作法
- 厚重砂鍋中加熱麻油。放入豬五花片煮 4 分鐘，逼出油脂、邊緣酥脆。
- 加入泡菜（連湯汁）、蒜末、薑末與韓式辣椒粉，拌炒 90 秒—廚房會充滿濃烈的發酵香氣。
- 倒入高湯，煮至微滾。
- 分次加入清麴醬，邊加邊攪拌使其溶於湯中。加入洋蔥片與香菇。
- 燉煮 12 分鐘—湯會變濃，發酵豆香愈發強烈。
- 加入豆腐丁與劃刀的青辣椒，再煮 4 分鐘。以醬油與鹽調整鹹度。離火後撒上青蔥。連砂鍋一起上桌，搭配雜糧飯與小菜。
Common questions
Can 清麴醬鍋（Cheonggukjang-jjigae） be made ahead?
清麴醬鍋（Cheonggukjang-jjigae） 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 清麴醬鍋（Cheonggukjang-jjigae） spicy?
清麴醬鍋（Cheonggukjang-jjigae） 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 清麴醬鍋（Cheonggukjang-jjigae） 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 清麴醬鍋（Cheonggukjang-jjigae） to make at home?
清麴醬鍋（Cheonggukjang-jjigae） is approachable for a home cook with basic stove skills — total time about 40 minutes, no special technique required.
Can 清麴醬鍋（Cheonggukjang-jjigae） 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
清麴醬是韓式速釀豆瓣醬—僅需 2 至 3 天即可發酵完成（相較於普通大醬要好幾個月），因此風味更銳利、氣味更濃烈。這道菜源自鄉村，與北韓農家料理密不可分。南韓有部分北韓料理餐廳專營清麴醬鍋；其氣味之濃烈，有些餐廳會將它安排在通風的獨立空間內。這道菜被韓國視為健康食物：高含量的維生素 K2 與益生菌，被視為對消化與循環有益。
