바삭하게 백종원 김치전 만드는법 바삭한 참치 김치전 레시피 부침가루 김치부침개

<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/j3f" 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">백종원 김치전 만드는법 바삭한 참치 김치전 레시피 부침가루 김치부침개 황금레시피</b></h1><p data-path-to-node="1">비가 오는 날이나 출출한 오후에 가장 먼저 생각나는 간식이 무엇인가요? 아마도 많은 분들이 지글지글 소리부터 맛있는 '김치전'을 떠올리실 겁니다. 하지만 막상 집에서 만들면 식당에서 먹던 것처럼 테두리가 바삭하지 않고 눅눅해지거나, 김치의 신맛 조절이 어려워 실망하신 적이 있으실 텐데요. 오늘은 대한민국 대표 요리 연구가 백종원 선생님의 노하우를 담아, 누구나 실패 없이 겉은 바삭하고 속은 촉촉한 '바삭한 참치 김치전' 만드는 법을 아주 자세하게 소개해 드리겠습니다. 특히 참치를 넣어 고소한 풍미와 감칠맛을 극대화한 레시피이니 꼭 끝까지 확인해 보세요.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">1. 바삭한 참치 김치전 재료 준비</b></h3><p data-path-to-node="3">성공적인 김치전을 위해 가장 중요한 것은 재료의 비율입니다. 아래는 약 2~3인분 기준의 재료입니다.</p><ul 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">메인 재료:</b> 잘 익은 김치(또는 신김치) 2컵 (약 300g), 참치 캔 1캔(100g~150g), 대파 1/2대, 청양고추 2개 (선택 사항)</p></li><li><p data-path-to-node="4,1,0"><b data-path-to-node="4,1,0" data-index-in-node="0">반죽 재료:</b> 부침가루 1.5컵, 차가운 물 1.5컵 (또는 탄산수), 고춧가루 1큰술, 설탕 1/2큰술 (김치의 신맛에 따라 조절)</p></li><li><p data-path-to-node="4,2,0"><b data-path-to-node="4,2,0" data-index-in-node="0">추가 팁:</b> 식용유는 넉넉하게 준비해 주세요. 전은 기름에 튀기듯 구워야 바삭함이 살아납니다.</p></li></ul><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">2. 재료 손질 및 전처리</b></h3><p data-path-to-node="6">김치전의 맛은 김치에서 시작됩니다. 김치는 너무 크지 않게 가위로 잘게 잘라주는 것이 좋습니다. 김치가 너무 크면 반죽 사이사이에 빈틈이 생겨 바삭함이 덜할 수 있습니다.</p><p data-path-to-node="7">참치는 캔 안에 든 기름을 완전히 제거하지 않는 것이 포인트입니다. 백종원 레시피의 핵심 중 하나가 바로 이 참치 기름을 어느 정도 활용하여 반죽에 고소함을 더하는 것입니다. 다만, 너무 느끼한 것이 싫다면 절반 정도만 따라내고 사용하세요.</p><p data-path-to-node="8">대파와 청양고추는 잘게 송송 썰어 준비합니다. 대파는 향긋함을, 청양고추는 자칫 느끼할 수 있는 기름진 맛을 잡아주는 매콤한 킥이 됩니다.</p><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">3. 황금 비율 반죽 만들기</b></h3><p data-path-to-node="10">반죽의 농도는 김치전의 식감을 결정짓습니다. 볼에 준비한 김치, 대파, 청양고추를 넣고 고춧가루와 설탕을 넣어 먼저 버무려줍니다. 설탕은 신김치의 군내와 강한 신맛을 중화시켜 감칠맛을 끌어올려 줍니다.</p><p data-path-to-node="11">그다음 부침가루를 넣고 물을 붓습니다. 여기서 <b data-path-to-node="11" data-index-in-node="26">가장 중요한 팁</b>은 바로 **'차가운 물'**입니다. 얼음물을 사용하거나 탄산수를 사용하면 온도 차에 의해 반죽이 훨씬 더 바삭해집니다. 반죽을 섞을 때는 너무 오래 젓지 마세요. 가루가 대충 보이지 않을 정도로만 살살 섞어주어야 글루텐 형성이 억제되어 쫄깃함보다 바삭함이 강조됩니다.</p><h3 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">4. 바삭하게 굽는 백종원의 특급 기술</b></h3><p data-path-to-node="13">이제 가장 중요한 굽기 단계입니다. 팬을 충분히 달군 후 식용유를 아주 넉넉하게 두릅니다. "이래도 되나?" 싶을 정도로 기름을 넣어야 전의 가장자리가 튀겨지듯 바삭해집니다.</p><ol start="1" data-path-to-node="14"><li><p data-path-to-node="14,0,0">팬에 열기가 올라오면 반죽을 적당량 올리고 얇게 펴줍니다. 너무 두꺼우면 속이 익기 전에 겉만 타버릴 수 있습니다.</p></li><li><p data-path-to-node="14,1,0">중불 이상에서 구워주세요. 아랫면이 충분히 익어 팬을 흔들었을 때 전이 자유롭게 움직이면 그때 뒤집어줍니다.</p></li><li><p data-path-to-node="14,2,0">뒤집은 후에는 뒤집개로 꾹꾹 누르지 않는 것이 좋습니다. 대신 기름이 전 안쪽까지 잘 들어가도록 팬을 돌려가며 기름을 고루 묻혀주세요.</p></li><li><p data-path-to-node="14,3,0">마지막에 불을 살짝 높여 앞뒤로 노릇노릇하게 색을 내면 완성입니다.</p></li></ol><h3 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">5. 김치전의 맛을 더해주는 꿀팁 모음</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">간 맞추기:</b> 김치에 이미 간이 되어 있고 참치와 부침가루에도 염분이 있으므로 별도의 소금 간은 필요하지 않습니다. 만약 간이 부족하다면 간장, 식초, 설탕을 섞은 초간장을 곁들여 보세요.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">더 바삭하게:</b> 부침가루와 튀김가루를 7:3 비율로 섞어서 사용하면 훨씬 더 과자 같은 바삭함을 느낄 수 있습니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">색감 살리기:</b> 고춧가루 1큰술을 넣으면 전의 색이 훨씬 먹음직스러운 붉은색을 띠게 됩니다. 비주얼까지 놓칠 수 없겠죠?</p></li></ul><p data-path-to-node="17">김치전은 갓 구워냈을 때 가장 맛있습니다. 젓가락으로 쭉쭉 찢어서 먹는 그 재미와 맛은 그 어떤 고급 요리도 부럽지 않게 만들죠. 오늘 저녁에는 집에 있는 김치와 참치 한 캔으로 간단하지만 근사한 백종원 표 김치전을 만들어 보시는 건 어떨까요? 온 가족이 모여 앉아 바삭한 전 한 접시를 비우며 즐거운 시간을 보내시길 바랍니다.<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://kurlylog-img.kurly.com/hdims/resize/%3E720x%3E720/quality/85/src/recipe/kimchi-pancake-paikjongwon-recipe-step-7.jpg"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" aria-live="polite" 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ng-star-inserted" s://./watch?v=6f2_v8chqZI" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_3e31a154e04b4b23&quot;,&quot;c_80ac164d66dc6589&quot;,null,&quot;rc_cbd14a3f5b861414&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-tbn0.gstatic.com/-tbn?q=tbn:ANd9GcSg-IUWG8CFYnlyzc2Hu641oPbwT1I4yvlIlgdH-i46sw1qkFzHEP3ZG4a1_MDcfCUfjA0ho3Du2a4FyApH4L1SPtX9i5fxHlQX"><span _ngcontent-ng-c1773324617="" class="label ellipsis gds-body-s">.</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/j3f" 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">백종원 김치전 만드는법 바삭한 참치 김치전 레시피 부침가루 김치부침개 황금레시피</b></h1><p data-path-to-node="1">비가 오는 날이나 출출한 오후에 가장 먼저 생각나는 간식이 무엇인가요? 아마도 많은 분들이 지글지글 소리부터 맛있는 '김치전'을 떠올리실 겁니다. 하지만 막상 집에서 만들면 식당에서 먹던 것처럼 테두리가 바삭하지 않고 눅눅해지거나, 김치의 신맛 조절이 어려워 실망하신 적이 있으실 텐데요. 오늘은 대한민국 대표 요리 연구가 백종원 선생님의 노하우를 담아, 누구나 실패 없이 겉은 바삭하고 속은 촉촉한 '바삭한 참치 김치전' 만드는 법을 아주 자세하게 소개해 드리겠습니다. 특히 참치를 넣어 고소한 풍미와 감칠맛을 극대화한 레시피이니 꼭 끝까지 확인해 보세요.</p><h3 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">1. 바삭한 참치 김치전 재료 준비</b></h3><p data-path-to-node="3">성공적인 김치전을 위해 가장 중요한 것은 재료의 비율입니다. 아래는 약 2~3인분 기준의 재료입니다.</p><ul 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">메인 재료:</b> 잘 익은 김치(또는 신김치) 2컵 (약 300g), 참치 캔 1캔(100g~150g), 대파 1/2대, 청양고추 2개 (선택 사항)</p></li><li><p data-path-to-node="4,1,0"><b data-path-to-node="4,1,0" data-index-in-node="0">반죽 재료:</b> 부침가루 1.5컵, 차가운 물 1.5컵 (또는 탄산수), 고춧가루 1큰술, 설탕 1/2큰술 (김치의 신맛에 따라 조절)</p></li><li><p data-path-to-node="4,2,0"><b data-path-to-node="4,2,0" data-index-in-node="0">추가 팁:</b> 식용유는 넉넉하게 준비해 주세요. 전은 기름에 튀기듯 구워야 바삭함이 살아납니다.</p></li></ul><h3 data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">2. 재료 손질 및 전처리</b></h3><p data-path-to-node="6">김치전의 맛은 김치에서 시작됩니다. 김치는 너무 크지 않게 가위로 잘게 잘라주는 것이 좋습니다. 김치가 너무 크면 반죽 사이사이에 빈틈이 생겨 바삭함이 덜할 수 있습니다.</p><p data-path-to-node="7">참치는 캔 안에 든 기름을 완전히 제거하지 않는 것이 포인트입니다. 백종원 레시피의 핵심 중 하나가 바로 이 참치 기름을 어느 정도 활용하여 반죽에 고소함을 더하는 것입니다. 다만, 너무 느끼한 것이 싫다면 절반 정도만 따라내고 사용하세요.</p><p data-path-to-node="8">대파와 청양고추는 잘게 송송 썰어 준비합니다. 대파는 향긋함을, 청양고추는 자칫 느끼할 수 있는 기름진 맛을 잡아주는 매콤한 킥이 됩니다.</p><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">3. 황금 비율 반죽 만들기</b></h3><p data-path-to-node="10">반죽의 농도는 김치전의 식감을 결정짓습니다. 볼에 준비한 김치, 대파, 청양고추를 넣고 고춧가루와 설탕을 넣어 먼저 버무려줍니다. 설탕은 신김치의 군내와 강한 신맛을 중화시켜 감칠맛을 끌어올려 줍니다.</p><p data-path-to-node="11">그다음 부침가루를 넣고 물을 붓습니다. 여기서 <b data-path-to-node="11" data-index-in-node="26">가장 중요한 팁</b>은 바로 **'차가운 물'**입니다. 얼음물을 사용하거나 탄산수를 사용하면 온도 차에 의해 반죽이 훨씬 더 바삭해집니다. 반죽을 섞을 때는 너무 오래 젓지 마세요. 가루가 대충 보이지 않을 정도로만 살살 섞어주어야 글루텐 형성이 억제되어 쫄깃함보다 바삭함이 강조됩니다.</p><h3 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">4. 바삭하게 굽는 백종원의 특급 기술</b></h3><p data-path-to-node="13">이제 가장 중요한 굽기 단계입니다. 팬을 충분히 달군 후 식용유를 아주 넉넉하게 두릅니다. "이래도 되나?" 싶을 정도로 기름을 넣어야 전의 가장자리가 튀겨지듯 바삭해집니다.</p><ol start="1" data-path-to-node="14"><li><p data-path-to-node="14,0,0">팬에 열기가 올라오면 반죽을 적당량 올리고 얇게 펴줍니다. 너무 두꺼우면 속이 익기 전에 겉만 타버릴 수 있습니다.</p></li><li><p data-path-to-node="14,1,0">중불 이상에서 구워주세요. 아랫면이 충분히 익어 팬을 흔들었을 때 전이 자유롭게 움직이면 그때 뒤집어줍니다.</p></li><li><p data-path-to-node="14,2,0">뒤집은 후에는 뒤집개로 꾹꾹 누르지 않는 것이 좋습니다. 대신 기름이 전 안쪽까지 잘 들어가도록 팬을 돌려가며 기름을 고루 묻혀주세요.</p></li><li><p data-path-to-node="14,3,0">마지막에 불을 살짝 높여 앞뒤로 노릇노릇하게 색을 내면 완성입니다.</p></li></ol><h3 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">5. 김치전의 맛을 더해주는 꿀팁 모음</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">간 맞추기:</b> 김치에 이미 간이 되어 있고 참치와 부침가루에도 염분이 있으므로 별도의 소금 간은 필요하지 않습니다. 만약 간이 부족하다면 간장, 식초, 설탕을 섞은 초간장을 곁들여 보세요.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">더 바삭하게:</b> 부침가루와 튀김가루를 7:3 비율로 섞어서 사용하면 훨씬 더 과자 같은 바삭함을 느낄 수 있습니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">색감 살리기:</b> 고춧가루 1큰술을 넣으면 전의 색이 훨씬 먹음직스러운 붉은색을 띠게 됩니다. 비주얼까지 놓칠 수 없겠죠?</p></li></ul><p data-path-to-node="17">김치전은 갓 구워냈을 때 가장 맛있습니다. 젓가락으로 쭉쭉 찢어서 먹는 그 재미와 맛은 그 어떤 고급 요리도 부럽지 않게 만들죠. 오늘 저녁에는 집에 있는 김치와 참치 한 캔으로 간단하지만 근사한 백종원 표 김치전을 만들어 보시는 건 어떨까요? 온 가족이 모여 앉아 바삭한 전 한 접시를 비우며 즐거운 시간을 보내시길 바랍니다.<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://kurlylog-img.kurly.com/hdims/resize/%3E720x%3E720/quality/85/src/recipe/kimchi-pancake-paikjongwon-recipe-step-7.jpg"><div _ngcontent-ng-c1773324617="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c1773324617="" rel="noopener" externallink="" aria-live="polite" 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