作法
- 熬製湯頭：牛骨在滾水中汆燙 5 分鐘後沖洗。將牛骨、牛胸肉、水、對切洋蔥、拍碎的薑與蒜以及鹽放入燉鍋中，文火熬 3 小時，期間撈除浮沫。
- 取出牛胸肉放涼後切薄片。湯頭用細紗布過濾倒入乾淨容器，冷藏至少 4 小時，最好放隔夜，徹底冰透。
- 撈除表面凝固的油脂。拌入醬油、米醋與冰糖。試味—應細緻、微酸、肉香深邃。視情況調整鹽或醋。
- 蕎麥麵煮 3 分鐘，立刻撈起並以極冷流水沖洗 90 秒，輕搓麵條去除澱粉。再泡入冰水 2 分鐘。
- 麵條徹底瀝乾，捲成團放入深碗中。碗緣放幾顆冰塊維持湯頭冰涼。
- 倒入冰湯頭蓋過麵條。每碗放上牛胸肉片、水梨片、小黃瓜片、半顆水煮蛋與一小撮醃白蘿蔔。上桌時附剪刀—長麵條不易處理，食客可在碗中剪短再吃。冰透享用。
Common questions
Can 平壤冷麵 be made ahead?
平壤冷麵 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 平壤冷麵 spicy?
平壤冷麵 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 平壤冷麵 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 平壤冷麵 to make at home?
平壤冷麵 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 平壤冷麵 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
平壤冷麵是北韓的飲食象徵—也許是北韓最具知名度的料理。這道菜源自朝鮮王朝宮廷，長麵條象徵長壽。平壤的玉流館是最著名的冷麵專門店，南韓多座城市也設有分店（在當地稱為「平壤式」）。清澈的冷湯與彈牙的麵條是其招牌特徵；1953 年韓戰停戰後此菜南傳，現在首爾也同樣常見。
