作法
- 製作麵團：麵粉、鹽與水混合，揉 10 分鐘成光滑扎實的麵團。蓋好靜置 30 分鐘。
- 熬製湯頭：雞肉與 2 公升水、薑、拍碎青蔥與大蒜共煮 60 分鐘。撈出雞肉，去骨撕絲。湯頭過濾備用。
- 麵團擀得越薄越好，再像手風琴一樣折疊起來。以利刀切成寬約 5 公釐的麵條。手切是 Kalguksu 的特色—機器壓出的均勻麵條會做出截然不同的口感。
- 過濾後的湯頭重新煮至微滾。加入馬鈴薯丁與南瓜塊，煮 8 分鐘。再加入櫛瓜煮 4 分鐘。
- 刀切麵直接放入湯中煮 6 分鐘，麵條應軟嫩。加入醬油與鹽。
- 離火後將雞絲放回湯中。淋上麻油，撒青蔥與香菜。趁熱盛入深碗。
Common questions
Can 刀切麵（Kalguksu） be made ahead?
刀切麵（Kalguksu） 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 30 minutes.
Is 刀切麵（Kalguksu） spicy?
刀切麵（Kalguksu） 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 刀切麵（Kalguksu） 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 刀切麵（Kalguksu） to make at home?
刀切麵（Kalguksu） sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 刀切麵（Kalguksu） 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
Kalguksu—意為「刀切麵」—是平壤的手切小麥麵條風格。南北韓都吃 Kalguksu，但平壤版本會用野雞高湯（在能取得野雞時）並加入馬鈴薯；南韓版本則偏好用魚乾高湯。手切麵是韓國飲食文化共通的傳統，「在家做 Kalguksu」聯繫著外婆廚房的記憶。每戶人家都有偏好的湯底（野雞、雞、魚乾、牛肉皆有）。
