In season当季Korean韩式
Kimchi Jjigae (Kimchi Stew)泡菜汤
A 4-serving recipe with a 35-minute beginner workflow, exact seasoning and visible checkpoints.泡菜、猪肉和豆腐煮成酸辣热汤，泡菜的酸香融进汤汁里。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Cut ½ lb / 225 g boneless pork shoulder or pork chop into 2-cm pieces. Chop 2 cups well-fermented (sour) kimchi into 2-cm pieces and save 2 tbsp of its juice. Slice ½ onion; mince 2 garlic cloves. Cut 14 oz / 400 g tofu into 1-cm slices. Slice 2 scallions. Measure 1 tbsp gochugaru (½ tbsp for milder), 1 tbsp gochujang, 1 tsp sesame oil and 3 cups chicken broth.½磅（225克）去骨猪肩肉或猪排切2厘米块。2杯酸泡菜切2厘米段，留2大匙泡菜汁。½个洋葱切丝，2瓣蒜切末。14盎司（400克）豆腐切1厘米厚片。2根葱切段。量1大匙韩式辣椒粉（怕辣½大匙）、1大匙韩式辣酱、1小匙香油、3杯鸡高汤。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Kimchi韩国泡菜2 cups杯
- Pork chops猪排0.5 lb磅
- Tofu豆腐14 oz盎司
- Onion洋葱0.5
- Gochugaru chili flakes韩式辣椒粉1 tbsp大勺
- Gochujang (Korean chili paste)韩式辣椒酱1 tbsp大勺
- Garlic大蒜2 cloves瓣
- Scallions葱2
- Sesame oil香油1 tsp小勺
- Chicken broth鸡汤3 cups杯
- Cooked white rice熟白米饭4 cups杯
Method做法
Heat the sesame oil in a 4-quart Dutch oven and cook the pork, stirring.
3–4升的锅里倒香油，下猪肉翻炒。
The pieces have a deep brown crust on at least 2 sides and lift off the pan easily.至少两面有深褐色焦皮，而且容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Add the kimchi and stir-fry.
加泡菜翻炒。
The kimchi looks softer and smells toasty.泡菜变软，有炒香味。
Common mistake & quick fix容易错在哪，怎么补救
If it sticks, add 2 tbsp broth and scrape the bottom.粘底就加2大匙高汤刮锅底。
Stir in the onion, garlic, gochugaru, and gochujang.
拌入洋葱、蒜、辣椒粉和辣酱。
The spices smell toasted, without smoking.香料出香，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Pour in the broth and kimchi juice, cover, and simmer.
倒入高汤和泡菜汁，盖上盖煮。
The thickest center reads 160°F (71°C) on a food thermometer — color alone isn't proof.食品温度计测最厚中心达160°F (71°C)，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Slide in the tofu slices and simmer without stirring.
放入豆腐片，煮的时候别搅。
Common mistake & quick fix容易错在哪，怎么补救
If the center is cool, heat 2 more minutes and stir.中心不热就再热2分钟并搅。
Top with scallions and serve bubbling with rice.
撒上葱段，冒泡时配米饭上桌。
The stew is red, bubbling, and smells sour-spicy.汤红亮翻滚，酸辣香。
Common mistake & quick fix容易错在哪，怎么补救
Too sour? Add ½ tsp sugar. Too spicy? Add ½ cup broth.太酸加½小匙糖，太辣加½杯高汤。
Know your ingredients认识食材
Ingredients explained食材讲解
Kimchi韩国泡菜Fermented napa cabbage full of probiotics. Older, sourer kimchi is best for stew and fried rice; keep cold and submerged.发酵白菜，含益生菌。放酸的老泡菜最适合炖汤和炒饭；冷藏并压在汤汁下。
Pork chops猪排Shoulder for slow cooking, loin for roasting. Pale pink with white fat is fresh.梅花肉适合慢烹，里脊适合烤。浅粉色、脂肪洁白为新鲜。
Tofu豆腐Plant protein with calcium. Firm/extra-firm for searing—press 15 min to remove water.植物蛋白，含钙。煎用老豆腐，先压15分钟去水。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Gochugaru chili flakes韩式辣椒粉Korean chili flakes, fruity and medium-hot, not interchangeable 1:1 with cayenne. Store in the freezer to keep its color.韩式辣椒粉，果香中辣，不能1:1换成卡宴辣椒粉。冷冻保存颜色不褪。
- Gochujang (Korean chili paste)韩式辣椒酱
Korean fermented chili paste: sweet, spicy, savory. Find it in red tubs at H Mart or the Asian aisle; refrigerate after opening.韩式发酵辣椒酱，甜辣带鲜。H Mart或亚洲货架的红色盒装；开封后冷藏。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- 3–4-liter pot with lid, ladle, food thermometer3–4升带盖锅、汤勺、食品温度计
Make it a balanced meal营养搭配建议
Korean table: rice + one protein + 2 banchan (cucumber salad, kimchi). Kimchi adds probiotics; veg sides fill half the table.韩式一桌：米饭＋一道蛋白＋两样小菜（拌黄瓜、泡菜）。泡菜带益生菌，蔬菜小菜占半桌。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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