做法
- 厚陶锅中倒入芝麻油加热。下五花肉片;煎4分钟,直到油脂渗出、边缘酥脆。
- 加入切碎的泡菜(连汁)、蒜、姜和韩式辣椒粉。翻炒90秒——厨房会弥漫强烈的发酵香。
- 倒入高汤。煮至沸腾。
- 分次加入清麴酱,一边搅拌使其溶入汤中。加洋葱片和香菇。
- 慢炖12分钟——汤会变浓稠,发酵黄豆的风味也愈加浓郁。
- 加入豆腐丁和划开的辣椒。再煮4分钟。加酱油和盐调味。关火,撒葱花。直接连锅上桌,配杂粮饭和小菜享用。
Common questions
Can 清麴酱汤 be made ahead?
清麴酱汤 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 清麴酱汤 spicy?
清麴酱汤 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 清麴酱汤 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 清麴酱汤 to make at home?
清麴酱汤 is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 清麴酱汤 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
清麴酱是朝鲜半岛的速发酵黄豆酱——只需2-3天发酵(相比标准大酱需数月),风味更尖锐、气味更浓烈。这道菜源于乡村,与朝鲜农家饮食紧密相连。韩国也有专做清麴酱汤的餐厅;气味浓烈到一些餐厅会专门将其放进通风间。这道菜在朝鲜半岛被赋予健康食品的形象:富含维生素K2和益生菌,被认为有助于消化和血液循环。
