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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">녹두전 만드는법 명절 전요리 한입 녹두빈대떡 황금 레시피</b></h1><hr data-path-to-node="1"><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">정갈하고 고소한 명절의 맛, 녹두전(녹두빈대떡) 완벽하게 만드는 법</b></h3><p data-path-to-node="3">녹두전, 혹은 녹두빈대떡은 명절 상에 빠지지 않는 대표적인 전 요리이자, 비 오는 날 막걸리와 함께 즐기는 별미로도 많은 사랑을 받습니다. 겉은 바삭하고 속은 촉촉하며 고소한 풍미가 일품인 녹두전은 주재료인 녹두의 영양까지 풍부하여 맛과 건강을 모두 잡는 음식입니다. 특히 한입 크기로 작게 부치면 먹기도 편하고, 손님 접대용으로도 훌륭한 명절 요리가 됩니다.</p><p data-path-to-node="4">지금부터 집에서도 실패 없이, 시장에서 파는 것처럼 고소하고 맛있는 녹두전(녹두빈대떡)을 만드는 황금 레시피와 핵심 비법을 자세하게 알려드리겠습니다.</p><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1. 녹두전의 주재료와 준비 (2000자 이상 작성을 위한 내용 확장)</b></h3><p data-path-to-node="6">녹두전의 맛은 90%가 녹두의 품질과 손질에 달려 있습니다. 녹두를 불리고 갈아내는 과정이 핵심입니다.</p><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">필수 재료 (기준: 지름 10cm 녹두전 10~12장 분량)</b></h4><ul data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">주재료:</b> 껍질 벗긴 녹두 200g (종이컵 1.5컵), 쌀 15g (불릴 때 녹두의 질감을 부드럽게 합니다, 선택 사항), 물 150~200ml (녹두 갈 때 사용)</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">부재료:</b> 숙주나물 100g, 고사리 50g (삶아서 준비), 돼지고기 (갈은 것 또는 채 썬 것) 100g, 신 김치 50g (속을 털고 송송 썰기), 대파 (흰 부분) 1/2대, 청양고추 1개 (선택), 양파 1/4개.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">양념 및 밑간:</b> 간장 1/2 작은술 (돼지고기 밑간용), 다진 마늘 1/2 작은술 (돼지고기 밑간용), 참기름 약간 (돼지고기 밑간용), 소금 약간 (녹두 반죽 간 맞추기).</p></li></ul><h4 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">재료 손질 및 준비 과정</b></h4><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">녹두 불리기:</b> 껍질 벗긴 녹두를 깨끗이 씻은 후 미지근한 물에 담가 6~8시간 충분히 불립니다. (여름철에는 냉장고에서 불리는 것이 좋습니다.) 녹두가 2배 이상 불어 통통해지면 잘 불려진 것입니다.</p></li><li><p data-path-to-node="10,1,0"><b data-path-to-node="10,1,0" data-index-in-node="0">돼지고기 밑간:</b> 돼지고기는 간장, 다진 마늘, 참기름으로 조물조물 밑간을 해둡니다.</p></li><li><p data-path-to-node="10,2,0"><b data-path-to-node="10,2,0" data-index-in-node="0">숙주/고사리 손질:</b> 숙주는 끓는 물에 살짝 데쳐 찬물에 헹군 후 물기를 짜서 3~4cm 길이로 썰어줍니다. 고사리는 삶아진 것을 준비해 같은 길이로 썰어줍니다.</p></li><li><p data-path-to-node="10,3,0"><b data-path-to-node="10,3,0" data-index-in-node="0">김치/채소 손질:</b> 신 김치는 속을 털어내고 물기를 꼭 짠 뒤 송송 썰고, 대파, 양파, 청양고추는 곱게 채 썰거나 다져줍니다.</p></li></ol><h3 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">2. 녹두 반죽 만들기 (바삭함의 비결)</b></h3><p data-path-to-node="12">녹두전을 바삭하고 고소하게 만드는 비법은 바로 녹두를 가는 방식에 있습니다.</p><ol start="1" data-path-to-node="13"><li><p data-path-to-node="13,0,0"><b data-path-to-node="13,0,0" data-index-in-node="0">녹두 갈기:</b> 불린 녹두와 쌀을 깨끗하게 헹군 뒤, 믹서기에 넣고 물 150~200ml를 넣고 곱게 갈아줍니다. 이때 물을 너무 많이 넣으면 반죽이 묽어져 전이 바삭하지 않고 축 처지므로, 되직한 정도를 확인하며 조금씩 추가해야 합니다. 죽처럼 되직하면서도 잘 흐르는 정도가 적당합니다.</p></li><li><p data-path-to-node="13,1,0"><b data-path-to-node="13,1,0" data-index-in-node="0">반죽에 부재료 섞기:</b> 곱게 간 녹두 반죽에 미리 손질해 둔 숙주, 고사리, 김치, 돼지고기, 대파, 양파 등 모든 부재료를 넣고 잘 섞어줍니다.</p></li><li><p data-path-to-node="13,2,0"><b data-path-to-node="13,2,0" data-index-in-node="0">간 맞추기:</b> 반죽에 소금으로 최종 간을 맞춥니다. 싱거우면 전의 풍미가 떨어지고, 너무 짜면 간장 없이 먹기 힘듭니다. 반죽을 아주 조금 떼어 프라이팬에 부쳐 맛을 보면서 간을 조절하는 것이 가장 좋습니다.</p></li></ol><h3 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3. 녹두전 맛있게 부치기</b></h3><p data-path-to-node="15">좋은 기름과 적절한 불 조절이 녹두전을 완벽하게 만들어줍니다.</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">팬 달구기:</b> 두꺼운 프라이팬에 식용유(혹은 돼지 비계 기름)를 넉넉하게 두르고 중불로 달굽니다. 녹두전은 기름에 튀기듯이 부쳐야 바삭합니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">반죽 올리기:</b> 불을 중약불로 줄인 후, 반죽을 국자로 떠서 팬 위에 올립니다. 한입 크기(지름 5~7cm)로 작게 부치면 더욱 바삭하고 예쁜 모양을 낼 수 있습니다. (전통적인 큰 빈대떡 모양도 좋습니다.)</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">노릇하게 굽기:</b> 전의 가장자리가 익기 시작하고 색이 변하면 뒤집개로 살짝 눌러가며 부칩니다. 양면이 노릇하고 바삭하게 구워지도록 충분한 시간을 들여 익힙니다. (약 3~4분씩) 얇게 부칠수록 바삭함이 살아납니다.</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">기름 빼기:</b> 다 구워진 녹두전은 키친타월 위에 올려 여분의 기름을 빼주어야 마지막까지 바삭함을 유지할 수 있습니다.</p></li></ol><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">4. 녹두전의 다양한 활용 및 곁들이는 음식</b></h3><p data-path-to-node="18">녹두전은 만드는 재료에 따라 무궁무진하게 변신합니다. 또한 맛있는 곁들임 소스는 녹두전의 풍미를 더욱 살려줍니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">곁들이는 간장 소스</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">재료:</b> 양조간장 2큰술, 물 1큰술, 식초 1큰술, 설탕(또는 매실액) 1/2 작은술, 다진 양파 약간, 통깨 약간.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">팁:</b> 간장 소스에 채 썬 양파나 청양고추를 넣어 함께 곁들이면 깔끔한 맛을 더할 수 있습니다.</p></li></ul><h4 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">녹두전의 변신</b></h4><ul 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">해물 녹두전:</b> 돼지고기 대신 새우나 오징어 등 해산물을 넣으면 시원하고 감칠맛 나는 해물 녹두전을 즐길 수 있습니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">채소만 녹두전:</b> 고기 대신 각종 버섯(표고, 느타리 등)과 채소를 듬뿍 넣으면 담백하고 깔끔한 맛을 선호하는 분들에게 좋습니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">김치 녹두전:</b> 김치의 양을 늘려 매콤한 맛을 강조하면, 막걸리 안주로 최고인 김치 녹두전이 됩니다.</p></li></ul><h4 data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">보관 및 재활용 팁</b></h4><ul data-path-to-node="24"><li><p data-path-to-node="24,0,0"><b data-path-to-node="24,0,0" data-index-in-node="0">보관:</b> 부친 후 남은 녹두전은 완전히 식힌 다음 밀폐용기에 담아 냉장 보관하거나, 소분하여 냉동 보관하면 됩니다.</p></li><li><p data-path-to-node="24,1,0"><b data-path-to-node="24,1,0" data-index-in-node="0">재활용:</b> 냉동 보관한 녹두전은 다시 프라이팬에 기름을 살짝 두르고 약불에서 데우거나, 에어프라이어에 넣고 180도에서 5분 정도 구우면 처음 부쳤을 때의 바삭함을 어느 정도 되찾을 수 있습니다.</p></li></ul><p data-path-to-node="25">녹두전은 만드는 과정에 정성이 필요한 음식이지만, 완성된 후의 고소하고 바삭한 맛은 그 노력을 보상하고도 남습니다. 이번 명절, 혹은 특별한 날, 이 황금 레시피를 활용하여 가족들과 함께 따뜻하고 맛있는 녹두전을 즐겨보시길 바랍니다.</p><hr data-path-to-node="26"><h3 data-path-to-node="27"><b data-path-to-node="27" 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./cache/recipe/2023/04/03/30a535b6254c3576a5b756a36693cfc81.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" 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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">녹두전 만드는법 명절 전요리 한입 녹두빈대떡 황금 레시피</b></h1><hr data-path-to-node="1"><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">정갈하고 고소한 명절의 맛, 녹두전(녹두빈대떡) 완벽하게 만드는 법</b></h3><p data-path-to-node="3">녹두전, 혹은 녹두빈대떡은 명절 상에 빠지지 않는 대표적인 전 요리이자, 비 오는 날 막걸리와 함께 즐기는 별미로도 많은 사랑을 받습니다. 겉은 바삭하고 속은 촉촉하며 고소한 풍미가 일품인 녹두전은 주재료인 녹두의 영양까지 풍부하여 맛과 건강을 모두 잡는 음식입니다. 특히 한입 크기로 작게 부치면 먹기도 편하고, 손님 접대용으로도 훌륭한 명절 요리가 됩니다.</p><p data-path-to-node="4">지금부터 집에서도 실패 없이, 시장에서 파는 것처럼 고소하고 맛있는 녹두전(녹두빈대떡)을 만드는 황금 레시피와 핵심 비법을 자세하게 알려드리겠습니다.</p><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">1. 녹두전의 주재료와 준비 (2000자 이상 작성을 위한 내용 확장)</b></h3><p data-path-to-node="6">녹두전의 맛은 90%가 녹두의 품질과 손질에 달려 있습니다. 녹두를 불리고 갈아내는 과정이 핵심입니다.</p><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">필수 재료 (기준: 지름 10cm 녹두전 10~12장 분량)</b></h4><ul data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">주재료:</b> 껍질 벗긴 녹두 200g (종이컵 1.5컵), 쌀 15g (불릴 때 녹두의 질감을 부드럽게 합니다, 선택 사항), 물 150~200ml (녹두 갈 때 사용)</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">부재료:</b> 숙주나물 100g, 고사리 50g (삶아서 준비), 돼지고기 (갈은 것 또는 채 썬 것) 100g, 신 김치 50g (속을 털고 송송 썰기), 대파 (흰 부분) 1/2대, 청양고추 1개 (선택), 양파 1/4개.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">양념 및 밑간:</b> 간장 1/2 작은술 (돼지고기 밑간용), 다진 마늘 1/2 작은술 (돼지고기 밑간용), 참기름 약간 (돼지고기 밑간용), 소금 약간 (녹두 반죽 간 맞추기).</p></li></ul><h4 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">재료 손질 및 준비 과정</b></h4><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">녹두 불리기:</b> 껍질 벗긴 녹두를 깨끗이 씻은 후 미지근한 물에 담가 6~8시간 충분히 불립니다. (여름철에는 냉장고에서 불리는 것이 좋습니다.) 녹두가 2배 이상 불어 통통해지면 잘 불려진 것입니다.</p></li><li><p data-path-to-node="10,1,0"><b data-path-to-node="10,1,0" data-index-in-node="0">돼지고기 밑간:</b> 돼지고기는 간장, 다진 마늘, 참기름으로 조물조물 밑간을 해둡니다.</p></li><li><p data-path-to-node="10,2,0"><b data-path-to-node="10,2,0" data-index-in-node="0">숙주/고사리 손질:</b> 숙주는 끓는 물에 살짝 데쳐 찬물에 헹군 후 물기를 짜서 3~4cm 길이로 썰어줍니다. 고사리는 삶아진 것을 준비해 같은 길이로 썰어줍니다.</p></li><li><p data-path-to-node="10,3,0"><b data-path-to-node="10,3,0" data-index-in-node="0">김치/채소 손질:</b> 신 김치는 속을 털어내고 물기를 꼭 짠 뒤 송송 썰고, 대파, 양파, 청양고추는 곱게 채 썰거나 다져줍니다.</p></li></ol><h3 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">2. 녹두 반죽 만들기 (바삭함의 비결)</b></h3><p data-path-to-node="12">녹두전을 바삭하고 고소하게 만드는 비법은 바로 녹두를 가는 방식에 있습니다.</p><ol start="1" data-path-to-node="13"><li><p data-path-to-node="13,0,0"><b data-path-to-node="13,0,0" data-index-in-node="0">녹두 갈기:</b> 불린 녹두와 쌀을 깨끗하게 헹군 뒤, 믹서기에 넣고 물 150~200ml를 넣고 곱게 갈아줍니다. 이때 물을 너무 많이 넣으면 반죽이 묽어져 전이 바삭하지 않고 축 처지므로, 되직한 정도를 확인하며 조금씩 추가해야 합니다. 죽처럼 되직하면서도 잘 흐르는 정도가 적당합니다.</p></li><li><p data-path-to-node="13,1,0"><b data-path-to-node="13,1,0" data-index-in-node="0">반죽에 부재료 섞기:</b> 곱게 간 녹두 반죽에 미리 손질해 둔 숙주, 고사리, 김치, 돼지고기, 대파, 양파 등 모든 부재료를 넣고 잘 섞어줍니다.</p></li><li><p data-path-to-node="13,2,0"><b data-path-to-node="13,2,0" data-index-in-node="0">간 맞추기:</b> 반죽에 소금으로 최종 간을 맞춥니다. 싱거우면 전의 풍미가 떨어지고, 너무 짜면 간장 없이 먹기 힘듭니다. 반죽을 아주 조금 떼어 프라이팬에 부쳐 맛을 보면서 간을 조절하는 것이 가장 좋습니다.</p></li></ol><h3 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3. 녹두전 맛있게 부치기</b></h3><p data-path-to-node="15">좋은 기름과 적절한 불 조절이 녹두전을 완벽하게 만들어줍니다.</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">팬 달구기:</b> 두꺼운 프라이팬에 식용유(혹은 돼지 비계 기름)를 넉넉하게 두르고 중불로 달굽니다. 녹두전은 기름에 튀기듯이 부쳐야 바삭합니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">반죽 올리기:</b> 불을 중약불로 줄인 후, 반죽을 국자로 떠서 팬 위에 올립니다. 한입 크기(지름 5~7cm)로 작게 부치면 더욱 바삭하고 예쁜 모양을 낼 수 있습니다. (전통적인 큰 빈대떡 모양도 좋습니다.)</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">노릇하게 굽기:</b> 전의 가장자리가 익기 시작하고 색이 변하면 뒤집개로 살짝 눌러가며 부칩니다. 양면이 노릇하고 바삭하게 구워지도록 충분한 시간을 들여 익힙니다. (약 3~4분씩) 얇게 부칠수록 바삭함이 살아납니다.</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">기름 빼기:</b> 다 구워진 녹두전은 키친타월 위에 올려 여분의 기름을 빼주어야 마지막까지 바삭함을 유지할 수 있습니다.</p></li></ol><h3 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">4. 녹두전의 다양한 활용 및 곁들이는 음식</b></h3><p data-path-to-node="18">녹두전은 만드는 재료에 따라 무궁무진하게 변신합니다. 또한 맛있는 곁들임 소스는 녹두전의 풍미를 더욱 살려줍니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">곁들이는 간장 소스</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">재료:</b> 양조간장 2큰술, 물 1큰술, 식초 1큰술, 설탕(또는 매실액) 1/2 작은술, 다진 양파 약간, 통깨 약간.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">팁:</b> 간장 소스에 채 썬 양파나 청양고추를 넣어 함께 곁들이면 깔끔한 맛을 더할 수 있습니다.</p></li></ul><h4 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">녹두전의 변신</b></h4><ul 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">해물 녹두전:</b> 돼지고기 대신 새우나 오징어 등 해산물을 넣으면 시원하고 감칠맛 나는 해물 녹두전을 즐길 수 있습니다.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">채소만 녹두전:</b> 고기 대신 각종 버섯(표고, 느타리 등)과 채소를 듬뿍 넣으면 담백하고 깔끔한 맛을 선호하는 분들에게 좋습니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">김치 녹두전:</b> 김치의 양을 늘려 매콤한 맛을 강조하면, 막걸리 안주로 최고인 김치 녹두전이 됩니다.</p></li></ul><h4 data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">보관 및 재활용 팁</b></h4><ul data-path-to-node="24"><li><p data-path-to-node="24,0,0"><b data-path-to-node="24,0,0" data-index-in-node="0">보관:</b> 부친 후 남은 녹두전은 완전히 식힌 다음 밀폐용기에 담아 냉장 보관하거나, 소분하여 냉동 보관하면 됩니다.</p></li><li><p data-path-to-node="24,1,0"><b data-path-to-node="24,1,0" data-index-in-node="0">재활용:</b> 냉동 보관한 녹두전은 다시 프라이팬에 기름을 살짝 두르고 약불에서 데우거나, 에어프라이어에 넣고 180도에서 5분 정도 구우면 처음 부쳤을 때의 바삭함을 어느 정도 되찾을 수 있습니다.</p></li></ul><p data-path-to-node="25">녹두전은 만드는 과정에 정성이 필요한 음식이지만, 완성된 후의 고소하고 바삭한 맛은 그 노력을 보상하고도 남습니다. 이번 명절, 혹은 특별한 날, 이 황금 레시피를 활용하여 가족들과 함께 따뜻하고 맛있는 녹두전을 즐겨보시길 바랍니다.</p><hr data-path-to-node="26"><h3 data-path-to-node="27"><b data-path-to-node="27" 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./cache/recipe/2023/04/03/30a535b6254c3576a5b756a36693cfc81.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" 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녹두전 만드는법 명절 전요리 한입 녹두빈대떡
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