<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_10-4.JPG" data-origin-width="900" data-origin-height="834"><span data-url="https://blog.kakaocdn.net/dn/6ygHy/btsFTeESOuM/LJ7XlpWjcKx1DkmW0rl6fk/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/6ygHy/btsFTeESOuM/LJ7XlpWjcKx1DkmW0rl6fk/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2F6ygHy%2FbtsFTeESOuM%2FLJ7XlpWjcKx1DkmW0rl6fk%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_10-4.JPG" data-origin-width="900" data-origin-height="834"/></span></figure>
<figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_10-3.JPG" data-origin-width="900" data-origin-height="548"><span data-url="https://blog.kakaocdn.net/dn/blYcgl/btsFWAsHaYr/CKk30obbHQkDBgbSLQCnG1/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/blYcgl/btsFWAsHaYr/CKk30obbHQkDBgbSLQCnG1/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FblYcgl%2FbtsFWAsHaYr%2FCKk30obbHQkDBgbSLQCnG1%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_10-3.JPG" data-origin-width="900" data-origin-height="548"/></span></figure>
</p>
<p data-ke-size="size16"><b>안녕하세요 김진옥입니다.</b></p>
<p data-ke-size="size16"><b>쪽파로 만드는 파김치가 김장철에도 맛있지만요...</b></p>
<p data-ke-size="size16"><b>겨울을 이겨낸 요즘 쪽파에 영양성분 가득해서 맛있다는거 아시나요?</b></p>
<p data-ke-size="size16"><b>요즘 쪽파를 가지고 파김치 담그면 정말 맛있을때랍니다.</b></p>
<p data-ke-size="size16"><b>4월이 지나면 쪽파대신 실파가 나오는데요...</b></p>
<p data-ke-size="size16"><b>그때는 실파로 절이지 않고 파김치 담그시면 맛있답니다.</b></p>
<p data-ke-size="size16"><b>쪽파도요.. 가늘고 여릴때는 절이지 않고 바로 양념장에 버무려도 된답니다.</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"><a href="https://youtu.be/sw2Joi132JY?si=imTic4gI9W1vIgkA" target="_blank" rel="noopener">https://youtu.be/sw2Joi132JY?si=imTic4gI9W1vIgkA</a></p>
<figure data-ke-type="video" data-ke-style="alignCenter" data-video-host="youtube" data-video-url="https://www.youtube.com/watch?v=sw2Joi132JY" data-video-thumbnail="https://scrap.kakaocdn.net/dn/bZetOH/hyVDIO0ua3/1upgU6Wz3nQsxl8mxTBgHk/img.jpg?width=1280&height=720&face=0_0_1280_720" data-video-width="860" data-video-height="484" data-video-origin-width="860" data-video-origin-height="484" data-ke-mobilestyle="widthContent" data-original-url="" data-video-title=""><iframe src="https://www.youtube.com/embed/sw2Joi132JY" width="860" height="484" frameborder="" allowfullscreen="true"></iframe>
<figcaption style="display: none;"></figcaption>
</figure>
<p data-ke-size="size16"><b>말로하는 자세한 레시피는 위 영상을 클릭하세요!!!</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"><span style="color: #781b33;"><b>재료:깐쪽파500g. 멸치액젓80g. 양파1/2개. 배즙1봉지(100ml). 찬밥2T. 새우젓1T. 다진마늘2T.</b></span></p>
<p data-ke-size="size16"><span style="color: #781b33;"><b>다진생강1/3T. 고춧가루8T. 매실청2T~2T반. 깨(선택사항)</b></span></p>
<p data-ke-size="size16"><b>***밥숟가락 계량입니다.</b></p>
<p data-ke-size="size16"><b>***멸치액젓대신 까나리액젓 또는 요즘 유행하는 이영자씨 파김치에 들어가는 꽃게액젓 사용가능</b></p>
<p data-ke-size="size16"><b>***배즙대신 사과즙 사용가능 또는 배나 사과를 생으로 토막내서 넣어도 됩니다( 1/4개정도)</b></p>
<p data-ke-size="size16"><b>***다진생강 생략가능</b></p>
<p data-ke-size="size16"><b>***깨는 생으로 바로 드시는 파김치에 깨뿌려도 맛있습니다.</b></p>
<p data-ke-size="size16"><b>***매실청대신 설탕 또는 올리고당 사용가능</b></p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_1.png" data-origin-width="700" data-origin-height="392"><span data-url="https://blog.kakaocdn.net/dn/bwm8ag/btsFTdsrAga/na0KQvktW0opyJ3hVqr3h1/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/bwm8ag/btsFTdsrAga/na0KQvktW0opyJ3hVqr3h1/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2Fbwm8ag%2FbtsFTdsrAga%2Fna0KQvktW0opyJ3hVqr3h1%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_1.png" data-origin-width="700" data-origin-height="392"/></span></figure>
</p>
<p data-ke-size="size16"><b>1. 깐쪽파 500g을 준비합니다. </b></p>
<p data-ke-size="size16"><b>파김치에 들어가는 쪽파는 굵기가 가늘고 길이가 짦은것이 맛있습니다.</b></p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="2.png" data-origin-width="700" data-origin-height="390"><span data-url="https://blog.kakaocdn.net/dn/RgF8R/btsFV5moSbW/fkSFpNV365xx8XwTS7fel0/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/RgF8R/btsFV5moSbW/fkSFpNV365xx8XwTS7fel0/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FRgF8R%2FbtsFV5moSbW%2FfkSFpNV365xx8XwTS7fel0%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="2.png" data-origin-width="700" data-origin-height="390"/></span></figure>
</p>
<p data-ke-size="size16"><b>2. 쪽파를 세척후 체에 받쳐 물기를 빼줍니다.</b></p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_3-tile.jpg" data-origin-width="846" data-origin-height="354"><span data-url="https://blog.kakaocdn.net/dn/FeHBQ/btsFUB7cbs0/tVqMVEpJ7n5CrYkXs3nPo0/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/FeHBQ/btsFUB7cbs0/tVqMVEpJ7n5CrYkXs3nPo0/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FFeHBQ%2FbtsFUB7cbs0%2FtVqMVEpJ7n5CrYkXs3nPo0%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_3-tile.jpg" data-origin-width="846" data-origin-height="354"/></span></figure>
</p>
<p data-ke-size="size16"><b>3. 쪽파가 손으로 반이 갈라지는 경우는 갈라주시고요~ </b></p>
<p data-ke-size="size16"><b>흰줄기부분이 굵을때는 칼로 반을 갈라주세요~</b></p>
<p data-ke-size="size16"><b>그래야 파김치를 담궜을때 흰줄기부분에도 간이 골고루 베인답니다.</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_5-tile.jpg" data-origin-width="846" data-origin-height="354"><span data-url="https://blog.kakaocdn.net/dn/bOaT5j/btsFUBe19eg/hNmsOAwEcUJqN7zKzxxKr1/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/bOaT5j/btsFUBe19eg/hNmsOAwEcUJqN7zKzxxKr1/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FbOaT5j%2FbtsFUBe19eg%2FhNmsOAwEcUJqN7zKzxxKr1%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_5-tile.jpg" data-origin-width="846" data-origin-height="354"/></span></figure>
</p>
<p data-ke-size="size16"><b>4.</b> <b>손질한 쪽파를 큰 그릇에 놓고요~ 멸치액젓 80ml를 흰줄기부분에 골고루 뿌려줍니다.</b></p>
<p data-ke-size="size16"><b>푸른잎부분에도 살짝 뿌려주시고요~</b></p>
<p data-ke-size="size16"><b>그릇밑에 뭔가를 받쳐서 그릇을 비스듬히 놓아주세요.</b></p>
<p data-ke-size="size16"><b>그러면 자연스럽게 액젓이 흰줄기부분에만 모이게 된답니다.</b></p>
<p data-ke-size="size16"><b>(저는 물휴지를 받쳐놨습니다)</b></p>
<p data-ke-size="size16"><b>이 상태로 30분만 절이는데요..쪽파가 굵을때는 40분정도 절이세요.</b></p>
<p data-ke-size="size16"><b>절이는 중간에 한번 뒤적여주세요~</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_7-tile.jpg" data-origin-width="846" data-origin-height="354"><span data-url="https://blog.kakaocdn.net/dn/beWXl2/btsFUDxbbtc/KOwNmXUCQKZVJj4RZeqCk1/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/beWXl2/btsFUDxbbtc/KOwNmXUCQKZVJj4RZeqCk1/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FbeWXl2%2FbtsFUDxbbtc%2FKOwNmXUCQKZVJj4RZeqCk1%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_7-tile.jpg" data-origin-width="846" data-origin-height="354"/></span></figure>
</p>
<p data-ke-size="size16"><b>5. 쪽파가 거의 다 절여졌을때 양념장을 만들어줍니다. </b></p>
<p data-ke-size="size16"><b>양파1/2개 토막내서 믹서기에 넣고요~ 찬밥2T.새우젓1T넣고 배즙1봉지(100ml)를 넣고 갈아줍니다.</b></p>
<p data-ke-size="size16"><b>배즙대신 사과즙 넣어도 됩니다.</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_9-tile.jpg" data-origin-width="846" data-origin-height="706"><span data-url="https://blog.kakaocdn.net/dn/cp2oFr/btsFR9w19eN/hMtJmwwi6CZGG5plgJ9lv1/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/cp2oFr/btsFR9w19eN/hMtJmwwi6CZGG5plgJ9lv1/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2Fcp2oFr%2FbtsFR9w19eN%2FhMtJmwwi6CZGG5plgJ9lv1%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_9-tile.jpg" data-origin-width="846" data-origin-height="706"/></span></figure>
</p>
<p data-ke-size="size16"><b>6. 믹서기에 갈은것을 그릇에 부어준후 다진마늘2T.다진생강1/3T. 고춧가루8T. 매실청2T~2T반정도 넣고 섞어줍니다.</b></p>
<p data-ke-size="size16"><b>여기에 쪽파가 다 절여지면 쪽파에 있던 액젓만 따라내어 양념장에 섞어 골고루 버무려 김치양념장 마무리합니다.</b></p>
<p data-ke-size="size16"><b>양념장 만든후 드셔보셔서 부족한 양념 기호에 맞게 추가하세요~</b></p>
<p data-ke-size="size16"><b>***뭔가 그래도 부족하다 생각되시면 조미료 아주소량만 넣으세요.</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_15-tile.jpg" data-origin-width="846" data-origin-height="706"><span data-url="https://blog.kakaocdn.net/dn/r36Ak/btsFXbGbqdC/5P3fwr4VrcMaskgSE4Qtf1/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/r36Ak/btsFXbGbqdC/5P3fwr4VrcMaskgSE4Qtf1/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2Fr36Ak%2FbtsFXbGbqdC%2F5P3fwr4VrcMaskgSE4Qtf1%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_15-tile.jpg" data-origin-width="846" data-origin-height="706"/></span></figure>
</p>
<p data-ke-size="size16"><b>7. 절여진 쪽파를 그릇 한쪽으로 밀어 놓고요~ 양념장을 부어줍니다.</b></p>
<p data-ke-size="size16"><b>쪽파에 양념장을 골고루 버무리듯 치대면 파김치 완성입니다.</b></p>
<p data-ke-size="size16"><b>쪽파가 가늘고 여릴때는 절이지 않고 바로 양념장에 버무려도 된답니다.</b></p>
<p data-ke-size="size16"> </p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_10-2.JPG" data-origin-width="900" data-origin-height="631"><span data-url="https://blog.kakaocdn.net/dn/ltXqz/btsFVtOBkzv/oEuCZH1SnObdTwEX0Rz071/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/ltXqz/btsFVtOBkzv/oEuCZH1SnObdTwEX0Rz071/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FltXqz%2FbtsFVtOBkzv%2FoEuCZH1SnObdTwEX0Rz071%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_10-2.JPG" data-origin-width="900" data-origin-height="631"/></span></figure>
<figure class="imageblock alignLeft" data-ke-mobileStyle="widthOrigin" data-filename="edited_10-3.JPG" data-origin-width="900" data-origin-height="548"><span data-url="https://blog.kakaocdn.net/dn/FGw4z/btsFXatJ6RZ/7tEcG7hYGjRcosWGTba590/img.png" data-lightbox="lightbox"><img src="https://blog.kakaocdn.net/dn/FGw4z/btsFXatJ6RZ/7tEcG7hYGjRcosWGTba590/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FFGw4z%2FbtsFXatJ6RZ%2F7tEcG7hYGjRcosWGTba590%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" data-filename="edited_10-3.JPG" data-origin-width="900" data-origin-height="548"/></span></figure>
</p>
<p data-ke-size="size16"><b>파김치는 봄철.가을철.겨울철에 담그면 좋습니다.</b></p>
<p data-ke-size="size16"><b>4월말경부터 쪽파가 뻑시고...잘나오지 않고요...</b></p>
<p data-ke-size="size16"><b>실파가 나오면 여름철에는 실파로 파김치 담그세요~</b></p>
<p data-ke-size="size16"><b>환절기 건강유의하시고요~행복한 하루 보내세요 *^^*</b></p>
<p data-ke-size="size16"> </p>
<p><figure class="imageblock alignCenter" data-ke-mobileStyle="widthOrigin" data-filename="화면 캡처 2022-08-15 202028.png" data-origin-width="308" data-origin-height="226"><a href="https://www.youtube.com/@kjo2456" target="_blank"><img src="https://blog.kakaocdn.net/dn/bsUFdo/btsFW4UDr3T/xlmj0WM0vAUjnbwAfV4191/img.png" srcset="https://img1.daumcdn.net/thumb/R1280x0/?scode=mtistory2&fname=https%3A%2F%2Fblog.kakaocdn.net%2Fdn%2FbsUFdo%2FbtsFW4UDr3T%2Fxlmj0WM0vAUjnbwAfV4191%2Fimg.png" onerror="this.onerror=null; this.src='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png'; this.srcset='//t1.daumcdn.net/tistory_admin/static/images/no-image-v1.png';" width="273" height="200" data-filename="화면 캡처 2022-08-15 202028.png" data-origin-width="308" data-origin-height="226"/></a></figure>
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