1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗韓式豬骨馬鈴薯湯（Gamjatang）rich600338<blockquote class="wp-embedded-content" data-secret="uiPPzfjhLU"><a href="https://marcwiner.com/zh-hant/gamjatang/">正宗韓式豬骨馬鈴薯湯（Gamjatang）</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/gamjatang/embed/#?secret=uiPPzfjhLU" width="600" height="338" title="正宗韓式豬骨馬鈴薯湯（Gamjatang） — Marc Winer" data-secret="uiPPzfjhLU" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
/*! This file is auto-generated */
!function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document);
//# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js
</script>
https://marcwiner.com/wp-content/uploads/2026/06/Authentique-Gamjatang-en-tete-750x563.jpg600450一鍋熱氣蒸騰的豬骨燉湯，以韓式辣椒粉染出鮮紅色澤，再以紫蘇籽粉添上濃稠感，滿滿都是鬆軟入味的馬鈴薯。https://marcwiner.com/zh-hant/gamjatang/zh-hant正宗韓式豬骨馬鈴薯湯韓式主菜6011517561.5 kg 豬頸骨4 馬鈴薯 (去皮，切成大塊)500 g 韓式蘿蔔葉（siraegi） (煮熟（或改用汆燙過的 eolgari 嫩白菜，或汆燙過的大白菜外葉）)1 支 韓式大蔥 (粗切)1 紅辣椒 (切薄片)2 青陽辣椒 (切薄片)12 葉 紫蘇葉 (粗切)2 湯匙 紫蘇籽粉 (可依個人口味酌量增加)3.5 L 水1 湯匙 韓式黃豆醬（doenjang） (滿滿 1 大匙)2 支 青蔥1 小 洋蔥1 把 蒜瓣 (整顆)1 塊 薑 (約 2 瓣蒜頭大小)4 湯匙 薑酒 (或 cheongju 清酒)2 葉 月桂葉12 整粒黑胡椒3 湯匙 韓式辣椒粉（gochugaru） (滿滿 3 大匙)2 湯匙 韓式黃豆醬（doenjang）1 湯匙 韓式辣醬（gochujang）1 湯匙 韓式湯用醬油 (或深色醬油)2 湯匙 鮪魚露 (或魚露)2 湯匙 紹興酒2 湯匙 蒜末1 茶匙 薑末1 湯匙 紫蘇油 (可省略)1 撮 胡椒0.5 茶匙 海鹽 (依個人口味調整)12https://marcwiner.com/wp-content/uploads/2026/06/Authentique-Gamjatang-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400