做法
- 在小石锅(ttukbaegi)或重锅中以中高火加热两种油。加猪肉丁炒3分钟至油析出、边缘变金。
- 加洋葱丁、大蒜和辣椒粉。搅60秒——辣椒粉应在油中绽放,锅变深红。Jjigae的基底就是这个辣椒粉入油的步骤。
- 加高汤、酱油和鱼露。煮至猛烈微沸。加蛤蜊;煮3分钟至开始张口。
- 加虾,然后从管中直接挤嫩豆腐到锅里——韩国厨师不切丁,只挤,留下软软的豆腐凝块。
- 煮4分钟——汤应深红,海鲜刚熟,豆腐温热但仍蛋羹般软。
- 把仍冒泡的锅端上桌。在中央打入一颗生鸡蛋。食客在热汤中搅拌鸡蛋,蛋凝成细嫩蛋花。撒葱片。立即配米饭上桌;勺子在锅与米饭碗之间往返。
Common questions
Can 嫩豆腐汤 be made ahead?
嫩豆腐汤 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 20 minutes.
Is 嫩豆腐汤 spicy?
嫩豆腐汤 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 嫩豆腐汤 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 嫩豆腐汤 to make at home?
嫩豆腐汤 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 嫩豆腐汤 be scaled up or down?
This recipe is written for 2 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
嫩豆腐汤是韩国白领的午餐——单人份石碗端上桌时仍嗞嗞作响,食客打入鸡蛋,一餐开始。嫩豆腐(sundubu)是与普通豆腐不同的产品——更软更蛋羹,装在塑料管中。这道菜有许多变体:泡菜sundubu、牛肉sundubu、蘑菇sundubu——但海鲜猪肉版本是首尔的经典标准。韩国餐厅的ttukbaegi(石锅)整餐都保持温度。
