등뼈찜 등뼈간장찜 요리비결 등뼈찜 황금레시피 등뼈찜 만드는법

 

[ 등뼈간장찜 ]

 

<2인 기준>

- 주재료

돼지 등뼈(1kg), 생강(25g), 월계수 잎(5장), 통후추(½T), 콜라(2컵/400ml), 감자(150g), 당근(100g), 베트남 고추(7개), 떡볶이 떡(150g), 양파(110g), 대파(120g), 후춧가루(1t), 통깨(½T), 참기름(1T)

- 양념 재료

돼지 등뼈 육수(1컵/200ml), 콜라(2컵/400ml), 진간장(6T), 맛술(4T), 다진 마늘(2T), 유자청(2T), 계핏가루(½t)

 

 

1. 끓는 물에 핏물 제거한 돼지 등뼈(1kg), 생강(25g), 월계수 잎(5장), 통후추(½T), 콜라(2컵/400ml) 넣고 1시간 정도 끓인 뒤 찬물에 삶은 돼지 등뼈 헹궈내기

 

2. 냄비에 삶은 돼지 등뼈, 큼직하게 썬 감자(150g), 당근(100g), 돼지 등뼈 육수(1컵/200ml), 콜라(2컵/400ml), 진간장(6T), 맛술(4T), 다진 마늘(2T), 유자청(2T), 계핏가루(½t), 베트남 고추(7개) 넣어 10분 정도 끓이기

 

3. 떡볶이 떡(150g), 큼직하게 썬 양파(110g), 대파(120g) 넣어 5분 정도 더 끓이기

 

4. 후춧가루(1t), 통깨(½T), 참기름(1T) 넣어 섞기

 

5. 그릇에 등뼈간장찜 담기

[Steamed back bone soy sauce]



<Based on 2 people>

- Main ingredient

Pork backbone (1kg), ginger (25g), laurel leaves (5 sheets), whole pepper (½T), cola (2 cups/400ml), potato (150g), carrot (100g), Vietnamese pepper (7p), tteokbokki rice cake (150g), onion (110g), green onion (120g), pepper powder (1t), sesame seeds (½T), sesame oil (1T)

- Seasoning ingredients

Pork backbone broth (1 cup/200ml), cola (2 cups/400ml), thick soy sauce (6T), cooking wine (4T), minced garlic (2T), citron syrup (2T), cinnamon powder (½t)

 

1. Boil the pork backbone (1kg), ginger (25g), laurel leaves (5 sheets), whole pepper (½T) and coke (2 cups/400ml) in boiling water and rinse the pork backbone in cold water

2. Boil in a pot for about 10 minutes with boiled pork backbone, large chopped potato (150g), carrot (100g), pork backbone broth (1 cup/200ml), coke (2 cups/400ml), thick soy sauce (6T), cooking wine (4T), minced garlic (2T), citrus syrup (2T), cinnamon powder (½t), and Vietnamese peppers (7 pieces)

3. Add tteokbokki rice cake (150g), sliced onion (110g), and green onion (120g) and boil for another 5 minutes

4. Add pepper powder (1t), sesame seeds (½T), sesame oil (1T) and sesame oil (1T) and mix

5. Put steamed back bone soy sauce in a bowl