作法
- 野雞胸肉切成 3 公分肉條。與梨泥、醬油、味醂、黑糖、麻油、蒜末、薑泥、芝麻與胡椒混合，按摩入味。醃至少 2 小時。
- 醃好的野雞肉串入泡過水的竹籤上，與青蔥段交替穿串。
- 點起炭火爐—木炭是韓式傳統，煙燻香氣是這道菜的招牌風味。等炭火轉為深紅無火焰時放上肉串。
- 每面烤 90 秒，期間刷上剩餘醃醬。野雞肉應出現焦斑、表面深焦糖化。野雞肉比雞肉精瘦，切勿過熟。
- 待肉熟透但仍多汁時離火。
- 搭配萵苣葉與韓式包飯醬上桌。吃法：取一片野雞肉、抹一點醬，再加一片大蒜，用萵苣葉包起，一口吃下。配白飯與小菜享用。
Common questions
Can 烤野雞串（Kkwong-gui） be made ahead?
烤野雞串（Kkwong-gui） 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 烤野雞串（Kkwong-gui） spicy?
烤野雞串（Kkwong-gui） 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 烤野雞串（Kkwong-gui） 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 烤野雞串（Kkwong-gui） to make at home?
烤野雞串（Kkwong-gui） sits at intermediate difficulty — total time about 42 minutes. The ingredients are not unusual but the timing requires attention.
Can 烤野雞串（Kkwong-gui） 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
烤野雞串是韓國山區的野味料理—野雞歷史上於朝鮮半島山林中被獵捕，肉質精瘦、帶有些許野味。這道菜與北韓鄉村料理及韓式宮廷料理關係密切。南韓的山區餐廳仍販售野雞料理，但這項傳統在北韓保存得更完整。煙燻穿串的手法是普遍的韓式燒烤傳統。
