作法
- 年糕泡溫水15分鐘至軟而可塑不破裂。瀝乾。
- 寬淺鍋中混合鯷魚高湯、辣椒醬、韓式辣椒粉、醬油、糖與大蒜。攪勻至辣椒醬溶入湯中、顏色轉磚紅。
- 中大火煮沸。加洋蔥與年糕。常攪拌防止年糕黏鍋底。
- 8分鐘後湯減半轉光亮。加魚板片與水煮蛋。
- 再煮5–7分鐘——年糕應軟Q（不黏糊）、醬汁稠到能裹覆湯匙背。太稠加少量湯；太稀不蓋繼續煮。
- 離火淋麻油加蔥段。撒芝麻。直接從鍋分到深碗——辣炒年糕應趁熱吃，每塊年糕咬下會略拉絲。
Common questions
Can 辣炒年糕 be made ahead?
辣炒年糕 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.
How spicy is 辣炒年糕?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in South Korea; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 辣炒年糕 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 辣炒年糕 to make at home?
辣炒年糕 is approachable for a home cook with basic stove skills — total time about 35 minutes, no special technique required.
Can 辣炒年糕 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
辣炒年糕有朝鮮王朝宮廷起源（gungjung tteokbokki）——醬油為底無辣椒。現代紅辣街頭版1953年首爾餐廳老闆意外把年糕掉入黑豆醬而起；她的實驗造就辣椒醬版本接管全城。學童與年糕攤是韓國青春的基礎記憶。變化版多：泡麵年糕（rabokki）、起司年糕、宮廷年糕（料理復興版）。
