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<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">태국식 공심채 볶음 레시피 모닝글로리볶음 만드는 법 맛있는 공심채요리 비법</b></h1><p data-path-to-node="1">태국 여행을 다녀오신 분들이라면 누구나 한 번쯤 그리워하게 되는 맛, 바로 '모닝글로리 볶음'이라 불리는 공심채 볶음입니다. 아삭아삭한 식감과 짭조름하면서도 감칠맛 나는 소스의 조화는 밥반찬으로도 훌륭하고 술안주로도 손색이 없죠. 오늘은 집에서도 현지의 맛을 그대로 재현할 수 있는 태국식 공심채 볶음 황금 레시피와 공심채의 특징, 손질법까지 아주 자세하게 소개해 드리겠습니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">공심채란 무엇인가요?</b></h3><p data-path-to-node="3">공심채(空心菜)는 이름 그대로 줄기 가운데가 비어 있는 채소입니다. 영어로는 'Water Spinach' 또는 'Morning Glory'라고 불리며, 동남아시아 지역에서 매우 대중적으로 사용되는 식재료입니다. 줄기는 아삭하고 잎은 부드러운 것이 특징인데, 이 비어 있는 줄기 속으로 양념이 쏙쏙 배어들어 볶음 요리에 최적화되어 있습니다. 칼슘과 비타민, 섬유질이 풍부하여 영양학적으로도 매우 훌륭한 채소입니다.</p><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">준비물 및 재료 (2인분 기준)</b></h3><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0"><b data-path-to-node="5,0,0" data-index-in-node="0">메인 재료:</b> 공심채 1봉지 (약 200~300g)</p></li><li><p data-path-to-node="5,1,0"><b data-path-to-node="5,1,0" data-index-in-node="0">향신 재료:</b> 통마늘 5~6알, 쥐똥고추(프릭키누) 3~5개 (기호에 따라 조절), 홍고추 1개</p></li><li><p data-path-to-node="5,2,0"><b data-path-to-node="5,2,0" data-index-in-node="0">양념장 재료:</b></p><ul data-path-to-node="5,2,1"><li><p data-path-to-node="5,2,1,0,0">피쉬소스 1큰술 (멸치액젓으로 대체 가능)</p></li><li><p data-path-to-node="5,2,1,1,0">굴소스 1.5큰술</p></li><li><p data-path-to-node="5,2,1,2,0">된장(또는 태국식 된장인 타오찌오) 0.5큰술</p></li><li><p data-path-to-node="5,2,1,3,0">설탕 0.5큰술</p></li><li><p data-path-to-node="5,2,1,4,0">물 2~3큰술</p></li><li><p data-path-to-node="5,2,1,5,0">식용유 3큰술</p></li></ul></li></ul><h3 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">단계별 조리 과정</b></h3><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">1. 재료 손질하기</b></h4><p data-path-to-node="8">먼저 공심채를 깨끗한 물에 여러 번 씻어줍니다. 줄기 속이 비어 있으므로 흐르는 물에 충분히 헹궈 이물질을 제거하는 것이 중요합니다. 세척 후에는 물기를 최대한 털어내야 합니다. 물기가 많으면 볶을 때 기름이 튀고 채소에서 물이 나와 식감이 무를 수 있습니다.
손질된 공심채는 약 5~7cm 길이로 썰어주는데, 줄기 부분과 잎 부분을 따로 나누어 두는 것이 좋습니다. 줄기가 잎보다 익는 시간이 오래 걸리기 때문입니다.</p><h4 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 향신채 준비</b></h4><p data-path-to-node="10">마늘은 칼 옆면으로 으깨어 굵게 다져줍니다. 너무 곱게 다지는 것보다 거칠게 으깨는 것이 볶았을 때 향이 더 진하게 올라옵니다. 쥐똥고추는 작게 자르거나 살짝 으깨어 매운맛이 잘 나오도록 준비합니다. 매운 것을 못 드신다면 청양고추로 대체하거나 양을 줄여주세요.</p><h4 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">3. 양념장 미리 만들기</b></h4><p data-path-to-node="12">볶는 과정이 매우 빠르게 진행되므로 양념을 미리 섞어두는 것이 실패를 줄이는 비결입니다. 작은 볼에 피쉬소스, 굴소스, 된장, 설탕, 물을 넣고 설탕이 녹을 때까지 잘 섞어줍니다. 여기서 태국식 된장인 '타오찌오'를 사용하면 훨씬 현지 맛에 가까워지지만, 일반 집된장을 소량 넣어도 충분히 깊은 맛을 낼 수 있습니다.</p><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">4. 고온에서 빠르게 볶기 (핵심 포인트)</b></h4><p data-path-to-node="14">팬에 식용유를 넉넉히 두르고 강불로 예열합니다. 팬에서 연기가 살짝 올라올 정도로 뜨거워졌을 때 으깬 마늘과 고추를 넣습니다. 향이 순식간에 올라오면, 먼저 공심채의 <b data-path-to-node="14" data-index-in-node="93">줄기 부분</b>을 넣고 10초 정도 빠르게 볶습니다.
그다음 나머지 <b data-path-to-node="14" data-index-in-node="128">잎 부분</b>과 미리 만들어둔 <b data-path-to-node="14" data-index-in-node="142">양념장</b>을 한꺼번에 붓습니다. 이때 불은 반드시 최대 화력을 유지해야 합니다. 숨이 죽기 시작하면 30초에서 1분 내외로 빠르게 뒤섞은 뒤 바로 불을 끕니다. 너무 오래 볶으면 아삭한 식감이 사라지고 색이 검게 변하므로 주의하세요.</p><h3 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">더 맛있게 즐기는 팁</b></h3><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">화력 조절:</b> 공심채 볶음의 생명은 '화력'입니다. 가정용 가스레인지나 인덕션을 사용한다면 팬을 충분히 달군 뒤 단시간에 끝내야 합니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">대체 식재료:</b> 쥐똥고추가 없다면 페페론치노나 청양고추를 사용해도 좋습니다. 또한 마지막에 참기름을 아주 살짝만 두르면 한국적인 풍미가 가미된 맛있는 반찬이 됩니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">추천 조합:</b> 따끈한 흰쌀밥 위에 계란후라이 하나를 얹어 공심채 볶음과 함께 비벼 먹으면 다른 반찬이 필요 없는 일품요리가 됩니다.</p></li></ul><p data-path-to-node="17">공심채는 여름철이 제철이지만 최근에는 하우스 재배를 통해 사계절 내내 마트에서 쉽게 만나볼 수 있습니다. 입맛 없는 날, 오늘 알려드린 레시피로 5분 만에 뚝딱 태국 현지의 맛을 식탁 위에 차려보세요. 아삭한 소리와 함께 퍼지는 짭짤한 감칠맛이 여러분의 식사 시간을 더욱 풍성하게 만들어줄 것입니다.<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/0fVXG6ldP18/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&amp;rs=AOn4CLAFov_DNN2glJ3y_PaEjlv49hID7Q"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" 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<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">태국식 공심채 볶음 레시피 모닝글로리볶음 만드는 법 맛있는 공심채요리 비법</b></h1><p data-path-to-node="1">태국 여행을 다녀오신 분들이라면 누구나 한 번쯤 그리워하게 되는 맛, 바로 '모닝글로리 볶음'이라 불리는 공심채 볶음입니다. 아삭아삭한 식감과 짭조름하면서도 감칠맛 나는 소스의 조화는 밥반찬으로도 훌륭하고 술안주로도 손색이 없죠. 오늘은 집에서도 현지의 맛을 그대로 재현할 수 있는 태국식 공심채 볶음 황금 레시피와 공심채의 특징, 손질법까지 아주 자세하게 소개해 드리겠습니다.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">공심채란 무엇인가요?</b></h3><p data-path-to-node="3">공심채(空心菜)는 이름 그대로 줄기 가운데가 비어 있는 채소입니다. 영어로는 'Water Spinach' 또는 'Morning Glory'라고 불리며, 동남아시아 지역에서 매우 대중적으로 사용되는 식재료입니다. 줄기는 아삭하고 잎은 부드러운 것이 특징인데, 이 비어 있는 줄기 속으로 양념이 쏙쏙 배어들어 볶음 요리에 최적화되어 있습니다. 칼슘과 비타민, 섬유질이 풍부하여 영양학적으로도 매우 훌륭한 채소입니다.</p><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">준비물 및 재료 (2인분 기준)</b></h3><ul data-path-to-node="5"><li><p data-path-to-node="5,0,0"><b data-path-to-node="5,0,0" data-index-in-node="0">메인 재료:</b> 공심채 1봉지 (약 200~300g)</p></li><li><p data-path-to-node="5,1,0"><b data-path-to-node="5,1,0" data-index-in-node="0">향신 재료:</b> 통마늘 5~6알, 쥐똥고추(프릭키누) 3~5개 (기호에 따라 조절), 홍고추 1개</p></li><li><p data-path-to-node="5,2,0"><b data-path-to-node="5,2,0" data-index-in-node="0">양념장 재료:</b></p><ul data-path-to-node="5,2,1"><li><p data-path-to-node="5,2,1,0,0">피쉬소스 1큰술 (멸치액젓으로 대체 가능)</p></li><li><p data-path-to-node="5,2,1,1,0">굴소스 1.5큰술</p></li><li><p data-path-to-node="5,2,1,2,0">된장(또는 태국식 된장인 타오찌오) 0.5큰술</p></li><li><p data-path-to-node="5,2,1,3,0">설탕 0.5큰술</p></li><li><p data-path-to-node="5,2,1,4,0">물 2~3큰술</p></li><li><p data-path-to-node="5,2,1,5,0">식용유 3큰술</p></li></ul></li></ul><h3 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">단계별 조리 과정</b></h3><h4 data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">1. 재료 손질하기</b></h4><p data-path-to-node="8">먼저 공심채를 깨끗한 물에 여러 번 씻어줍니다. 줄기 속이 비어 있으므로 흐르는 물에 충분히 헹궈 이물질을 제거하는 것이 중요합니다. 세척 후에는 물기를 최대한 털어내야 합니다. 물기가 많으면 볶을 때 기름이 튀고 채소에서 물이 나와 식감이 무를 수 있습니다.
손질된 공심채는 약 5~7cm 길이로 썰어주는데, 줄기 부분과 잎 부분을 따로 나누어 두는 것이 좋습니다. 줄기가 잎보다 익는 시간이 오래 걸리기 때문입니다.</p><h4 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 향신채 준비</b></h4><p data-path-to-node="10">마늘은 칼 옆면으로 으깨어 굵게 다져줍니다. 너무 곱게 다지는 것보다 거칠게 으깨는 것이 볶았을 때 향이 더 진하게 올라옵니다. 쥐똥고추는 작게 자르거나 살짝 으깨어 매운맛이 잘 나오도록 준비합니다. 매운 것을 못 드신다면 청양고추로 대체하거나 양을 줄여주세요.</p><h4 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">3. 양념장 미리 만들기</b></h4><p data-path-to-node="12">볶는 과정이 매우 빠르게 진행되므로 양념을 미리 섞어두는 것이 실패를 줄이는 비결입니다. 작은 볼에 피쉬소스, 굴소스, 된장, 설탕, 물을 넣고 설탕이 녹을 때까지 잘 섞어줍니다. 여기서 태국식 된장인 '타오찌오'를 사용하면 훨씬 현지 맛에 가까워지지만, 일반 집된장을 소량 넣어도 충분히 깊은 맛을 낼 수 있습니다.</p><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">4. 고온에서 빠르게 볶기 (핵심 포인트)</b></h4><p data-path-to-node="14">팬에 식용유를 넉넉히 두르고 강불로 예열합니다. 팬에서 연기가 살짝 올라올 정도로 뜨거워졌을 때 으깬 마늘과 고추를 넣습니다. 향이 순식간에 올라오면, 먼저 공심채의 <b data-path-to-node="14" data-index-in-node="93">줄기 부분</b>을 넣고 10초 정도 빠르게 볶습니다.
그다음 나머지 <b data-path-to-node="14" data-index-in-node="128">잎 부분</b>과 미리 만들어둔 <b data-path-to-node="14" data-index-in-node="142">양념장</b>을 한꺼번에 붓습니다. 이때 불은 반드시 최대 화력을 유지해야 합니다. 숨이 죽기 시작하면 30초에서 1분 내외로 빠르게 뒤섞은 뒤 바로 불을 끕니다. 너무 오래 볶으면 아삭한 식감이 사라지고 색이 검게 변하므로 주의하세요.</p><h3 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">더 맛있게 즐기는 팁</b></h3><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">화력 조절:</b> 공심채 볶음의 생명은 '화력'입니다. 가정용 가스레인지나 인덕션을 사용한다면 팬을 충분히 달군 뒤 단시간에 끝내야 합니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">대체 식재료:</b> 쥐똥고추가 없다면 페페론치노나 청양고추를 사용해도 좋습니다. 또한 마지막에 참기름을 아주 살짝만 두르면 한국적인 풍미가 가미된 맛있는 반찬이 됩니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">추천 조합:</b> 따끈한 흰쌀밥 위에 계란후라이 하나를 얹어 공심채 볶음과 함께 비벼 먹으면 다른 반찬이 필요 없는 일품요리가 됩니다.</p></li></ul><p data-path-to-node="17">공심채는 여름철이 제철이지만 최근에는 하우스 재배를 통해 사계절 내내 마트에서 쉽게 만나볼 수 있습니다. 입맛 없는 날, 오늘 알려드린 레시피로 5분 만에 뚝딱 태국 현지의 맛을 식탁 위에 차려보세요. 아삭한 소리와 함께 퍼지는 짭짤한 감칠맛이 여러분의 식사 시간을 더욱 풍성하게 만들어줄 것입니다.<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/0fVXG6ldP18/hq720.jpg?sqp=-oaymwEhCK4FEIIDSFryq4qpAxMIARUAAAAAGAElAADIQj0AgKJD&rs=AOn4CLAFov_DNN2glJ3y_PaEjlv49hID7Q"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" 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태국식 공심채 볶음 레시피 모닝글로리볶음 공심채요리
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