作法
- 兩種油在小陶鍋（ttukbaegi）或厚鍋中以中大火加熱。下豬肉丁炒3分鐘至油脂釋出邊緣上色。
- 加洋蔥丁、大蒜與韓式辣椒粉。攪炒60秒——辣椒粉應在油中綻放，鍋色轉深紅。鍋物的基底就是這個辣椒粉炒油的步驟。
- 加高湯、醬油與魚露。煮至大滾。下蛤蜊煮3分鐘至開口。
- 下蝦，再從管中把嫩豆腐直接擠入鍋中——韓國廚師不切，用擠的，留下軟綿散塊。
- 煮4分鐘——湯應深紅，海鮮剛熟，豆腐熱透但仍如布丁般軟。
- 鍋仍冒泡端到桌邊。中央敲入一顆生蛋。食客把蛋拌入熱湯成細絲。撒蔥片。立即配飯上桌；湯匙在鍋與飯碗間來回。
Common questions
Can 嫩豆腐鍋 be made ahead?
嫩豆腐鍋 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 20 minutes.
Is 嫩豆腐鍋 spicy?
嫩豆腐鍋 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 嫩豆腐鍋 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 嫩豆腐鍋 to make at home?
嫩豆腐鍋 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 嫩豆腐鍋 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
嫩豆腐鍋是韓國上班族午餐——單份陶鍋仍滋滋上桌、食客敲蛋、開飯。嫩豆腐（sundubu）是與一般豆腐不同的產品——更軟、布丁狀、塑膠管裝。這道菜變化多：泡菜嫩豆腐、牛肉嫩豆腐、菇類嫩豆腐——但海鮮豬肉版是首爾正典。韓國餐廳的陶鍋（ttukbaegi）整餐保溫。
