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Hungarian Goulash
Hungary's iconic paprika-red beef and potato stew — deeply savoury, warmly spiced and cooked low and slow until the beef is meltingly tender.
170 min390 calEasy
★4.8(1,956)
🇭🇺
헝가리 레시피
굴라시, 치킨 파프리카시, 랑고스 — 파프리카 향이 나는 대담한 카르파티아 요리.
72조리법
25Easy
38Medium
9Hard
헝가리 요리 소개
헝가리 요리는 파프리카, 라드 또는 지방이 풍부한 돼지고기, 사워 크림(tejföl)이라는 세 가지 요소를 기반으로 합니다. 파프리카는 16세기에 오스만 투르크를 통해 도착했지만 고추를 건조하고 갈아서 달콤한 고추(édesnemes)에서 매운 고추(erós)까지 등급이 매겨지는 세게드와 칼로차에서 헝가리어로 바뀌었습니다. Gulyás는 대평원의 마자르 소 목동들이 쇠고기, 양파, 파프리카, 물을 보그라치에서 불에 끓인 주전자 스튜로 시작되었으며, 외국 메뉴의 걸쭉한 '굴라시'가 아닌 헝가리에서는 여전히 수프로 남아 있습니다.
주방을 정의하는 기술은 푀르콜트 베이스입니다. 양파가 지방에 천천히 땀을 흘리고, 냄비의 불이 꺼지고, 파프리카가 저어지고(몇 초 만에 타서 쓴맛이 납니다), 고기를 추가하여 자체 주스에 끓입니다. 이 베이스에서 pörkölt와 paprikás가 나옵니다. 후자는 만두 같은 노케들리를 곁들인 치킨 파프리카쉬처럼 사워 크림으로 마무리됩니다. 어부가 잉어와 뜨거운 파프리카를 넣어 티서 강과 다뉴브 강을 따라 끓인 수프인 할라즐레(Halászlé)는 중부 유럽에서 가장 매운 요리일 것입니다.
파프리카 외에도 헝가리 요리는 겹겹이 쌓은 속을 채운 음식을 좋아합니다. töltött káposzta(소우어크라우트와 훈제 돼지고기를 곁들인 속을 채운 양배추), rakott krumpli(겹겹이 쌓인 감자, 계란, 소시지), 여름 내내 먹는 고추-토마토 스튜인 lecsó. 종이처럼 얇은 반죽을 곁들인 레테(슈트루델), 캐러멜을 곁들인 도보스 토르테, 굴뚝 케이크(kürtöskalács), 전성기 비엔나와 맞먹는 부다페스트의 커피하우스 문화 등 페이스트리 전통은 진지합니다.
파프리카
세게드 고추와 칼로사 고추를 달콤하거나 뜨거운 등급으로 갈아 전체 요리에 색과 풍미를 더합니다. 쓴 맛을 피하기 위해 항상 불을 더해 줍니다.
푀르콜트와 파프리카스
어머니 기술 : 지방에 양파, 파프리카, 고기를 천천히 끓입니다. 사워크림으로 마무리하면 파프리카가 됩니다.
굴야스
쇠고기, 양파, 파프리카, 감자, 치페케 꼬집면으로 만든 목동의 주전자 수프입니다. 결코 걸쭉한 스튜가 아닌 헝가리식 수프입니다.
사워 크림 (테이푈)
두꺼운 헝가리식 사워 크림은 파프리카쉬를 풍부하게 하고, 속을 채운 양배추와 랑고를 얹으며, 레퍼토리 전반에 걸쳐 파프리카의 따뜻함의 균형을 맞춥니다.
렉소 앤 페퍼스
헝가리식 왁스 고추, 토마토, 양파로 만든 여름 스튜로 단독으로 먹거나 소시지와 함께 먹거나 계란을 섞어 먹습니다.
슈트루델 & 커피하우스 페이스트리
손으로 뻗은 레테, 도보스 토르테, 솜로이 갈루스카는 부다페스트의 황금기 카페 문화에서 유래되었습니다.
손 안 대고 요리하기
무료 Bento 앱에서 AI 식단, 단계별 요리 모드, 저장한 레시피를 만나보세요.
식사를 계획하고, 단식을 기록하고, 장보기 목록을 만드세요 — 무료
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헝가리 요리 FAQ
헝가리 음식은 무엇으로 유명합니까?▾
무엇보다도 파프리카 기반 요리: gulyás(굴라시 수프), nokedli 만두를 곁들인 닭고기 파프리카시, pörkölt 조림, 어부의 수프(halászlé). 그 외에도 속을 채운 양배추, 랑고(사워 크림과 치즈를 곁들인 튀긴 반죽), 레소 고추 스튜, 슈트루델, 도보스 토르테, 굴뚝 케이크 같은 페이스트리도 있습니다. 맛의 시그니처는 파프리카, 지방에 익힌 양파, 사워 크림입니다.
굴라쉬와 포르쾰트의 차이점은 무엇인가요?▾
헝가리에서 gulyás는 감자, 당근, 꼬집은 치페케 국수를 넣고 숟가락으로 먹는 파프리카 양념 쇠고기 수프입니다. 푀르콜트(Pörkölt)는 양파와 파프리카를 베이스로 최소한의 액체로 고기를 끓인 두꺼운 조림으로, 외국인들이 일반적으로 '굴라시'라고 부르는 것입니다. 푀르쾰트 스타일의 조림에 사워 크림을 추가하면 치킨 파프리카쉬처럼 파프리카가 됩니다.
헝가리 음식은 매워요?▾
보통 덥기보다는 따뜻해요. 대부분의 요리에는 달콤한 파프리카(édesnemes)를 사용하는데, 이 파프리카는 많은 열을 가하지 않고도 깊은 고추의 풍미와 붉은색을 느낄 수 있습니다. 뜨거운 파프리카와 신선한 체리 고추가 테이블 조미료(특히 Erós Pista 페이스트)로 나타나므로 식사하는 사람들은 개별적으로 조정합니다. 예외적으로 강 어부의 수프인 할라즐레(halászlé)는 전통적으로 매우 뜨겁습니다.
초보자가 먼저 요리해야 할 헝가리 요리는 무엇입니까?▾
치킨 파프리카쉬: 양파에 지방을 듬뿍 바르고 달콤한 파프리카를 불에서 내려 볶은 후, 베이스에 닭다리살을 넣고 약간의 밀가루로 단련한 사워크림으로 마무리합니다. 노케들리(끓는 물에 긁어낸 계란 만두)나 계란 국수 위에 얹어 드세요. Lecsó는 훨씬 더 간단합니다. 고추, 토마토, 양파, 파프리카, 팬 하나입니다.
불을 끄고 파프리카를 첨가하는 이유는 무엇입니까?▾
갈은 파프리카에는 설탕이 풍부하여 뜨거운 지방에 몇 초 만에 타서 요리가 쓴맛이 나고 탁한 갈색으로 변합니다. 헝가리 요리사는 냄비를 버너에서 꺼내고 파프리카를 부드러워진 양파와 지방에 넣고 섞은 다음 즉시 고기나 액체를 추가하여 온도를 낮춥니다. 이 하나의 습관이 정통 맛의 파프리카시와 쓴맛이 나는 모방의 차이입니다.