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돼지 목살 파개장 조리법을 안내해 드립니다.
*재료:*
* 대파 3대
* 돼지 목살 150g
* 간장 1큰술
* 미림 1큰술
* 고춧가루 3큰술
* 사골육수 500ml
* 물 500ml
* 코인육수 1알
* 다진 마늘 1큰술
* 후추 약간
* 청양고추, 부추 (선택 사항)
*조리 과정:*
1. 달구어진 팬에 돼지 목살을 넣고 기름이 나올 때까지 볶아줍니다.
2. 미림 1큰술과 간장 1큰술을 넣어 밑간을 합니다.
3. 대파를 넣고 고춧가루 3큰술을 추가하여 고추기름이 충분히 우러나고 대파의 숨이 죽을 때까지 볶아줍니다.
4. 사골육수 500ml와 물 500ml를 넣고, 다진 마늘 1큰술을 추가하여 센 불에서 5분간 끓여줍니다.
5. 간이 부족할 경우 소금으로 조절합니다.
6. 마지막으로 후추를 뿌려 마무리하며, 기호에 따라 손질한 청양고추와 부추를 추가할 수 있습니다.
#파개장 #돼지목살 #레시피
칼칼한거 땡길때 육개장은 거창하고
요거 손쉽게 끓여먹을수 있겠어요.
해장으로도 너무 좋겠어요.
간도 어렵지 않고 재료도 집에 있는것들 이네요. 오호~~
어릴적부터지금까지즐겨먹는음식이네요
추운겨울에가족이모여서한그릇먹으면겨울을나는거죠