＊여성시대＊ 차분한 20대들의 알흠다운 공간

<div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin" data-link="https://cafe.daum.net/subdued20club/WI6v" data-link-newwindow="_blank"><a href="https://cafe.daum.net/subdued20club/WI6v" target="_blank" class="ke-link"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/28eecdef34ca8c3f4dc34a1a5419567c80cc1c1a" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/28eecdef34ca8c3f4dc34a1a5419567c80cc1c1a" data-origin-width="474" data-origin-height="227"></a></div><p style="text-align: center;">출처 : 여성시대 (우리집야옹아)<br><br>준비물<br>수제비반죽, 멸치다시팩, 다진마늘, <br>대파, 땡초, 다시다, 국간장, 참기름, <br>미원, 고춧가루, 이외 넣고싶은 야채<br><br>1. 수제비 뜰 밀가루 반죽하기<br>밀가루 종이컵 한컵이 대략 1인분<br>나는 모자라서 1.5인분 ㅎ..<br>종이컵 물한컵+굵은소금 1스푼 소금물 만들기</p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/3a28f81d27396e653e93abb985f6df0f1dbbe41b" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/3a28f81d27396e653e93abb985f6df0f1dbbe41b" data-origin-width="1024" data-origin-height="1365"></div><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/0010fa008840a544c62f22399d4ba18d80c7e163" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/0010fa008840a544c62f22399d4ba18d80c7e163" data-origin-width="1024" data-origin-height="1365"></div><p style="text-align: center;"><br>올리브유 두르고 <br>만든 소금물 아주 조금씩 부어가며 반죽<br>(꼭 물 조금씩 부어야해 안그럼 떡이 되어벌임)<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/9988425d38f7e6e62e2ff44a28e48aa8d6e278f7" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/9988425d38f7e6e62e2ff44a28e48aa8d6e278f7" data-origin-width="1024" data-origin-height="1365"></div><p style="text-align: center;"><br>반죽 완성되면 봉지에 싸서 냉장고 30분 숙성<br>하는동안 멸치국물 우리기 <br>멸치다시 티백하나 물550ml <br>국물의 민족이니 나는 250ml 더ㅎㅎ<br>( 나는 정수기 계량이긴 한데 종이컵 윗부분 손가락으로 한개 굵기만큼 뺀게 물 120ml)<br>10분 팔팔<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/6c85aba9bef8999e288818c7a0b884dfc30c122e" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/6c85aba9bef8999e288818c7a0b884dfc30c122e" data-origin-width="1024" data-origin-height="1365"></div><p style="text-align: center;"><br>멸치육수 내는동안<br>참기름 1스푼, 김치 잘라서 볶기<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/c2f1f13a7daa4847b6accf65b6a66d64566724c0" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/c2f1f13a7daa4847b6accf65b6a66d64566724c0" data-origin-width="1024" data-origin-height="1365"></div><p style="text-align: center;"><br>멸치팩 꺼내서 버린후<br>국물이 졸까봐 걱정되니 약불로 줄이고<br>볶은김치, 다시다 1스푼, 국간장 1스푼, <br>다진마늘 0.5-1티스푼, 고춧가루 1스푼, 미원 한꼬집<br>파를 맨 마지막에 넣어야하지만<br>나는 그런거 모름 파 채썰어넣고 땡초 1개 썰어 넣기<br>(맵게 먹을 여시들은 땡초 2개나 고춧가루를 매운걸 써서해! 나는 김치가 실비김치임)<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/cb11adb81e411a8ba8a0304444ffcc30ba7f4ca2" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/cb11adb81e411a8ba8a0304444ffcc30ba7f4ca2" data-origin-width="1024" data-origin-height="1365"></div><p style="text-align: center;"><br>이제 중불로 올려서 수제비 반죽 냉장고에서 꺼내서<br>원하는 두께와 크기로 떠서 넣기<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/eaaebcfd0a911c04924573f3acd361a3ba2df1fb" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/eaaebcfd0a911c04924573f3acd361a3ba2df1fb" data-origin-width="1024" data-origin-height="1365"></div><p style="text-align: center;"><br>다 넣은후 모자란간 소금이나 멸치액젓<br><br>반죽 익을때까지 끓인뒤 드시면 됩니다<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IHuH/1cce928d256597ab8e7607a715f9cbf62c3bc2af" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IHuH/1cce928d256597ab8e7607a715f9cbf62c3bc2af" data-origin-width="1024" data-origin-height="1365"><div class="figcaption">야채를 안먹어서 토핑없는 초라한 썸네일</div></div>