作法
- 熬製湯頭：牛骨、牛沙朗碎肉、薑與水共煮 2 小時。過濾後以醬油與胡椒調味。
- 切妥所有食材：牛肉、魚肉、魚板、菇類、白蘿蔔、紅蘿蔔。韓式宮廷講究精緻雕刻刀工。
- 準備神仙爐（中央有炭火煙囪的高金屬鍋）。點燃木炭放入煙囪中，鍋體由中央加熱。
- 食材以同心圓排列在中央煙囪四周：中央放牛肉與魚肉，往外依序為菇類、白蘿蔔與紅蘿蔔。這個擺盤是這道菜的視覺招牌。
- 倒入熱湯頭蓋過食材，於餐桌上煮至微滾。
- 撒上鵪鶉蛋、紅棗、松子與青蔥。食客自滾燙的鍋中夾取肉、菇、菜入碗享用。
Common questions
Can 神仙爐 be made ahead?
神仙爐 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 神仙爐 spicy?
神仙爐 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 神仙爐 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 神仙爐 to make at home?
神仙爐 is more demanding — total time around 120 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 神仙爐 be scaled up or down?
This recipe is written for 6 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
神仙爐是朝鮮王朝最華麗的宮廷料理之一—鍋中央有炭火煙囪由內加熱。其名意為「眾神的火爐」，原為國王與高官所享用，鍋中食材的精準擺盤本身就是一門宮廷藝術。如今南北韓皆有此菜：北韓平壤的高級餐廳將其視為宮廷代表菜，南韓特色餐廳也提供。
