꽈리고추 소고기장조림 만들기 부위 소고기장조림 레시피

<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/KIO" 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;"><h2 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">꽈리고추 소고기장조림 황금레시피 부드러운 장조림용 소고기 부위 추천 만들기</b></h2><p data-path-to-node="1">밥상 위의 영원한 밥도둑, 소고기장조림은 남녀노소 모두가 좋아하는 밑반찬입니다. 특히 짭조름한 간장 양념에 아삭한 꽈리고추와 쫀득한 메추리알을 함께 졸여내면 일주일 식탁이 풍성해집니다. 부드러운 장조림을 만들기 위한 최적의 소고기 부위 선택부터 잡내 없이 깊은 맛을 내는 비법 레시피까지, 자세한 정보를 담아 소고기장조림 만들기의 모든 것을 알려드립니다.</p><p data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">소고기 장조림에 가장 적합한 부위 선택과 이유</b></p><p data-path-to-node="3">소고기장조림은 오랜 시간 끓여야 하는 요리이므로, 기름기가 적고 살코기가 많은 부위를 선택하는 것이 중요합니다. 그래야 깔끔한 맛을 내고 고기가 단단하게 뭉치지 않아 결대로 잘 찢어집니다.</p><ol start="1" data-path-to-node="4"><li><p data-path-to-node="4,0,0"><b data-path-to-node="4,0,0" data-index-in-node="0">우둔살 (Topside):</b> 장조림용으로 가장 많이 추천되는 부위입니다. 지방이 거의 없고 살코기가 연하여 장조림으로 만들었을 때 부드럽고 담백합니다.</p></li><li><p data-path-to-node="4,1,0"><b data-path-to-node="4,1,0" data-index-in-node="0">홍두깨살 (Eye of Round):</b> 힘줄이 적고 고기 결이 일정한 원기둥 모양이라 장조림에 적합합니다. 다만 우둔살보다 약간 더 질긴 식감을 가질 수 있어 장시간 끓이는 것이 좋습니다.</p></li><li><p data-path-to-node="4,2,0"><b data-path-to-node="4,2,0" data-index-in-node="0">사태 (Shank):</b> 힘줄이나 막이 있지만, 푹 고아내면 깊은 감칠맛을 내고 쫄깃한 식감이 살아납니다. 비교적 저렴하여 가성비가 좋지만, 충분히 끓여서 부드럽게 만들어야 합니다.</p></li></ol><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">재료 준비</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0"><b data-path-to-node="6,0,0" data-index-in-node="0">주재료:</b> 장조림용 소고기 (우둔살 또는 홍두깨살) 600g, 꽈리고추 15~20개, 깐 메추리알 300g (선택), 통마늘 20알</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">고기 삶는 육수 재료:</b> 물 1.5L, 대파 1대, 양파 1/2개, 통후추 10알, 무 한토막 (선택), 다시마 1~2장</p></li><li><p data-path-to-node="6,2,0"><b data-path-to-node="6,2,0" data-index-in-node="0">조림 양념장:</b> 육수 4컵(약 800ml), 진간장 1/2컵, 국간장 1/4컵, 맛술 1/2컵, 매실액 2큰술, 설탕 2큰술 (기호에 따라 조절), 물엿 또는 올리고당 3큰술</p></li></ul><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">소고기장조림 상세 레시피 및 조리 과정</b></p><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">1단계: 소고기 핏물 제거 및 육수 내기</b></p><ol start="1" data-path-to-node="9"><li><p data-path-to-node="9,0,0"><b data-path-to-node="9,0,0" data-index-in-node="0">핏물 제거:</b> 소고기는 5~6cm 크기로 썰어 찬물에 30분에서 1시간 정도 담가 핏물을 완전히 빼줍니다. 중간에 물을 2~3번 갈아주면 누린내를 잡는 데 적입니다. (핏물을 충분히 빼야 깔끔한 맛이 납니다.)</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">고기 삶기:</b> 냄비에 물 1.5L와 대파, 양파, 통후추 등 육수 재료를 넣고 끓입니다. 물이 끓으면 핏물 뺀 소고기를 넣고 중불에서 30분 정도 삶아줍니다. (국물을 맛있게 먹으려면 찬물부터 끓이고, 고기를 부드럽게 하려면 끓는 물에 넣기도 합니다. 장조림은 국물도 중요하므로 찬물에 넣고 끓이는 것을 추천합니다.)</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">육수 준비:</b> 고기를 건져내고, 삶은 물(육수)은 체에 걸러 불순물을 제거한 뒤 약 4컵(800ml) 정도 준비합니다. 삶은 고기는 한 김 식혀 결대로 먹기 좋게 찢거나 칼로 썰어 준비합니다. (미리 찢어두지 않고 먹을 때마다 찢으면 고기가 질겨지는 것을 방지할 수 있습니다.)</p></li></ol><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">2단계: 장조림 양념과 졸이기</b></p><ol start="1" data-path-to-node="11"><li><p data-path-to-node="11,0,0"><b data-path-to-node="11,0,0" data-index-in-node="0">양념장 끓이기:</b> 냄비에 준비된 육수 4컵과 진간장, 국간장, 맛술, 매실액, 설탕을 넣고 센 불에서 끓입니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">고기 넣고 졸이기:</b> 양념장이 끓기 시작하면 찢어둔 소고기와 통마늘, 메추리알을 넣습니다. 중약불로 줄여 15분 정도 끓여 간이 고루 배도록 졸여줍니다. (이때 양념이 너무 짜지 않도록 간을 살짝 싱겁게 맞춰야 나중에 졸여졌을 때 적당합니다.)</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">꽈리고추 넣고 마무리:</b> 꽈리고추는 깨끗하게 씻어 꼭지를 제거하고 포크로 구멍을 몇 군데 내줍니다. 졸임이 거의 끝나갈 무렵(마지막 3~5분)에 꽈리고추와 물엿(또는 올리고당)을 넣고 살짝만 더 끓여줍니다. 꽈리고추는 오래 끓이면 물러져 아삭한 식감이 사라지므로 마지막에 넣고 숨이 죽을 정도로만 조리하는 것이 핵심입니다.</p></li></ol><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">3단계: 완성 및 보관</b></p><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0">불을 끄고 장조림을 한 김 식혀줍니다. 완전히 식은 후 밀폐용기에 국물과 함께 담아 냉장 보관합니다. 장조림은 식히는 과정에서 간이 더 잘 배어들기 때문에 바로 먹는 것보다 하루 정도 숙성시켜 먹는 것이 더욱 맛있습니다.</p></li></ul><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">꽈리고추 소고기장조림 맛을 더하는 비법 팁</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0"><b data-path-to-node="15,0,0" data-index-in-node="0">잡내 제거 비법:</b> 고기를 삶을 때 통마늘, 양파 외에도 월계수잎이나 커피 가루 한 티스푼을 넣으면 잡내를 더욱 적으로 제거할 수 있습니다.</p></li><li><p data-path-to-node="15,1,0"><b data-path-to-node="15,1,0" data-index-in-node="0">단짠 황금 비율:</b> 간장과 설탕, 물엿의 비율은 중요하지만, 소고기 자체에서 우러나오는 감칠맛이 다르므로 항상 조림 중간에 간을 보고 조절해야 합니다. 매실액은 단맛과 감칠맛을 동시에 더해주는 비법 재료입니다.</p></li><li><p data-path-to-node="15,2,0"><b data-path-to-node="15,2,0" data-index-in-node="0">고기 부드럽게 만들기:</b> 압력솥을 사용하여 고기를 삶으면 일반 냄비보다 훨씬 단시간에 부드러운 고기를 얻을 수 있습니다. 압력솥에 넣고 추가 울리면 중불로 줄여 15~20분 정도 더 끓인 후 뜸을 들이면 됩니다.</p></li><li><p data-path-to-node="15,3,0"><b data-path-to-node="15,3,0" data-index-in-node="0">꽈리고추의 역할:</b> 꽈리고추는 장조림의 느끼함을 잡아주고, 은은한 매콤함과 아삭한 식감을 더해주는 일등 공신입니다. 취향에 따라 청양고추를 추가하면 칼칼한 맛을 즐길 수 있습니다.</p></li></ul><p data-path-to-node="16">꽈리고추 소고기장조림은 만드는 과정은 조금 복잡할 수 있지만, 한 번 만들어두면 든든하게 일주일 밑반찬 걱정을 덜어주는 효자 반찬입니다. 오늘 알려드린 팁들을 활용하여 깊은 맛과 부드러운 식감을 자랑하는 명품 소고기장조림에 도전해 보세요.<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="" 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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></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/KIO" 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;"><h2 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">꽈리고추 소고기장조림 황금레시피 부드러운 장조림용 소고기 부위 추천 만들기</b></h2><p data-path-to-node="1">밥상 위의 영원한 밥도둑, 소고기장조림은 남녀노소 모두가 좋아하는 밑반찬입니다. 특히 짭조름한 간장 양념에 아삭한 꽈리고추와 쫀득한 메추리알을 함께 졸여내면 일주일 식탁이 풍성해집니다. 부드러운 장조림을 만들기 위한 최적의 소고기 부위 선택부터 잡내 없이 깊은 맛을 내는 비법 레시피까지, 자세한 정보를 담아 소고기장조림 만들기의 모든 것을 알려드립니다.</p><p data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">소고기 장조림에 가장 적합한 부위 선택과 이유</b></p><p data-path-to-node="3">소고기장조림은 오랜 시간 끓여야 하는 요리이므로, 기름기가 적고 살코기가 많은 부위를 선택하는 것이 중요합니다. 그래야 깔끔한 맛을 내고 고기가 단단하게 뭉치지 않아 결대로 잘 찢어집니다.</p><ol start="1" data-path-to-node="4"><li><p data-path-to-node="4,0,0"><b data-path-to-node="4,0,0" data-index-in-node="0">우둔살 (Topside):</b> 장조림용으로 가장 많이 추천되는 부위입니다. 지방이 거의 없고 살코기가 연하여 장조림으로 만들었을 때 부드럽고 담백합니다.</p></li><li><p data-path-to-node="4,1,0"><b data-path-to-node="4,1,0" data-index-in-node="0">홍두깨살 (Eye of Round):</b> 힘줄이 적고 고기 결이 일정한 원기둥 모양이라 장조림에 적합합니다. 다만 우둔살보다 약간 더 질긴 식감을 가질 수 있어 장시간 끓이는 것이 좋습니다.</p></li><li><p data-path-to-node="4,2,0"><b data-path-to-node="4,2,0" data-index-in-node="0">사태 (Shank):</b> 힘줄이나 막이 있지만, 푹 고아내면 깊은 감칠맛을 내고 쫄깃한 식감이 살아납니다. 비교적 저렴하여 가성비가 좋지만, 충분히 끓여서 부드럽게 만들어야 합니다.</p></li></ol><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">재료 준비</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0"><b data-path-to-node="6,0,0" data-index-in-node="0">주재료:</b> 장조림용 소고기 (우둔살 또는 홍두깨살) 600g, 꽈리고추 15~20개, 깐 메추리알 300g (선택), 통마늘 20알</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">고기 삶는 육수 재료:</b> 물 1.5L, 대파 1대, 양파 1/2개, 통후추 10알, 무 한토막 (선택), 다시마 1~2장</p></li><li><p data-path-to-node="6,2,0"><b data-path-to-node="6,2,0" data-index-in-node="0">조림 양념장:</b> 육수 4컵(약 800ml), 진간장 1/2컵, 국간장 1/4컵, 맛술 1/2컵, 매실액 2큰술, 설탕 2큰술 (기호에 따라 조절), 물엿 또는 올리고당 3큰술</p></li></ul><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">소고기장조림 상세 레시피 및 조리 과정</b></p><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">1단계: 소고기 핏물 제거 및 육수 내기</b></p><ol start="1" data-path-to-node="9"><li><p data-path-to-node="9,0,0"><b data-path-to-node="9,0,0" data-index-in-node="0">핏물 제거:</b> 소고기는 5~6cm 크기로 썰어 찬물에 30분에서 1시간 정도 담가 핏물을 완전히 빼줍니다. 중간에 물을 2~3번 갈아주면 누린내를 잡는 데 적입니다. (핏물을 충분히 빼야 깔끔한 맛이 납니다.)</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">고기 삶기:</b> 냄비에 물 1.5L와 대파, 양파, 통후추 등 육수 재료를 넣고 끓입니다. 물이 끓으면 핏물 뺀 소고기를 넣고 중불에서 30분 정도 삶아줍니다. (국물을 맛있게 먹으려면 찬물부터 끓이고, 고기를 부드럽게 하려면 끓는 물에 넣기도 합니다. 장조림은 국물도 중요하므로 찬물에 넣고 끓이는 것을 추천합니다.)</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">육수 준비:</b> 고기를 건져내고, 삶은 물(육수)은 체에 걸러 불순물을 제거한 뒤 약 4컵(800ml) 정도 준비합니다. 삶은 고기는 한 김 식혀 결대로 먹기 좋게 찢거나 칼로 썰어 준비합니다. (미리 찢어두지 않고 먹을 때마다 찢으면 고기가 질겨지는 것을 방지할 수 있습니다.)</p></li></ol><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">2단계: 장조림 양념과 졸이기</b></p><ol start="1" data-path-to-node="11"><li><p data-path-to-node="11,0,0"><b data-path-to-node="11,0,0" data-index-in-node="0">양념장 끓이기:</b> 냄비에 준비된 육수 4컵과 진간장, 국간장, 맛술, 매실액, 설탕을 넣고 센 불에서 끓입니다.</p></li><li><p data-path-to-node="11,1,0"><b data-path-to-node="11,1,0" data-index-in-node="0">고기 넣고 졸이기:</b> 양념장이 끓기 시작하면 찢어둔 소고기와 통마늘, 메추리알을 넣습니다. 중약불로 줄여 15분 정도 끓여 간이 고루 배도록 졸여줍니다. (이때 양념이 너무 짜지 않도록 간을 살짝 싱겁게 맞춰야 나중에 졸여졌을 때 적당합니다.)</p></li><li><p data-path-to-node="11,2,0"><b data-path-to-node="11,2,0" data-index-in-node="0">꽈리고추 넣고 마무리:</b> 꽈리고추는 깨끗하게 씻어 꼭지를 제거하고 포크로 구멍을 몇 군데 내줍니다. 졸임이 거의 끝나갈 무렵(마지막 3~5분)에 꽈리고추와 물엿(또는 올리고당)을 넣고 살짝만 더 끓여줍니다. 꽈리고추는 오래 끓이면 물러져 아삭한 식감이 사라지므로 마지막에 넣고 숨이 죽을 정도로만 조리하는 것이 핵심입니다.</p></li></ol><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">3단계: 완성 및 보관</b></p><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0">불을 끄고 장조림을 한 김 식혀줍니다. 완전히 식은 후 밀폐용기에 국물과 함께 담아 냉장 보관합니다. 장조림은 식히는 과정에서 간이 더 잘 배어들기 때문에 바로 먹는 것보다 하루 정도 숙성시켜 먹는 것이 더욱 맛있습니다.</p></li></ul><p data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">꽈리고추 소고기장조림 맛을 더하는 비법 팁</b></p><ul data-path-to-node="15"><li><p data-path-to-node="15,0,0"><b data-path-to-node="15,0,0" data-index-in-node="0">잡내 제거 비법:</b> 고기를 삶을 때 통마늘, 양파 외에도 월계수잎이나 커피 가루 한 티스푼을 넣으면 잡내를 더욱 적으로 제거할 수 있습니다.</p></li><li><p data-path-to-node="15,1,0"><b data-path-to-node="15,1,0" data-index-in-node="0">단짠 황금 비율:</b> 간장과 설탕, 물엿의 비율은 중요하지만, 소고기 자체에서 우러나오는 감칠맛이 다르므로 항상 조림 중간에 간을 보고 조절해야 합니다. 매실액은 단맛과 감칠맛을 동시에 더해주는 비법 재료입니다.</p></li><li><p data-path-to-node="15,2,0"><b data-path-to-node="15,2,0" data-index-in-node="0">고기 부드럽게 만들기:</b> 압력솥을 사용하여 고기를 삶으면 일반 냄비보다 훨씬 단시간에 부드러운 고기를 얻을 수 있습니다. 압력솥에 넣고 추가 울리면 중불로 줄여 15~20분 정도 더 끓인 후 뜸을 들이면 됩니다.</p></li><li><p data-path-to-node="15,3,0"><b data-path-to-node="15,3,0" data-index-in-node="0">꽈리고추의 역할:</b> 꽈리고추는 장조림의 느끼함을 잡아주고, 은은한 매콤함과 아삭한 식감을 더해주는 일등 공신입니다. 취향에 따라 청양고추를 추가하면 칼칼한 맛을 즐길 수 있습니다.</p></li></ul><p data-path-to-node="16">꽈리고추 소고기장조림은 만드는 과정은 조금 복잡할 수 있지만, 한 번 만들어두면 든든하게 일주일 밑반찬 걱정을 덜어주는 효자 반찬입니다. 오늘 알려드린 팁들을 활용하여 깊은 맛과 부드러운 식감을 자랑하는 명품 소고기장조림에 도전해 보세요.<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="" 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