{"id":197274,"title":"Kimchi pol\u00e9vka neboli kimchi jjigae","modified":"2026-10-31T17:15:54+01:00","plain":"Lahodn\u00fd korejsk\u00fd recept na kimchi jjigae, zn\u00e1m\u00e9 tak\u00e9 jako du\u0161en\u00e9 kimchi \n\n\n\nM\u00e1te r\u00e1di korejskou kuchyni? Ne, nemluv\u00edm o tteokbokki po z\u00e1padn\u00edm zp\u016fsobu se spoustou s\u00fdra (ne \u017ee by na nich bylo n\u011bco \u0161patn\u00e9ho), ale o tradi\u010dn\u00ed kuchyni. O takov\u00e9, kter\u00e1 vy\u017eaduje trochu \u010dasu (a l\u00e1sky), aby se rozvinuly chut\u011b, kter\u00e9 jsou jemn\u00e9 a z\u00e1rove\u0148 intenzivn\u00ed. \n\n\n\nP\u0159esn\u011b to v\u00e1m dnes slibuji s t\u00edmto receptem na kimchi jjigae. Dom\u00e1c\u00ed v\u00fdvar, chutn\u00e9 kimchi a lahodn\u00e9 maso, kter\u00e9 to v\u0161echno propoj\u00ed.\n\n\n\nMoje verze tteokbokki bez s\u00fdra\n\n\n\nCo je kimchi jjigae?\n\n\n\nJednodu\u0161e \u0159e\u010deno, toto j\u00eddlo pat\u0159\u00ed do korejsk\u00e9 kategorie jjigae. Tedy mezi du\u0161en\u00e9 pokrmy. Nic v\u00edc, nic m\u00ed\u0148. Ve sv\u00e9 nejz\u00e1kladn\u011bj\u0161\u00ed podob\u011b je kimchi jjigae du\u0161en\u00fd pokrm, jeho\u017e chu\u0165ov\u00fd z\u00e1klad tvo\u0159\u00ed kimchi. P\u0159esn\u011bji \u0159e\u010deno, p\u0159ekva\u0161en\u00e9 kimchi, kter\u00e9 je nesm\u00edrn\u011b kysel\u00e9, a\u017e na hranici po\u017eivatelnosti.\n\n\n\nStejn\u011b jako samgyetang se pod\u00e1v\u00e1 na st\u016fl v n\u00e1dob\u011b ttukbaegi, je\u0161t\u011b bublaj\u00edc\u00ed.\n\n\n\nM\u016fj recept na dom\u00e1c\u00ed kimchi\n\n\n\nNepo\u017eivateln\u00e9 kimchi? Marcu, ty chce\u0161 otr\u00e1vit sv\u00e9 \u010dten\u00e1\u0159e?\n\n\n\n\u017d\u00e1dn\u00fd strach, dobr\u00e9ho v\u00fdsledku dos\u00e1hnete i s b\u011b\u017en\u00fdm kimchi. Pokud ale chcete autentickou chu\u0165 jako v Koreji, tu dokonale nakyslou chu\u0165, kterou dod\u00e1 star\u00e9 kimchi, napodob\u00edte jen st\u011b\u017e\u00ed. \n\n\n\nJe nezbytn\u00e9 nechat ho kvasit. Kva\u0161en\u00ed urychl\u00edte t\u00edm, \u017ee sklenici nech\u00e1te na kuchy\u0148sk\u00e9 lince m\u00edsto v lednici\u2014i tak to ale zabere den nebo dva.\n\n\n\nRozd\u00edl oproti budae jjigae\n\n\n\nPokud m\u011b sledujete u\u017e n\u011bjakou dobu, v\u00edte, \u017ee se obvykle sna\u017e\u00edm naj\u00edt rozumnou rovnov\u00e1hu mezi \u00fapravami recept\u016f a v\u011brnost\u00ed kulin\u00e1\u0159sk\u00e9 tradici. V tomto p\u0159\u00edpad\u011b bych ale r\u00e1d upozornil na pom\u011brn\u011b \u010dastou z\u00e1m\u011bnu, kter\u00e1 se t\u00fdk\u00e1 kimchi jjigae. \n\n\n\nTento pokrm m\u00e1 toti\u017e b\u00fdt u\u017e ze sv\u00e9 podstaty pom\u011brn\u011b \u201e\u010dist\u00fd\u201c, pokud jde o p\u0159idan\u00e9 suroviny. Budae naopak t\u011b\u017e\u00ed z p\u0159\u00edsad, kter\u00e9 do p\u016fvodn\u00ed korejsk\u00e9 kuchyn\u011b nepat\u0159\u00ed, jako jsou Spam, s\u00fdr, kachna, fazole, … ZKR\u00c1TKA, pamatujte, \u017ee kimchi jjigae m\u00e1 intenzivn\u00ed chu\u0165, kter\u00e1 se ale soust\u0159ed\u00ed na n\u011bkolik hlavn\u00edch slo\u017eek. \n\n\n\nKorejci pou\u017e\u00edvaj\u00ed Spam dokonce i do hot pot\u016f\n\n\n\nNap\u0159\u00edklad sem nepat\u0159\u00ed b\u011b\u017en\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, s v\u00fdjimkou speci\u00e1ln\u00ed korejsk\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky do pol\u00e9vek zvan\u00e9 Guk-ganjang (\uad6d\uac04\uc7a5), pokud ji m\u00e1te r\u00e1di. Zapome\u0148te na \u010d\u00ednskou sv\u011btlou nebo tmavou s\u00f3jovou om\u00e1\u010dku, Kikkoman i tamari: jejich chu\u0165 se ke kimchi jjigae zkr\u00e1tka nehod\u00ed.\n\n\n\nJe\u0161t\u011b rustik\u00e1ln\u011bj\u0161\u00ed gamjatang s\u00e1z\u00ed na vep\u0159ov\u00e9 kosti a perilu\n\n\n\nProtip\u00f3lem p\u00e1livosti je jemn\u00fd corn cheese s t\u00e1hnouc\u00edm se s\u00fdrem, kter\u00fd zklidn\u00ed \u017e\u00e1r po\u0159\u00e1dn\u011b ostr\u00e9ho jjigae.\n\n\n\nHlavn\u00ed suroviny na kimchi jjigae\n\n\n\n\n\n\n\nKimchi: Jak u\u017e p\u00ed\u0161u v\u00fd\u0161e v \u010dl\u00e1nku, nejlep\u0161\u00ed je pou\u017e\u00edt star\u00e9, hodn\u011b kysel\u00e9 kimchi\n\n\n\nVep\u0159ov\u00fd bok: B\u011b\u017en\u011b se mu \u0159\u00edk\u00e1 b\u016f\u010dek a pot\u0159ebujete ho nesolen\u00fd. M\u016f\u017eete pou\u017e\u00edt i jin\u00e9 \u010d\u00e1sti vep\u0159ov\u00e9ho, ale na vlastn\u00ed nebezpe\u010d\u00ed. Tento kus vol\u00edm kv\u016fli obsahu tuku\n\n\n\nGochugaru a gochujang: korejsk\u00e9 mlet\u00e9 chilli a chilli pasta jsou pro spr\u00e1vnou chu\u0165 pokrmu nepostradateln\u00e9\n\n\n\nV\u00fdvar: Tady se to trochu komplikuje. Pokud u\u017e jste si recept p\u0159e\u010detli, v\u00edte, \u017ee se b\u011b\u017en\u011b pou\u017e\u00edv\u00e1 v\u00fdvar z an\u010dovi\u010dek, \u0159as kombu, … to plat\u00ed pro autentickou verzi. Kdy\u017e sp\u011bch\u00e1te, nahra\u010fte ho dom\u00e1c\u00edm dashi, nebo dokonce v\u00fdvarem z dashi v pr\u00e1\u0161ku. Nebudu v\u00e1s soudit.\n\n\n\nPokud se ale vyd\u00e1te cestou ryb\u00edho v\u00fdvaru, an\u010dovi\u010dky jsou dobrou volbou, proto\u017ee maj\u00ed velmi vysok\u00fd obsah tuku a p\u0159irozen\u011b se vyskytuj\u00edc\u00edho glutam\u00e1tu (tedy umami), m\u016f\u017eete v\u0161ak pou\u017e\u00edt jakoukoli su\u0161enou rybu: sardinky, pstruha, …\n\n\n\nR\u00fd\u017ee: zde hraje z\u00e1sadn\u00ed roli. Jednak jako p\u0159\u00edloha, ale p\u0159edev\u0161\u00edm pou\u017eijeme vodu z jej\u00edho proplachov\u00e1n\u00ed, kter\u00e1 pom\u016f\u017ee du\u0161en\u00fd pokrm zahustit. Skoro jako bychom byli na blogu o italsk\u00e9 kuchyni, hahaha\n\n\n\n\n\n\tAutentick\u00e9 kimchi jjigae - Pol\u00e9vka z kimchi\n\t\t\n\t\t\t\n\t\n\t\tWokcuiseur \u00e0 riz\t\n\t\n\t\t450 g kimchi (hodn\u011b prokva\u0161en\u00e9, velmi kysel\u00e9, samotn\u00e9 u\u017e t\u00e9m\u011b\u0159 nepo\u017eivateln\u00e9)150 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky)160 g pevn\u00e9ho tofu (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)Voda z 2. a 3. proplachov\u00e1n\u00ed r\u00fd\u017ee2 cibule (nakr\u00e1jen\u00e9 na pl\u00e1tky)2 strou\u017eky \u010desneku (rozdrcen\u00e9)Na dochucen\u00ed2 l\u017ei\u010dky gochugaru1 l\u017e\u00edce gochujangu1 l\u017e\u00edce cukruV\u00fdvar7 velk\u00fdch su\u0161en\u00fdch an\u010dovi\u010dek (bez hlav a vnit\u0159nost\u00ed)40 g \u0159edkve daikon (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)4 kousky \u0159asy kombu4 ko\u0159\u00ednky jarn\u00edch cibulek (na\u0165 si ponechte a nakr\u00e1jejte na \u0161pal\u00ed\u010dky)1 litr vodyNa dozdoben\u00edSezamov\u00fd olejJarn\u00ed cibulky nakr\u00e1jen\u00e9 na kole\u010dkaP\u0159\u00edlohaB\u00edl\u00e1 r\u00fd\u017ee\t\n\t\n\t\tV\u00fdvarDo hrnce vlo\u017ete an\u010dovi\u010dky, \u0159edkev, ko\u0159\u00ednky jarn\u00edch cibulek a \u0159asu kombu.P\u0159ilijte vodu, p\u0159ive\u010fte k varu a va\u0159te na st\u0159edn\u011b siln\u00e9m ohni 20 minut.St\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd a nechte zvolna va\u0159it dal\u0161\u00edch 5 minut.V\u00fdvar p\u0159ece\u010fte.Du\u0161en\u00fd pokrmV hrnci s trochou oleje na dn\u011b zprudka ope\u010dte maso na st\u0159edn\u011b siln\u00e9m ohni. Dejte stranouVe stejn\u00e9m hrnci na m\u00edrn\u00e9m ohni restujte kimchi i s n\u00e1levem po dobu 20 minut. M\u011blo by pustit \u0161\u0165\u00e1vu.P\u0159idejte na\u0165 jarn\u00edch cibulek, \u010desnek a cibuli P\u0159idejte suroviny na dochucen\u00ed. Vra\u0165te do hrnce vep\u0159ov\u00e9 maso.P\u0159ilijte tolik an\u010dovi\u010dkov\u00e9ho v\u00fdvaru, aby byly v\u0161echny suroviny pono\u0159en\u00e9Nechte bez pokli\u010dky va\u0159it na st\u0159edn\u011b siln\u00e9m ohni 30 minut. Mezit\u00edm propl\u00e1chn\u011bte a uva\u0159te r\u00fd\u017ei. Vodu z 2. a 3. proplachov\u00e1n\u00ed si ponechtePo 30 minut\u00e1ch dopl\u0148te odpa\u0159enou tekutinu vodou z proplachov\u00e1n\u00ed r\u00fd\u017ee. Nemus\u00edte ji pou\u017e\u00edt v\u0161echnu. Pokud j\u00ed nem\u00e1te dost, p\u0159ilijte v\u00fdvar. A pokud u\u017e nem\u00e1te ani v\u00fdvar, sta\u010d\u00ed oby\u010dejn\u00e1 voda.P\u0159iklopte a va\u0159te na st\u0159edn\u011b siln\u00e9m ohni 10 minutD\u016fkladn\u011b prom\u00edchejte, navrch rozlo\u017ete pl\u00e1tky tofu a znovu p\u0159iklopte. Va\u0159te na st\u0159edn\u011b siln\u00e9m ohni dal\u0161\u00edch 10 minutVypn\u011bte ohe\u0148, sundejte pokli\u010dku a p\u0159idejte sezamov\u00fd olej a jarn\u00ed cibulky. P\u0159ed pod\u00e1v\u00e1n\u00edm osolte podle chuti\t\n\t\n\t\tPokud se kimchi p\u0159ichyt\u00e1v\u00e1, je teplota p\u0159\u00edli\u0161 vysok\u00e1\nKimchi se mus\u00ed dlouho va\u0159it, aby pustilo \u0161\u0165\u00e1vu. Trp\u011blivost je z\u00e1kladem dobr\u00e9ho j\u00eddla\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\nDopracovat se k tomuto receptu bylo obzvl\u00e1\u0161\u0165 n\u00e1ro\u010dn\u00e9, \u010derpal jsem z mnoha zdroj\u016f a ka\u017ed\u00fd p\u0159isp\u011bl svou tro\u0161kou do ml\u00fdna. R\u00e1d bych ale zm\u00ednil blog Maangchi, ze kter\u00e9ho jsem p\u0159evzal recept na v\u00fdvar z an\u010dovi\u010dek","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197274","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=197274"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197274\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18368"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}