마라탕 재료 집에서 마라탕 만들기 땅콩 소스

<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/j3i" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c1908704956="" 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">마라탕 재료 집에서 마라탕 만들기 황금레시피 땅콩 소스 만드는 법 마라탕 소스 추천</b></h1><p data-path-to-node="1">최근 몇 년 사이 한국인의 소울푸드로 자리 잡은 마라탕은 특유의 얼얼한 매운맛과 풍부한 식재료의 조합으로 남녀노소 모두에게 사랑받는 음식이 되었습니다. 밖에서 사 먹는 것도 좋지만, 위생이나 재료의 신선도를 직접 챙기고 싶어 하는 분들이 늘어나면서 '홈메이드 마라탕'에 대한 관심이 매우 높습니다. 오늘은 집에서도 전문점 못지않은 맛을 낼 수 있는 마라탕 재료 준비부터 마라탕 소스 배합, 그리고 마라탕의 핵심인 땅콩 소스(즈마장) 레시피까지 상세하게 알아보겠습니다.</p><h3 data-path-to-node="2">1. 마라탕 필수 재료 준비하기</h3><p data-path-to-node="3">마라탕의 매력은 내가 원하는 재료를 마음껏 넣을 수 있다는 점입니다. 집에서 준비할 때 꼭 챙겨야 할 필수 재료 리스트입니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">육수 및 소스</b></p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0">시판 마라탕 소스 (하이디라오, 주군기 등 브랜드 추천)</p></li><li><p data-path-to-node="5,1,0">사골 육수 (시판용 팩을 사용하면 깊은 맛을 내기 쉽습니다)</p></li><li><p data-path-to-node="5,2,0">즈마장 (땅콩 소스)</p></li></ul><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">채소류</b></p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0">알배기 배추: 시원한 국물 맛을 냅니다.</p></li><li><p data-path-to-node="7,1,0">청경채: 아삭한 식감과 색감을 더해줍니다.</p></li><li><p data-path-to-node="7,2,0">숙주 혹은 콩나물: 마라탕의 식감을 완성하는 핵심 재료입니다.</p></li><li><p data-path-to-node="7,3,0">버섯류: 목이버섯(흑/백), 팽이버섯, 새송이버섯, 느타리버섯 등 취향껏 준비합니다.</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">면 및 떡류</b></p><ul data-path-to-node="9"><li><p data-path-to-node="9,0,0">중국당면 및 분모자: 쫄깃한 식감을 위해 필수입니다. (미리 불려두는 것이 중요합니다)</p></li><li><p data-path-to-node="9,1,0">옥수수면: 부드럽게 호로록 넘어가는 식감을 줍니다.</p></li><li><p data-path-to-node="9,2,0">건두부 및 푸주: 마라탕 특유의 풍미를 살려주는 단백질 재료입니다.</p></li></ul><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">육류 및 기타</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">차돌박이 혹은 대패 삼겹살: 고기 기름이 국물에 녹아들어야 고소합니다.</p></li><li><p data-path-to-node="11,1,0">피쉬볼, 비엔나 소시지, 치즈떡 등 골라 먹는 재미를 주는 토핑들.</p></li></ul><h3 data-path-to-node="12">2. 실패 없는 마라탕 소스 및 땅콩 소스 만들기</h3><p data-path-to-node="13">마라탕의 맛을 결정짓는 것은 소스의 비율입니다. 특히 얼얼한 맛을 중화시켜주면서 고소함을 극대화하는 땅콩 소스는 반드시 챙겨야 합니다.</p><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">마라탕 기본 베이스 소스 비율</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">시판 마라 소스 1봉지(약 100~150g) 기준 사골 육수 500ml와 물 200ml를 섞어주면 간이 딱 맞습니다. 너무 자극적인 맛이 싫다면 소스를 볶을 때 대파와 마늘 기름을 먼저 내어 향을 입혀보세요.</p></li></ul><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">비법 땅콩 소스(즈마장) 레시피</b></p><ul data-path-to-node="17"><li><p data-path-to-node="17,0,0">즈마장(또는 땅콩버터) 2큰술</p></li><li><p data-path-to-node="17,1,0">설탕 1큰술</p></li><li><p data-path-to-node="17,2,0">식초 0.5큰술</p></li><li><p data-path-to-node="17,3,0">다진 마늘 0.5큰술</p></li><li><p data-path-to-node="17,4,0">고추기름 1큰술</p></li><li><p data-path-to-node="17,5,0">마라탕 국물 1~2큰술 (농도 조절용)</p></li><li><p data-path-to-node="17,6,0">다진 대파와 통깨 약간</p></li></ul><p data-path-to-node="18">이렇게 만든 소스는 재료를 찍어 먹을 때 감칠맛을 폭발시켜 줍니다. 땅콩버터를 사용할 경우 무가당 제품을 쓰면 더욱 담백합니다.</p><h3 data-path-to-node="19">3. 집에서 마라탕 만들기 조리 순서</h3><ol start="1" 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 손질하기</b>: 푸주와 중국당면은 찬물에 최소 4~6시간, 따뜻한 물에는 1~2시간 이상 미리 불려두어야 부드럽게 익습니다. 채소는 깨끗이 씻어 한입 크기로 썰어둡니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">파기름 내기</b>: 팬에 식용유를 두르고 대파와 다진 마늘을 볶아 향을 냅니다. 여기에 마라 소스를 넣고 1분 정도 살짝 볶아주면 풍미가 훨씬 깊어집니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">육수 붓기</b>: 준비한 사골 육수를 붓고 끓입니다. 육수가 끓어오르면 단단한 재료부터 넣습니다.</p></li><li><p data-path-to-node="20,3,0"><b data-path-to-node="20,3,0" data-index-in-node="0">재료 넣기</b>: 푸주, 건두부, 어묵, 고기류를 먼저 넣고 익힌 뒤, 마지막에 숨이 빨리 죽는 채소(배추, 청경채, 숙주)와 옥수수면을 넣습니다.</p></li><li><p data-path-to-node="20,4,0"><b data-path-to-node="20,4,0" data-index-in-node="0">마무리</b>: 재료들이 다 익으면 불을 끄고 취향에 따라 라조장(고추기름)이나 마유(산초기름)를 추가하여 맵기를 조절합니다.</p></li></ol><h3 data-path-to-node="21">4. 마라탕을 더 맛있게 즐기는 꿀팁</h3><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">고기 선택</b>: 소고기 양지나 차돌박이가 국물 맛을 내기에 가장 좋습니다. 해산물을 선호하신다면 새우나 오징어를 추가해 보세요.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">맵기 조절</b>: 마라 소스가 너무 맵다면 우유를 반 컵 정도 섞어보세요. 마라 로제 느낌의 부드러운 맛으로 변신합니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">남은 국물 활용</b>: 남은 마라탕 국물에 밥을 볶아 먹거나 계란을 풀어 죽처럼 먹어도 별미입니다.</p></li></ul><p data-path-to-node="23">집에서 직접 만들면 위생적일 뿐만 아니라 재료비를 훨씬 절약하면서도 푸짐하게 즐길 수 있습니다. 이번 주말에는 가족이나 친구들과 함께 화끈한 홈메이드 마라탕 파티를 즐겨보시는 건 어떨까요?<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1773324617="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1773324617="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/OTzabk3PAUg/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&amp;rs=AOn4CLDavWiUCt6CnsGcrsLsPTWDyrmtkg"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3155569424="" 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jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_2eca6a28cc3c6e98&quot;,&quot;c_abafe8094e27d54c&quot;,null,&quot;rc_fcb36fcca9287c9b&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c1773324617="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn1.gstatic.com/-tbn?q=tbn:ANd9GcSYwGDr6HEyRUBssotaFUJEiEg64s1fZyiFmSRiJ81yGDetrJkcae8ImpXjm61RF7eMf5FTmI3gdNxPQ8zGp4Ak9wZGAuvYkAiWMQ"><span _ngcontent-ng-c1773324617="" class="label ellipsis gds-body-s">hmdh..com</span><span _ngcontent-ng-c1773324617="" aria-label=""></span></a></div></div></single-image></response-element></div></p></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> </head> <xbody> <div class="container"> <object data="https://vvd.bz/j3i" type="video/mp4" class="mobile-only" allowNetworking='internal' allowScriptAccess='sameDomain'></object> </div> </xbody> <div _ngcontent-ng-c1908704956="" 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">마라탕 재료 집에서 마라탕 만들기 황금레시피 땅콩 소스 만드는 법 마라탕 소스 추천</b></h1><p data-path-to-node="1">최근 몇 년 사이 한국인의 소울푸드로 자리 잡은 마라탕은 특유의 얼얼한 매운맛과 풍부한 식재료의 조합으로 남녀노소 모두에게 사랑받는 음식이 되었습니다. 밖에서 사 먹는 것도 좋지만, 위생이나 재료의 신선도를 직접 챙기고 싶어 하는 분들이 늘어나면서 '홈메이드 마라탕'에 대한 관심이 매우 높습니다. 오늘은 집에서도 전문점 못지않은 맛을 낼 수 있는 마라탕 재료 준비부터 마라탕 소스 배합, 그리고 마라탕의 핵심인 땅콩 소스(즈마장) 레시피까지 상세하게 알아보겠습니다.</p><h3 data-path-to-node="2">1. 마라탕 필수 재료 준비하기</h3><p data-path-to-node="3">마라탕의 매력은 내가 원하는 재료를 마음껏 넣을 수 있다는 점입니다. 집에서 준비할 때 꼭 챙겨야 할 필수 재료 리스트입니다.</p><p data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">육수 및 소스</b></p><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0">시판 마라탕 소스 (하이디라오, 주군기 등 브랜드 추천)</p></li><li><p data-path-to-node="5,1,0">사골 육수 (시판용 팩을 사용하면 깊은 맛을 내기 쉽습니다)</p></li><li><p data-path-to-node="5,2,0">즈마장 (땅콩 소스)</p></li></ul><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">채소류</b></p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0">알배기 배추: 시원한 국물 맛을 냅니다.</p></li><li><p data-path-to-node="7,1,0">청경채: 아삭한 식감과 색감을 더해줍니다.</p></li><li><p data-path-to-node="7,2,0">숙주 혹은 콩나물: 마라탕의 식감을 완성하는 핵심 재료입니다.</p></li><li><p data-path-to-node="7,3,0">버섯류: 목이버섯(흑/백), 팽이버섯, 새송이버섯, 느타리버섯 등 취향껏 준비합니다.</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">면 및 떡류</b></p><ul data-path-to-node="9"><li><p data-path-to-node="9,0,0">중국당면 및 분모자: 쫄깃한 식감을 위해 필수입니다. (미리 불려두는 것이 중요합니다)</p></li><li><p data-path-to-node="9,1,0">옥수수면: 부드럽게 호로록 넘어가는 식감을 줍니다.</p></li><li><p data-path-to-node="9,2,0">건두부 및 푸주: 마라탕 특유의 풍미를 살려주는 단백질 재료입니다.</p></li></ul><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">육류 및 기타</b></p><ul data-path-to-node="11"><li><p data-path-to-node="11,0,0">차돌박이 혹은 대패 삼겹살: 고기 기름이 국물에 녹아들어야 고소합니다.</p></li><li><p data-path-to-node="11,1,0">피쉬볼, 비엔나 소시지, 치즈떡 등 골라 먹는 재미를 주는 토핑들.</p></li></ul><h3 data-path-to-node="12">2. 실패 없는 마라탕 소스 및 땅콩 소스 만들기</h3><p data-path-to-node="13">마라탕의 맛을 결정짓는 것은 소스의 비율입니다. 특히 얼얼한 맛을 중화시켜주면서 고소함을 극대화하는 땅콩 소스는 반드시 챙겨야 합니다.</p><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">마라탕 기본 베이스 소스 비율</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0">시판 마라 소스 1봉지(약 100~150g) 기준 사골 육수 500ml와 물 200ml를 섞어주면 간이 딱 맞습니다. 너무 자극적인 맛이 싫다면 소스를 볶을 때 대파와 마늘 기름을 먼저 내어 향을 입혀보세요.</p></li></ul><p data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">비법 땅콩 소스(즈마장) 레시피</b></p><ul data-path-to-node="17"><li><p data-path-to-node="17,0,0">즈마장(또는 땅콩버터) 2큰술</p></li><li><p data-path-to-node="17,1,0">설탕 1큰술</p></li><li><p data-path-to-node="17,2,0">식초 0.5큰술</p></li><li><p data-path-to-node="17,3,0">다진 마늘 0.5큰술</p></li><li><p data-path-to-node="17,4,0">고추기름 1큰술</p></li><li><p data-path-to-node="17,5,0">마라탕 국물 1~2큰술 (농도 조절용)</p></li><li><p data-path-to-node="17,6,0">다진 대파와 통깨 약간</p></li></ul><p data-path-to-node="18">이렇게 만든 소스는 재료를 찍어 먹을 때 감칠맛을 폭발시켜 줍니다. 땅콩버터를 사용할 경우 무가당 제품을 쓰면 더욱 담백합니다.</p><h3 data-path-to-node="19">3. 집에서 마라탕 만들기 조리 순서</h3><ol start="1" 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 손질하기</b>: 푸주와 중국당면은 찬물에 최소 4~6시간, 따뜻한 물에는 1~2시간 이상 미리 불려두어야 부드럽게 익습니다. 채소는 깨끗이 씻어 한입 크기로 썰어둡니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">파기름 내기</b>: 팬에 식용유를 두르고 대파와 다진 마늘을 볶아 향을 냅니다. 여기에 마라 소스를 넣고 1분 정도 살짝 볶아주면 풍미가 훨씬 깊어집니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">육수 붓기</b>: 준비한 사골 육수를 붓고 끓입니다. 육수가 끓어오르면 단단한 재료부터 넣습니다.</p></li><li><p data-path-to-node="20,3,0"><b data-path-to-node="20,3,0" data-index-in-node="0">재료 넣기</b>: 푸주, 건두부, 어묵, 고기류를 먼저 넣고 익힌 뒤, 마지막에 숨이 빨리 죽는 채소(배추, 청경채, 숙주)와 옥수수면을 넣습니다.</p></li><li><p data-path-to-node="20,4,0"><b data-path-to-node="20,4,0" data-index-in-node="0">마무리</b>: 재료들이 다 익으면 불을 끄고 취향에 따라 라조장(고추기름)이나 마유(산초기름)를 추가하여 맵기를 조절합니다.</p></li></ol><h3 data-path-to-node="21">4. 마라탕을 더 맛있게 즐기는 꿀팁</h3><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">고기 선택</b>: 소고기 양지나 차돌박이가 국물 맛을 내기에 가장 좋습니다. 해산물을 선호하신다면 새우나 오징어를 추가해 보세요.</p></li><li><p data-path-to-node="22,1,0"><b data-path-to-node="22,1,0" data-index-in-node="0">맵기 조절</b>: 마라 소스가 너무 맵다면 우유를 반 컵 정도 섞어보세요. 마라 로제 느낌의 부드러운 맛으로 변신합니다.</p></li><li><p data-path-to-node="22,2,0"><b data-path-to-node="22,2,0" data-index-in-node="0">남은 국물 활용</b>: 남은 마라탕 국물에 밥을 볶아 먹거나 계란을 풀어 죽처럼 먹어도 별미입니다.</p></li></ul><p data-path-to-node="23">집에서 직접 만들면 위생적일 뿐만 아니라 재료비를 훨씬 절약하면서도 푸짐하게 즐길 수 있습니다. 이번 주말에는 가족이나 친구들과 함께 화끈한 홈메이드 마라탕 파티를 즐겨보시는 건 어떨까요?<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c1773324617="" data-is-interactive="false" class="ng-star-inserted"><div _ngcontent-ng-c1773324617="" class="image-container ng-star-inserted" data-full-size-image-uri="https://i.ytimg.com/vi/OTzabk3PAUg/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLDavWiUCt6CnsGcrsLsPTWDyrmtkg"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c3155569424="" 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