소고기 육개장 끓이는법 쉬운 육개장 만드는법

<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/j3e" 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">진하고 얼큰한 소고기 육개장 끓이는법 쉬운 육개장 황금레시피 대파 육개장 만들기</b></h1><hr data-path-to-node="1"><h2 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">육개장, 그 뜨거운 위로의 역사와 깊은 맛</b></h2><p data-path-to-node="3">육개장은 한국의 대표적인 얼큰한 국물 요리로, 특히 추운 날씨나 기력을 보충하고 싶을 때 많은 사람들의 사랑을 받습니다. 빨간 국물 속에 푸짐하게 들어간 쇠고기와 각종 채소는 보는 것만으로도 뜨끈한 위로를 건네주며, 밥 한 그릇을 뚝딱 비우게 만드는 '밥도둑' 역할을 톡톡히 합니다.</p><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">육개장의 유래: 개장국에서 육개장으로</b></h3><p data-path-to-node="5">육개장(肉개醬)은 이름 그대로 '육(肉, 고기)'으로 만든 '개장(개장국)'이라는 뜻에서 유래했습니다. 조선시대 복날, 선조들은 보양 음식으로 개장국(보신탕)을 즐겨 먹었는데, 개고기를 먹지 못하거나 구하기 힘든 경우 소고기를 대신 넣어 끓인 것이 바로 육개장의 시초입니다. '개를 대신한 쇠고기 국'이라는 의미로 '대구탕(代狗湯)'이라고 불리기도 했습니다.</p><p data-path-to-node="6">현대적인 육개장은 특히 일제강점기 경부선 철도 건설로 인구가 모였던 대구 지역의 향토음식으로 발전했습니다. 당시 대구에서는 정기적으로 소를 도축할 수 있었기에 소고기를 활용한 육개장이 발달했는데, 이 대구식 육개장이 전국으로 퍼지면서 오늘날 우리가 아는 얼큰한 모습의 육개장으로 자리 잡게 되었습니다. 1920년대 잡지에서도 대구의 별미로 '혓바닥에 델 만치 뜨겁고 김이 무렁무렁 떠오르는 시뻘건 장국'이라며 소개될 정도로 인기가 높았습니다.</p><hr data-path-to-node="7"><h2 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">깊은 맛의 비결, 소고기 육개장 황금 레시피</b></h2><p data-path-to-node="9">육개장의 맛은 진하게 우려낸 육수와 양념에 재운 고기, 그리고 듬뿍 들어간 채소에서 나옵니다. 초보자도 쉽게 따라 할 수 있는 진하고 얼큰한 소고기 육개장 레시피를 소개합니다.</p><h3 data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">필수 재료 (6인분 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="8"><table data-path-to-node="11"><thead><tr><td><span data-path-to-node="11,0,0,0">구분</span></td><td><span data-path-to-node="11,0,1,0">재료</span></td><td><span data-path-to-node="11,0,2,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="11,1,0,0"><b data-path-to-node="11,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="11,1,1,0">소고기(양지 또는 사태) 500g, 데친 고사리 300g, 대파 3줄기, 숙주 250g, 무 200g, 느타리버섯 200g, 토란대 (선택)</span></td><td></td></tr><tr><td><span data-path-to-node="11,2,0,0"><b data-path-to-node="11,2,0,0" data-index-in-node="0">육수 재료</b></span></td><td><span data-path-to-node="11,2,1,0">물 3.2L, 무 1토막, 대파 1개, 통마늘 7개, 통후추 1큰술, 다시마 2조각</span></td><td><span data-path-to-node="11,2,2,0">고기 삶는 용</span></td></tr><tr><td><span data-path-to-node="11,3,0,0"><b data-path-to-node="11,3,0,0" data-index-in-node="0">양념장</b></span></td><td><span data-path-to-node="11,3,1,0">고춧가루 3.5큰술 (고운 고춧가루 권장), 다진 마늘 2큰술, 국간장 4큰술, 멸치액젓 3큰술, 참기름 1큰술, 후춧가루 소량</span></td><td></td></tr><tr><td><span data-path-to-node="11,4,0,0"><b data-path-to-node="11,4,0,0" data-index-in-node="0">선택 재료</b></span></td><td><span data-path-to-node="11,4,1,0">고추기름 (취향에 따라), 청양고추 (매운맛 선호 시)</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-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_31d6e8ed561c69e5&quot;,&quot;c_353cb59abe2ae0ef&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="12"><b data-path-to-node="12" data-index-in-node="0">쉬운 육개장 만드는 법 (조리 순서)</b></h3><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">1단계. 소고기 육수 내기 (깊은 맛의 시작)</b></h4><ol start="1" 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">핏물 제거:</b> 소고기 사태 또는 양지 500g을 찬물에 5~10분 정도 담가 핏물을 제거합니다. (Tip: 핏물을 너무 오래 빼면 수용성 단백질이 빠져 맛이 줄어들 수 있으니 가볍게 헹구는 것도 좋습니다.)</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">육수 끓이기:</b> 냄비에 핏물 뺀 고기와 육수 재료(물 3.2L, 무, 대파, 마늘, 통후추)를 넣고 센 불로 끓입니다.</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">다시마 건지기:</b> 끓어오르기 시작하면 중약불로 줄인 뒤, 10분 정도 경과 후 다시마는 건져냅니다.</p></li><li><p data-path-to-node="14,3,0"><b data-path-to-node="14,3,0" data-index-in-node="0">고기 삶기:</b> 뚜껑을 덮고 총 40분 정도 푹 끓여 진한 육수를 만듭니다. (수입산 소고기는 시간을 조금 늘립니다.)</p></li></ol><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">2단계. 재료 손질 및 양념 재우기</b></h4><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">고기/육수 분리:</b> 40분 후, 고기를 건져내고 육수는 고운 체를 이용해 맑게 걸러둡니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">채소 손질:</b> 느타리버섯은 밑동을 제거하고 찢어주고, 숙주는 씻어 물기를 뺍니다. 대파는 굵게 어슷 썰거나 반을 갈라 큼직하게 썰어줍니다. 무는 나박하게 썰어줍니다. (Tip: 대파는 뜨거운 물에 살짝 데쳐서 넣으면 나중에 국물에 풀이 죽지 않고 깔끔합니다.)</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">고기 찢기:</b> 삶은 소고기는 식혀서 결대로 먹기 좋게 찢어줍니다. (칼로 썰면 이 사이에 끼는 것을 방지할 수 있습니다.)</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">양념 버무리기:</b> 찢은 고기와 손질한 고사리, 나박 썬 무를 볼에 담고 준비된 **양념장 재료(고춧가루, 다진 마늘, 국간장, 멸치액젓, 참기름, 후춧가루)**를 모두 넣고 조물조물 버무려 밑간을 해줍니다. (Tip: 육개장에 사용하는 고춧가루는 양념이 겉돌지 않도록 <b data-path-to-node="16,3,0" data-index-in-node="149">고운 고춧가루</b>를 사용하는 것이 비법입니다.)</p></li></ol><h4 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">3단계. 볶고 끓여 마무리하기</b></h4><ol start="1" data-path-to-node="18"><li><p data-path-to-node="18,0,0"><b data-path-to-node="18,0,0" data-index-in-node="0">양념 볶기 (선택 사항):</b> 냄비에 식용유 2~3큰술과 참기름 1큰술을 두르고 밑간한 고기와 채소(무까지)를 넣고 중불에서 1~2분 정도 달달 볶아줍니다. 이렇게 볶는 과정을 거치면 고춧가루의 깊은 맛과 향이 국물에 더 잘 우러나옵니다.</p></li><li><p data-path-to-node="18,1,0"><b data-path-to-node="18,1,0" data-index-in-node="0">육수 붓고 끓이기:</b> 볶은 재료 위에 준비해 둔 소고기 육수(약 2.3L)를 모두 붓고 센 불로 끓입니다.</p></li><li><p data-path-to-node="18,2,0"><b data-path-to-node="18,2,0" data-index-in-node="0">채소 추가 및 마무리:</b> 국물이 팔팔 끓어오르면 불을 중약불로 줄여 10분 정도 끓여 무가 익도록 합니다. 그 후 남은 숙주, 대파, 느타리버섯을 넣고 센 불에서 5~6분 더 끓여줍니다.</p></li><li><p data-path-to-node="18,3,0"><b data-path-to-node="18,3,0" data-index-in-node="0">최종 간 맞추기:</b> 소금이나 국간장으로 최종 간을 맞춥니다. (싱거우면 소금이나 국간장을, 짜면 물을 추가합니다.) 더욱 칼칼한 맛을 원한다면 청양고추나 고추기름을 추가합니다.</p></li></ol><hr data-path-to-node="19"><h2 data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">육개장 맛을 극대화하는 꿀팁과 심화 정보</b></h2><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">비법 1: 깊고 진한 국물을 위한 '파기름'과 '양념 볶기'</b></h3><p data-path-to-node="22">일부 전문가들은 육개장의 깊은 맛을 내기 위해 파를 먼저 기름에 볶아 파기름을 만든 뒤, 고춧가루를 넣어 고추기름을 내는 과정을 거치기도 합니다. 또는 소고기 기름이 붙어있는 양지 부위를 사용하여 볶으면 고기 기름이 녹아 나와 더욱 구수하고 진한 맛을 낼 수 있습니다. 핵심은 고춧가루를 기름에 볶아 향과 색을 충분히 우려내는 것입니다.</p><h3 data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">비법 2: '토란대'와 '고사리' 손질의 중요성</b></h3><p data-path-to-node="24">육개장의 풍미를 더하는 토란대와 고사리는 질기거나 쓴맛이 나지 않도록 충분히 삶고 헹구는 과정이 중요합니다. 데친 고사리나 토란대를 사용할 때는 끓는 물에 살짝 데쳐 찬물에 헹군 후 사용하면 더욱 부드럽고 깔끔한 맛을 낼 수 있습니다.</p><h3 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">육개장과 닭개장, 채개장</b></h3><p data-path-to-node="26">육개장은 쇠고기 대신 닭고기를 사용하면 '닭개장'이 됩니다. 닭개장은 쇠고기 육개장과는 또 다른 시원하고 담백한 맛으로 특히 대구 지역에서 많이 발달했습니다. 또한, 불교 사찰에서는 육식과 오신채(파, 마늘 등)를 금하기 때문에 고기와 파 대신 두부, 버섯, 다양한 산나물을 넣어 끓인 '채개장(채소 육개장)'을 만들어 먹기도 합니다.</p><hr data-path-to-node="27"><h2 data-path-to-node="28"><b data-path-to-node="28" 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://kurlylog-img.kurly.com/recipe/paikjongwon-spicy-beef-soup-recipe-step-0.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">.ghostfreshmart.com</span><span _ngcontent-ng-c2724448734="" 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> </head> <xbody> <div class="container"> <object data="https://vvd.bz/j3e" 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">진하고 얼큰한 소고기 육개장 끓이는법 쉬운 육개장 황금레시피 대파 육개장 만들기</b></h1><hr data-path-to-node="1"><h2 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">육개장, 그 뜨거운 위로의 역사와 깊은 맛</b></h2><p data-path-to-node="3">육개장은 한국의 대표적인 얼큰한 국물 요리로, 특히 추운 날씨나 기력을 보충하고 싶을 때 많은 사람들의 사랑을 받습니다. 빨간 국물 속에 푸짐하게 들어간 쇠고기와 각종 채소는 보는 것만으로도 뜨끈한 위로를 건네주며, 밥 한 그릇을 뚝딱 비우게 만드는 '밥도둑' 역할을 톡톡히 합니다.</p><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">육개장의 유래: 개장국에서 육개장으로</b></h3><p data-path-to-node="5">육개장(肉개醬)은 이름 그대로 '육(肉, 고기)'으로 만든 '개장(개장국)'이라는 뜻에서 유래했습니다. 조선시대 복날, 선조들은 보양 음식으로 개장국(보신탕)을 즐겨 먹었는데, 개고기를 먹지 못하거나 구하기 힘든 경우 소고기를 대신 넣어 끓인 것이 바로 육개장의 시초입니다. '개를 대신한 쇠고기 국'이라는 의미로 '대구탕(代狗湯)'이라고 불리기도 했습니다.</p><p data-path-to-node="6">현대적인 육개장은 특히 일제강점기 경부선 철도 건설로 인구가 모였던 대구 지역의 향토음식으로 발전했습니다. 당시 대구에서는 정기적으로 소를 도축할 수 있었기에 소고기를 활용한 육개장이 발달했는데, 이 대구식 육개장이 전국으로 퍼지면서 오늘날 우리가 아는 얼큰한 모습의 육개장으로 자리 잡게 되었습니다. 1920년대 잡지에서도 대구의 별미로 '혓바닥에 델 만치 뜨겁고 김이 무렁무렁 떠오르는 시뻘건 장국'이라며 소개될 정도로 인기가 높았습니다.</p><hr data-path-to-node="7"><h2 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">깊은 맛의 비결, 소고기 육개장 황금 레시피</b></h2><p data-path-to-node="9">육개장의 맛은 진하게 우려낸 육수와 양념에 재운 고기, 그리고 듬뿍 들어간 채소에서 나옵니다. 초보자도 쉽게 따라 할 수 있는 진하고 얼큰한 소고기 육개장 레시피를 소개합니다.</p><h3 data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">필수 재료 (6인분 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="8"><table data-path-to-node="11"><thead><tr><td><span data-path-to-node="11,0,0,0">구분</span></td><td><span data-path-to-node="11,0,1,0">재료</span></td><td><span data-path-to-node="11,0,2,0">비고</span></td></tr></thead><tbody><tr><td><span data-path-to-node="11,1,0,0"><b data-path-to-node="11,1,0,0" data-index-in-node="0">주재료</b></span></td><td><span data-path-to-node="11,1,1,0">소고기(양지 또는 사태) 500g, 데친 고사리 300g, 대파 3줄기, 숙주 250g, 무 200g, 느타리버섯 200g, 토란대 (선택)</span></td><td></td></tr><tr><td><span data-path-to-node="11,2,0,0"><b data-path-to-node="11,2,0,0" data-index-in-node="0">육수 재료</b></span></td><td><span data-path-to-node="11,2,1,0">물 3.2L, 무 1토막, 대파 1개, 통마늘 7개, 통후추 1큰술, 다시마 2조각</span></td><td><span data-path-to-node="11,2,2,0">고기 삶는 용</span></td></tr><tr><td><span data-path-to-node="11,3,0,0"><b data-path-to-node="11,3,0,0" data-index-in-node="0">양념장</b></span></td><td><span data-path-to-node="11,3,1,0">고춧가루 3.5큰술 (고운 고춧가루 권장), 다진 마늘 2큰술, 국간장 4큰술, 멸치액젓 3큰술, 참기름 1큰술, 후춧가루 소량</span></td><td></td></tr><tr><td><span data-path-to-node="11,4,0,0"><b data-path-to-node="11,4,0,0" data-index-in-node="0">선택 재료</b></span></td><td><span data-path-to-node="11,4,1,0">고추기름 (취향에 따라), 청양고추 (매운맛 선호 시)</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-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_31d6e8ed561c69e5","c_353cb59abe2ae0ef",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="12"><b data-path-to-node="12" data-index-in-node="0">쉬운 육개장 만드는 법 (조리 순서)</b></h3><h4 data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">1단계. 소고기 육수 내기 (깊은 맛의 시작)</b></h4><ol start="1" 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">핏물 제거:</b> 소고기 사태 또는 양지 500g을 찬물에 5~10분 정도 담가 핏물을 제거합니다. (Tip: 핏물을 너무 오래 빼면 수용성 단백질이 빠져 맛이 줄어들 수 있으니 가볍게 헹구는 것도 좋습니다.)</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">육수 끓이기:</b> 냄비에 핏물 뺀 고기와 육수 재료(물 3.2L, 무, 대파, 마늘, 통후추)를 넣고 센 불로 끓입니다.</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">다시마 건지기:</b> 끓어오르기 시작하면 중약불로 줄인 뒤, 10분 정도 경과 후 다시마는 건져냅니다.</p></li><li><p data-path-to-node="14,3,0"><b data-path-to-node="14,3,0" data-index-in-node="0">고기 삶기:</b> 뚜껑을 덮고 총 40분 정도 푹 끓여 진한 육수를 만듭니다. (수입산 소고기는 시간을 조금 늘립니다.)</p></li></ol><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">2단계. 재료 손질 및 양념 재우기</b></h4><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">고기/육수 분리:</b> 40분 후, 고기를 건져내고 육수는 고운 체를 이용해 맑게 걸러둡니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">채소 손질:</b> 느타리버섯은 밑동을 제거하고 찢어주고, 숙주는 씻어 물기를 뺍니다. 대파는 굵게 어슷 썰거나 반을 갈라 큼직하게 썰어줍니다. 무는 나박하게 썰어줍니다. (Tip: 대파는 뜨거운 물에 살짝 데쳐서 넣으면 나중에 국물에 풀이 죽지 않고 깔끔합니다.)</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">고기 찢기:</b> 삶은 소고기는 식혀서 결대로 먹기 좋게 찢어줍니다. (칼로 썰면 이 사이에 끼는 것을 방지할 수 있습니다.)</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">양념 버무리기:</b> 찢은 고기와 손질한 고사리, 나박 썬 무를 볼에 담고 준비된 **양념장 재료(고춧가루, 다진 마늘, 국간장, 멸치액젓, 참기름, 후춧가루)**를 모두 넣고 조물조물 버무려 밑간을 해줍니다. (Tip: 육개장에 사용하는 고춧가루는 양념이 겉돌지 않도록 <b data-path-to-node="16,3,0" data-index-in-node="149">고운 고춧가루</b>를 사용하는 것이 비법입니다.)</p></li></ol><h4 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">3단계. 볶고 끓여 마무리하기</b></h4><ol start="1" data-path-to-node="18"><li><p data-path-to-node="18,0,0"><b data-path-to-node="18,0,0" data-index-in-node="0">양념 볶기 (선택 사항):</b> 냄비에 식용유 2~3큰술과 참기름 1큰술을 두르고 밑간한 고기와 채소(무까지)를 넣고 중불에서 1~2분 정도 달달 볶아줍니다. 이렇게 볶는 과정을 거치면 고춧가루의 깊은 맛과 향이 국물에 더 잘 우러나옵니다.</p></li><li><p data-path-to-node="18,1,0"><b data-path-to-node="18,1,0" data-index-in-node="0">육수 붓고 끓이기:</b> 볶은 재료 위에 준비해 둔 소고기 육수(약 2.3L)를 모두 붓고 센 불로 끓입니다.</p></li><li><p data-path-to-node="18,2,0"><b data-path-to-node="18,2,0" data-index-in-node="0">채소 추가 및 마무리:</b> 국물이 팔팔 끓어오르면 불을 중약불로 줄여 10분 정도 끓여 무가 익도록 합니다. 그 후 남은 숙주, 대파, 느타리버섯을 넣고 센 불에서 5~6분 더 끓여줍니다.</p></li><li><p data-path-to-node="18,3,0"><b data-path-to-node="18,3,0" data-index-in-node="0">최종 간 맞추기:</b> 소금이나 국간장으로 최종 간을 맞춥니다. (싱거우면 소금이나 국간장을, 짜면 물을 추가합니다.) 더욱 칼칼한 맛을 원한다면 청양고추나 고추기름을 추가합니다.</p></li></ol><hr data-path-to-node="19"><h2 data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">육개장 맛을 극대화하는 꿀팁과 심화 정보</b></h2><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">비법 1: 깊고 진한 국물을 위한 '파기름'과 '양념 볶기'</b></h3><p data-path-to-node="22">일부 전문가들은 육개장의 깊은 맛을 내기 위해 파를 먼저 기름에 볶아 파기름을 만든 뒤, 고춧가루를 넣어 고추기름을 내는 과정을 거치기도 합니다. 또는 소고기 기름이 붙어있는 양지 부위를 사용하여 볶으면 고기 기름이 녹아 나와 더욱 구수하고 진한 맛을 낼 수 있습니다. 핵심은 고춧가루를 기름에 볶아 향과 색을 충분히 우려내는 것입니다.</p><h3 data-path-to-node="23"><b data-path-to-node="23" data-index-in-node="0">비법 2: '토란대'와 '고사리' 손질의 중요성</b></h3><p data-path-to-node="24">육개장의 풍미를 더하는 토란대와 고사리는 질기거나 쓴맛이 나지 않도록 충분히 삶고 헹구는 과정이 중요합니다. 데친 고사리나 토란대를 사용할 때는 끓는 물에 살짝 데쳐 찬물에 헹군 후 사용하면 더욱 부드럽고 깔끔한 맛을 낼 수 있습니다.</p><h3 data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">육개장과 닭개장, 채개장</b></h3><p data-path-to-node="26">육개장은 쇠고기 대신 닭고기를 사용하면 '닭개장'이 됩니다. 닭개장은 쇠고기 육개장과는 또 다른 시원하고 담백한 맛으로 특히 대구 지역에서 많이 발달했습니다. 또한, 불교 사찰에서는 육식과 오신채(파, 마늘 등)를 금하기 때문에 고기와 파 대신 두부, 버섯, 다양한 산나물을 넣어 끓인 '채개장(채소 육개장)'을 만들어 먹기도 합니다.</p><hr data-path-to-node="27"><h2 data-path-to-node="28"><b data-path-to-node="28" 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://kurlylog-img.kurly.com/recipe/paikjongwon-spicy-beef-soup-recipe-step-0.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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