{"id":197137,"title":"Korejsk\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla s k\u0159upav\u00fdm povrchem","modified":"2026-10-31T17:13:40+01:00","plain":"Co m\u016f\u017ee b\u00fdt lahodn\u011bj\u0161\u00edho ne\u017e tato sma\u017een\u00e1 ku\u0159ec\u00ed k\u0159id\u00e9lka po korejsku? K\u0159upav\u00e1 sma\u017een\u00e1 ku\u0159ec\u00ed k\u0159id\u00e9lka obalen\u00e1 v lepkav\u00e9, pikantn\u00ed a sladk\u00e9 om\u00e1\u010dce s pastou gochujang. Pokud hled\u00e1te n\u00e1vykov\u00e9 zob\u00e1n\u00ed, s t\u011bmito k\u0159id\u00e9lky v\u017edy zabodujete.\n\n\n\nCo je sma\u017een\u00e9 ku\u0159e po korejsku?\n\n\n\nPodobn\u011b jako americk\u00e9 sma\u017een\u00e9 ku\u0159e se i sma\u017een\u00e9 ku\u0159e po korejsku (naz\u00fdvan\u00e9 tak\u00e9 Dakgangjeong) sma\u017e\u00ed v k\u0159upav\u00e9m obalu a pot\u00e9 se p\u0159el\u00e9v\u00e1 lepkavou, sladkou a pikantn\u00ed om\u00e1\u010dkou. Z\u00e1kladem pikantn\u00ed om\u00e1\u010dky je korejsk\u00e1 chilli pasta zvan\u00e1 gochujang, kter\u00e1 je nejen p\u00e1liv\u00e1, ale tak\u00e9 pln\u00e1 chuti.\n\n\n\nStejn\u011b jako moje japonsk\u00e9 ku\u0159e karaage se i ku\u0159ec\u00ed k\u0159id\u00e9lka po korejsku sma\u017e\u00ed dvakr\u00e1t. Poprv\u00e9 proto, aby se povrch zat\u00e1hl a za\u010dal k\u0159upav\u011bt, podruh\u00e9 p\u0159i vy\u0161\u0161\u00ed teplot\u011b, aby byla k\u0159id\u00e9lka opravdu k\u0159upav\u00e1. V podobn\u00e9m duchu m\u016f\u017eete vyzkou\u0161et i m\u016fj recept na korejsk\u00e9 ku\u0159ec\u00ed stripsy\n\n\n\nM\u016fj recept na ku\u0159e karaage\n\n\n\nNa obalen\u00ed sta\u010d\u00ed jednoduch\u00e1 sm\u011bs kuku\u0159i\u010dn\u00e9ho \u0161krobu (zn\u00e1m\u00e9ho tak\u00e9 jako maizena), soli a r\u00fd\u017eov\u00e9 nebo p\u0161eni\u010dn\u00e9 mouky. Tradi\u010dn\u011b se pou\u017e\u00edv\u00e1 bramborov\u00fd \u0161krob. Pokud m\u00e1te r\u00e1di siln\u011bj\u0161\u00ed vrstvu t\u011bst\u00ed\u010dka, m\u016f\u017eete pou\u017e\u00edt p\u016fl na p\u016fl b\u011b\u017enou hladkou mouku a kuku\u0159i\u010dn\u00fd \u0161krob.\n\n\n\nJak si vychutnat korejsk\u00e1 ku\u0159ec\u00ed k\u0159id\u00e9lka?\n\n\n\nTento pokrm se obvykle pod\u00e1v\u00e1 s korejskou nakl\u00e1danou \u0159edkv\u00ed jako p\u0159\u00edlohou a zap\u00edj\u00ed se alkoholick\u00fdmi n\u00e1poji, nap\u0159\u00edklad pivem nebo sod\u017eu.\n\n\n\nTchajwansk\u00fd ku\u0159ec\u00ed popcorn se j\u00ed stejn\u00fdm zp\u016fsobem \n\n\n\nV Koreji je pod\u00e1v\u00e1n\u00ed tohoto pokrmu s pivem tak b\u011b\u017en\u00e9, \u017ee m\u00e1 tato kombinace vlastn\u00ed n\u00e1zev \u201echimaek\u201c, kter\u00fd vznikl spojen\u00edm slov \u201echikin\u201c (sma\u017een\u00e9 ku\u0159e) a \u201emaekju\u201c (pivo).\n\n\n\n\n\n\tK\u0159upav\u00e1 ku\u0159ec\u00ed k\u0159\u00eddla po korejsku\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t24 ku\u0159ec\u00edch k\u0159\u00eddelT\u011bst\u00ed\u010dko na sma\u017een\u00ed60 g kuku\u0159i\u010dn\u00e9ho \u0161krobu120 g r\u00fd\u017eov\u00e9 nebo p\u0161eni\u010dn\u00e9 mouky2 vejce180 g studen\u00e9 perliv\u00e9 vody2 l\u017ei\u010dky  su\u0161en\u00e9ho mlet\u00e9ho \u010desneku1 \u0161petka soli1 \u0161petka pep\u0159eOm\u00e1\u010dka6 strou\u017ek\u016f  \u010desneku nakr\u00e1jen\u00fdch najemno1.5 l\u017e\u00edce  gochujangu1.5 l\u017e\u00edce  sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2.5 l\u017e\u00edce  medu1.5 l\u017e\u00edce  m\u00e1sla\t\n\t\n\t\t Ve velk\u00e9 m\u00edse sm\u00edchejte suroviny na t\u011bst\u00ed\u010dko Prom\u00edchejte s ku\u0159ec\u00edmi k\u0159\u00eddly (rukama d\u016fkladn\u011b propracujte) a nechte 5 minut odpo\u010dinout.Do hrnce nalijte olej na sma\u017een\u00ed. Jakmile se olej zah\u0159eje na 170 stup\u0148\u016f, vlo\u017ete ku\u0159ec\u00ed k\u0159\u00eddla a sma\u017ete 4-5 minut nebo dokud nebudou lehce zlatav\u00e1 a k\u0159upav\u00e1.Olej znovu zah\u0159ejte na 190 stup\u0148\u016f, ku\u0159ec\u00ed k\u0159\u00eddla osma\u017ete podruh\u00e9 dozlatova Do rendl\u00edku na st\u0159edn\u011b siln\u00e9m ohni dejte suroviny na om\u00e1\u010dku M\u00edchejte do zhoustnut\u00ed Ve velk\u00e9 m\u00edse prom\u00edchejte ku\u0159ec\u00ed k\u0159\u00eddla s om\u00e1\u010dkou\t\n\t\n\t\tPro\u010d se k\u0159\u00eddla sma\u017e\u00ed dvakr\u00e1t?Prvn\u00ed sma\u017een\u00ed prob\u00edh\u00e1 p\u0159i ni\u017e\u0161\u00ed teplot\u011b a slou\u017e\u00ed p\u0159edev\u0161\u00edm k tomu, aby se za\u010dal vytavovat tuk z k\u016f\u017ee a maso se \u010d\u00e1ste\u010dn\u011b propeklo. P\u0159i druh\u00e9m sma\u017een\u00ed se maso zcela prope\u010de a t\u011bst\u00ed\u010dko bude mimo\u0159\u00e1dn\u011b k\u0159upav\u00e9\n\t\n\t\n\t\tCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197137","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=197137"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197137\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/1870"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}