作法
- 炒鍋中以中小火加熱4大匙油。下chunjang炸4分鐘不停攪。生苦的醬必須用油炸馴服——煮不夠的春醬會毀掉這道菜。顏色應從灰紫變光亮黑。
- 把炸過的春醬撈到碗中備用。同鍋用剩餘油炒五花肉丁4分鐘至金黃油脂釋出。
- 加薑、蒜炒60秒。下洋蔥炒2分鐘。下馬鈴薯炒3分鐘。下櫛瓜與高麗菜再炒2分鐘——蔬菜應剛開始軟。
- 把炸過的春醬回鍋。用力翻拌讓所有食材裹上黑醬。加糖與醬油。
- 倒入水或高湯；液體應剛淹過食材。煮至微滾6分鐘——蔬菜應軟、湯深黑。
- 把馬鈴薯澱粉芡水拌勻；邊攪邊倒入鍋中。醬汁30秒內稠成光亮黑芡。淋麻油。麵煮4分鐘瀝乾。盛深碗，慷慨澆上醬汁，撒小黃瓜絲。吃前用力拌；炸醬麵應均勻黑色，不能有條紋。
Common questions
Can 炸醬麵 be made ahead?
炸醬麵 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 炸醬麵 spicy?
炸醬麵 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 炸醬麵 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 炸醬麵 to make at home?
炸醬麵 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 炸醬麵 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
炸醬麵1905年由仁川中華街山東移民創造，他們把北京炸醬麵改造為當地口味——較甜、較不鹹、加入焦糖化的炸春醬。這道菜成為韓國外帶文化不可分——點炸醬是韓國人週五點披薩的對等。4月14日是非正式的黑色情人節，單身韓國人共同吃炸醬麵互相安慰愛情狀態。chunjang（韓式黑豆醬）比中國祖先更甜更焦糖化。
