做法
- 熬高汤:牛骨在沸水中焯5分钟;冲洗。将牛骨、牛胸肉、水、对半切的洋葱、拍碎的姜、大蒜和盐放入汤锅。慢炖3小时,期间撇沫。
- 捞出牛胸肉;放凉切薄片。用细纱布过滤高汤倒入干净容器。冷藏至少4小时,最好过夜,直到完全冰凉。
- 撇去表面凝固的油脂。加入酱油、米醋和冰糖搅匀。试味——应该清淡微酸、肉香深邃。可调整盐或醋的量。
- 荞麦面条煮3分钟;立即沥干并在极冷的流水下冲洗90秒,用手揉搓去除淀粉。再放入冰水浸泡2分钟。
- 彻底沥干面条;盘成卷放入深碗中。沿碗边放几块冰,保持汤汁冰凉。
- 将冰冷的高汤浇在面上。每碗顶上放牛胸肉片、梨片、黄瓜片、半个水煮蛋和一小堆腌萝卜。配厨房剪刀上桌——长面条不便食用,食客会在碗中将面剪短。务必趁极冷时享用。
Common questions
Can 平壤冷面 be made ahead?
平壤冷面 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 240 minutes.
Is 平壤冷面 spicy?
平壤冷面 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 平壤冷面 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 平壤冷面 to make at home?
平壤冷面 is more demanding — total time around 300 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 平壤冷面 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
平壤冷面是朝鲜的饮食象征——大概是与这个国家关联最紧密的菜肴。它源自朝鲜王朝宫廷;长长的面条寓意长寿。平壤的玉流馆是最著名的冷面专门店,在韩国多个城市也开设了分店(那里被称为'平壤式')。清澈的冷汤和筋道的面条是其标志;1953年朝鲜半岛分裂后这道菜南传,如今首尔同样视其为本土味道。
