做法
- 在重石锅(ttukbaegi)或炖锅中以中高火加热麻油。下五花肉炒3分钟至油析出、边缘酥脆。
- 把泡菜挤干在锅上方——让汁滴入——然后切碎加入。与猪肉同炒4分钟,泡菜略变半透明、颜色加深。
- 加辣椒酱、辣椒粉和大蒜。搅90秒至酱香气四溢、油变砖红。
- 倒入凤尾鱼海带高汤。加预留的泡菜汁、洋葱片、汤酱油和糖。煮至猛烈微沸。
- 开盖煮15分钟——汤应稍微收浓变深红,猪肉变嫩。试味;如需要加些汤酱油调盐。
- 把豆腐片铺在顶上,撒韭葱片。再炖5分钟。直接在锅里上桌——韩式炖菜不转碗。带一篮多谷米饭和三四碟小菜上桌。
Common questions
Can 泡菜炖锅 be made ahead?
泡菜炖锅 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 35 minutes.
Is 泡菜炖锅 spicy?
泡菜炖锅 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 泡菜炖锅 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 泡菜炖锅 to make at home?
泡菜炖锅 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 泡菜炖锅 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
泡菜锅是韩国工作日晚餐,是用过了生吃高峰期的泡菜的菜。陈酸泡菜(mukeun-ji)优于新鲜的;乳酸浓度赋予汤体。这道菜与韩式烹饪原则相关:夏天泡菜是配菜,冬天是餐桌中心。五花肉是标准,但金枪鱼罐头、午餐肉或仅豆腐都是常见变体——泡菜锅极其包容,只要泡菜陈酸到位。
