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<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">보리새우볶음 레시피 마른새우볶음 만드는 법 마른반찬 종류 황금비율</b></h1><p data-path-to-node="1">국민 밑반찬의 정석, 마른새우볶음과 보리새우볶음 레시피</p><p data-path-to-node="2">우리나라 밥상에서 빠질 수 없는 것이 바로 '밑반찬'입니다. 특히 오래 두고 먹을 수 있어 실용적이고, 밥맛을 돋우는 '마른반찬'은 주부들에게 더욱 사랑받는 메뉴입니다. 그중에서도 바삭하고 고소한 맛이 일품인 마른새우볶음과 보리새우볶음은 남녀노소 모두가 좋아하는 인기 메뉴입니다. 오늘은 냉장고 속 필수 반찬인 이 두 가지 새우볶음의 황금 레시피와 더불어 다양한 마른반찬의 종류, 그리고 성공 비법까지 자세히 알아보겠습니다.</p><hr data-path-to-node="3"><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">바삭하고 고소한 보리새우볶음 황금 레시피 (간장 맛)</b></h3><p data-path-to-node="5">보리새우는 일반 건새우보다 크기가 작고 껍질이 얇아 볶았을 때 더욱 바삭한 식감이 특징입니다. 이 레시피는 간장 베이스의 달콤 짭짤한 맛으로, 아이들 반찬으로 특히 좋습니다.</p><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">✅ 재료 (보리새우 50g 기준, 종이컵 약 2컵)</b></p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">주재료:</b> 보리새우(또는 작은 건새우) 50g</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">양념장:</b> 진간장 1스푼, 맛술 1스푼, 설탕 1스푼 (또는 올리고당 1.5스푼), 다진 마늘 1/2스푼, 식용유 1.5스푼</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">마무리:</b> 참기름 1/2스푼, 통깨 약간</p></li><li><p data-path-to-node="7,3,0"><b data-path-to-node="7,3,0" data-index-in-node="0">선택 재료:</b> 꽈리고추 3~5개, 호두 또는 아몬드 (견과류)</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">🍳 만드는 법</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">새우 손질 및 비린내 제거 (가장 중요):</b> 보리새우를 체에 한번 털어 잔가루를 제거합니다. 마른 팬을 중불로 달군 후, 새우를 넣고 2~3분간 볶아 수분을 날리고 비린내를 제거합니다. 바삭하게 볶은 새우는 따로 덜어 놓습니다. (새우를 미리 볶는 것이 딱딱해지지 않고 바삭함을 유지하는 핵심입니다.)</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">양념장 끓이기:</b> 다른 팬에 식용유 1.5스푼, 다진 마늘 1/2스푼을 넣고 약불에서 마늘 향을 냅니다. 이후 간장, 맛술, 설탕(또는 올리고당)을 넣고 중불에서 양념이 살짝 걸쭉해질 때까지 끓여줍니다.</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">볶아 마무리:</b> 양념이 끓기 시작하면 볶아 둔 새우를 넣고 빠르게 뒤섞어 양념이 고르게 코팅되도록 합니다. (이때 불을 약불로 줄이거나 끄는 것이 좋습니다.) 꽈리고추나 견과류를 넣으려면 이때 함께 넣고 10초 정도만 볶아줍니다.</p></li><li><p data-path-to-node="9,3,0"><b data-path-to-node="9,3,0" data-index-in-node="0">윤기 더하기:</b> 불을 끈 상태에서 잔열로 참기름과 통깨를 넣어 한 번 더 버무려주면 바삭하고 윤기 있는 보리새우볶음이 완성됩니다.</p></li></ol><hr data-path-to-node="10"><h3 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">매콤 달콤 중독성 강한 마른새우볶음 (고추장 버전)</b></h3><p data-path-to-node="12">두절된 중간 크기의 마른새우를 사용하면 더욱 풍성하고 쫄깃한 식감을 즐길 수 있습니다. 매콤한 고추장 양념은 밥도둑 역할을 톡톡히 합니다.</p><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">✅ 재료 (마른새우 50g 기준, 종이컵 약 2컵)</b></p><ul 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">주재료:</b> 마른새우 (두절새우 권장) 50g</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">양념장:</b> 고추장 1스푼(수북하게), 고춧가루 1/2스푼, 진간장 1스푼, 물 5스푼, 미림(맛술) 2스푼, 올리고당 1~1.5스푼, 다진 마늘 1/3스푼</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">마무리:</b> 참기름, 통깨 약간</p></li><li><p data-path-to-node="14,3,0"><b data-path-to-node="14,3,0" data-index-in-node="0">선택 재료:</b> 청양고추 또는 홍고추 약간 (다진 것)</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">🍳 만드는 법</b></p><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">새우 볶기:</b> 보리새우볶음과 마찬가지로, 마른 팬에 새우를 2분간 볶아 비린내와 잡내를 날려준 후 덜어 놓습니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">고추장 양념 만들기:</b> 팬에 물 5스푼과 모든 양념장 재료(고추장, 고춧가루, 간장, 미림, 올리고당, 마늘)를 넣고 중불에서 나무 주걱으로 저어가며 끓입니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">양념 졸이기:</b> 양념이 걸쭉하게 끓어오르기 시작하면 불을 약불로 줄이고, 이때 청양고추 등을 넣어 매콤한 맛을 더합니다.</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">새우 코팅:</b> 볶아 둔 새우를 넣고 약불에서 양념과 새우가 고루 섞이도록 빠르게 뒤적여 코팅합니다.</p></li><li><p data-path-to-node="16,4,0"><b data-path-to-node="16,4,0" data-index-in-node="0">마무리:</b> 불을 끄고 참기름과 통깨를 넣고 마무리합니다. 잔열로 코팅하는 것이 새우가 딱딱해지는 것을 막아줍니다.</p></li></ol><hr data-path-to-node="17"><h3 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">새우볶음 성공을 위한 핵심 비법</b></h3><p data-path-to-node="19">마른새우볶음을 만들 때 가장 자주 실패하는 원인은 새우가 딱딱해지거나 눅눅해지는 것입니다. 다음 세 가지 비법만 기억하면 전문가처럼 맛있는 볶음을 완성할 수 있습니다.</p><ol start="1" data-path-to-node="20"><li><p data-path-to-node="20,0,0"><b data-path-to-node="20,0,0" data-index-in-node="0">반드시 마른 팬에 볶기 (비린내 제거):</b> 새우를 양념에 넣기 전, 아무것도 두르지 않은 마른 팬에 약 2~3분간 볶아주면 새우의 수분이 날아가고 특유의 비린내가 사라집니다. 이 과정이 없으면 볶음 후 식감이 질겨지고 눅눅해지기 쉽습니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">양념은 미리 끓여서 (윤기 코팅):</b> 새우를 볶다가 양념을 넣고 같이 볶으면 새우가 양념을 흡수하며 딱딱해질 수 있습니다. 양념을 먼저 끓여 걸쭉하게 만든 후, 새우를 넣어 잔열로 빠르게 코팅하듯이 버무려야 윤기가 나고 부드러움을 유지할 수 있습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">불은 끈 후 참기름 (향과 부드러움):</b> 참기름이나 들기름은 불을 끈 후 잔열로 버무려야 고유의 향이 살아나고, 새우가 열에 의해 딱딱해지는 것을 방지할 수 있습니다.</p></li></ol><hr data-path-to-node="21"><h3 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">우리 밥상 위의 또 다른 마른반찬 종류</b></h3><p data-path-to-node="23">마른반찬은 건어물의 종류에 따라 무궁무진하게 변신하며 오랜 시간 사랑받고 있습니다. 새우볶음 외에도 우리가 즐겨 찾는 인기 마른반찬의 종류는 다음과 같습니다.</p><ol start="1" data-path-to-node="24"><li><p data-path-to-node="24,0,0"><b data-path-to-node="24,0,0" data-index-in-node="0">진미채볶음 (오징어채볶음):</b> 가장 대표적인 마른반찬입니다. 부드러운 식감을 위해 마요네즈에 버무린 후 볶는 것이 비법입니다. 간장 베이스와 고추장 베이스 모두 인기가 높습니다.</p></li><li><p data-path-to-node="24,1,0"><b data-path-to-node="24,1,0" data-index-in-node="0">멸치볶음:</b> 크기에 따라 지리멸치볶음(잔멸치), 고추장 멸치볶음(중멸치) 등으로 나뉩니다. 잔멸치는 아몬드나 호두 등 견과류와 함께 볶아 영양을 더하고, 중멸치는 매콤하게 볶아 어른들의 술안주나 밥반찬으로 즐겨 찾습니다.</p></li><li><p data-path-to-node="24,2,0"><b data-path-to-node="24,2,0" data-index-in-node="0">황태채/명태채 무침:</b> 황태채나 명태채를 물에 살짝 불려 부드럽게 만든 후, 고추장 양념에 무치거나 간장 양념으로 볶아 만듭니다. 특유의 담백하고 깊은 맛이 매력적입니다.</p></li><li><p data-path-to-node="24,3,0"><b data-path-to-node="24,3,0" data-index-in-node="0">쥐포채볶음:</b> 쥐포를 채 썬 것을 간장이나 고추장 양념으로 달콤하게 볶거나 조려냅니다. 쫄깃하면서도 달콤한 맛으로 아이들이 특히 좋아하는 반찬입니다.</p></li></ol><p data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">새우의 영양 가치:</b> 건새우는 '칼슘의 왕'이라 불릴 만큼 칼슘이 풍부하여 성장기 아이들의 뼈 건강과 골다공증 예방이 필요한 어르신들에게 매우 좋은 식재료입니다. 또한 타우린이 풍부하여 피로 해소와 간 기능 개선에도 도움을 주는 것으로 알려져 있습니다. 오늘 알려드린 황금 레시피로 맛있는 새우볶음을 만들어 온 가족의 든든한 밑반찬으로 활용해 보시기 바랍니다.</p><hr data-path-to-node="26"><h3 data-path-to-node="27"><b data-path-to-node="27" data-index-in-node="0">대표 </b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><single-image 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<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">보리새우볶음 레시피 마른새우볶음 만드는 법 마른반찬 종류 황금비율</b></h1><p data-path-to-node="1">국민 밑반찬의 정석, 마른새우볶음과 보리새우볶음 레시피</p><p data-path-to-node="2">우리나라 밥상에서 빠질 수 없는 것이 바로 '밑반찬'입니다. 특히 오래 두고 먹을 수 있어 실용적이고, 밥맛을 돋우는 '마른반찬'은 주부들에게 더욱 사랑받는 메뉴입니다. 그중에서도 바삭하고 고소한 맛이 일품인 마른새우볶음과 보리새우볶음은 남녀노소 모두가 좋아하는 인기 메뉴입니다. 오늘은 냉장고 속 필수 반찬인 이 두 가지 새우볶음의 황금 레시피와 더불어 다양한 마른반찬의 종류, 그리고 성공 비법까지 자세히 알아보겠습니다.</p><hr data-path-to-node="3"><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">바삭하고 고소한 보리새우볶음 황금 레시피 (간장 맛)</b></h3><p data-path-to-node="5">보리새우는 일반 건새우보다 크기가 작고 껍질이 얇아 볶았을 때 더욱 바삭한 식감이 특징입니다. 이 레시피는 간장 베이스의 달콤 짭짤한 맛으로, 아이들 반찬으로 특히 좋습니다.</p><p data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">✅ 재료 (보리새우 50g 기준, 종이컵 약 2컵)</b></p><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">주재료:</b> 보리새우(또는 작은 건새우) 50g</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">양념장:</b> 진간장 1스푼, 맛술 1스푼, 설탕 1스푼 (또는 올리고당 1.5스푼), 다진 마늘 1/2스푼, 식용유 1.5스푼</p></li><li><p data-path-to-node="7,2,0"><b data-path-to-node="7,2,0" data-index-in-node="0">마무리:</b> 참기름 1/2스푼, 통깨 약간</p></li><li><p data-path-to-node="7,3,0"><b data-path-to-node="7,3,0" data-index-in-node="0">선택 재료:</b> 꽈리고추 3~5개, 호두 또는 아몬드 (견과류)</p></li></ul><p data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">🍳 만드는 법</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">새우 손질 및 비린내 제거 (가장 중요):</b> 보리새우를 체에 한번 털어 잔가루를 제거합니다. 마른 팬을 중불로 달군 후, 새우를 넣고 2~3분간 볶아 수분을 날리고 비린내를 제거합니다. 바삭하게 볶은 새우는 따로 덜어 놓습니다. (새우를 미리 볶는 것이 딱딱해지지 않고 바삭함을 유지하는 핵심입니다.)</p></li><li><p data-path-to-node="9,1,0"><b data-path-to-node="9,1,0" data-index-in-node="0">양념장 끓이기:</b> 다른 팬에 식용유 1.5스푼, 다진 마늘 1/2스푼을 넣고 약불에서 마늘 향을 냅니다. 이후 간장, 맛술, 설탕(또는 올리고당)을 넣고 중불에서 양념이 살짝 걸쭉해질 때까지 끓여줍니다.</p></li><li><p data-path-to-node="9,2,0"><b data-path-to-node="9,2,0" data-index-in-node="0">볶아 마무리:</b> 양념이 끓기 시작하면 볶아 둔 새우를 넣고 빠르게 뒤섞어 양념이 고르게 코팅되도록 합니다. (이때 불을 약불로 줄이거나 끄는 것이 좋습니다.) 꽈리고추나 견과류를 넣으려면 이때 함께 넣고 10초 정도만 볶아줍니다.</p></li><li><p data-path-to-node="9,3,0"><b data-path-to-node="9,3,0" data-index-in-node="0">윤기 더하기:</b> 불을 끈 상태에서 잔열로 참기름과 통깨를 넣어 한 번 더 버무려주면 바삭하고 윤기 있는 보리새우볶음이 완성됩니다.</p></li></ol><hr data-path-to-node="10"><h3 data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">매콤 달콤 중독성 강한 마른새우볶음 (고추장 버전)</b></h3><p data-path-to-node="12">두절된 중간 크기의 마른새우를 사용하면 더욱 풍성하고 쫄깃한 식감을 즐길 수 있습니다. 매콤한 고추장 양념은 밥도둑 역할을 톡톡히 합니다.</p><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">✅ 재료 (마른새우 50g 기준, 종이컵 약 2컵)</b></p><ul 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">주재료:</b> 마른새우 (두절새우 권장) 50g</p></li><li><p data-path-to-node="14,1,0"><b data-path-to-node="14,1,0" data-index-in-node="0">양념장:</b> 고추장 1스푼(수북하게), 고춧가루 1/2스푼, 진간장 1스푼, 물 5스푼, 미림(맛술) 2스푼, 올리고당 1~1.5스푼, 다진 마늘 1/3스푼</p></li><li><p data-path-to-node="14,2,0"><b data-path-to-node="14,2,0" data-index-in-node="0">마무리:</b> 참기름, 통깨 약간</p></li><li><p data-path-to-node="14,3,0"><b data-path-to-node="14,3,0" data-index-in-node="0">선택 재료:</b> 청양고추 또는 홍고추 약간 (다진 것)</p></li></ul><p data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">🍳 만드는 법</b></p><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">새우 볶기:</b> 보리새우볶음과 마찬가지로, 마른 팬에 새우를 2분간 볶아 비린내와 잡내를 날려준 후 덜어 놓습니다.</p></li><li><p data-path-to-node="16,1,0"><b data-path-to-node="16,1,0" data-index-in-node="0">고추장 양념 만들기:</b> 팬에 물 5스푼과 모든 양념장 재료(고추장, 고춧가루, 간장, 미림, 올리고당, 마늘)를 넣고 중불에서 나무 주걱으로 저어가며 끓입니다.</p></li><li><p data-path-to-node="16,2,0"><b data-path-to-node="16,2,0" data-index-in-node="0">양념 졸이기:</b> 양념이 걸쭉하게 끓어오르기 시작하면 불을 약불로 줄이고, 이때 청양고추 등을 넣어 매콤한 맛을 더합니다.</p></li><li><p data-path-to-node="16,3,0"><b data-path-to-node="16,3,0" data-index-in-node="0">새우 코팅:</b> 볶아 둔 새우를 넣고 약불에서 양념과 새우가 고루 섞이도록 빠르게 뒤적여 코팅합니다.</p></li><li><p data-path-to-node="16,4,0"><b data-path-to-node="16,4,0" data-index-in-node="0">마무리:</b> 불을 끄고 참기름과 통깨를 넣고 마무리합니다. 잔열로 코팅하는 것이 새우가 딱딱해지는 것을 막아줍니다.</p></li></ol><hr data-path-to-node="17"><h3 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">새우볶음 성공을 위한 핵심 비법</b></h3><p data-path-to-node="19">마른새우볶음을 만들 때 가장 자주 실패하는 원인은 새우가 딱딱해지거나 눅눅해지는 것입니다. 다음 세 가지 비법만 기억하면 전문가처럼 맛있는 볶음을 완성할 수 있습니다.</p><ol start="1" data-path-to-node="20"><li><p data-path-to-node="20,0,0"><b data-path-to-node="20,0,0" data-index-in-node="0">반드시 마른 팬에 볶기 (비린내 제거):</b> 새우를 양념에 넣기 전, 아무것도 두르지 않은 마른 팬에 약 2~3분간 볶아주면 새우의 수분이 날아가고 특유의 비린내가 사라집니다. 이 과정이 없으면 볶음 후 식감이 질겨지고 눅눅해지기 쉽습니다.</p></li><li><p data-path-to-node="20,1,0"><b data-path-to-node="20,1,0" data-index-in-node="0">양념은 미리 끓여서 (윤기 코팅):</b> 새우를 볶다가 양념을 넣고 같이 볶으면 새우가 양념을 흡수하며 딱딱해질 수 있습니다. 양념을 먼저 끓여 걸쭉하게 만든 후, 새우를 넣어 잔열로 빠르게 코팅하듯이 버무려야 윤기가 나고 부드러움을 유지할 수 있습니다.</p></li><li><p data-path-to-node="20,2,0"><b data-path-to-node="20,2,0" data-index-in-node="0">불은 끈 후 참기름 (향과 부드러움):</b> 참기름이나 들기름은 불을 끈 후 잔열로 버무려야 고유의 향이 살아나고, 새우가 열에 의해 딱딱해지는 것을 방지할 수 있습니다.</p></li></ol><hr data-path-to-node="21"><h3 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">우리 밥상 위의 또 다른 마른반찬 종류</b></h3><p data-path-to-node="23">마른반찬은 건어물의 종류에 따라 무궁무진하게 변신하며 오랜 시간 사랑받고 있습니다. 새우볶음 외에도 우리가 즐겨 찾는 인기 마른반찬의 종류는 다음과 같습니다.</p><ol start="1" data-path-to-node="24"><li><p data-path-to-node="24,0,0"><b data-path-to-node="24,0,0" data-index-in-node="0">진미채볶음 (오징어채볶음):</b> 가장 대표적인 마른반찬입니다. 부드러운 식감을 위해 마요네즈에 버무린 후 볶는 것이 비법입니다. 간장 베이스와 고추장 베이스 모두 인기가 높습니다.</p></li><li><p data-path-to-node="24,1,0"><b data-path-to-node="24,1,0" data-index-in-node="0">멸치볶음:</b> 크기에 따라 지리멸치볶음(잔멸치), 고추장 멸치볶음(중멸치) 등으로 나뉩니다. 잔멸치는 아몬드나 호두 등 견과류와 함께 볶아 영양을 더하고, 중멸치는 매콤하게 볶아 어른들의 술안주나 밥반찬으로 즐겨 찾습니다.</p></li><li><p data-path-to-node="24,2,0"><b data-path-to-node="24,2,0" data-index-in-node="0">황태채/명태채 무침:</b> 황태채나 명태채를 물에 살짝 불려 부드럽게 만든 후, 고추장 양념에 무치거나 간장 양념으로 볶아 만듭니다. 특유의 담백하고 깊은 맛이 매력적입니다.</p></li><li><p data-path-to-node="24,3,0"><b data-path-to-node="24,3,0" data-index-in-node="0">쥐포채볶음:</b> 쥐포를 채 썬 것을 간장이나 고추장 양념으로 달콤하게 볶거나 조려냅니다. 쫄깃하면서도 달콤한 맛으로 아이들이 특히 좋아하는 반찬입니다.</p></li></ol><p data-path-to-node="25"><b data-path-to-node="25" data-index-in-node="0">새우의 영양 가치:</b> 건새우는 '칼슘의 왕'이라 불릴 만큼 칼슘이 풍부하여 성장기 아이들의 뼈 건강과 골다공증 예방이 필요한 어르신들에게 매우 좋은 식재료입니다. 또한 타우린이 풍부하여 피로 해소와 간 기능 개선에도 도움을 주는 것으로 알려져 있습니다. 오늘 알려드린 황금 레시피로 맛있는 새우볶음을 만들어 온 가족의 든든한 밑반찬으로 활용해 보시기 바랍니다.</p><hr data-path-to-node="26"><h3 data-path-to-node="27"><b data-path-to-node="27" data-index-in-node="0">대표 </b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><single-image 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보리새우볶음 레시피 마른새우볶음 만드는 법 마른반찬 종류
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