1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/正宗 Jokbal——韓式燉滷豬肘rich600338<blockquote class="wp-embedded-content" data-secret="n8NRL4G3lc"><a href="https://marcwiner.com/zh-hant/jokbal/">正宗 Jokbal——韓式燉滷豬肘</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/jokbal/embed/#?secret=n8NRL4G3lc" width="600" height="338" title="正宗 Jokbal——韓式燉滷豬肘 — Marc Winer" data-secret="n8NRL4G3lc" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2024/11/Jokbal-en-tete-750x563.jpg600450如果你喜歡中式的 紅燒肉，或是經典的越南燉豬肉，那你一定也會愛上這道來自韓國料理的美味變奏版。燉五花肉大家早已耳熟能詳，但比較少見的——雖然在傳統亞洲料理中同樣很受歡迎——其實是燉豬肘。https://marcwiner.com/zh-hant/jokbal/zh-hant正宗 Jokbal——韓式豬腳韓式主菜201001204人份1 豬肘 (或豬小腿，未醃漬)2 豬腳 (可省略)240 ml 淡口醬油120 ml 米糖漿220 g 黑糖600 g 蠔油550 ml 水10 八角白芝麻 (裝飾用)青蔥 (切成細絲，裝飾用)4 青陽辣椒 (洗淨後橫切成片。也可用其他青辣椒代替（不要用青椒！）)75 g 鹽漬蝦 (切碎)10 g 韓國辣椒粉4 g 白砂糖20 g 味醂0.5 茶匙 魚露25 g 大蒜 (切末)100 g Chilsung Cider (或 Sprite 類的汽水)10 g 芝麻 (略為搗碎)24https://marcwiner.com/wp-content/uploads/2024/11/Jokbal-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