{"id":196232,"title":"Korejsk\u00e1 kuchyn\u011b","modified":"2026-10-31T16:51:25+01:00","plain":"D\u00edky obrovsk\u00e9 popularit\u011b seri\u00e1lu \u201eHra na olihe\u0148\u201c v\u00fdrazn\u011b vzrostl z\u00e1jem o korejskou kulturu. Ji\u017en\u00ed Korea v\u0161ak nenab\u00edz\u00ed jen kvalitn\u00ed (by\u0165 trochu krvav\u00e9) seri\u00e1ly, ale tak\u00e9 jednu z nejlep\u0161\u00edch kuchyn\u00ed na sv\u011bt\u011b. \n\n\n\nDnes se pono\u0159\u00edme do historie, hlavn\u00edch charakteristik a n\u011bkter\u00fdch z\u00e1kladn\u00edch surovin pou\u017e\u00edvan\u00fdch v korejsk\u00e9 kuchyni\n\n\n\nP\u016fvod a vlivy korejsk\u00e9 kuchyn\u011b\n\n\n\nNavzdory bl\u00edzkosti \u010c\u00edny se korejsk\u00e1 kuchyn\u011b kv\u016fli m\u00edstn\u00edm podm\u00ednk\u00e1m vydala zcela jin\u00fdm sm\u011brem ne\u017e kuchyn\u011b \u010d\u00ednsk\u00e1. \n\n\n\nNap\u0159\u00edklad v \u010c\u00edn\u011b byly sma\u017een\u00ed a nakl\u00e1d\u00e1n\u00ed nejpou\u017e\u00edvan\u011bj\u0161\u00edmi zp\u016fsoby sni\u017eov\u00e1n\u00ed obsahu vody za \u00fa\u010delem uchov\u00e1n\u00ed potravin. Naproti tomu omezen\u00e1 v\u00fdroba kuchy\u0148sk\u00fdch olej\u016f v Koreji vedla k rozvoji fermentace jako zp\u016fsobu uchov\u00e1n\u00ed potravin. \n\n\n\nI tak ale maj\u00ed spoustu j\u00eddel siln\u011b inspirovan\u00fdch \u010d\u00ednskou kuchyn\u00ed, nap\u0159\u00edklad tangsuyuk\n\n\n\nKorejci od t\u00e9 doby sv\u00e9 zpo\u017ed\u011bn\u00ed ve sma\u017een\u00ed dohnali, zejm\u00e9na d\u00edky slavn\u00fdm korejsk\u00fdm corn dog\u016fm \n\n\n\nP\u0159esto\u017ee b\u00fdv\u00e1 hlavn\u00ed surovinou fermentovan\u00fdch v\u00fdrobk\u016f, jako jsou s\u00fdry a jogurty, ml\u00e9ko, v zem\u00edch se silnou produkc\u00ed obilovin, jako je Korea, se k v\u00fdrob\u011b fermentovan\u00fdch potravin pou\u017e\u00edvaly p\u0159edev\u0161\u00edm obiloviny a zelenina. \n\n\n\nJajangmyeon pln\u00e9 zeleniny\n\n\n\nD\u016fvodem byl usedl\u00fd zp\u016fsob \u017eivota a zam\u011b\u0159en\u00ed na zem\u011bd\u011blstv\u00ed. Korejsk\u00e1 kuchyn\u011b se tedy vyv\u00edjela z pot\u0159eby uchov\u00e1vat potraviny b\u011bhem hork\u00e9ho l\u00e9ta a dlouh\u00e9, tuh\u00e9 zimy Korejsk\u00e9ho poloostrova, kter\u00e9 se vymykaj\u00ed podm\u00ednk\u00e1m v okoln\u00edch zem\u00edch. V tomto prost\u0159ed\u00ed se nasolen\u00e9 fazole, ryby a zelenina uchov\u00e1valy fermentac\u00ed.\n\n\n\nKorejci za\u010dali vyr\u00e1b\u011bt r\u016fzn\u00e9 \u201ejang\u201c (v\u00fdrobky z fermentovan\u00e9 s\u00f3ji), zejm\u00e9na kanjang (s\u00f3jovou om\u00e1\u010dku), doenjang (s\u00f3jovou pastu) a gochujang (pastu z \u010derven\u00fdch chilli papri\u010dek, o kter\u00e9 v\u00e1m pov\u00edm podrobn\u011bji), a tak\u00e9 r\u016fzn\u00e9 druhy zeleninov\u00e9ho kimchi.\n\n\n\nJaponsko zase p\u0159ineslo maki\/sushi v podob\u011b kimbapu nebo t\u0159eba nudle udon \n\n\n\nSlavn\u00fd udon bulgogi, lahodn\u00e9 korejsko-japonsk\u00e9 spojen\u00ed\n\n\n\nNej\u010dast\u011bji pou\u017e\u00edvan\u00e9 suroviny v korejsk\u00e9 kuchyni\n\n\n\nKimchi\n\n\n\nKdykoli budete j\u00edst korejsk\u00e9 j\u00eddlo, v\u017edy naraz\u00edte na jednu p\u0159\u00edlohu: kimchi! P\u0159id\u00e1v\u00e1 se tak\u00e9 p\u0159i restov\u00e1n\u00ed do korejsk\u00e9 r\u00fd\u017ee s tu\u0148\u00e1kem\n\n\n\nTento fermentovan\u00fd pokrm je v korejsk\u00e9 kuchyni nepostradateln\u00fd, a to z dobr\u00e9ho d\u016fvodu: nejen\u017ee je lahodn\u00fd, ale m\u00e1 i \u0159adu p\u0159\u00ednos\u016f: dod\u00e1v\u00e1 prosp\u011b\u0161n\u00e1 probiotika, vitaminy A a C a spoustu nezbytn\u00fdch miner\u00e1l\u016f.\n\n\n\nKimchi z pekingsk\u00e9ho zel\u00ed\n\n\n\nPrvn\u00ed v\u011bc, kter\u00e1 v\u011bt\u0161inu lid\u00ed napadne p\u0159i slov\u011b kimchi, je tradi\u010dn\u00ed kimchi ze zel\u00ed napa (pekingsk\u00e9ho zel\u00ed). Jde o nejroz\u0161\u00ed\u0159en\u011bj\u0161\u00ed druh kimchi, ale existuje mnoho dal\u0161\u00edch variant. \n\n\n\nMezi r\u016fzn\u00e9 druhy kimchi pat\u0159\u00ed nap\u0159\u00edklad:  okurkov\u00e9, \u0159edkvov\u00e9, z ho\u0159\u010di\u010dn\u00fdch list\u016f, \u2026  Druh pod\u00e1van\u00e9ho kimchi z\u00e1vis\u00ed na hlavn\u00edm j\u00eddle, kter\u00e9 jste si objednali. Okurkov\u00e9 kimchi se nap\u0159\u00edklad obvykle pod\u00e1v\u00e1 k du\u0161en\u00fdm pokrm\u016fm a pol\u00e9vk\u00e1m. Zde najdete m\u016fj recept na kimchi. M\u016f\u017ee tak\u00e9 tvo\u0159it hlavn\u00ed slo\u017eku j\u00eddla, nap\u0159\u00edklad v dom\u00e1c\u00edm kimchi jjigae\n\n\n\nGochujang\/ gochugaru\n\n\n\nVelk\u00e1 \u010d\u00e1st korejsk\u00e9 kuchyn\u011b se to\u010d\u00ed kolem t\u00e9to mal\u00e9 \u010derven\u00e9 chilli papri\u010dky. Po usu\u0161en\u00ed na slunci se mele na gochugaru (korejsk\u00e9 mlet\u00e9 chilli), kter\u00e9 se b\u011b\u017en\u011b pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b du\u0161en\u00fdch pokrm\u016f, p\u0159\u00edloh, kimchi a gochujangu. Je st\u0159edn\u011b p\u00e1liv\u00e9, ale m\u00e1 velmi p\u0159\u00edjemn\u00fd nasl\u00e1dl\u00fd t\u00f3n.\n\n\n\nGochugaru v cel\u00e9 sv\u00e9 kr\u00e1se\n\n\n\nSm\u00edch\u00e1n\u00edm gochugaru s fermentovanou s\u00f3jou, lepkavou r\u00fd\u017e\u00ed a sol\u00ed vznik\u00e1 gochujang. Tradi\u010dn\u011b se vyr\u00e1b\u00ed v hlin\u011bn\u00fdch n\u00e1dob\u00e1ch, ve kter\u00fdch fermentuje dlouh\u00e9 m\u011bs\u00edce. \n\n\n\nPokud se chyst\u00e1te va\u0159it korejsk\u00e1 j\u00eddla, tyto dv\u011b suroviny jsou nenahraditeln\u00e9, tak\u017ee je ur\u010dit\u011b m\u011bjte ve sp\u00ed\u017ei! Bez nich v\u011bt\u0161inu korejsk\u00fdch recept\u016f nep\u0159iprav\u00edte. (\u0158\u00edkal tu n\u011bkdo korejsk\u00e1 ku\u0159ec\u00ed k\u0159id\u00e9lka nebo korejsk\u00e9 ku\u0159ec\u00ed stripsy? ) Dobr\u00fdm p\u0159\u00edkladem je i slavn\u00e9 korejsk\u00e9 grilov\u00e1n\u00ed s Jeyuk Bokkeum nebo samgyeopsal. \n\n\n\nV\u00edce se dozv\u00edte v m\u00e9m podrobn\u00e9m \u010dl\u00e1nku o gochujangu.\n\n\n\n\u010cerven\u00e9 zlato asijsk\u00e9 kuchyn\u011b: gochujang\n\n\n\nTteokbokki jsou dal\u0161\u00edm j\u00eddlem, ve kter\u00e9m je gochujang hlavn\u00edm ko\u0159en\u00edm. Objevte m\u016fj recept na korejsk\u00e9 tteokbokki zde.\n\n\n\nMoje n\u00e1dhern\u00e9 tteokbokki\n\n\n\nDangmyeon ( bat\u00e1tov\u00e9 nudle\/sklen\u011bn\u00e9 nudle)\n\n\n\nTyto pr\u016fhledn\u00e9 nudle se vyr\u00e1b\u011bj\u00ed z bat\u00e1tov\u00e9ho \u0161krobu, d\u00edky kter\u00e9mu maj\u00ed p\u0159\u00edjemnou a pru\u017enou konzistenci. Dangmyeon se obvykle m\u00edchaj\u00ed se zeleninou a masem a vznikaj\u00ed tak obl\u00edben\u00e1 korejsk\u00e1 j\u00eddla: Japchae nebo Jjimdak\n\n\n\nP\u0159esto\u017ee Japchae najdete v Koreji na mnoha m\u00edstech, je to p\u0159ekvapiv\u011b n\u00e1ro\u010dn\u00e9 j\u00eddlo na p\u0159\u00edpravu! (Ano, i pro m\u011b, ale brzy v\u00e1m sem p\u0159id\u00e1m recept)\n\n\n\nM\u016fj recept na Japchae\n\n\n\nPokud nejsou sm\u00edchan\u00e9 se zeleninou, \u010dasto najdete dangmyeon v pol\u00e9vce z hov\u011bz\u00edch \u017eeber, v hot potech, a dokonce i v n\u011bkter\u00fdch sal\u00e1tech nebo pod\u00e1van\u00e9 jako banchan k bibimbapu. D\u00edky velmi jemn\u00e9 chuti se dangmyeon hod\u00ed do jak\u00e9hokoli j\u00eddla, jsou opravdu v\u0161estrann\u00e9. (Tak\u017ee nejen do korejsk\u00e9 kuchyn\u011b)\n\n\n\nZel\u00ed napa neboli pekingsk\u00e9 zel\u00ed\n\n\n\nTato zelenina je bezpochyby jednou z nejd\u016fle\u017eit\u011bj\u0161\u00edch surovin na tomto seznamu. Bez pekingsk\u00e9ho zel\u00ed bychom pravd\u011bpodobn\u011b nem\u011bli kimchi, kter\u00e9 v\u0161ichni zn\u00e1me a milujeme. (A tak\u00e9 spoustu dal\u0161\u00edch asijsk\u00fdch j\u00eddel\u2026)\n\n\n\nNen\u00ed n\u00e1dhern\u00e9?\n\n\n\nPekingsk\u00e9 zel\u00ed se v korejsk\u00e9 kuchyni nej\u010dast\u011bji pou\u017e\u00edv\u00e1 k v\u00fdrob\u011b kimchi, ale hod\u00ed se tak\u00e9 do pol\u00e9vek, jako obal p\u0159i korejsk\u00e9m grilov\u00e1n\u00ed s lahodn\u00fdm hov\u011bz\u00edm bulgogi uvnit\u0159, nebo i restovan\u00e9 (v t\u00e9to podob\u011b skv\u011ble za\u017eene hlad) a do lahodn\u00fdch zeleninov\u00fdch pala\u010dinek. P\u0159i n\u00e1kupu pekingsk\u00e9ho zel\u00ed vyb\u00edrejte p\u011bkn\u011b zelen\u00e9, bohat\u011b olist\u011bn\u00e9 hl\u00e1vky bez vad a s ten\u010d\u00edmi listy. \n\n\n\nVelmi siln\u00e9 listy znamenaj\u00ed vy\u0161\u0161\u00ed obsah vody a v\u011b\u0159te mi, to nechcete: p\u0159i restov\u00e1n\u00ed by v\u00e1m pustily do woku spoustu vody a kimchi by bylo vodnat\u00e9. V\u00edce se dozv\u00edte v m\u00e9m podrobn\u00e9m \u010dl\u00e1nku o pekingsk\u00e9m zel\u00ed\n\n\n\nSU\u0160EN\u00c9 AN\u010cOVI\u010cKY\n\n\n\nKorejci jed\u00ed hodn\u011b pol\u00e9vek a du\u0161en\u00fdch j\u00eddel a v\u011bt\u0161ina t\u011bchto pol\u00e9vek se p\u0159ipravuje z v\u00fdvaru (dashi). V\u011bt\u0161ina v\u00fdvar\u016f  se va\u0159\u00ed z velk\u00fdch su\u0161en\u00fdch an\u010dovi\u010dek, kter\u00e9 jim dod\u00e1vaj\u00ed velmi intenzivn\u00ed chu\u0165 umami s lehce slan\u00fdm n\u00e1dechem. \n\n\n\nTento an\u010dovi\u010dkov\u00fd v\u00fdvar lze pou\u017e\u00edt do pol\u00e9vek, jako je Doenjang Jjigae, a dokonce i do j\u00eddel, kter\u00e1 nejsou pol\u00e9vkami, nap\u0159\u00edklad tteokbokki  (pikantn\u00edch r\u00fd\u017eov\u00fdch v\u00e1le\u010dk\u016f). M\u016f\u017eete ho p\u0159idat i pro zes\u00edlen\u00ed chuti jin\u00e9ho v\u00fdvaru, nap\u0159\u00edklad do Samgyetang\n\n\n\nSu\u0161en\u00e9 an\u010dovi\u010dky\n\n\n\nPokud nejste fanou\u0161ky pol\u00e9vek, nevad\u00ed! Mal\u00e9 a st\u0159edn\u00ed an\u010dovi\u010dky lze orestovat a pod\u00e1vat jako p\u0159\u00edlohu. N\u011bkter\u00e9 se m\u00edchaj\u00ed s gochujangem a jin\u00e9 se sma\u017e\u00ed s ara\u0161\u00eddy.\n\n\n\nSamoz\u0159ejm\u011b existuje mnoho dal\u0161\u00edch nepostradateln\u00fdch surovin korejsk\u00e9 kuchyn\u011b, tady jsme si p\u0159edstavili jen n\u011bkolik nejpou\u017e\u00edvan\u011bj\u0161\u00edch. \n\n\n\nU\u017e jste z t\u011bchto surovin zkou\u0161eli va\u0159it? Dejte mi v koment\u00e1\u0159\u00edch v\u011bd\u011bt, jestli je pou\u017e\u00edv\u00e1te! Mo\u017en\u00e1 se do toho p\u0159\u00ed\u0161t\u011b pust\u00edte po p\u0159e\u010dten\u00ed n\u011bkter\u00e9ho z m\u00fdch recept\u016f, t\u0159eba na toto korejsk\u00e9 sma\u017een\u00e9 ku\u0159e.\n\n\n\n\nLotosov\u00e9 ko\u0159eny se v korejsk\u00e9 kuchyni hojn\u011b pou\u017e\u00edvaj\u00ed, p\u0159ipravuj\u00ed se z nich lahodn\u00e9 du\u0161en\u00e9 lotosov\u00e9 ko\u0159eny\n\n\n\n\nKaramelizovan\u00e9 lotosov\u00e9 ko\u0159eny\n\n\n\nBanchan\n\n\n\nK typick\u00e9 korejsk\u00e9 kuchyni pat\u0159\u00ed takzvan\u00e9 Banchan, zkr\u00e1tka nejr\u016fzn\u011bj\u0161\u00ed p\u0159\u00edlohy. Mezi nimi jsou mimo\u0159\u00e1dn\u011b obl\u00edben\u00e9 \u0161pen\u00e1t se sezamem nebo korejsk\u00fd sal\u00e1t ze s\u00f3jov\u00fdch kl\u00ed\u010dk\u016f\n\n\n\nKorejsk\u00e9 dezerty\n\n\n\nJe pravda, \u017ee jsem korejsk\u00e9 dezerty p\u0159\u00edli\u0161 nezm\u00ednil, p\u0159itom jich existuje spousta! Pozd\u011bji se k \u010dl\u00e1nku vr\u00e1t\u00edm a roz\u0161\u00ed\u0159\u00edm ho, ale u\u017e te\u010f se m\u016f\u017eete pod\u00edvat na m\u016fj recept na melounov\u00e9 bingsu, mangov\u00e9 bingsu nebo korejsk\u00e9 mochi a na recept na hotteok\n\n\n\nV Koreji je tak\u00e9 velmi obl\u00edben\u00e9 pou\u017e\u00edvat yuju do \u010daje nebo jako polevu na dezerty","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196232"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196232\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1097"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}