{"id":196937,"title":"Mul naengmyeon","modified":"2026-10-31T17:08:56+01:00","plain":"Objevte severokorejsk\u00fd pokrm ze studen\u00fdch nudl\u00ed pod\u00e1van\u00fdch v osv\u011b\u017euj\u00edc\u00edm hov\u011bz\u00edm v\u00fdvaru\n\n\n\nL\u017e\u00edce cinkne o kov, bez p\u00e1ry a v tlumen\u00e9m tichu. P\u0159ilo\u017e\u00edte misku ke rt\u016fm, nadechnete se jemn\u00e9 v\u016fn\u011b pohanky a pak polknete prvn\u00ed ledov\u00fd dou\u0161ek: v\u00fdvar je tak \u010dir\u00fd, \u017ee byste ho mohli zam\u011bnit za rozpu\u0161t\u011bn\u00fd sn\u00edh, p\u0159esto v n\u011bm probleskuje n\u00e1dech hov\u011bz\u00edho tuku a kysel\u00e1 \u0161petka \u0159edkvov\u00e9ho kim\u010di. \n\n\n\nTento pokrm je skute\u010dn\u00fdm protikladem japonsk\u00fdch nudl\u00ed yakisoba\n\n\n\nPchjongjangsk\u00fd mul\u2011naengmyeon, zapsan\u00fd v roce 2022 na seznam nehmotn\u00e9ho kulturn\u00edho d\u011bdictv\u00ed UNESCO pod n\u00e1zvem \u201etradice pchjongjangsk\u00e9ho raengmyonu\u201c, neosl\u0148uje na prvn\u00ed pohled; sv\u00e9 kouzlo odhaluje nen\u00e1padn\u011b. \n\n\n\nJeho genialita spo\u010d\u00edv\u00e1 ve zdr\u017eenlivosti: ka\u017ed\u00e1 slo\u017eka je zredukov\u00e1na na to podstatn\u00e9, a\u017e zbude jen \u010dist\u00e1 chu\u0165. V tomto \u010dl\u00e1nku se vr\u00e1t\u00edme do XIX. stolet\u00ed, rozebereme tradi\u010dn\u00ed slo\u017een\u00ed misky, roz\u0159e\u0161\u00edme dne\u0161n\u00ed spory o nudle a v\u00fdvar a vyty\u010d\u00edme hlavn\u00ed z\u00e1sady, jak si vychutnat,  nebo sestavit, vlastn\u00ed ledov\u00e9 zimn\u00ed mistrovsk\u00e9 d\u00edlo.\n\n\n\nOd pokrmu zimn\u00edho slunovratu k d\u011bdictv\u00ed UNESCO\n\n\n\nKorejsk\u00fd kronik\u00e1\u0159 Hong Seok\u2011mo ve sv\u00e9m d\u00edle Dongguk Sesigi z roku 1849 zaznamenal, \u017ee rodiny v Pchjongjangu p\u0159i zimn\u00edm slunovratu srkaly studen\u00e9 nudle, kdy\u017e \u010derstv\u011b zakopan\u00e9 n\u00e1doby s \u0159edkvemi dongchimi vyd\u00e1valy perliv\u00fd n\u00e1lev. Na severu se pokrm postupn\u011b stal symbolem dvou dar\u016f: dlouhov\u011bkosti: nudle se pod\u00e1vaj\u00ed cel\u00e9 a vyb\u00edzej\u00ed v\u00e1s \u201esn\u00edst \u017eivot\u201c v jedin\u00e9m soustu, a pohostinnosti: hostitel se d\u011bl\u00ed o sv\u00e9 vz\u00e1cn\u00e9 zimn\u00ed hov\u011bz\u00ed. \n\n\n\nDal\u0161\u00edm m\u00e1lo zn\u00e1m\u00fdm korejsk\u00fdm pokrmem je gochu twigim\n\n\n\nVe 40. letech 20. stolet\u00ed tuto atmosf\u00e9ru zachytil b\u00e1sn\u00edk Baek Seok, kdy\u017e op\u011bvoval misku \u201ejemnou, prostou, lehce kou\u0159ovou, jako voda pod tenkou vrstvou ledu\u201c (anglick\u00fd p\u0159eklad ver\u0161e hisu\u2011murehago \u2026 seumsumhan). Tradice p\u0159e\u010dkala v\u00e1lky i rozd\u011blen\u00ed hranicemi a v roce 2022 byla nakonec zaps\u00e1na na seznam nehmotn\u00e9ho kulturn\u00edho d\u011bdictv\u00ed UNESCO.\n\n\n\nZ \u010deho se skl\u00e1d\u00e1 autentick\u00e1 miska mul\u2011naengmyeonu\n\n\n\n\n\n\n\nPohankov\u00e9 nudle\n\n\n\nPohankov\u00e9 nudle p\u016fsob\u00ed stroze: jsou popelav\u011b \u0161ed\u00e9, t\u00e9m\u011b\u0159 drobiv\u00e9, proto\u017ee obsahuj\u00ed 70 \u2013 80 % pohanky. T\u011bsto se protla\u010duje p\u0159\u00edmo do vrouc\u00ed vody a pak prudce zchlad\u00ed v ledu, tak\u017ee zpevn\u00ed pr\u00e1v\u011b natolik, aby se nudle daly srkat, ale p\u0159i sebemen\u0161\u00edm skousnut\u00ed se p\u0159etrhnou. Ve srovn\u00e1n\u00ed s tmav\u00fdmi a gumov\u00fdmi nudlemi z Hamhungu p\u0159ipom\u00ednaj\u00ed pchjongjangsk\u00e9 nudle sp\u00ed\u0161e ohebn\u00e9 prov\u00e1zky.\n\n\n\nLedov\u00fd a \u010dir\u00fd v\u00fdvar\n\n\n\nPrav\u00fd v\u00fdvar m\u00e1 dv\u011b slo\u017eky. V hrnci se zvolna va\u0159\u00ed hov\u011bz\u00ed, n\u011bkdy ku\u0159ec\u00ed, nebo dokonce ba\u017eant zmi\u0148ovan\u00fd ve star\u00fdch textech, dokud nevznikne \u010dir\u00fd a lehce nasl\u00e1dl\u00fd z\u00e1klad. Po vychladnut\u00ed a odstran\u011bn\u00ed tuku se v\u00fdvar sm\u00edch\u00e1 ve stejn\u00e9m pom\u011bru s perliv\u00fdm n\u00e1levem ze zimn\u00edho dongchimi. \n\n\n\nK dochucen\u00ed sta\u010d\u00ed s\u016fl a nepatrn\u00e1 kapka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. V\u00fdvar se pod\u00e1v\u00e1 velmi studen\u00fd a na hladin\u011b by se m\u011bly objevovat pr\u016fsvitn\u00e9 ledov\u00e9 vlo\u010dky: d\u016fkaz, \u017ee kucha\u0159 v\u011bnoval stejnou pozornost teplot\u011b jako chuti.\n\n\n\nSt\u0159\u00eddm\u00e9 oblo\u017een\u00ed\n\n\n\nHn\u00edzdo nudl\u00ed pokr\u00fdvaj\u00ed tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho hrud\u00ed. Nakl\u00e1dan\u00e1 \u0159edkev a okurka podtrhuj\u00ed sv\u011b\u017eest v\u00fdvaru, zat\u00edmco m\u011bs\u00ed\u010dek korejsk\u00e9 hru\u0161ky dod\u00e1v\u00e1 jemnou v\u016fni. V\u0161e korunuje vejce natvrdo rozkrojen\u00e9 nap\u016fl; n\u011bkolik piniov\u00fdch o\u0159\u00ed\u0161k\u016f p\u0159edstavuje dotek luxusu. \n\n\n\nOcet a ho\u0159\u010dice se pod\u00e1vaj\u00ed zvl\u00e1\u0161\u0165, dochucen\u00ed je jen na va\u0161ich chu\u0165ov\u00fdch bu\u0148k\u00e1ch. Tento gastronomick\u00fd ritu\u00e1l je klenotem korejsk\u00e9 kuchyn\u011b.\n\n\n\n\n\n\tAutentick\u00fd mul\u2011naengmyeon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNudle360 g nudl\u00ed soba (hmotnost v such\u00e9m stavu)3 L vody30 g piniov\u00fdch o\u0159\u00ed\u0161k\u016fHov\u011bz\u00ed maso a v\u00fdvar300 g hov\u011bz\u00edho hrud\u00ed2.2 L vody20 g jarn\u00ed cibulky20 g \u010desnekuNa dochucen\u00ed v\u00fdvaru10 g s\u00f3jov\u00e9 om\u00e1\u010dky25 g soli25 g cukru45 g r\u00fd\u017eov\u00e9ho octa6.5 g fermentovan\u00fdch stonk\u016f ho\u0159\u010diceOkurka50 g okurky1 g soli\u0158edkev100 g \u0159edkve daikon1 g soli2 g cukru1.1 g mlet\u00e9ho \u010derven\u00e9ho chilli (jemn\u011b mlet\u00e9ho)15 g r\u00fd\u017eov\u00e9ho octaHru\u0161ka100 g korejsk\u00e9 hru\u0161ky100 ml vody4 g cukruVejce2 vejce1 L vody4 g soli\t\n\t\n\t\tP\u0159\u00edprava hov\u011bz\u00edho masa a v\u00fdvaruZ hov\u011bz\u00edho hrud\u00ed ot\u0159ete krev, nakr\u00e1jejte jarn\u00ed cibulku a \u010desnek a pot\u00e9 je omyjte.Hov\u011bz\u00ed hrud\u00ed vlo\u017ete do hrnce a zalijte vodou.Na siln\u00e9m ohni p\u0159ive\u010fte k varu, co\u017e trv\u00e1 p\u0159ibli\u017en\u011b 10 minut.Ztlumte na st\u0159edn\u00ed ohe\u0148 a nechte m\u00edrn\u011b va\u0159it p\u0159ibli\u017en\u011b 1 hodinu.P\u0159idejte jarn\u00ed cibulku a \u010desnek.Ztlumte na m\u00edrn\u00fd ohe\u0148 a nechte pozvolna va\u0159it dal\u0161\u00edch 30 minut.Hov\u011bz\u00ed hrud\u00ed vyjm\u011bte a nechte vychladnout.Hov\u011bz\u00ed hrud\u00ed nakr\u00e1jejte na kousky \u0161irok\u00e9 4 cm, dlouh\u00e9 2 cm a siln\u00e9 0.2 cm.V\u00fdvar p\u0159ece\u010fte p\u0159es pl\u00e1t\u00fdnko.Do p\u0159ecezen\u00e9ho v\u00fdvaru p\u0159idejte s\u00f3jovou om\u00e1\u010dku, s\u016fl, cukr, r\u00fd\u017eov\u00fd ocet a fermentovan\u00e9 stonky ho\u0159\u010dice.V\u00fdvar dejte do lednice (p\u0159i pod\u00e1v\u00e1n\u00ed mus\u00ed b\u00fdt studen\u00fd).P\u0159\u00edprava oblohyOkurkaOkurku pot\u0159ete sol\u00ed.Okurku omyjte.Okurku pod\u00e9ln\u011b rozpulte a pot\u00e9 nakr\u00e1jejte na pl\u00e1tky siln\u00e9 0.2 cm.Okurku namo\u010dte p\u0159ibli\u017en\u011b na 20 minut do osolen\u00e9 vody.\u0158edkev\u0158edkev daikon d\u016fkladn\u011b omyjte.\u0158edkev daikon nakr\u00e1jejte na kousky dlouh\u00e9 5 cm, \u0161irok\u00e9 1.5 cm a siln\u00e9 0.2 cm.K \u0159edkvi daikon p\u0159idejte s\u016fl, cukr, mlet\u00e9 \u010derven\u00e9 chilli a ocet.\u0158edkev daikon nechte marinovat p\u0159ibli\u017en\u011b 20 minut.Hru\u0161kaKorejskou hru\u0161ku oloupejte.Korejskou hru\u0161ku nakr\u00e1jejte na p\u016flm\u011bs\u00ed\u010dky siln\u00e9 p\u0159ibli\u017en\u011b 0.2 cm.Korejskou hru\u0161ku namo\u010dte do oslazen\u00e9 vody.P\u0159\u00edprava vajecDo hrnce vlo\u017ete vejce, p\u0159ilijte vodu a p\u0159idejte s\u016fl.Va\u0159te na siln\u00e9m ohni p\u0159ibli\u017en\u011b 5 minut.Ztlumte na st\u0159edn\u00ed ohe\u0148 a va\u0159te p\u0159ibli\u017en\u011b 12 minut.Vejce namo\u010dte do vody.Vejce oloupejte.Vejce pod\u00e9ln\u011b rozpulte.Va\u0159en\u00ed nudl\u00ed a serv\u00edrov\u00e1n\u00edVodu v hrnci va\u0159te na siln\u00e9m ohni p\u0159ibli\u017en\u011b 12 minut.P\u0159idejte studen\u00e9 nudle soba.Nudle soba va\u0159te p\u0159ibli\u017en\u011b 2 minuty.Nudle soba propl\u00e1chn\u011bte studenou vodou.Nudle soba dejte do cedn\u00edku a nechte d\u016fkladn\u011b okapat.Nudle soba dejte do misky.P\u0159idejte kousky hov\u011bz\u00edho hrud\u00ed, okurku, \u0159edkev daikon, korejskou hru\u0161ku, vejce a dal\u0161\u00ed oblohu, nap\u0159\u00edklad piniov\u00e9 o\u0159\u00ed\u0161ky.V\u0161e zalijte vychlazen\u00fdm v\u00fdvarem.\t\n\t\n\t\tP\u0159i pod\u00e1v\u00e1n\u00ed tohoto tradi\u010dn\u00edho korejsk\u00e9ho pokrmu mus\u00ed b\u00fdt v\u00fdvar dob\u0159e vychlazen\u00fd. Pro je\u0161t\u011b v\u011bt\u0161\u00ed osv\u011b\u017een\u00ed m\u016f\u017eete do v\u00fdvaru p\u0159idat kostky ledu.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nTradice pchjongjangsk\u00e9ho raengmyeonu \u2013 Nehmotn\u00e9 kulturn\u00ed d\u011bdictv\u00ed (UNESCO)\n\n\n\nPchjongjangsk\u00fd naengmyeon \u2013 sloupek \u201eAch! Korea\u201c (World Korean News)\n\n\n\nNaengmyeon \u2013 Wikipedie\n\n\n\nDebata o pchjongjangsk\u00e9m naengmyeonu (Brunch)\n\n\n\nPchjongjangsk\u00fd naengmyeon m\u00e1 r\u00e1d ka\u017ed\u00fd! Zn\u00e1te recept? (DailyNK)\n\n\n\nKoreaNet \u2013 Seri\u00e1l korejsk\u00fdch recept\u016f: naengmyeon\n\n\n\nOfici\u00e1ln\u00ed str\u00e1nky Myeon Sarang \u2013 sada na p\u0159\u00edpravu pchjongjangsk\u00e9ho naengmyeonu\n\n\n\nPro\u010d ze soulsk\u00e9ho pchjongjangsk\u00e9ho naengmyeonu zmizel n\u00e1lev z dongchimi? (Chosun)\n\n\n\nUraeok, pova\u017eovan\u00fd za nejlep\u0161\u00ed restauraci pro milovn\u00edky pchjongjangsk\u00e9ho naengmyeonu (MK Business)\n\n\n\n\u201eJe pchjongjangsk\u00fd naengmyeon mdl\u00fd?\u201c Pravda o jeho chuti (Segye Ilbo)\n\n\n\nHistorie pchjongjangsk\u00e9ho naengmyeonu v Severn\u00ed a Ji\u017en\u00ed Koreji (blog Tistory)\n\n\n\nP\u0159\u00edb\u011bhy obou Korej\u00ed: studen\u00e9 nudle z Pchjongjangu, chu\u0165 jednoty (Korea Foundation)\n\n\n\nSymbolick\u00fd pokrm Severn\u00ed Koreje: pchjongjangsk\u00fd naengmyeon (video AFP)\n\n\n\nNaengmyeon: v\u0159el\u00e9 milostn\u00e9 vyzn\u00e1n\u00ed studen\u00fdm nudl\u00edm (Koryo Tours)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196937","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=196937"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196937\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/35170"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}