 및 응용</b></h3><h4 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">1. 간장 색의 깊이를 더하고 싶다면</b></h4><p data-path-to-node="23">진간장 대신 노두유(중국 간장)를 0.5 큰술 정도 섞어주면 색깔이 더욱 먹음직스럽게 짙어지고 감칠맛이 올라갑니다. 단, 노두유는 짠맛이 강하므로 간장 양을 살짝 줄여야 합니다.</p><h4 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">2. 오징어채의 종류에 따른 차이</b></h4><ul data-path-to-node="25"><li><p data-path-to-node="25,0,0"><b data-path-to-node="25,0,0" data-index-in-node="0">백진미채 (노란빛이 도는 흰색):</b> 보통 오징어를 얇게 찢은 후 건조하여 조미한 것으로, 이미 부드러운 편이며 간장 양념에 가장 잘 어울립니다.</p></li><li><p data-path-to-node="25,1,0"><b data-path-to-node="25,1,0" data-index-in-node="0">홍진미채 (붉은빛이 도는 색):</b> 고추장 양념이 되어 있는 경우가 많으며, 백진미채보다 상대적으로 딱딱한 경우가 많습니다. 홍진미채를 사용할 경우 물에 불리는 시간을 조금 더 길게 가져가야 합니다.</p></li></ul><h4 data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">3. 보관 및 재활용 팁</b></h4><ul data-path-to-node="27"><li><p data-path-to-node="27,0,0"><b data-path-to-node="27,0,0" data-index-in-node="0">보관:</b> 간장 진미채볶음은 냉장 보관 시 약 1주일 정도 두고 먹을 수 있습니다. 다만, 냉장고에 넣으면 수분이 빠져나가 다시 딱딱해질 수 있습니다.</p></li><li><p data-path-to-node="27,1,0"><b data-path-to-node="27,1,0" data-index-in-node="0">딱딱해진 진미채 되살리기:</b> 냉장 보관 후 딱딱해졌다면, 전자레인지에 10~15초 정도 짧게 데우거나, 팬에 아주 소량의 물(1 작은술)과 참기름을 넣고 살짝 볶아주면 부드러움이 되살아납니다. 또는 마요네즈를 아주 소량 추가해 버무려 먹어도 좋습니다.</p></li></ul><h4 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">4. 견과류 활용으로 영양과 식감 더하기</b></h4><p data-path-to-node="29">마지막 단계에서 호두, 아몬드 슬라이스, 캐슈넛 등 견과류를 다져서 함께 볶아주면 고소한 맛과 함께 씹는 재미가 더해지고 영양 균형도 맞출 수 있어 일석이조의 를 볼 수 있습니다. 견과류는 딱딱하지 않게 마지막에 넣고 잔열로만 섞어주어야 타지 않고 고소한 맛이 살아납니다.</p><p data-path-to-node="30">이처럼 마요네즈 코팅과 양념 속 수분 첨가라는 두 가지 비법만 기억한다면, 딱딱함 없이 촉촉함이 오랫동안 유지되는 부드러운 간장 진미채볶음을 완성하여 온 가족이 즐길 수 있습니다. 지금 바로 도전해보세요!</p><hr data-path-to-node="31"><h3 data-path-to-node="32"><b data-path-to-node="32" 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.co.kr/cache/recipe/2015/06/08/8e9711fdac0570075b808e795578462b.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="" 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gds-label-m-alt">.10000recipe.com</span><span _ngcontent-ng-c2724448734="" aria-label=""></span></a></div></div></single-image></response-element></div></h3></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/j3b" 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">부드러운 간장 진미채볶음 황금 레시피 딱딱하지 않게 백진미 오징어채 만드는 법</b></h1><hr data-path-to-node="1"><p data-path-to-node="2">국민 밑반찬의 왕, 진미채볶음은 특유의 감칠맛과 쫄깃한 식감으로 남녀노소 모두에게 사랑받는 메뉴입니다. 특히 간장 양념으로 볶아낸 '백진미 오징어채볶음'은 맵지 않아 아이들 반찬으로도 완벽하며, 짭조름하고 달콤한 맛이 밥맛을 돋우는 '밥도둑' 역할을 톡톡히 합니다. 하지만 집에서 만들면 식으면서 딱딱해지거나 오징어 특유의 비린내가 나서 아쉬울 때가 많습니다. 오늘 알려드릴 황금 레시피는 진미채를 딱딱하지 않고 아주 부드럽게 만들 수 있는 비법과, 깊은 맛을 내는 간장 양념의 비율에 중점을 두었습니다.</p><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">딱딱하지 않은 진미채의 비밀: '두 번의 촉촉함'</b></h3><p data-path-to-node="4">진미채볶음을 만들 때 가장 중요한 것은 '딱딱하지 않은 식감'을 유지하는 것입니다. 이 식감을 결정하는 핵심 비법은 두 가지 과정에 있습니다.</p><h4 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1. 마요네즈 코팅 (최초의 촉촉함)</b></h4><p data-path-to-node="6">볶기 전에 진미채를 마요네즈로 가볍게 버무려 코팅하는 과정은 진미채의 수분이 빠져나가는 것을 막아주는 동시에, 오징어의 풍미를 살려 비린내를 잡고 고소한 맛을 더해줍니다. 마요네즈의 유분 성분이 진미채 표면에 막을 형성하여 딱딱해지는 것을 원천적으로 방지하는 가 있습니다.</p><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">2. 양념에 물/다시마물 추가 (두 번째 촉촉함)</b></h4><p data-path-to-node="8">양념장을 만들 때 간장, 올리고당(또는 물엿), 마늘 등에 물이나 쌀뜨물 또는 다시마 우린 물을 소량 첨가하면 양념 자체가 촉촉해집니다. 이 양념을 끓여서 볶아주면 진미채에 수분이 다시 흡수되면서 더욱 부드러운 상태가 오래 유지됩니다.</p><hr data-path-to-node="9"><h3 data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">[백진미 오징어채볶음] 부드러운 간장 레시피</b></h3><h4 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">필수 재료 (종이컵 1.5컵 기준)</b></h4><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 new-table-style"><div _ngcontent-ng-c3726268734="" not-end-of-paragraph="" class="table-content not-end-of-paragraph" jslog="275421;track:impression,attention" data-hveid="0" decode-data-ved="1" data-ved="0CAAQ3ecQahcKEwjwj8iWrPGRAxUAAAAAHQAAAAAQBg"><table data-path-to-node="12"><thead><tr><td><span data-path-to-node="12,0,0,0">구분</span></td><td><span data-path-to-node="12,0,1,0">재료</span></td><td><span data-path-to-node="12,0,2,0">분량</span></td><td><span data-path-to-node="12,0,3,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="12,1,0,0"><b data-path-to-node="12,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="12,1,1,0">백진미채</span></td><td><span data-path-to-node="12,1,2,0">150g (종이컵 1.5컵)</span></td><td><span data-path-to-node="12,1,3,0">너무 가늘지 않은 것을 추천</span></td></tr><tr><td></td><td><span data-path-to-node="12,2,1,0">마요네즈</span></td><td><span data-path-to-node="12,2,2,0">1.5 큰술</span></td><td><span data-path-to-node="12,2,3,0">진미채를 버무리는 용도</span></td></tr><tr><td><span data-path-to-node="12,3,0,0"><b data-path-to-node="12,3,0,0" data-index-in-node="0">양념장</b></span></td><td><span data-path-to-node="12,3,1,0">간장 (진간장)</span></td><td><span data-path-to-node="12,3,2,0">3 큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="12,4,1,0">물 또는 다시마물</span></td><td><span data-path-to-node="12,4,2,0">3 큰술</span></td><td><span data-path-to-node="12,4,3,0">딱딱해짐 방지 핵심</span></td></tr><tr><td></td><td><span data-path-to-node="12,5,1,0">올리고당 (또는 물엿)</span></td><td><span data-path-to-node="12,5,2,0">4 큰술</span></td><td><span data-path-to-node="12,5,3,0">윤기와 단맛을 담당</span></td></tr><tr><td></td><td><span data-path-to-node="12,6,1,0">다진 마늘</span></td><td><span data-path-to-node="12,6,2,0">0.5 큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="12,7,1,0">맛술 (미림)</span></td><td><span data-path-to-node="12,7,2,0">1 큰술</span></td><td><span data-path-to-node="12,7,3,0">오징어 잡내 제거</span></td></tr><tr><td></td><td><span data-path-to-node="12,8,1,0">참기름</span></td><td><span data-path-to-node="12,8,2,0">1 큰술</span></td><td></td></tr><tr><td></td><td><span data-path-to-node="12,9,1,0">통깨</span></td><td><span data-path-to-node="12,9,2,0">약간</span></td><td></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_446339380f1ed4b9","c_0c8b0e7f7b90828d",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_446339380f1ed4b9","c_0c8b0e7f7b90828d",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><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">만드는 법 (총 10분 소요)</b></h4><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">1단계: 진미채 준비 및 마요네즈 코팅 (3분)</b></p><ol start="1" data-path-to-node="15"><li><p data-path-to-node="15,0,0">진미채는 먹기 좋은 길이(약 5cm)로 잘라줍니다.</p></li><li><p data-path-to-node="15,1,0">진미채를 체에 밭쳐 흐르는 물에 아주 가볍게 헹구거나, 쌀뜨물에 1분 이내로 잠깐 담갔다가 물기를 꼭 짜서 준비합니다. (세척은 선택 사항이지만, 먼지를 제거하고 촉촉함을 더해줍니다.)</p></li><li><p data-path-to-node="15,2,0">준비된 진미채에 <b data-path-to-node="15,2,0" data-index-in-node="9">마요네즈 1.5 큰술</b>을 넣고 골고루 버무려 줍니다. 마요네즈가 진미채 표면에 코팅막을 형성하도록 충분히 문질러주는 것이 중요합니다. (이 과정에서 절대 헹구지 마세요.)</p></li></ol><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">2단계: 양념장 만들기 및 끓이기 (3분)</b></p><ol start="1" data-path-to-node="17"><li><p data-path-to-node="17,0,0">팬에 식용유를 두르지 않은 상태로 **양념장 재료(간장, 물, 올리고당, 다진 마늘, 맛술)**를 모두 넣고 중불에서 끓여줍니다.</p></li><li><p data-path-to-node="17,1,0">양념장이 바글바글 끓어오르기 시작하면 약불로 줄이고, 약 30초 정도만 더 끓여서 재료들이 완전히 섞이도록 합니다.</p></li></ol><p data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">3단계: 진미채 볶기 및 마무리 (4분)</b></p><ol start="1" data-path-to-node="19"><li><p data-path-to-node="19,0,0">불을 끈 상태에서 <b data-path-to-node="19,0,0" data-index-in-node="10">마요네즈로 버무려 둔 진미채</b>를 끓인 양념장에 넣고 재빨리 버무립니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">잔열</b>을 이용하여 양념이 진미채에 고루 스며들도록 주걱으로 뒤적이면서 볶아줍니다. (불 위에서 오래 볶으면 딱딱해지므로, 불을 끄고 잔열로 섞는 것이 핵심입니다.)</p></li><li><p data-path-to-node="19,2,0">양념이 다 섞이면 <b data-path-to-node="19,2,0" data-index-in-node="10">참기름 1 큰술과 통깨</b>를 넣고 다시 한번 가볍게 버무려 마무리합니다.</p></li></ol><hr data-path-to-node="20"><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">진미채볶음 성공을 위한 추가 비법 및 응용</b></h3><h4 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">1. 간장 색의 깊이를 더하고 싶다면</b></h4><p data-path-to-node="23">진간장 대신 노두유(중국 간장)를 0.5 큰술 정도 섞어주면 색깔이 더욱 먹음직스럽게 짙어지고 감칠맛이 올라갑니다. 단, 노두유는 짠맛이 강하므로 간장 양을 살짝 줄여야 합니다.</p><h4 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">2. 오징어채의 종류에 따른 차이</b></h4><ul data-path-to-node="25"><li><p data-path-to-node="25,0,0"><b data-path-to-node="25,0,0" data-index-in-node="0">백진미채 (노란빛이 도는 흰색):</b> 보통 오징어를 얇게 찢은 후 건조하여 조미한 것으로, 이미 부드러운 편이며 간장 양념에 가장 잘 어울립니다.</p></li><li><p data-path-to-node="25,1,0"><b data-path-to-node="25,1,0" data-index-in-node="0">홍진미채 (붉은빛이 도는 색):</b> 고추장 양념이 되어 있는 경우가 많으며, 백진미채보다 상대적으로 딱딱한 경우가 많습니다. 홍진미채를 사용할 경우 물에 불리는 시간을 조금 더 길게 가져가야 합니다.</p></li></ul><h4 data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">3. 보관 및 재활용 팁</b></h4><ul data-path-to-node="27"><li><p data-path-to-node="27,0,0"><b data-path-to-node="27,0,0" data-index-in-node="0">보관:</b> 간장 진미채볶음은 냉장 보관 시 약 1주일 정도 두고 먹을 수 있습니다. 다만, 냉장고에 넣으면 수분이 빠져나가 다시 딱딱해질 수 있습니다.</p></li><li><p data-path-to-node="27,1,0"><b data-path-to-node="27,1,0" data-index-in-node="0">딱딱해진 진미채 되살리기:</b> 냉장 보관 후 딱딱해졌다면, 전자레인지에 10~15초 정도 짧게 데우거나, 팬에 아주 소량의 물(1 작은술)과 참기름을 넣고 살짝 볶아주면 부드러움이 되살아납니다. 또는 마요네즈를 아주 소량 추가해 버무려 먹어도 좋습니다.</p></li></ul><h4 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">4. 견과류 활용으로 영양과 식감 더하기</b></h4><p data-path-to-node="29">마지막 단계에서 호두, 아몬드 슬라이스, 캐슈넛 등 견과류를 다져서 함께 볶아주면 고소한 맛과 함께 씹는 재미가 더해지고 영양 균형도 맞출 수 있어 일석이조의 를 볼 수 있습니다. 견과류는 딱딱하지 않게 마지막에 넣고 잔열로만 섞어주어야 타지 않고 고소한 맛이 살아납니다.</p><p data-path-to-node="30">이처럼 마요네즈 코팅과 양념 속 수분 첨가라는 두 가지 비법만 기억한다면, 딱딱함 없이 촉촉함이 오랫동안 유지되는 부드러운 간장 진미채볶음을 완성하여 온 가족이 즐길 수 있습니다. 지금 바로 도전해보세요!</p><hr data-path-to-node="31"><h3 data-path-to-node="32"><b data-path-to-node="32" 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.co.kr/cache/recipe/2015/06/08/8e9711fdac0570075b808e795578462b.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="" 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