做法
- 牛小排冷水浸泡30分钟去血水。沥干冲洗。沸水焯5分钟;再次冲洗。
- 梨蓉、洋葱蓉、酱油、味淋、红糖、蒜、姜、芝麻油、芝麻和胡椒调成腌料。加入牛小排;拌匀腌制30分钟。
- 牛小排连同腌料倒入厚锅。加水;煮至微沸。盖盖,小火慢炖75分钟。
- 加入萝卜块和胡萝卜块;再煮20分钟——蔬菜应软糯。
- 加入栗子、红枣和葱段。开盖再煮10分钟——汤汁应收成油亮的甜咸糖浆,挂在肉上。
- 肉、蔬菜、栗子和红枣摆盘。糖浆酱汁浇在上面。配米饭和小菜上桌。
Common questions
Can 炖排骨 be made ahead?
炖排骨 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 150 minutes.
Is 炖排骨 spicy?
炖排骨 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 炖排骨 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 炖排骨 to make at home?
炖排骨 sits at intermediate difficulty — total time about 180 minutes. The ingredients are not unusual but the timing requires attention.
Can 炖排骨 be scaled up or down?
This recipe is written for 6 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
炖排骨是韩式最具盛誉的宫廷菜之一——曾出现在朝鲜王朝御膳席上,如今南北朝鲜的喜庆家宴上仍是必备。这道菜与阴历新年、婚礼和六十大寿等场合紧密相连。朝鲜版本比韩国版略甜一些;红枣和栗子的加入是装饰性的,寓意富足。厚实的英式切牛小排(而非薄薄的横切排骨)是慢炖出色的关键。
