{"id":197166,"title":"Nurungji Baeksuk, korejsk\u00e9 ku\u0159e s k\u0159upavou r\u00fd\u017e\u00ed","modified":"2026-10-31T17:14:24+01:00","plain":"H\u0159ejiv\u00fd korejsk\u00fd v\u00fdvar, v n\u011bm\u017e se dlouze va\u0159\u00ed cel\u00e9 ku\u0159e a kter\u00fd t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm korunuje k\u0159upav\u00e9 nurungji.\n\n\n\nNurungji baeksuk je p\u0159esn\u011b ten druh pol\u00e9vky, kter\u00fd pohlad\u00ed u\u017e po prvn\u00ed l\u017e\u00edci. Cel\u00e9 ku\u0159e se zvolna va\u0159\u00ed, dokud v\u00fdvar nez\u00edsk\u00e1 hedv\u00e1bnou jemnost a kr\u00e1snou v\u016fni. Pot\u00e9 se do n\u011bj p\u0159idaj\u00ed nepravideln\u00e9 kousky nurungji, zlatav\u00e9 a velmi k\u0159upav\u00e9 r\u00fd\u017eov\u00e9 krusty, a jemn\u011b se prom\u00edchaj\u00ed. \n\n\n\nTyto kousky r\u00fd\u017ee maj\u00ed p\u0159i pod\u00e1v\u00e1n\u00ed je\u0161t\u011b kr\u00e1sn\u011b k\u0159upav\u00e9 okraje, ale jak nas\u00e1vaj\u00ed v\u00fdvar, postupn\u011b m\u011bknou. Je to plnohodnotn\u00e9 j\u00eddlo z jedin\u00e9ho hrnce, kter\u00e9 p\u016fsob\u00ed venkovsky a z\u00e1rove\u0148 nen\u00e1padn\u011b luxusn\u011b. Skv\u011ble se hod\u00ed za mraziv\u00e9 zimn\u00ed noci nebo kdykoli n\u011bkdo pot\u0159ebuje misku n\u011b\u010deho opravdu posiluj\u00edc\u00edho.\n\n\n\nObjevte tak\u00e9 samgyetang\n\n\n\nCo je nurungji baeksuk\n\n\n\nN\u00e1zev, jeho v\u00fdznam a co najdete v misce\n\n\n\nNurungji baeksuk je korejsk\u00e1 pol\u00e9vka z cel\u00e9ho ku\u0159ete, kter\u00e1 stav\u00ed na jednoduchosti a \u010dasu. Na z\u00e1v\u011br se do n\u00ed p\u0159id\u00e1v\u00e1 ope\u010den\u00e1 r\u00fd\u017ee pro chu\u0165 i texturu. Zat\u00edmco mnoh\u00e9 ku\u0159ec\u00ed pol\u00e9vky spol\u00e9haj\u00ed na v\u00fdrazn\u00e9 ko\u0159en\u00ed nebo kr\u00e9movou hutnost, tato z\u016fst\u00e1v\u00e1 sv\u011btl\u00e1 a jen lehce zakalen\u00e1. Hloubku chuti z\u00edsk\u00e1v\u00e1 dlouh\u00fdm va\u0159en\u00edm na m\u00edrn\u00e9m ohni a hrst\u00ed aromatick\u00fdch p\u0159\u00edsad. \n\n\n\nRozhoduj\u00edc\u00ed slo\u017ekou je nurungji: ope\u010den\u00e1 r\u00fd\u017eov\u00e1 krusta, kter\u00e1 se obvykle se\u0161krabuje ze dna hrnce a chroupe jako drobn\u00e1 k\u0159upav\u00e1 sva\u010dinka. Tady hraje ve v\u00fdvaru hlavn\u00ed roli.\n\n\n\nkousky nurungji\n\n\n\nNurungji jsme si pr\u00e1v\u011b vysv\u011btlili, ale baeksuk doslova znamen\u00e1 \u201ejednodu\u0161e va\u0159en\u00fd\u201c nebo \u201eva\u0159en\u00fd na b\u00edlo\u201c a ozna\u010duje maso zvolna va\u0159en\u00e9 ve vod\u011b bez t\u011b\u017ek\u00fdch om\u00e1\u010dek. \n\n\n\nDohromady tedy \u201enurungji baeksuk\u201c znamen\u00e1 n\u011bco jako \u201eva\u0159en\u00e9 ku\u0159e s ope\u010denou r\u00fd\u017e\u00ed\u201c. Jde o cel\u00e9 ku\u0159e va\u0159en\u00e9 s jarn\u00ed cibulkou, \u010desnekem, z\u00e1zvorem, cibul\u00ed a jujubami, p\u0159\u00edpadn\u011b i s dal\u0161\u00edmi korejsk\u00fdmi l\u00e9\u010div\u00fdmi rostlinami, nap\u0159\u00edklad ko\u0159enem l\u00e9ko\u0159ice nebo kozincem. Na z\u00e1v\u011br se p\u0159idaj\u00ed st\u0159edn\u011b velk\u00e9 kousky nurungji. \n\n\n\nNa st\u016fl m\u016f\u017ee ku\u0159e p\u0159ij\u00edt cel\u00e9 nebo ji\u017e natrhan\u00e9 na vl\u00e1kna, pono\u0159en\u00e9 ve v\u00fdvaru lehce zahu\u0161t\u011bn\u00e9m r\u00fd\u017e\u00ed, s jemn\u00fdm posypem nadrobno nakr\u00e1jen\u00e9 jarn\u00ed cibulky a n\u011bkdy i mlet\u00fdch semen perily s o\u0159\u00ed\u0161kovou chut\u00ed. Na rozd\u00edl od \u010dir\u00e9 a zcela jednoduch\u00e9 verze baeksuku se tato varianta vyzna\u010duje pr\u00e1v\u011b kousky ope\u010den\u00e9 r\u00fd\u017ee, kter\u00e9 z pol\u00e9vky d\u011blaj\u00ed syt\u011bj\u0161\u00ed j\u00eddlo s mnohem pest\u0159ej\u0161\u00edmi texturami.\n\n\n\nP\u016fvod nurungji baeksuku\n\n\n\nBaeksuk vznikl ze skromn\u00e9ho p\u0159\u00edstupu k va\u0159en\u00ed. Nam\u00edsto marin\u00e1d a v\u00fdrazn\u00fdch om\u00e1\u010dek spol\u00e9h\u00e1 na \u010das a m\u00edrn\u00fd \u017e\u00e1r, kter\u00e9 vyt\u00e1hnou chu\u0165 z ku\u0159ete zvolna va\u0159en\u00e9ho pouze s aromatick\u00fdmi p\u0159\u00edsadami a vodou. Kdy\u017e se nurungji a ku\u0159ec\u00ed baeksuk setkaj\u00ed v jednom hrnci, v\u00fdsledek p\u016fsob\u00ed jako p\u0159irozen\u00e9 propojen\u00ed t\u011bchto dvou tradic. \n\n\n\nB\u011b\u017enou p\u0159\u00edsadou jsou jujuby a n\u011bkte\u0159\u00ed kucha\u0159i p\u0159id\u00e1vaj\u00ed tak\u00e9 l\u00e9\u010div\u00e9 ko\u0159eny, nap\u0159\u00edklad l\u00e9ko\u0159ici nebo kozinec. Pokrm tak navazuje na v Koreji siln\u011b zako\u0159en\u011bnou p\u0159edstavu j\u00eddla jako \u0161etrn\u00e9ho l\u00e9ku, kter\u00fd m\u00e1 t\u011blo pos\u00edlit, nikoli zat\u00ed\u017eit. \n\n\n\nS po\u0159\u00e1dnou hrst\u00ed \u010desneku, \u010dasto asi patn\u00e1cti cel\u00fdmi strou\u017eky, a p\u0159ibli\u017en\u011b 2\u00a0cm dlouh\u00fdm kouskem z\u00e1zvoru vznik\u00e1 pol\u00e9vka v\u0161eobecn\u011b pova\u017eovan\u00e1 za j\u00eddlo, kter\u00e9 prosp\u00edv\u00e1 t\u011blu i du\u0161i. V n\u011bkter\u00fdch dom\u00e1cnostech ji p\u0159ipravuj\u00ed bez ko\u0159en\u016f, jinde jimi ne\u0161et\u0159\u00ed, ale pov\u011bst nurungji baeksuku jako jemn\u00e9ho a posiluj\u00edc\u00edho j\u00eddla z jednoho hrnce je p\u0159ekvapiv\u011b st\u00e1l\u00e1.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nSeznam surovin na nurungji baeksuk se zd\u00e1 kr\u00e1tk\u00fd, ale ka\u017ed\u00e1 z nich m\u00e1 z\u00e1sadn\u00ed \u00falohu. Spole\u010dn\u011b vytv\u00e1\u0159ej\u00ed \u010dir\u00fd v\u00fdvar s mnoha vrstvami chuti a r\u00fd\u017eovou krustu, kter\u00e1 si zachov\u00e1 k\u0159upavost pr\u00e1v\u011b tak dlouho, ne\u017e v \u00fastech p\u0159\u00edjemn\u011b zm\u011bkne.\n\n\n\n\nCel\u00e9 ku\u0159e (1\u20131,2\u00a0kg):\u00a0dod\u00e1 chutn\u00fd v\u00fdvar a k\u0159ehk\u00e9 maso; tato p\u0159im\u011b\u0159en\u00e1 velikost zaru\u010duje rovnom\u011brn\u00e9 prova\u0159en\u00ed a koncentrovanou chu\u0165.\n\n\n\nNurungji (ope\u010den\u00e1 r\u00fd\u017ee), kupovan\u00e9 nebo dom\u00e1c\u00ed:\u00a0dod\u00e1v\u00e1 ope\u010denou, lehce kou\u0159ovou v\u016fni a zpo\u010d\u00e1tku velmi k\u0159upavou, pozd\u011bji m\u011bkkou texturu, kter\u00e1 je pro pokrm charakteristick\u00e1.\n\n\n\nMlet\u00e1 semena perily (voliteln\u011b na posyp\u00e1n\u00ed):\u00a0dodaj\u00ed lehce zemit\u00fd o\u0159\u00ed\u0161kov\u00fd t\u00f3n, kter\u00fd lad\u00ed s obiln\u00fdm z\u00e1kladem pokrmu.\n\n\n\n\n\n\n\tAutentick\u00fd nurungji baeksuk\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 cel\u00e9 ku\u0159e (1 a\u017e 1,2 kg)1 miska nurungji (kupovan\u00e9 nebo dom\u00e1c\u00ed, nakr\u00e1jen\u00e9 na st\u0159edn\u011b velk\u00e9 kousky)3 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na \u0161pal\u00ed\u010dky)15 strou\u017ek\u016f \u010desneku (cel\u00fdch)1 kousek z\u00e1zvoru (2 cm)1 cibule2 l vodys\u016fl (podle chuti)mlet\u00fd \u010dern\u00fd pep\u0159 (podle chuti)Korejsk\u00e9 l\u00e9\u010div\u00e9 byliny1 hrst jujubl\u00e9ko\u0159ice (voliteln\u011b)kozinec (voliteln\u011b)Na ozdoben\u00edcibulka se\u010dka (nakr\u00e1jen\u00e1 najemno)mlet\u00e1 perila (voliteln\u011b)\t\n\t\n\t\tV\u00fdvar a ku\u0159eKu\u0159e d\u016fkladn\u011b opl\u00e1chn\u011bte pod tekouc\u00ed vodou.Do velk\u00e9ho hrnce nalijte vodu.P\u0159idejte jarn\u00ed cibulku, \u010desnek, z\u00e1zvor, cibuli a podle libosti l\u00e9\u010div\u00e9 byliny.Na siln\u00e9m ohni p\u0159ive\u010fte k varu.St\u00e1hn\u011bte na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed ohe\u0148 a nechte 30 minut m\u00edrn\u011b probubl\u00e1vat, aby v\u00fdvar z\u00edskal chu\u0165.P\u0159ipraven\u00e9 ku\u0159e pono\u0159te do v\u00fdvaru.P\u0159iklopte a na st\u0159edn\u00edm ohni zvolna va\u0159te, dokud nebude ku\u0159e zcela uva\u0159en\u00e9, p\u0159ibli\u017en\u011b 40 a\u017e 120 minut podle jeho velikosti.Prope\u010denost zkontrolujte p\u00edchnut\u00edm do nejsiln\u011bj\u0161\u00ed \u010d\u00e1sti masa; vyt\u00e9kaj\u00edc\u00ed \u0161\u0165\u00e1va mus\u00ed b\u00fdt \u010dir\u00e1.Nurungji a dokon\u010den\u00edNa dom\u00e1c\u00ed nurungji rozprost\u0159ete studenou r\u00fd\u017ei do tenk\u00e9 vrstvy na p\u00e1nvi lehce vymazan\u00e9 olejem a p\u0159itla\u010dte ji.R\u00fd\u017ei op\u00e9kejte na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni dozlatova, dokud nevznikne tenk\u00e1 k\u0159upav\u00e1 placka.Jakmile je ku\u0159e uva\u0159en\u00e9, p\u0159idejte do hrnce nurungji.Va\u0159te 5 minut bez pokli\u010dky, aby nurungji nas\u00e1klo v\u00fdvarem, ale nerozpadlo se.Osolte podle chuti.P\u0159idejte mlet\u00fd \u010dern\u00fd pep\u0159 podle chuti.Pokud chcete, p\u0159ed pod\u00e1v\u00e1n\u00edm natrhejte ku\u0159ec\u00ed maso na vl\u00e1kna.Podle chuti posypte cibulkou se\u010dkou nebo mletou perilou.\t\n\t\n\t\t\nNurungji p\u0159idejte a\u017e nakonec, aby si zachovalo ope\u010denou chu\u0165.\nD\u016fkladn\u011b uva\u0159en\u00e9 ku\u0159e dod\u00e1 v\u00fdvaru plnou chu\u0165 bez v\u00fdrazn\u00e9ho z\u00e1pachu.\nV tlakov\u00e9m hrnci: nejprve uva\u0159te ku\u0159e pod tlakem, pot\u00e9 p\u0159idejte nurungji a dova\u0159te 5 minut bez tlaku.\nM\u016f\u017eete pou\u017e\u00edt i kachnu, ale pokrm bude tu\u010dn\u011bj\u0161\u00ed\u00a0\n\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\nNurungji baeksuk (va\u0159en\u00e9 ku\u0159e s r\u00fd\u017e\u00ed) \u2013 Korean Bapsang (anglicky)\n\n\n\n\u201eP\u0159\u00edb\u011bhy korejsk\u00e9 kuchyn\u011b\u201c: dakbaeksuk \u2013 \ub300\ud55c\uae09\uc2dd\uc2e0\ubb38 (korejsky)\n\n\n\n\u201eBaeksuk, jeho\u017e p\u0159\u00edprava jedn\u00e9 misky trv\u00e1 t\u0159i dny?\u201c \u2013 Hotplace Hunter (korejsky)\n\n\n\nNa\u010derpejte s\u00edly s receptem na nurungji dakbaeksuk \u2013 Tistory (korejsky)\n\n\n\nNurungji baeksuk v hrnci Instant Pot \u2013 Reddit (r\/KoreanFood) (anglicky)\n\n\n\n14.178 Nurungji baeksuk \u2013 Give Me This Day (anglicky)\n\n\n\nCheonggye nurungji baeksuk \u2013 \uc9c0\uc5edN\ubb38\ud654 (korejsky)\n\n\n\n\u201e2TV Saengsaeng Jeongbo\u201c: krab\u00ed pokrm, nurungji dakbaeksuk z Cheongsongu, \u2013 \ube44\uc988\ud2b8\ub9ac\ubdf4 (korejsky)\n\n\n\n\u201eNurungji baeksuk\u201c: letn\u00ed chu\u0165, kterou si vychutn\u00e1te u potoka! \u2013 YouTube (korejsky)\n\n\n\nNurungji dakbaeksuk, tajemstv\u00ed venkovsk\u00e9 chuti po 34 letech: \u201epramenit\u00e1 voda\u201c (Saengsaeng Jeongbo) \u2013 \ub124\uc774\ud2b8 \ub274\uc2a4 (korejsky)\n\n\n\nKdy\u017e m\u011b nav\u0161t\u00edv\u00ed p\u0159\u00e1tel\u00e9, beru je sem \u2013 Reddit (r\/koreatravel) (anglicky)\n\n\n\nPohankov\u00e1 pala\u010dinka pro zimn\u00ed olympijsk\u00e9 hry v Koreji! \u2013 Kimchimari (anglicky)\n\n\n\nOpe\u010den\u00e1 r\u00fd\u017ee \u2013 Wikipedie (anglicky)\n\n\n\nu\/tooki72 \u2013 Reddit (anglicky)\n\n\n\nP\u0159edstaven\u00ed j\u00eddeln\u00edho l\u00edstku \u2013 \uc7a5\uc218\ucd0c (korejsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197166","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=197166"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197166\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113704"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197166"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197166"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}