作法
- 熬製湯頭：牛胸肉與 1.5 公升水、薑、蒜與拍碎青蔥共煮 90 分鐘。撈出牛胸肉撕絲。湯頭過濾備用。
- 湯頭以醬油、鹽與胡椒調味，煮至滾沸微滾。
- 製作蛋絲：雞蛋輕輕打散，於不沾鍋中煎成薄蛋皮，放涼後切細絲。
- 年糕片放入滾湯中煮 5 分鐘，會浮起並變半透明。
- 再加入 Mandu 餃子煮 4 分鐘，浮起並完全熟透。
- 牛肉絲放回湯中。淋上麻油。盛入深碗中，撒上蛋絲、海苔碎、青蔥片與烤芝麻，立刻享用。
Common questions
Can 年糕餃子湯 be made ahead?
年糕餃子湯 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 60 minutes.
Is 年糕餃子湯 spicy?
年糕餃子湯 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 年糕餃子湯 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 年糕餃子湯 to make at home?
年糕餃子湯 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 年糕餃子湯 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
年糕餃子湯是南北韓共通的新年料理—在韓國農曆新年（Seollal）享用，象徵「長一歲」。這道菜源自朝鮮宮廷：圓形年糕片象徵錢幣（富足），長餃子則代表豐盛。南北韓版本相當接近；北韓版略偏野雞高湯傳統，海苔配料也撒得更多。在世界各地的韓裔社群中，這道菜也被視為新年代表。
