1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/니쿠만 – 돼지고기 소가 들어간 일본식 찐빵rich600338<blockquote class="wp-embedded-content" data-secret="3SeYM8HvaW"><a href="https://marcwiner.com/ko/nikuman/">니쿠만 – 돼지고기 소가 들어간 일본식 찐빵</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/nikuman/embed/#?secret=3SeYM8HvaW" width="600" height="338" title="“니쿠만 – 돼지고기 소가 들어간 일본식 찐빵” — Marc Winer" data-secret="3SeYM8HvaW" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/09/Nikuman-en-tete-750x563.jpg600450푹신한 일본식 바오를 찌면, 생강과 표고, 간장 향을 머금은 육즙 가득한 돼지고기 소가 드러납니다.https://marcwiner.com/ko/nikuman/ko니쿠만 – 일본식 돼지고기 찐빵일식딤섬60157510니쿠만150 g 강력분(단백질 10-12 %)150 g 박력분(단백질 5-10 %)30 g 설탕3 g 소금6 g 드라이이스트3 g 베이킹파우더90 g 미지근한 물 (35-38 °C)65 g 사케20 g 식용유350 g 간 돼지고기 (지방 ≈30 %)150 g 양파 (잘게 다진 것)150 g 죽순 (미리 익혀 깍둑 썬 것)15 g 말린 표고버섯 (불려 깍둑 썬 것)5 g 생강 (간 것)2.5 큰술 라이트 간장1.5 큰술 굴소스2.5 큰술 요리용 사케1.5 작은술 웨이파 (또는 치킨 육수 페이스트)1.5 큰술 설탕1.5 큰술 참기름소금과 후추 (취향에 따라)10https://marcwiner.com/wp-content/uploads/2025/09/Nikuman-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400