{"id":197383,"title":"Bulgogi z hov\u011bz\u00edho masa po korejsku","modified":"2026-10-31T17:18:43+01:00","plain":"Lahodn\u00fd recept na hov\u011bz\u00ed bulgogi, kter\u00e9 chutn\u00e1 l\u00e9pe ne\u017e v restauraci a p\u0159inese v\u00e1m autentick\u00fd z\u00e1\u017eitek z korejsk\u00e9ho grilov\u00e1n\u00ed p\u0159\u00edmo dom\u016f\n\n\n\nCo je hov\u011bz\u00ed bulgogi?\n\n\n\nBulgogi, jeho\u017e korejsk\u00fd n\u00e1zev \ubd88\uace0\uae30 znamen\u00e1 \u201emaso z ohn\u011b\u201c, se \u010dasto p\u0159ipravuje z k\u0159ehk\u00fdch kousk\u016f hov\u011bz\u00edho, vep\u0159ov\u00e9ho nebo ku\u0159ec\u00edho masa. Pokud v\u0161ak nen\u00ed uvedeno jinak, bulgogi obvykle ozna\u010duje pokrm z hov\u011bz\u00edho masa. Nap\u0159\u00edklad recept na osam bulgogi je ale z vep\u0159ov\u00e9ho masa a olihn\u011b\n\n\n\nBulgogi pat\u0159\u00ed mezi nejtypi\u010dt\u011bj\u0161\u00ed tradi\u010dn\u00ed korejsk\u00e1 j\u00eddla a p\u0159ipravuje se u\u017e po tis\u00edcilet\u00ed. Zp\u016fsob jeho p\u0159\u00edpravy se postupem \u010dasu vyv\u00edjel a v jednotliv\u00fdch regionech z\u00edsk\u00e1val r\u016fzn\u00e9 podoby.\n\n\n\nStejnou marin\u00e1du m\u016f\u017eete pou\u017e\u00edt i v m\u00e9m receptu na kimbap\n\n\n\nR\u016fzn\u00e9 druhy bulgogi\n\n\n\n\nBulgogi po kwangjangsku: V t\u00e9to verzi se maso nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky p\u0159ipravuje na grilu na d\u0159ev\u011bn\u00e9 uhl\u00ed. Aby si zachovalo \u010derstvost, nemarinuje se p\u0159edem, ale pot\u00edr\u00e1 se om\u00e1\u010dkou a\u017e t\u011bsn\u011b p\u0159ed grilov\u00e1n\u00edm. \u010casto se j\u00ed zabalen\u00e9 do list\u016f sal\u00e1tu nebo perily s grilovan\u00fdmi houbami a pod\u00e1v\u00e1 se k n\u011bmu \u010daj z korejsk\u00fdch \u0161vestek a sko\u0159icov\u00fd pun\u010d.\n\n\n\nBulgogi Eonyang: Bulgogi ve stylu Eonyang se p\u0159ipravuje z marinovan\u00fdch pl\u00e1tk\u016f hov\u011bz\u00edho masa, kter\u00e9 se nasekaj\u00ed, roztlu\u010dou a vytvaruj\u00ed do velk\u00fdch placek. Tato verze se p\u0159ed pod\u00e1v\u00e1n\u00edm zcela tepeln\u011b uprav\u00ed a vyzna\u010duje se k\u0159upav\u00fdm povrchem, kou\u0159ovou chut\u00ed a \u0161\u0165avnatost\u00ed. Je m\u00e9n\u011b sladk\u00e1 ne\u017e ostatn\u00ed varianty a m\u016f\u017eete si ji vychutnat s om\u00e1\u010dkou z jarn\u00ed cibulky a r\u016fzn\u00fdmi p\u0159\u00edlohami.\n\n\n\nBulgogi po soulsku: Bulgogi po soulsku je zn\u00e1m\u00e9 sv\u00fdm siln\u00fdm v\u00fdvarem a p\u0159ipravuje se na m\u011bd\u011bn\u00e9 desce ve tvaru kopule. Obsahuje r\u016fzn\u00e9 druhy zeleniny, nap\u0159\u00edklad jarn\u00ed cibulku, houby a cibuli, a tak\u00e9 sklen\u011bn\u00e9 nudle, kter\u00e9 se va\u0159\u00ed spole\u010dn\u011b s masem. Tato verze vynik\u00e1 bohat\u00fdm v\u00fdvarem, kter\u00fd podtrhuje celkovou chu\u0165 pokrmu.\n\n\n\nBulgogi jeongol (du\u0161en\u00fd pokrm): Tento chutn\u00fd a vydatn\u00fd du\u0161en\u00fd pokrm je ide\u00e1ln\u00ed do chladn\u00fdch m\u011bs\u00edc\u016f. Tenk\u00e9 pl\u00e1tky hov\u011bz\u00edho masa se nejprve marinuj\u00ed a pot\u00e9 se va\u0159\u00ed s r\u016fznou \u010derstvou zeleninou a v\u00fdvarem v m\u011blk\u00e9m hrnci. \u010casto se p\u0159id\u00e1vaj\u00ed nudle z bat\u00e1tov\u00e9ho \u0161krobu, kter\u00e9 nas\u00e1knou chutn\u00fdm v\u00fdvarem.\n\n\n\nBulgogi deopbap (miska r\u00fd\u017ee s bulgogi): Deopbap znamen\u00e1 \u201ezakryt\u00e1 r\u00fd\u017ee\u201c a v tomto pokrmu se r\u00fd\u017ee oblo\u017e\u00ed masem bulgogi a zeleninou. Trik spo\u010d\u00edv\u00e1 v tom, \u017ee p\u0159i p\u0159\u00edprav\u011b marinovan\u00e9ho masa p\u0159id\u00e1te v\u00edce om\u00e1\u010dky, kter\u00e1 ochut\u00ed i r\u00fd\u017ei. Om\u00e1\u010dku m\u016f\u017eete p\u0159ipravit z an\u010dovi\u010dkov\u00e9ho nebo hov\u011bz\u00edho v\u00fdvaru. Je to vyv\u00e1\u017een\u00e9 j\u00eddlo, ve kter\u00e9m se nasl\u00e1dlost a chu\u0165 bulgogi snoub\u00ed s r\u00fd\u017e\u00ed.\n\n\n\n\nBulgogi Eonyang (Kim Hae-yeon\/The Korean herald)\n\n\n\nVzestup korejsk\u00e9ho grilov\u00e1n\u00ed\n\n\n\nV posledn\u00ed dob\u011b je korejsk\u00e1 kuchyn\u011b ve francouzsky mluv\u00edc\u00edch zem\u00edch st\u00e1le obl\u00edben\u011bj\u0161\u00ed a v uplynul\u00fdch letech tu p\u0159ibylo restaurac\u00ed s korejsk\u00fdm grilov\u00e1n\u00edm (\u010dasto s neomezenou konzumac\u00ed). Bulgogi se tak u n\u00e1s stalo neodmyslitelnou sou\u010d\u00e1st\u00ed asijsk\u00e9 kuchyn\u011b a j\u00e1 jsem se s v\u00e1mi zkr\u00e1tka musel pod\u011blit o sv\u016fj obl\u00edben\u00fd recept. \n\n\n\nV\u00fdvoj z\u00e1jmu o hov\u011bz\u00ed bulgogi v posledn\u00edch letech (Google Trends )\n\n\n\nOm\u00e1\u010dka na bulgogi\n\n\n\nOm\u00e1\u010dka na bulgogi, kter\u00e1 z\u00e1rove\u0148 slou\u017e\u00ed jako marin\u00e1da, hraje p\u0159i p\u0159\u00edprav\u011b tohoto tradi\u010dn\u00edho korejsk\u00e9ho pokrmu z\u00e1sadn\u00ed roli. Skl\u00e1d\u00e1 se z cel\u00e9 \u0159ady klasick\u00fdch asijsk\u00fdch surovin, z nich\u017e ka\u017ed\u00e1 p\u0159in\u00e1\u0161\u00ed vlastn\u00ed chu\u0165ov\u00fd odst\u00edn. \n\n\n\nSyrov\u00fd p\u0159\u00edbuzn\u00fd bulgogi, pod\u00e1van\u00fd na r\u00fd\u017ei se \u017eloutkem: yukke don\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 hlubokou chu\u0165 umami, hn\u011bd\u00fd cukr a mirin p\u0159in\u00e1\u0161ej\u00ed jemnou sladkost, zat\u00edmco asijsk\u00e1 hru\u0161ka nebo \u010derven\u00e9 jablko p\u0159id\u00e1vaj\u00ed delik\u00e1tn\u00ed ovocn\u00fd t\u00f3n. \u010cesnek a z\u00e1zvor vytv\u00e1\u0159ej\u00ed pikantn\u00ed a osv\u011b\u017euj\u00edc\u00ed kontrast, kter\u00fd dopl\u0148uje h\u0159ejivost mlet\u00e9ho \u010dern\u00e9ho pep\u0159e a bohat\u00e9 aroma sezamov\u00e9ho oleje.\n\n\n\nPokud v\u00e1m tahle chu\u0165 u\u010daruje, vyzkou\u0161ejte m\u016fj recept na bulgogi udon\n\n\n\nMarin\u00e1da obal\u00ed maso a umo\u017en\u00ed mu vst\u0159ebat v\u0161echny tyto rozmanit\u00e9 chut\u011b, tak\u017ee v\u00fdsledkem je bohat\u00fd a z\u00e1rove\u0148 harmonick\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek. Pr\u00e1v\u011b odle\u017een\u00ed v marin\u00e1d\u011b dod\u00e1v\u00e1 bulgogi k\u0159ehkost a bohatou, lahodnou chu\u0165.\n\n\n\nJak doc\u00edlit k\u0159ehk\u00e9ho hov\u011bz\u00edho masa?\n\n\n\nAby bylo maso na bulgogi k\u0159ehk\u00e9 a nasl\u00e1dl\u00e9, p\u0159id\u00e1v\u00e1 se do marin\u00e1dy ovoce. V korejsk\u00e9 tradici se \u010dasto pou\u017e\u00edv\u00e1 hru\u0161ka nashi, mimo Koreu ale nemus\u00ed b\u00fdt snadno dostupn\u00e1. \n\n\n\nProto je vhodn\u00e9 s\u00e1hnout po \u010derven\u00fdch odr\u016fd\u00e1ch jablek, jako jsou Pink Lady nebo Fuji, a sm\u00edchat je s cibul\u00ed rozmixovanou na pyr\u00e9. Tato metoda je opravdu velmi \u00fa\u010dinn\u00e1. Stejn\u00fd postup se pou\u017e\u00edv\u00e1 i u korejsk\u00e9ho pikantn\u00edho restovan\u00e9ho vep\u0159ov\u00e9ho masa\n\n\n\nDal\u0161\u00ed korejsk\u00fd pokrm, u kter\u00e9ho v\u0161e stoj\u00ed na om\u00e1\u010dce: dakdoritang, ku\u0159e pomalu du\u0161en\u00e9 s pastou gochujang\n\n\n\nObl\u00edben\u00e9 jsou i dal\u0161\u00ed mo\u017enosti, nap\u0159\u00edklad kiwi nebo ananas, kter\u00e9 tak\u00e9 dok\u00e1\u017eou maso zk\u0159eh\u010dit. Je v\u0161ak t\u0159eba zach\u00e1zet s nimi opatrn\u011b a pou\u017e\u00edvat je st\u0159\u00eddm\u011b. \n\n\n\nTyto druhy ovoce maj\u00ed siln\u011bj\u0161\u00ed zk\u0159eh\u010duj\u00edc\u00ed \u00fa\u010dinek a p\u0159i p\u0159\u00edli\u0161 dlouh\u00e9m marinov\u00e1n\u00ed mohou nadm\u011brn\u011b zm\u011bnit strukturu i barvu masa. M\u016f\u017eete tak\u00e9 pou\u017e\u00edt metodu s jedlou sodou, ale v tomto p\u0159\u00edpad\u011b ji nijak zvl\u00e1\u0161\u0165 nedoporu\u010duji\n\n\n\nTteokbokki jsou dokonalou p\u0159\u00edlohou k bulgogi\n\n\n\nJak tepeln\u011b upravit hov\u011bz\u00ed bulgogi?\n\n\n\nP\u0159\u00edprava bulgogi nab\u00edz\u00ed dva odli\u0161n\u00e9 kulin\u00e1\u0159sk\u00e9 z\u00e1\u017eitky podle zvolen\u00e9ho zp\u016fsobu tepeln\u00e9 \u00fapravy, na p\u00e1nvi se zeleninou nebo na grilu bez zeleniny. Ka\u017ed\u00fd z nich p\u0159in\u00e1\u0161\u00ed jedine\u010dn\u00e9 chut\u011b.\n\n\n\nP\u0159i p\u0159\u00edprav\u011b na p\u00e1nvi se zeleninou pust\u00ed bulgogi chutnou \u0161\u0165\u00e1vu, kter\u00e1 se skv\u011ble hod\u00ed k prom\u00edch\u00e1n\u00ed s miskou b\u00edl\u00e9 r\u00fd\u017ee. Tuto kombinaci si obl\u00edbilo mnoho labu\u017en\u00edk\u016f. Tento zp\u016fsob je obzvl\u00e1\u0161\u0165 praktick\u00fd, pokud si j\u00eddlo chyst\u00e1te p\u0159edem.\n\n\n\n\n\n\n\nNaproti tomu u bulgogi p\u0159ipravovan\u00e9ho na grilu bez zeleniny \u017e\u00e1dn\u00e1 \u0161\u0165\u00e1va nez\u016fstane, proto\u017ee odkap\u00e1v\u00e1 skrz ro\u0161t. Grilov\u00e1n\u00ed nad \u017ehav\u00fdm d\u0159ev\u011bn\u00fdm uhl\u00edm v\u0161ak masu dod\u00e1v\u00e1 jedine\u010dnou kou\u0159ovou chu\u0165 a neodolateln\u00fd z\u00e1\u017eitek z korejsk\u00e9ho grilov\u00e1n\u00ed.\n\n\n\nS \u010d\u00edm pod\u00e1vat hov\u011bz\u00ed bulgogi?\n\n\n\nP\u0159i korejsk\u00e9m grilov\u00e1n\u00ed se k n\u011bmu tradi\u010dn\u011b pod\u00e1vaj\u00ed tteokbokki, kimchi nebo tak\u00e9 sal\u00e1t wakame a vegansk\u00e9 japchae, \u010di dokonce samgyeopsal\n\n\n\n\n\n\tPrav\u00e9 korejsk\u00e9 hov\u011bz\u00ed bulgogi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHov\u011bz\u00ed maso800 g hov\u011bz\u00edho masa nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky (ide\u00e1ln\u011b o tlou\u0161\u0165ce 2 mm a\u017e 3 mm)1 cibule, oloupan\u00e1 a nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky2 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka)0.5 mrkve (voliteln\u00e9, oloupan\u00e9 a nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce sezamov\u00fdch sem\u00ednek1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00edMarin\u00e1da6 l\u017eic sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce hn\u011bd\u00e9ho cukru2 l\u017e\u00edce mirinu1 \u010derven\u00e9 jablko0.5 cibule1 l\u017e\u00edce nasekan\u00e9ho \u010desneku1 l\u017ei\u010dka nasekan\u00e9ho z\u00e1zvoru1 \u0161petka mlet\u00e9ho \u010dern\u00e9ho pep\u0159eK pod\u00e1v\u00e1n\u00edJarn\u00ed cibulka nakr\u00e1jen\u00e1 na kole\u010dkaB\u00edl\u00e1 sezamov\u00e1 sem\u00ednkaVa\u0159en\u00e1 r\u00fd\u017ee\t\n\t\n\t\tRozmixujte suroviny na marin\u00e1du v mix\u00e9ru nebo kuchy\u0148sk\u00e9m robotu dohladka. Dejte stranouMaso nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky vlo\u017ete do m\u00edsy a zalijte marin\u00e1dou. Marin\u00e1du do masa jemn\u011b vmas\u00edrujteK masu p\u0159idejte sezamov\u00fd olej a prom\u00edchejteM\u00edsu zakryjte potravinovou f\u00f3li\u00ed nebo maso p\u0159endejte do vzduchot\u011bsn\u00e9 n\u00e1doby. Nechte marinovat 4 hodiny v lednici, pokud mo\u017eno p\u0159es noc.Rozeh\u0159ejte p\u00e1nev na st\u0159edn\u011b siln\u00e9m ohni. P\u0159idejte olej na op\u00e9k\u00e1n\u00ed.Maso a zeleninu op\u00e9kejte na st\u0159edn\u011b siln\u00e9m ohni 3 a\u017e 5 minut. P\u0159idejte sezamov\u00e1 sem\u00ednka a prom\u00edchejte.Bulgogi pod\u00e1vejte s r\u00fd\u017e\u00ed va\u0159enou v p\u00e1\u0159e a dal\u0161\u00edmi korejsk\u00fdmi p\u0159\u00edlohami.\t\n\t\n\t\tDejte hov\u011bz\u00ed maso asi na dvacet minut do mraz\u00e1ku, aby se snadn\u011bji kr\u00e1jelo na velmi tenk\u00e9 pl\u00e1tky\n\t\n\t\n\t\tPlat principalCor\u00e9enneBoeuf bulgogi, Bulgogi\t\n\n\n\n\n\nNeobjevil jsem Ameriku, tento recept poch\u00e1z\u00ed z anglicky psan\u00e9ho blogu \u201eMy Korean Kitchen\u201c a j\u00e1 ho zkr\u00e1tka mus\u00edm p\u0159ipravovat st\u00e1le znovu. Rozhodn\u011b ho mus\u00edte vyzkou\u0161et","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197383","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=197383"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197383\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/11910"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197383"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197383"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197383"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}