关于此食谱

一道令人倍感温暖、直抵灵魂的韩国经典菜肴，泡菜锅是一种大胆、酸爽、咸香的汤品，以充分发酵的泡菜、嫩猪肉、丝滑豆腐和浓郁辛辣的高汤为基础。这道菜最适合用陈年、完全酸化的泡菜制作，是一道需要耐心的菜肴——炖得越久，风味就越深邃复杂。它是工作日晚餐的首选，也是寒冷天气的经典菜肴，制作时间不超过一小时。

步骤说明

1. 1

   Prep all ingredients before you start cooking: roughly chop the napa cabbage kimchi well-fermented, into 2-inch pieces into 2-inch pieces (reserve ½ cup of the kimchi juice from the kimchi jar from the jar), cut the pork belly into 1-inch pieces, cube the firm tofu, thinly slice the onion, mince the garlic, and slice the green onions white and green parts separated, keeping the white and green parts separate.

2. 2

   Heat the neutral oil such as vegetable or canola oil in a Dutch oven or heavy-bottomed pot over ^[medium-high heat]. Add the pork belly pieces and cook, stirring occasionally, until lightly browned on all sides, about 4–5 minutes. Do not drain the fat — it adds essential flavor to the broth.

3. 3

   Add the sliced onion and the white parts of the green onions white and green parts separated to the pot. Stir-fry with the pork belly for 2–3 minutes until the onion begins to soften.

4. 4

   Add the minced garlic, gochugaru, and gochujang. Stir everything together and cook for 1–2 minutes until the paste is fragrant and coats the pork belly and onion. This step blooms the spices and is key to a deep, rich broth.

5. 5

   Add the chopped napa cabbage kimchi well-fermented, into 2-inch pieces and kimchi juice from the kimchi jar to the pot. Stir to combine and cook for 3–4 minutes, letting the napa cabbage kimchi well-fermented, into 2-inch pieces sauté with the pork belly and aromatics. This caramelizes the napa cabbage kimchi well-fermented, into 2-inch pieces slightly and builds the base flavor of the stew.

6. 6

   Pour in the water or low-sodium chicken or anchovy broth for deeper flavor. Add the soy sauce and sugar. Stir everything together, then bring the stew to a boil over ^[high heat].

7. 7

   Once boiling, reduce the heat to ^[medium-low]. Cover the pot and let the stew simmer for 20 minutes, stirring once or twice. The broth will turn deep red and the pork belly will become very tender.

8. 8

   Gently nestle the firm tofu cubes into the stew. Try not to stir too vigorously — firm tofu breaks easily. Spoon broth over any exposed firm tofu pieces. Continue to simmer uncovered for another 8–10 minutes.

9. 9

   Taste the broth and adjust seasoning. If it needs more salt, add a splash more soy sauce. If it's too sour, add a pinch more sugar. If it needs more heat, add more gochugaru. Drizzle in the sesame oil and stir gently.

10. 10

    Ladle the stew into bowls and garnish with the reserved green parts of the green onions white and green parts separated. Serve immediately with a bowl of steamed white rice on the side — the rice is essential for soaking up the bold, spicy broth.