作法
- 熬製湯頭：牛骨汆燙後與水、牛胸肉、拍碎的薑、蒜及 5 支青蔥共煮 2.5 小時。
- 取出牛胸肉，逆紋切薄片。湯頭過濾備用。
- 湯頭以醬油、鹽與白胡椒調味。湯頭應深邃但清爽—不是濃黑厚重那種。
- 蕎麥冷麵煮 3 分鐘瀝乾。
- 於寬大的銅盤或瓷盤上擺盤（Jaengban 意為「拼盤」）：一區放煮熟的牛肉片，一區放菇類，一區放汆燙白菜與白蘿蔔，麵條置於中央。
- 熱湯頭沿著盤中食材倒入，加入青蔥段。連同便攜爐具一起端上桌；盤子保持高溫。食客將食材夾入自己的碗中，浸入湯頭享用。
Common questions
Can 牛肉拼盤鍋（Eobok-jaengban） be made ahead?
牛肉拼盤鍋（Eobok-jaengban） 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 牛肉拼盤鍋（Eobok-jaengban） spicy?
牛肉拼盤鍋（Eobok-jaengban） 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 牛肉拼盤鍋（Eobok-jaengban） 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 牛肉拼盤鍋（Eobok-jaengban） to make at home?
牛肉拼盤鍋（Eobok-jaengban） 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 牛肉拼盤鍋（Eobok-jaengban） 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
牛肉拼盤鍋源自平壤宮廷—有時也稱為「平壤寺廟宴拼盤」。這道菜屬於北韓宴席料理，是重要家族餐宴的主菜。現代南韓餐廳將其包裝為高級特色菜；這道盤式料理的擺盤手法在分裂後仍保留下來，現今南北韓皆有。銅盤具有實用功能：保溫並讓桌面更具氣派。
