泡菜鍋 是什麼？
這是什麼料理
泡菜鍋是用發酵充分的酸泡菜和豬肉、豆腐一起燉煮的湯，是僅次於大醬湯的韓國最日常的鍋物。它也是消化掉酸到不適合直接吃的泡菜的經典方式。
料理的由來
用辣椒調味的紅色泡菜，要到朝鮮中期辣椒傳入韓國後才成形，所以泡菜鍋應該是在那之後才出現的。jjigae 最早以獨立菜色出現在 19 世紀末的料理書《是議全書》，當時叫 jochi；宮廷稱這道菜為「泡菜 jochi」，加入牛肉放在鍋裡蒸煮。至於今天這種先在鍋裡炒酸泡菜和豬肉、再加水的做法，則出現在《女性東亞》雜誌 1977 年的泡菜指南中。
來源：Encyclopedia of Korean CultureEncyclopedia of Korean Folk Culture
食材
재료每樣韓國食材都有替代品，以防你買不到。
付費連結 · 此清單中的商店連結為聯盟連結：透過這些連結購買時，K for All 會獲得佣金。銷售、配送和退款由各商店負責。
- 2 cups packed, plus ½ cup of its juiceWell-fermented (sour) napa cabbage kimchi, bite-size 신김치
替代： Kimchi that has turned sour gives the stew its depth; My Korean Kitchen uses kimchi at least 2–3 weeks old. If you have no kimchi juice, you may need a little salt at the end.
在 Amazon 搜尋 Amazon US - 4 oz (115 g)Pork belly, bite-size 돼지고기 삼겹살
替代： Any pork with some fat works, such as shoulder.
一般超市 - 6 oz (170 g)Tofu, sliced ½ inch thick 두부一般超市
- 2Scallions, roughly chopped 대파一般超市
- 小的 ½ 顆洋蔥，切片 양파一般超市
- 1–3 tsp韓式辣椒粉 (韓國紅辣椒片) 고춧가루
Taekyung Red Pepper Powder · 1 lb
替代： Adjust to taste, or leave it out for a mild pot; the kimchi still brings some heat.
在 Amazon 查看價格 Amazon US - 1 tsp (optional)韓式辣椒醬 고추장
CJ Haechandle Gochujang (Hot Pepper Paste) · 500 g
替代： My Korean Kitchen adds a teaspoon; Korean Bapsang's version goes without.
在 Amazon 查看價格 Amazon US - 1 tsp蒜末 다진 마늘一般超市
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- 1 tbspCooking oil 식용유家裡常備
- Salt (or a splash of soy sauce) and black pepper, to taste家裡常備
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作法
만드는 법作法來源：MaangchiMy Korean Kitchen10000recipe
- 1
Cut everything bite-size
Cut the kimchi and pork into bite-size pieces, saving the kimchi juice. Slice the tofu about ½ inch thick and roughly chop the scallions.
Use the sourest, most fermented kimchi you have. Both recipes this one follows call for well-aged kimchi.
- 2
Sauté the kimchi and pork
Heat 1 tbsp oil in a small to medium pot. Add the kimchi, pork, gochugaru and garlic and cook over medium-high heat, stirring, until the kimchi softens and the pork is cooked through, 5–7 minutes.
想像 Kyung-se 幫 Dong-man 點的那樣做成不辣的，就不要放辣椒粉和辣椒醬。
- 3
加水燉煮
Pour in the kimchi juice and 2–2½ cups water or broth, and stir in the gochujang if you are using it. Bring to a boil and boil for 5 minutes, then turn the heat to medium, cover and boil gently for about 15 minutes. Add a little more water if it reduces too much.
- 4
加入豆腐並調味
Add the tofu and scallions. Taste and season with salt (or a little soy sauce) and pepper; with salty kimchi and its juice you may not need any salt. Boil until the tofu is heated through, about 5 minutes.
- 5
滾燙上桌
Bring the pot to the table while it is still bubbling and serve with bowls of rice and a few side dishes.
For tuna kimchi jjigae, leave out the pork in step 2, add a can of tuna with its oil when you pour in the kimchi juice and water, and boil for 10–15 minutes before adding the tofu.
用韓文說
한국어로 말해 보세요在泡菜鍋餐廳 (gimchi-jjigae jip) 用得到。
需要的廚具
조리 도구煮的時候用任何中小型鍋子都行。想像餐廳一樣把一人份滾燙地端上桌，可以用我們連結的這款 44 fl oz 石鍋。
