{"id":196274,"title":"Gochujang: Co je to?","modified":"2026-10-31T16:51:29+01:00","plain":"Je neuv\u011b\u0159iteln\u00e9, jak m\u016f\u017ee jedin\u00e1 surovina zcela prom\u011bnit celou kuchyni. Tohle je p\u0159\u00edb\u011bh nen\u00e1padn\u00e9 mal\u00e9 \u010derven\u00e9 chilli papri\u010dky, kter\u00e1 zm\u011bnila d\u011bjiny Koreje. Bez t\u00e9to papri\u010dky by Korea nem\u011bla proslul\u00e9 gochujang a gochugaru. Dv\u011b dnes nepostradateln\u00e9 suroviny korejsk\u00e9 kuchyn\u011b.\n\n\n\nP\u016fvod a v\u00fdroba gochugaru\n\n\n\n\u010cerven\u00e9 chilli papri\u010dky byly v Koreji nezn\u00e1m\u00e9, dokud je portugal\u0161t\u00ed obchodn\u00edci v 17. stolet\u00ed nep\u0159ivezli do v\u00fdchodn\u00ed Asie. Jakmile se dostaly do Koreje, jejich pou\u017e\u00edv\u00e1n\u00ed se v zemi rychle roz\u0161\u00ed\u0159ilo a staly se nepostradatelnou surovinou. Pou\u017e\u00edvaj\u00ed se nap\u0159\u00edklad v pokrmu kalguksu\n\n\n\nPou\u017e\u00edvaj\u00ed se tak\u00e9 v pokrmu chamchi ssamjang\n\n\n\nGochugaru vznik\u00e1 postupem, p\u0159i n\u011bm\u017e se chilli papri\u010dky nejprve su\u0161\u00ed na slunci a pot\u00e9 se melou na pr\u00e1\u0161ek. P\u0159esto\u017ee byla v\u011bt\u0161ina tohoto procesu zmodernizov\u00e1na, mnoz\u00ed p\u0159\u00edslu\u0161n\u00edci star\u0161\u00edch generac\u00ed v Koreji dodnes vyr\u00e1b\u011bj\u00ed gochugaru ru\u010dn\u011b.\n\n\n\ngochugaru\n\n\n\nV\u00fdroba gochujangu\n\n\n\nP\u0159i v\u00fdrob\u011b gochujangu se gochugaru sm\u00edch\u00e1 s moukou z lepkav\u00e9 r\u00fd\u017ee, s\u00f3jov\u00fdm pr\u00e1\u0161kem, sol\u00ed a dal\u0161\u00edmi surovinami podle regionu. Pasta se pot\u00e9 vlo\u017e\u00ed do velk\u00e9 hlin\u011bn\u00e9 n\u00e1doby zvan\u00e9 \u201eOnggi\u201c a nech\u00e1 se p\u0159ibli\u017en\u011b 2 a\u017e 3 m\u011bs\u00edce fermentovat. Po t\u00e9to dob\u011b z\u00edsk\u00e1te hustou tmav\u011b \u010dervenou pastu, kterou lze uchov\u00e1vat mnohem d\u00e9le, pokud z\u016fstane v n\u00e1dob\u011b onggi. Gochujang z obchodu je upraven tak, aby se fermentace zastavila, ale pokud si jej vyrob\u00edte sami, bude v n\u00e1dob\u011b onggi d\u00e1le fermentovat a jeho chu\u0165 bude je\u0161t\u011b intenzivn\u011bj\u0161\u00ed.\n\n\n\nP\u0159\u00ednosy gochujangu a gochugaru\n\n\n\nGochujang a gochugaru mohou b\u00fdt p\u00e1liv\u00e9, ale nejsou tak p\u00e1liv\u00e9 jako n\u011bkter\u00e9 jin\u00e9 chilli papri\u010dky, nap\u0159\u00edklad nechvaln\u011b proslul\u00e1 papri\u010dka \u201eghost\u201c. P\u0159esto\u017ee se m\u00edra p\u00e1livosti m\u016f\u017ee li\u0161it, gochujang se pohybuje mezi 1 500 a 10 000 jednotkami Scovilleovy stupnice. \n\n\n\nPou\u017e\u00edv\u00e1 se v proslul\u00e9m receptu na kimchi jjigae\n\n\n\nNa gochujangu a gochugaru mi p\u0159ipad\u00e1 nejzaj\u00edmav\u011bj\u0161\u00ed to, \u017ee maj\u00ed pom\u011brn\u011b jemn\u00e9, t\u00e9m\u011b\u0159 sladk\u00e9 t\u00f3ny. \u010c\u00ednsk\u00e9 ko\u0159en\u00ed vyvol\u00e1v\u00e1 sp\u00ed\u0161e pocit znecitliv\u011bn\u00ed, zat\u00edmco korejsk\u00e9 ko\u0159en\u00ed m\u00e1 opravdu tu velmi jemnou nasl\u00e1dlou chu\u0165, kterou miluji. Ka\u017edop\u00e1dn\u011b t\u011bm z n\u00e1s, kte\u0159\u00ed p\u00e1livost sn\u00e1\u0161ej\u00ed h\u016f\u0159e, to pom\u00e1h\u00e1 ji l\u00e9pe zvl\u00e1dnout.\n\n\n\nStejn\u011b jako kimchi jsou i gochujang a gochugaru pln\u00e9 \u017eivin, zejm\u00e9na b\u00edlkovin, vitam\u00ednu B2, vitam\u00ednu C a karoten\u016f. Mnoz\u00ed tvrd\u00ed, \u017ee konzumace p\u00e1liv\u00fdch j\u00eddel m\u016f\u017ee prosp\u00edvat zdrav\u00ed srdce, tak\u017ee p\u0159id\u00e1n\u00edm trochy t\u011bchto surovin do va\u0159en\u00ed pom\u016f\u017eete sv\u00e9mu srdci, ani\u017e byste si nutn\u011b sp\u00e1lili jazyk. Co se t\u00fd\u010de kalori\u00ed, gochujang jich m\u00e1 velmi m\u00e1lo: 30 kalori\u00ed na 100g, a proto\u017ee se pou\u017e\u00edv\u00e1 do om\u00e1\u010dek, je to opravdu zanedbateln\u00e9 mno\u017estv\u00ed. \n\n\n\nPou\u017eit\u00ed\n\n\n\nTato ko\u0159en\u00ed se pou\u017e\u00edvaj\u00ed t\u00e9m\u011b\u0159 ve v\u0161ech korejsk\u00fdch pokrmech. Pokud m\u00e1 pokrm \u010dervenou barvu, obsahuje gochujang nebo gochugaru, mo\u017en\u00e1 dokonce oboj\u00ed. \n\n\n\nMezi pokrmy, kter\u00e9 tato ko\u0159en\u00ed vyu\u017e\u00edvaj\u00ed, pat\u0159\u00ed sundubu jjigae (pol\u00e9vka s hedv\u00e1bn\u00fdm tofu), budae jjigae (du\u0161en\u00fd pokrm korejsk\u00e9 arm\u00e1dy), dakgalbi (pikantn\u00ed restovan\u00e9 ku\u0159e) a tteokbokki (pikantn\u00ed r\u00fd\u017eov\u00e9 kol\u00e1\u010dky). Jeden pokrm se proslavil pr\u00e1v\u011b d\u00edky gochugaru, a t\u00edm je kimchi! Dne\u0161n\u00ed kimchi by bez t\u00e9to pasty a pr\u00e1\u0161ku z \u010derven\u00fdch chilli papri\u010dek neexistovalo. \n\n\n\nGochujang a gochugaru m\u016f\u017eete p\u0159idat opravdu do jak\u00e9hokoli pokrmu, abyste zv\u00fdraznili jeho chu\u0165\u2026\u010dasto je p\u0159id\u00e1v\u00e1m do sma\u017een\u00e9 r\u00fd\u017ee nebo do korejsk\u00fdch zeleninov\u00fdch pala\u010dinek. Nejrad\u011bji je ale pou\u017e\u00edv\u00e1m na korejsk\u00e9 sma\u017een\u00e9 ku\u0159e.  \n\n\n\nKorejsk\u00e9 sma\u017een\u00e9 ku\u0159e\n\n\n\nA\u010dkoli tato mal\u00e1 \u010derven\u00e1 chilli papri\u010dka p\u016fsob\u00ed nen\u00e1padn\u011b, od sv\u00e9ho p\u0159\u00edchodu zcela zm\u011bnila sm\u011b\u0159ov\u00e1n\u00ed korejsk\u00e9 kuchyn\u011b. \n\n\n\nJak gochujang a gochugaru objevuje st\u00e1le v\u00edce kultur, zd\u00e1 se, \u017ee tato papri\u010dka brzy prom\u011bn\u00ed i mnoho dal\u0161\u00edch kuchyn\u00ed. V\u011bt\u0161ina recept\u016f pou\u017e\u00edv\u00e1 gochujang, nikoli gochugaru.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196274","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=196274"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196274\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1173"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}