作法
- 厚陶鍋（ttukbaegi）中以中大火加熱麻油。加五花肉片翻炒3分鐘至油脂釋出邊緣酥脆。
- 把泡菜在鍋上方擠汁——讓汁液落入——再切碎加入。與豬肉炒4分鐘，泡菜變半透明顏色加深。
- 加辣椒醬、韓式辣椒粉與大蒜。攪炒90秒至醬料香氣四溢、油轉磚紅。
- 倒入鯷魚昆布高湯。加入保留的泡菜汁、洋蔥片、湯醬油與糖。煮至大滾。
- 不蓋煮15分鐘——湯應略收乾並轉深紅，豬肉軟嫩。試味；視需要加湯醬油調鹹度。
- 把豆腐塊鋪在頂部，撒韭蔥片。再煮5分鐘。直接連鍋上桌——韓式鍋物不換碗。配多穀米飯與三四碟小菜。
Common questions
Can 泡菜鍋 be made ahead?
泡菜鍋 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 35 minutes.
Is 泡菜鍋 spicy?
泡菜鍋 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 泡菜鍋 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 泡菜鍋 to make at home?
泡菜鍋 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 泡菜鍋 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
泡菜鍋是韓國平日晚餐，是用過了生食最佳期泡菜的料理。老酸泡菜（mukeun-ji）優於新鮮的；乳酸濃度賦予湯底深度。豬五花是標準但鮪魚（罐裝）、午餐肉或單純豆腐都常見——只要泡菜熟成，泡菜鍋極其包容。
