做法
- 熬汤:牛骨焯水;与水、牛胸肉、拍碎的姜、大蒜及5根葱一起慢炖2.5小时。
- 捞出牛胸肉;逆纹切薄片。过滤汤汁。
- 用酱油、盐和白胡椒调味。汤底应肉香浓郁却清亮——不是那种浓重的深色汤。
- 冷面面条煮3分钟;沥干。
- 在宽大的黄铜或陶瓷盘上(jaengban意为'盘')分区摆放:煮熟的牛肉片放一区,蘑菇放一区,焯过的白菜与萝卜放第三区,面条放中央。
- 热汤沿盘内浇下,刚好淹至食材一半。撒上葱段。用便携炉端上桌;盘子保温。食客将食材夹入自己碗中蘸汤享用。
Common questions
Can 御福锣盘 be made ahead?
御福锣盘 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 180 minutes.
Is 御福锣盘 spicy?
御福锣盘 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 御福锣盘 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 御福锣盘 to make at home?
御福锣盘 is more demanding — total time around 225 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 御福锣盘 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
御福锣盘源自平壤宫廷——有时被称作'平壤宫廷宴拼盘'。这道菜与朝鲜宴会饮食紧密相连,是重要家庭聚餐的核心菜品。如今韩国部分高级餐厅也供应御福锣盘;无论是这种盘式还是技艺,都跨越分裂留存至今,如今南北朝鲜都有人享用。黄铜盘极具实用性:既保温又在桌上视觉震撼。
