{"id":197079,"title":"Korejsk\u00fd \u010desnekov\u00fd chl\u00e9b","modified":"2026-10-31T17:11:43+01:00","plain":"Nad\u00fdchan\u00e9 boch\u00e1nky pln\u011bn\u00e9 \u010derstv\u00fdm smetanov\u00fdm s\u00fdrem, nam\u00e1\u010den\u00e9 v \u010desnekov\u00e9m m\u00e1sle a pot\u00e9 znovu zape\u010den\u00e9 dozlatova, a\u017e se kr\u00e1sn\u011b lesknou.\n\n\n\nKorejsk\u00fd \u010desnekov\u00fd boch\u00e1nek je \u00fapln\u011b jin\u00e1 liga ne\u017e bageta pot\u0159en\u00e1 \u010desnekem. Tady je pe\u010divo m\u011bkk\u00e9, skoro jako brio\u0161ka, a v ka\u017ed\u00e9m z\u00e1\u0159ezu se skr\u00fdv\u00e1 b\u00edl\u00e1, lehce nakysl\u00e1 n\u00e1pl\u0148. \n\n\n\nOm\u00e1\u010dka z m\u00e1sla, \u010desneku a vajec mu dod\u00e1v\u00e1 lesk a sladkoslanou chu\u0165 a trochu lep\u00ed na prsty. Je to poctiv\u00e1 porce p\u0159esn\u011b ve stylu korejsk\u00fdch kav\u00e1ren a up\u0159\u00edmn\u011b, sn\u00edst ji a neumazat se je docela o\u0159\u00ed\u0161ek.\n\n\n\nVe stejn\u00e9m duchu pouli\u010dn\u00edho ob\u010derstven\u00ed si se sladkoslanou chut\u00ed pohr\u00e1v\u00e1 i korejsk\u00fd corn dog\n\n\n\nCo je korejsk\u00fd \u010desnekov\u00fd boch\u00e1nek?\n\n\n\nV Koreji se mu \u010dasto \u0159\u00edk\u00e1 yukjjok maneul ppang. Yukjjok odkazuje na \u0161est d\u00edlk\u016f boch\u00e1nku, maneul znamen\u00e1 \u010desnek a ppang znamen\u00e1 chl\u00e9b. N\u00e1zev tedy popisuje tvar i chu\u0165: boch\u00e1nek je na\u0159\u00edznut\u00fd do podoby kv\u011btu, napln\u011bn\u00fd \u010derstv\u00fdm s\u00fdrem, namo\u010den\u00fd v \u010desnekov\u00e9 om\u00e1\u010dce a pot\u00e9 podruh\u00e9 upe\u010den\u00fd.\n\n\n\nV\u00fdsledkem je sp\u00ed\u0161 sva\u010dinka z pek\u00e1rny ne\u017e slan\u00e1 p\u0159\u00edloha. J\u00ed se vla\u017en\u00fd, \u010dasto ke k\u00e1v\u011b, podobn\u011b jako \u0159ada sladk\u00fdch druh\u016f pe\u010diva prod\u00e1van\u00fdch v korejsk\u00fdch kav\u00e1rn\u00e1ch. Kontrast je z\u00e1m\u011brn\u00fd: jemn\u00fd \u010desnek, cukr, m\u00e1slo, \u010derstv\u00fd smetanov\u00fd s\u00fdr a nad\u00fdchan\u00e1 st\u0159\u00eddka v jedin\u00e9m soustu.\n\n\n\nZ dal\u0161\u00edch klasik korejsk\u00e9ho ob\u010derstven\u00ed je kimbap nep\u0159ekonateln\u00fd\n\n\n\nZrodil se v pek\u00e1rn\u00e1ch v Kangnungu\n\n\n\nVerze, kter\u00e1 se proslavila, poch\u00e1z\u00ed z Kangnungu v provincii Kangwon na v\u00fdchodn\u00edm pob\u0159e\u017e\u00ed Ji\u017en\u00ed Koreje. Je spojov\u00e1na s peka\u0159em Hong Hyun-joo a jeho pek\u00e1rnou Pain Famille, otev\u0159enou v roce 2012. Tvar se \u0161esti d\u00edlky p\u0159ipom\u00edn\u00e1 korejsk\u00fd \u010desnek se \u0161esti strou\u017eky, pevn\u00fd a velmi aromatick\u00fd.\n\n\n\nI k aperitivu se gochu twigim skv\u011ble hod\u00ed\n\n\n\nBoch\u00e1nek se proslavil hlavn\u011b d\u00edky front\u00e1m p\u0159ed pek\u00e1rnami, korejsk\u00fdm po\u0159ad\u016fm o va\u0159en\u00ed a vide\u00edm s nam\u00e1\u010den\u00edm do m\u00e1slov\u00e9 om\u00e1\u010dky. Pr\u00e1v\u011b tenhle krok je jako stvo\u0159en\u00fd pro soci\u00e1ln\u00ed s\u00edt\u011b: boch\u00e1nek se rozev\u0159e, objev\u00ed se s\u00fdr a pak do z\u00e1\u0159ez\u016f st\u00e9k\u00e1 leskl\u00e1 om\u00e1\u010dka. \n\n\n\nPozd\u011bji se roz\u0161\u00ed\u0159ily i velmi sladk\u00e9 napodobeniny, ale z\u00e1kladn\u00ed my\u0161lenka z\u016fst\u00e1v\u00e1 jednoduch\u00e1: zjemnit \u010desnek, zachovat vl\u00e1\u010dnou st\u0159\u00eddku a v\u0161e vyv\u00e1\u017eit sv\u011b\u017e\u00ed n\u00e1pln\u00ed.\n\n\n\nHlavn\u00ed suroviny na korejsk\u00e9 \u010desnekov\u00e9 boch\u00e1nky\n\n\n\n\n\n\n\nZ\u00e1kladem t\u011bsta je chlebov\u00e1 mouka, dro\u017ed\u00ed, ml\u00e9ko, voda, cukr a m\u00e1slo. Mus\u00ed b\u00fdt dostate\u010dn\u011b vl\u00e1\u010dn\u00e9, aby po prvn\u00edm upe\u010den\u00ed z\u016fstalo m\u011bkk\u00e9, ale z\u00e1rove\u0148 dost pevn\u00e9, aby boch\u00e1nky vydr\u017eely na\u0159ez\u00e1v\u00e1n\u00ed, pln\u011bn\u00ed s\u00fdrem i nam\u00e1\u010den\u00ed. Pr\u00e1v\u011b d\u00edky tomu p\u0159ipom\u00ednaj\u00ed sp\u00ed\u0161 mal\u00e9 brio\u0161ky ne\u017e such\u00e9 pe\u010divo k namaz\u00e1n\u00ed.\n\n\n\nN\u00e1pl\u0148 tvo\u0159\u00ed \u010derstv\u00fd smetanov\u00fd s\u00fdr, cukr a trocha citronu. Dod\u00e1v\u00e1 nakyslost, d\u00edky n\u00ed\u017e celek nep\u016fsob\u00ed t\u011b\u017ece. Po nast\u0159\u00edk\u00e1n\u00ed cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem mezi jednotliv\u00e9 d\u00edlky se v troub\u011b pozvolna proh\u0159eje a uvnit\u0159 z\u016fstane kr\u00e9mov\u00e1.\n\n\n\nSkute\u010dn\u00fd charakter receptu d\u00e1v\u00e1 om\u00e1\u010dka: rozpu\u0161t\u011bn\u00e9 m\u00e1slo, \u010desnek, vejce, cukr a petr\u017eelka. \u010cesnek m\u00e1 dodat v\u016fni, ale nesm\u00ed se p\u0159ip\u00e1lit ani b\u00fdt \u0161tiplav\u00fd. P\u0159i druh\u00e9m pe\u010den\u00ed om\u00e1\u010dka na k\u016frce zpevn\u00ed a vytvo\u0159\u00ed zlatav\u00fd, leskl\u00fd, t\u00e9m\u011b\u0159 lakovan\u00fd povrch.\n\n\n\nA pro sladkou te\u010dku jsou gyeongdan s\u00e1zkou na jistotu\n\n\n\nNa co si d\u00e1t p\u0159i p\u0159\u00edprav\u011b pozor\n\n\n\nP\u0159ed na\u0159ez\u00e1v\u00e1n\u00edm mus\u00ed b\u00fdt boch\u00e1nek dob\u0159e vychladl\u00fd, jinak se st\u0159\u00eddka trh\u00e1 a \u0161patn\u011b nas\u00e1v\u00e1 om\u00e1\u010dku. Z\u00e1\u0159ezy maj\u00ed sahat t\u00e9m\u011b\u0159 a\u017e ke spodku, ale jednotliv\u00e9 d\u00edlky se nesm\u011bj\u00ed odd\u011blit. Dobr\u00e9 znamen\u00ed: boch\u00e1nek se rozev\u00edr\u00e1 jako kv\u011bt a po upe\u010den\u00ed m\u00e1 st\u00e1le vl\u00e1\u010dnou st\u0159\u00eddku. \u0160patn\u00e9 znamen\u00ed: sp\u00e1len\u00e1 k\u016frka, vysu\u0161en\u00e1 n\u00e1pl\u0148 nebo p\u0159\u00edli\u0161 ostr\u00e1 chu\u0165 syrov\u00e9ho \u010desneku.\n\n\n\n\n\n\tKorejsk\u00e9 \u010desnekov\u00e9 boch\u00e1nky - \uc721\ucabd \ub9c8\ub298\ube75\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u011bsto350 g chlebov\u00e9 mouky (mouka s vysok\u00fdm obsahem lepku typu T65)30 g cukru7 g soli7 g instantn\u00edho su\u0161en\u00e9ho dro\u017ed\u00ed25 g m\u00e1sla (zm\u011bkl\u00e9ho)110 g ml\u00e9ka100 g vody\u010cesnekov\u00e1 om\u00e1\u010dka180 g cukru1 vejce120 g m\u00e1sla (rozpu\u0161t\u011bn\u00e9ho)80 g \u010desneku (nasekan\u00e9ho)30 g ml\u00e9ka1 l\u017e\u00edce majon\u00e9zy1 l\u017e\u00edce su\u0161en\u00e9 petr\u017eelkyN\u00e1pl\u0148 z kr\u00e9mov\u00e9ho s\u00fdra400 g kr\u00e9mov\u00e9ho s\u00fdra (typu Philadelphia)60 g cukru0,5 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy\t\n\t\n\t\tP\u0159\u00edprava t\u011bstaDo m\u00edsy kuchy\u0148sk\u00e9ho robotu nasypte chlebovou mouku, cukr, s\u016fl a instantn\u00ed su\u0161en\u00e9 dro\u017ed\u00ed.P\u0159idejte ml\u00e9ko a vodu a hn\u011b\u0165te, dokud se neza\u010dne tvo\u0159it t\u011bsto.Jakmile se t\u011bsto spoj\u00ed, p\u0159idejte zm\u011bkl\u00e9 m\u00e1slo.Pokra\u010dujte v hn\u011bten\u00ed, dokud nez\u00edsk\u00e1te hladk\u00e9, vl\u00e1\u010dn\u00e9 a stejnorod\u00e9 t\u011bsto.Vytvarujte kouli, p\u0159ikryjte a nechte kynout, dokud t\u011bsto nezdvojn\u00e1sob\u00ed sv\u016fj objem.Tvarov\u00e1n\u00ed boch\u00e1nk\u016fZ t\u011bsta lehk\u00fdm stla\u010den\u00edm vytla\u010dte vzduch.T\u011bsto rozd\u011blte na 8 stejn\u00fdch d\u00edl\u016f.Z ka\u017ed\u00e9ho d\u00edlu vytvarujte kuli\u010dku a p\u0159ikryjte je potravin\u00e1\u0159skou f\u00f3li\u00ed.Nechte 15 minut odpo\u010d\u00edvat.Kuli\u010dky znovu zakula\u0165te, aby m\u011bly boch\u00e1nky pravideln\u00fd tvar.Boch\u00e1nky rozlo\u017ete na plech s men\u0161\u00edmi rozestupy.P\u0159ikryjte a nechte kynout, dokud nezdvojn\u00e1sob\u00ed sv\u016fj objem.Prvn\u00ed pe\u010den\u00edP\u0159edeh\u0159ejte troubu na 180 \u00b0C.Boch\u00e1nky pe\u010dte p\u0159ibli\u017en\u011b 15 minut, dokud lehce nezezl\u00e1tnou.P\u0159ed pln\u011bn\u00edm je nechte zcela vychladnout.P\u0159\u00edprava \u010desnekov\u00e9 om\u00e1\u010dkyV misce sm\u00edchejte cukr, vejce, rozpu\u0161t\u011bn\u00e9 m\u00e1slo, nasekan\u00fd \u010desnek, ml\u00e9ko, majon\u00e9zu a su\u0161enou petr\u017eelku.Pro\u0161lehejte, dokud se om\u00e1\u010dka nespoj\u00ed.P\u0159\u00edprava n\u00e1pln\u011b z kr\u00e9mov\u00e9ho s\u00fdraV jin\u00e9 misce sm\u00edchejte kr\u00e9mov\u00fd s\u00fdr, cukr a citronovou \u0161\u0165\u00e1vu.Sm\u011bs zpracujte na hladk\u00fd, m\u011bkk\u00fd kr\u00e9m, kter\u00fd p\u016fjde snadno vytla\u010dovat cukr\u00e1\u0159sk\u00fdm s\u00e1\u010dkem.N\u00e1pl\u0148 p\u0159endejte do cukr\u00e1\u0159sk\u00e9ho s\u00e1\u010dku se zdobic\u00ed \u0161pi\u010dkou.Pln\u011bn\u00ed boch\u00e1nk\u016fKa\u017ed\u00fd vychladl\u00fd boch\u00e1nek na\u0159\u00edzn\u011bte na 6 d\u00edlk\u016f, ale nedokrojte a\u017e dol\u016f: spodn\u00ed \u010d\u00e1st mus\u00ed z\u016fstat spojen\u00e1.Do spodn\u00ed \u010d\u00e1sti z\u00e1\u0159ez\u016f nast\u0159\u00edkejte n\u00e1pl\u0148 z kr\u00e9mov\u00e9ho s\u00fdra.Ka\u017ed\u00fd boch\u00e1nek d\u016fkladn\u011b namo\u010dte do \u010desnekov\u00e9 om\u00e1\u010dky.Nechte om\u00e1\u010dku dob\u0159e proniknout mezi d\u00edlky, aby se vs\u00e1kla i dovnit\u0159 boch\u00e1nku.Doprost\u0159ed na vr\u0161ek ka\u017ed\u00e9ho boch\u00e1nku nast\u0159\u00edkejte r\u016f\u017ei\u010dku z kr\u00e9mov\u00e9ho s\u00fdra.Druh\u00e9 pe\u010den\u00edP\u0159edeh\u0159ejte troubu na 170-180 \u00b0C.Napln\u011bn\u00e9 boch\u00e1nky pe\u010dte p\u0159ibli\u017en\u011b 15 minut, dokud nebudou kr\u00e1sn\u011b zlatav\u00e9, na povrchu lehce k\u0159upav\u00e9 a uvnit\u0159 vl\u00e1\u010dn\u00e9.Pod\u00e1vejte hork\u00e9 nebo vla\u017en\u00e9.\t\n\t\n\t\t\nAby m\u011bla st\u0159\u00eddka jemn\u00e1 vl\u00e1kna, t\u011bsto p\u0159ed prvn\u00edm kynut\u00edm hn\u011b\u0165te, dokud nebude hladk\u00e9 a pru\u017en\u00e9.\nP\u0159ed na\u0159ez\u00e1n\u00edm a nam\u00e1\u010den\u00edm nechte boch\u00e1nky \u00fapln\u011b vychladnout, jinak se budou trhat a h\u016f\u0159e nas\u00e1knou om\u00e1\u010dku.\n\n\t\n\t\n\t\tGo\u00fbterCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197079","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=197079"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197079\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/124892"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197079"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197079"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197079"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}