作法
- 把大醬透過細濾網濾入高湯——把醬壓過去除黃豆顆粒，做出更滑順的鍋。（可省此步但質地較粗。）
- 陶鍋或厚鍋中把大醬高湯煮至微滾。加辣椒醬、韓式辣椒粉與蒜末；攪勻。顏色應呈溫橘褐色。
- 加馬鈴薯丁。煮6分鐘至幾乎軟——馬鈴薯最久，先下。
- 加櫛瓜、洋蔥與香菇。再煮6分鐘至蔬菜軟仍成形。
- 加豆腐塊與蛤蜊（或蝦）。煮4分鐘至蛤蜊開、豆腐熱透。試味；視需要加湯醬油——大醬鹹度不一。
- 離火撒蔥片與青辣椒。直接從鍋上桌。澆飯吃；大醬風味拌入熱飯後絕妙圓潤。
Common questions
Can 大醬鍋 be made ahead?
大醬鍋 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 大醬鍋 spicy?
大醬鍋 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 大醬鍋 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 大醬鍋 to make at home?
大醬鍋 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 大醬鍋 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
Doenjang是韓國發酵黃豆醬——與日式味噌在過程與風味上不同。傳統大醬至少在陶罐（onggi）中發酵6個月，常戶外，發展深沉發酵深度。大醬鍋是韓國最安靜的鍋——不如泡菜鍋激烈，比嫩豆腐鍋細膩。是日常家湯，每家做法不同。韓國祖母的大醬鍋是懷舊試金石；商業大醬可接受但不及家做的深度。
