做法
- 野鸡胸肉切成3厘米条。与梨蓉、酱油、味淋、红糖、芝麻油、蒜、姜、芝麻和胡椒混合。彻底揉抓。腌制至少2小时。
- 腌好的野鸡肉串入泡好的竹签,与葱段交替穿插。
- 点燃炭火——韩式传统使用木炭,烟熏是这道菜风味的灵魂。当炭火变红、无明火时,将串放上烤架。
- 每面烤90秒,期间刷上剩余腌料。野鸡应有部分焦痕、外表深度焦糖化。野鸡比鸡更瘦,切勿烤过头。
- 肉熟却仍多汁时立即离火。
- 配生菜叶和包菜酱上桌。吃法:用生菜包一块野鸡,加一抹包菜酱和一片大蒜。一口入嘴。配米饭和小菜享用。
Common questions
Can 野鸡串 be made ahead?
野鸡串 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 12 minutes.
Is 野鸡串 spicy?
野鸡串 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 野鸡串 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 野鸡串 to make at home?
野鸡串 sits at intermediate difficulty — total time about 42 minutes. The ingredients are not unusual but the timing requires attention.
Can 野鸡串 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
野鸡串是朝鲜半岛山区的野味菜——历史上朝鲜半岛山林中常猎野鸡,肉味略野、更瘦,深受推崇。这道菜与朝鲜乡村饮食及韩式宫廷烹饪相连。韩国山区餐厅至今仍供应野鸡菜肴,但这一传统在朝鲜保留得更完整。烟熏与穿串技法是韩式烤肉的共同特点。
