{"id":196895,"title":"Gochu twigim, korejsk\u00e9 pln\u011bn\u00e9 chilli papri\u010dky","modified":"2026-10-31T17:08:17+01:00","plain":"Tradi\u010dn\u00ed recept na korejsk\u00e9 pln\u011bn\u00e9 chilli papri\u010dky sma\u017een\u00e9 v t\u011bst\u00ed\u010dku, pochoutku, kterou p\u0159iprav\u00edte opravdu snadno!\n\n\n\nZ pr\u00e1v\u011b usma\u017een\u00e9 papri\u010dky, uchopen\u00e9 za stopku, stoup\u00e1 jemn\u00e1 p\u00e1ra. P\u0159i prvn\u00edm soustu t\u011bst\u00ed\u010dko praskne a uvoln\u00ed \u0161\u0165\u00e1vu z vep\u0159ov\u00e9ho masa s \u010desnekem, zat\u00edmco papri\u010dka p\u0159\u00edjemn\u011b, ale vytrvale h\u0159eje. \n\n\n\nP\u0159edstavte si ji jako korejskou odpov\u011b\u010f na jalape\u00f1o popper, severoamerickou pln\u011bnou papri\u010dku sma\u017eenou v obalu, ov\u0161em bez spaluj\u00edc\u00ed p\u00e1livosti a siln\u00e9 strouhankov\u00e9 krusty. Nezapomenutelnost gochu twigim stoj\u00ed na rovnov\u00e1ze t\u0159\u00ed prvk\u016f: jemn\u00e9 \u0161tiplavosti \u010derstv\u00e9 zelen\u00e9 papri\u010dky, \u0161\u0165avnat\u00e9 a chutn\u00e9 n\u00e1plni. K tomu p\u0159idejte t\u011bst\u00ed\u010dko tak tenk\u00e9, \u017ee sp\u00ed\u0161 zaprask\u00e1, ne\u017e zak\u0159upe.\n\n\n\nPokaz\u00edte-li jedin\u00fd z t\u011bchto prvk\u016f, kouzlo se vytrat\u00ed. Kdy\u017e se v\u00e1m poda\u0159\u00ed v\u0161echny spojit, pochop\u00edte, pro\u010d se bez t\u00e9to pochoutky neobejde nikdo, od usp\u011bchan\u00e9ho zam\u011bstnance a\u017e po studenta ponocuj\u00edc\u00edho dlouho do noci.\n\n\n\nAmerick\u00e9 jalape\u00f1o poppers\n\n\n\nP\u016fvod gochu twigim\n\n\n\nChilli papri\u010dky pronikly do korejsk\u00fdch sp\u00ed\u017e\u00ed kolem roku 1600, d\u00edky stejn\u00fdm sv\u011btov\u00fdm obchodn\u00edm proud\u016fm, kter\u00e9 je p\u0159ivedly do \u010c\u00edny a Japonska. Tehdej\u0161\u00ed kucha\u0159i je kr\u00e1jeli do kim\u010di nebo je plnili ve stylu jeon, kdy se op\u00e9kaly na p\u00e1nvi m\u00edsto sma\u017een\u00ed v hlubok\u00e9m oleji. Modern\u00ed \u00e9ra twigim za\u010dala v polovin\u011b XX. stolet\u00ed. \n\n\n\nJaponsk\u00e9 postupy p\u0159\u00edpravy\u00a0tempury\u00a0se tehdy propojily s rod\u00edc\u00ed se kulturou\u00a0bunsik, tedy rychl\u00e9ho ob\u010derstven\u00ed. Pouli\u010dn\u00ed prodejci zjistili, \u017ee velmi studen\u00e9 a vzdu\u0161n\u00e9 t\u011bst\u00ed\u010dko umo\u017en\u00ed baculat\u00e9 papri\u010dce p\u0159i sma\u017een\u00ed nab\u00fdt, ani\u017e by nas\u00e1kla olejem. V 80. letech\u00a020. stolet\u00ed u\u017e trhy, od soulsk\u00e9ho Gwangjangu a\u017e po st\u00e1nky v Pusanu, plnily uli\u010dky nezam\u011bnitelnou v\u016fn\u00ed sma\u017een\u00fdch papri\u010dek, kter\u00e9 kontrastovaly s jemn\u011bj\u0161\u00edmi pokrmy, jako je bindaetteok\n\n\n\nRegion\u00e1ln\u00ed \u00fapravy na sebe nenechaly dlouho \u010dekat. V \u010cchung\u010dchongu si mist\u0159i sma\u017een\u00ed zahr\u00e1vali s ohn\u011bm a plnili m\u00edstn\u00ed papri\u010dky Cheongyang, p\u0159\u00edpadn\u011b dovnit\u0159 p\u0159id\u00e1vali mozzarellu, aby se n\u00e1pl\u0148 kr\u00e1sn\u011b t\u00e1hla. V Kwangd\u017eu se vydali opa\u010dn\u00fdm sm\u011brem: r\u016fzn\u00e9 druhy twigim (v\u010detn\u011b kousk\u016f gochu twigim) bal\u00ed do list\u016f sal\u00e1tu (sangchu twigim), aby sv\u011b\u017e\u00ed zeleninov\u00e9 k\u0159upnut\u00ed vyv\u00e1\u017eilo sytost sma\u017een\u00fdch soust. A\u0165 u\u017e jde o v\u00fdzvu mezi p\u0159\u00e1teli (\u201epapri\u010dkovou ruletu\u201c, p\u0159i n\u00ed\u017e se mezi ostatn\u00edmi skr\u00fdv\u00e1 jedna mimo\u0159\u00e1dn\u011b p\u00e1liv\u00e1 papri\u010dka), nebo o osv\u011bd\u010den\u00fd doprovod k pivu, gochu twigim zt\u011bles\u0148uje spole\u010dn\u00e9 pot\u011b\u0161en\u00ed: rychl\u00e9, levn\u00e9, trochu riskantn\u00ed a takov\u00e9, u kter\u00e9ho se ned\u00e1 skon\u010dit po jedin\u00e9m kousku.\n\n\n\nUvnit\u0159 papri\u010dky: autentick\u00e9 suroviny a p\u0159\u00edprava\n\n\n\n\n\n\n\nZ\u00e1kladem je papri\u010dka. Prodejci d\u00e1vaj\u00ed p\u0159ednost jemn\u011b p\u00e1liv\u00fdm korejsk\u00fdm zelen\u00fdm papri\u010dk\u00e1m st\u0159edn\u00ed d\u00e9lky (asi 8\u201312 cm): dost velk\u00fdm na napln\u011bn\u00ed, ale s dostate\u010dn\u011b tenkou slupkou, aby se na n\u00ed tvo\u0159ily puch\u00fd\u0159ky. \n\n\n\nJedin\u00fd \u0159ez prom\u011bn\u00ed ka\u017edou z nich v p\u0159irozen\u00fd plnic\u00ed s\u00e1\u010dek p\u0159ipraven\u00fd pojmout sok: n\u00e1pl\u0148 z mlet\u00e9ho vep\u0159ov\u00e9ho masa, vyma\u010dkan\u00e9ho tofu a sklen\u011bn\u00fdch nudl\u00ed nakr\u00e1jen\u00fdch nadrobno, p\u0159i\u010dem\u017e nejv\u011bt\u0161\u00ed pod\u00edl obvykle tvo\u0159\u00ed mlet\u00e9 vep\u0159ov\u00e9 maso (ide\u00e1ln\u011b s 30% obsahem tuku). Sm\u011bs dochut\u00ed \u010desnek, s\u00f3jov\u00e1 om\u00e1\u010dka, nadrobno nakr\u00e1jen\u00e1 mrkev, cibule a pa\u017eitka a provon\u00ed ji trocha sezamov\u00e9ho oleje. Popr\u00e1\u0161en\u00ed vnit\u0159ku papri\u010dky moukou p\u0159ed pln\u011bn\u00edm pom\u00e1h\u00e1 naplnit slib, kter\u00fd Korejci tak r\u00e1di \u010dtou: vrchovat\u011b napln\u011bn\u00e9, \u201ebohat\u011b pln\u011bn\u00e9\u201c.\n\n\n\nPr\u00e1v\u011b u t\u011bst\u00ed\u010dka mnoz\u00ed napodobitel\u00e9 naraz\u00ed. Opravdov\u00ed mist\u0159i pro\u0161leh\u00e1vaj\u00ed stejn\u00fd d\u00edl mouky a bramborov\u00e9ho \u0161krobu s ledovou vodou, p\u0159\u00edpadn\u011b s velmi studenou perlivou vodou pro v\u011bt\u0161\u00ed lehkost, a\u017e t\u011bst\u00ed\u010dko st\u00e9k\u00e1 v t\u00e9m\u011b\u0159 pr\u016fsvitn\u00e9m pram\u00ednku. \u017d\u00e1dn\u00e1 strouhanka ani panko; vejce se v\u011bt\u0161inou nep\u0159id\u00e1v\u00e1, p\u0159\u00edpadn\u011b jen v mal\u00e9m mno\u017estv\u00ed kv\u016fli barv\u011b. \n\n\n\nP\u0159i 170\u2013180 \u00b0C papri\u010dky asi p\u011bt minut plavou a sy\u010d\u00ed v oleji a pod t\u00e9m\u011b\u0159 pr\u016fhlednou krustou se na jejich slupce tvo\u0159\u00ed puch\u00fd\u0159ky. U n\u011bkter\u00fdch st\u00e1nk\u016f je t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm je\u0161t\u011b jednou kr\u00e1tce osma\u017e\u00ed; d\u00edky tomu z\u016fst\u00e1vaj\u00ed k\u0159upav\u00e9 i po namo\u010den\u00ed do om\u00e1\u010dky na tteokbokki.\n\n\n\nObm\u011bny a n\u00e1strahy: autentick\u00e9 varianty versus napodobeniny\n\n\n\n\u0158ada obm\u011bn m\u00e1 st\u00e1le ko\u0159eny v Koreji: nahrazen\u00ed jemn\u00fdch papri\u010dek odr\u016fdou Cheongyang, po kter\u00e9 se po\u0159\u00e1dn\u011b zapot\u00edte; p\u0159id\u00e1n\u00ed mozzarelly k masu pro kr\u00e1sn\u011b t\u00e1hl\u00fd st\u0159ed; nebo vm\u00edch\u00e1n\u00ed nasekan\u00fdch krevet do n\u00e1pln\u011b pro p\u0159\u00edmo\u0159sk\u00fd n\u00e1dech. \n\n\n\nDakgalbi s \u0159ekou s\u00fdra je kr\u00e1sn\u00fdm p\u0159\u00edkladem toho, jak Korejci miluj\u00ed po\u0159\u00e1dn\u011b roztekl\u00fd s\u00fdr\n\n\n\nU dal\u0161\u00edch \u00faprav u\u017e bu\u010fte p\u0159i n\u00e1kupu obez\u0159etn\u00ed. Obal p\u0159ipom\u00ednaj\u00edc\u00ed ku\u0159ec\u00ed nugetu? To nen\u00ed twigim. Om\u00e1\u010dka ranch nebo ke\u010dup jako doprovod? Barov\u00e1 parodie. Papri\u010dky pln\u011bn\u00e9 jen s\u00fdrem s kousky slaniny jasn\u011b p\u0159ipom\u00ednaj\u00ed americk\u00e9 jalape\u00f1o poppers, nikoli korejsk\u00fd trh. Pamatujte si tuto pom\u016fcku: v n\u00e1plni mus\u00ed b\u00fdt patrn\u00e1 b\u00edlkovinn\u00e1 slo\u017eka, t\u011bst\u00ed\u010dko m\u00e1 b\u00fdt tekut\u00e9 jako sirup a om\u00e1\u010dka k nam\u00e1\u010den\u00ed ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa. Vynech\u00e1te-li jedin\u00e9 z t\u011bchto krit\u00e9ri\u00ed, u\u017e se pohybujete na p\u016fd\u011b kuchyn\u011b spojuj\u00edc\u00ed r\u016fzn\u00e9 kulin\u00e1rn\u00ed tradice.\n\n\n\nJak si je spr\u00e1vn\u011b vychutnat?\n\n\n\nJakmile papri\u010dka opust\u00ed frit\u00e9zu, m\u011bla by v\u00e1m p\u0159ist\u00e1t v ruce, p\u00e1lit do rt\u016f a odkap\u00e1vat do pap\u00edrov\u00e9 vani\u010dky. V\u011bt\u0161ina m\u00edstn\u00edch ji nam\u00e1\u010d\u00ed do cho-ganjang, sm\u011bsi s\u00f3jov\u00e9 om\u00e1\u010dky a r\u00fd\u017eov\u00e9ho octa ve stejn\u00e9m pom\u011bru, nebo ji pono\u0159\u00ed rovnou do rud\u00e9ho mo\u0159e bublaj\u00edc\u00edho tteokbokki. \n\n\n\nKlasick\u00fdm doprovodem je tal\u00ed\u0159 r\u016fzn\u00fdch druh\u016f twigim (bat\u00e1t, z\u00e1vitky z mo\u0159sk\u00fdch \u0159as, olihe\u0148) a sklenice perliv\u00e9ho le\u017e\u00e1ku; kosti\u010dky nakl\u00e1dan\u00e9 \u0159edkve osv\u011b\u017e\u00ed chu\u0165ov\u00e9 poh\u00e1rky p\u0159ed dal\u0161\u00edm kolem. \n\n\n\nDal\u0161\u00ed sma\u017een\u00e1 pochoutka k baru, kter\u00e1 trochu p\u00e1l\u00ed: madridsk\u00e9 patatas bravas\n\n\n\nPokud n\u011bkdo mezi jemn\u00e9 papri\u010dky schov\u00e1 jedinou Cheongyang, state\u010dn\u011b se zakousn\u011bte. K\u0159upnut\u00ed, nastupuj\u00edc\u00ed p\u00e1livost, n\u00e1pl\u0148 von\u00edc\u00ed sezamem, za\u0161um\u011bn\u00ed piva p\u0159i setk\u00e1n\u00ed se sma\u017een\u00fdm t\u011bst\u00ed\u010dkem: gochu twigim pln\u00ed p\u0159esn\u011b to, pro co vzniklo.\n\n\n\n\n\n\tGochu twigim\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t5 zelen\u00fdch chilli papri\u010dek (dlouh\u00fdch a du\u017enat\u00fdch)100 g pevn\u00e9ho tofu (dob\u0159e okapan\u00e9ho)200 g mlet\u00e9ho vep\u0159ov\u00e9ho masa4 \u010derstv\u00e9 houby shiitake0.5 cibule20 g mrkve15 g sklen\u011bn\u00fdch nudl\u00ed z bat\u00e1tov\u00e9ho \u0161krobu (hmotnost v such\u00e9m stavu)Na dochucen\u00ed0.5 l\u017ei\u010dky soli1 \u0161petka \u010dern\u00e9ho pep\u0159e1 strou\u017eek \u010desneku (nasekan\u00fd)1 l\u017e\u00edce v\u00edna Shaoxing1 vejceT\u011bst\u00ed\u010dko na sma\u017een\u00ed150 ml ledov\u00e9 vody1 vejce (roz\u0161lehan\u00e9)90 g mouky3 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu2 l\u017ei\u010dky kyp\u0159ic\u00edho pr\u00e1\u0161ku0.25 l\u017ei\u010dky soli0.25 l\u017ei\u010dky su\u0161en\u00e9ho mlet\u00e9ho \u010desneku1 \u0161petka b\u00edl\u00e9ho pep\u0159e\t\n\t\n\t\tP\u0159\u00edpravaSklen\u011bn\u00e9 nudle z bat\u00e1tov\u00e9ho \u0161krobu vlo\u017ete do hork\u00e9, nikoli vrouc\u00ed vody a nechte 25 minut nam\u00e1\u010det.Zelen\u00e9 chilli papri\u010dky d\u016fkladn\u011b omyjte, na jedn\u00e9 stran\u011b je pod\u00e9ln\u011b na\u0159\u00edzn\u011bte a odstra\u0148te sem\u00ednka.Pevn\u00e9 tofu zbavte vody zah\u0159\u00e1t\u00edm v mikrovlnn\u00e9 troub\u011b po dobu 2 a\u017e 3 minut.Houby shiitake, cibuli, mrkev, mlet\u00e9 vep\u0159ov\u00e9 maso a okapan\u00e9 sklen\u011bn\u00e9 nudle z bat\u00e1tov\u00e9ho \u0161krobu nasekejte najemno.Ve velk\u00e9 m\u00edse sm\u00edchejte vyma\u010dkan\u00e9 tofu, s\u016fl, \u010dern\u00fd pep\u0159, nasekan\u00fd \u010desnek, v\u00edno Shaoxing a vejce, pot\u00e9 rukama propracujte na stejnorodou n\u00e1pl\u0148.Vnit\u0159ek rozev\u0159en\u00fdch papri\u010dek lehce popra\u0161te moukou, aby n\u00e1pl\u0148 nevypad\u00e1vala.Papri\u010dky bohat\u011b napl\u0148te p\u0159ipravenou sm\u011bs\u00ed.Napln\u011bn\u00e9 papri\u010dky ze v\u0161ech stran obalte v mouce.V m\u00edse sm\u00edchejte v\u0161echny suroviny na t\u011bst\u00ed\u010dko.Pomou\u010den\u00e9 papri\u010dky pono\u0159te do t\u011bst\u00ed\u010dka.Papri\u010dky sma\u017ete v oleji p\u0159i 160\u00b0C dozlatova.Sma\u017een\u00e9 papri\u010dky nechte m\u00edrn\u011b vychladnout.Papri\u010dky osma\u017ete je\u0161t\u011b podruh\u00e9 p\u0159i 170\u00b0C, aby byly je\u0161t\u011b k\u0159upav\u011bj\u0161\u00ed.\t\n\t\n\t\t\nDbejte na to, aby t\u011bst\u00ed\u010dko nebylo p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9 a p\u0159i sma\u017een\u00ed nest\u00e9kalo.\nSma\u017ete p\u0159i m\u00edrn\u00e9 teplot\u011b 160\u00b0C, aby se vep\u0159ov\u00e1 n\u00e1pl\u0148 zcela propekla.\nPod\u00e1vejte se s\u00f3jovou om\u00e1\u010dkou s octem.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1rn\u00ed zdroje\n\n\n\n\nKorejsk\u00e9 pln\u011bn\u00e9 chilli papri\u010dky: z\u00e1kladn\u00ed recept krok za krokem pro pochopen\u00ed p\u0159\u00edpravy gochu twigim.\n\n\n\nSlavn\u00e1 korejsk\u00e1 pouli\u010dn\u00ed j\u00eddla: obecn\u00fd kulturn\u00ed kontext postaven\u00ed sma\u017een\u00fdch pokrm\u016f v\u010detn\u011b gochu twigim v pouli\u010dn\u00ed kuchyni.\n\n\n\nGochu twigim k\u0159upav\u00e9 na povrchu a vl\u00e1\u010dn\u00e9 uvnit\u0159: obl\u00edben\u00e1 varianta s podrobn\u00fdm popisem typick\u00e9ho k\u0159upav\u00e9ho t\u011bst\u00ed\u010dka.\n\n\n\nTwigim \u2015 korejsk\u00e9 sma\u017een\u00e9 pochoutky: vysv\u011btlen\u00ed postup\u016f a p\u0159ehled r\u016fzn\u00fdch druh\u016f twigim.\n\n\n\nHistorie gochu twigim: historick\u00fd zdroj mapuj\u00edc\u00ed p\u016fvod a v\u00fdvoj pokrmu.\n\n\n\nRegion\u00e1ln\u00ed rozmanitost korejsk\u00fdch sma\u017een\u00fdch pokrm\u016f: p\u0159ehled sma\u017een\u00fdch specialit podle jednotliv\u00fdch korejsk\u00fdch region\u016f.\n\n\n\nSangchu twigim: specialita z Kwangd\u017eu: p\u0159\u00edklad pokrmu \u201ep\u0159\u00edbuzn\u00e9ho\u201c gochu twigim pro srovn\u00e1n\u00ed styl\u016f a n\u00e1pln\u00ed.\n\n\n\nVideo: gochu twigim krok za krokem: n\u00e1zorn\u00e1 uk\u00e1zka kucha\u0159sk\u00fdch postup\u016f.\n\n\n\nChilli kroketa Lotteria (novinka): uk\u00e1zka pr\u016fmyslov\u00e9 a komer\u010dn\u00ed \u00fapravy pokrmu.\n\n\n\nPouli\u010dn\u00ed sma\u017een\u00e1 olihe\u0148 (ojingeo twigim): srovn\u00e1n\u00ed t\u011bst\u00ed\u010dek a doby sma\u017een\u00ed s dal\u0161\u00ed specialitou twigim.\n\n\n\nP\u016fvod tempury: \u0161ir\u0161\u00ed historick\u00fd pohled na sma\u017een\u00ed v Asii pro zasazen\u00ed gochu twigim do souvislost\u00ed.\n\n\n\nGochu twigim se s\u00fdrem: inspirace pro modern\u00ed a lahodnou n\u00e1pl\u0148.\n\n\n\nGochu twigim narychlo: zjednodu\u0161en\u00fd postup vhodn\u00fd pro rychl\u00e9 va\u0159en\u00ed nebo studentskou kuchyni.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196895","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=196895"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196895\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/32630"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}