{"id":197384,"title":"Osam bulgogi s vep\u0159ov\u00fdm masem a olihn\u00ed","modified":"2026-10-31T17:18:43+01:00","plain":"Lahodn\u00fd tradi\u010dn\u00ed recept na korejsk\u00e9 bulgogi z vep\u0159ov\u00e9ho masa a kalm\u00e1r\u016f\n\n\n\nWok se dotkne plamene a m\u00edstnost se okam\u017eit\u011b napln\u00ed v\u016fn\u00ed V\u00fdchodn\u00edho mo\u0159e: p\u0159irozen\u011b slan\u00e9 krou\u017eky kalm\u00e1ra se smr\u0161\u0165uj\u00ed vedle prou\u017ek\u016f vep\u0159ov\u00e9ho b\u016f\u010dku, v\u0161e obalen\u00e9 \u0161arlatovou glazurou, kter\u00e1 sy\u010d\u00ed a prask\u00e1 jako borov\u00e1 polena. Vzn\u00e1\u0161\u00ed se oblak p\u00e1ry von\u00edc\u00ed po gochu, lehce \u0161t\u00edpe do o\u010d\u00ed a probouz\u00ed chu\u0165 k j\u00eddlu. \n\n\n\nTo je osam bulgogi, pokrm, kter\u00fd v jedin\u00e9m n\u00e1vykov\u011b lahodn\u00e9m soustu spojuje p\u0159\u00edmo\u0159skou i horskou tv\u00e1\u0159 provincie Gangwon\u2011do. Pru\u017en\u00fd kalm\u00e1r zaujme svou slanost\u00ed, po n\u011bm p\u0159ich\u00e1z\u00ed b\u016f\u010dek s lahodn\u011b jemn\u00fdm tukem a om\u00e1\u010dka balancuje mezi sladkost\u00ed a pal\u010divost\u00ed. \n\n\n\nTento pokrm lze pova\u017eovat za p\u0159\u00edbuzn\u00e9ho velmi obl\u00edben\u00e9ho samgyeopsalu\n\n\n\nV tomto \u010dl\u00e1nku se vyd\u00e1te po stop\u00e1ch jeho historie, kter\u00e1 za\u010dala u st\u00e1nku na trhu, pozn\u00e1te skute\u010dn\u011b nepostradateln\u00e9 suroviny, nau\u010d\u00edte se tanec na prudk\u00e9m ohni, d\u00edky n\u011bmu\u017e z\u016fstane kalm\u00e1r k\u0159ehk\u00fd a vep\u0159ov\u00e9 kr\u00e1sn\u011b zezl\u00e1tne, a najdete n\u00e1pady, jak pokrm pod\u00e1vat nebo si ho doma upravit po sv\u00e9m. Je to zkr\u00e1tka z\u00e1sadn\u00ed pokrm korejsk\u00e9 kuchyn\u011b, kter\u00fd se u n\u00e1s a\u017e p\u0159\u00edli\u0161 \u010dasto p\u0159ehl\u00ed\u017e\u00ed.\n\n\n\nKo\u0159eny v Gangwonu: Jak vynal\u00e9zavost trhovc\u016f dala vzniknout klasice\n\n\n\nProjd\u011bte se ryb\u00edm trhem v Gangneungu na konci 60. let 20. stolet\u00ed: pr\u00e1v\u011b tam byste uc\u00edtili zrod osam bulgogi. Za \u00fasvitu ryb\u00e1\u0159sk\u00e9 lod\u011b vykl\u00e1daly t\u0159pytiv\u00fd \u00falovek, zat\u00edmco zem\u011bd\u011blci z vnitrozem\u00ed p\u0159ich\u00e1zeli s t\u00e1cy vep\u0159ov\u00e9ho b\u016f\u010dku, levn\u011bj\u0161\u00edho ne\u017e luxusn\u00ed hov\u011bz\u00ed, ale stejn\u011b lahodn\u00e9ho. \n\n\n\nJeyuk bokkeum se tak\u00e9 naz\u00fdv\u00e1 vep\u0159ov\u00e9 bulgogi\n\n\n\nProdejci, zvykl\u00ed na pov\u00e1le\u010dnou \u0161etrnost, spojili oba zdroje b\u00edlkovin v jednom ohniv\u00e9m restovan\u00e9m pokrmu a nab\u00eddli vydatn\u00fd tal\u00ed\u0159 za zlomek ceny hov\u011bz\u00edho bulgogi. V mraziv\u00e9 vyso\u010din\u011b Daegwallyeong, kde zimn\u00ed v\u00edtr \u0161lehal do tv\u00e1\u0159\u00ed, slou\u017eila tato do\u010dervena rozp\u00e1len\u00e1 p\u00e1nev tak\u00e9 jako \u00fast\u0159edn\u00ed topen\u00ed.\n\n\n\nN\u00e1zev se vysv\u011btluje s\u00e1m: O znamen\u00e1 ojingeo (kalm\u00e1r), Sam znamen\u00e1 samgyeopsal  (vep\u0159ov\u00fd b\u016f\u010dek) a bulgogi doslova \u201emaso z ohn\u011b\u201c. Stru\u010dn\u011b \u0159e\u010deno, jde o bulgogi z vep\u0159ov\u00e9ho masa a kalm\u00e1r\u016f.\n\n\n\nM\u00edstn\u00ed si ho rychle obl\u00edbili jako ide\u00e1ln\u00ed anju, j\u00eddlo k pit\u00ed, kter\u00e9 dok\u00e1\u017ee obst\u00e1t i vedle siln\u00e9ho soju. Dnes se cestovatelky i cestovatel\u00e9 \u0159ad\u00ed do front pod\u00e9l ulice Hwenggye Osam Bulgogi, kde plotny pota\u017een\u00e9 alobalem st\u00e1le sy\u010d\u00ed pod horami mo\u0159sk\u00fdch plod\u016f a vep\u0159ov\u00e9ho v rud\u00e9 om\u00e1\u010dce.\n\n\n\nHlavn\u00ed suroviny na osam bulgogi\n\n\n\n\n\n\n\nAutenti\u010dnost za\u010d\u00edn\u00e1 strukturou surovin. \u010cerstv\u00fd kalm\u00e1r se o\u010dist\u00ed, a\u017e je pr\u016fsvitn\u00fd; do pl\u00e1\u0161t\u011b se na\u0159\u00edzne pravideln\u00e1 m\u0159\u00ed\u017eka a pak se nakr\u00e1j\u00ed na tenk\u00e9 prou\u017eky o rozm\u011brech 1 \u00d7 5 cm. \n\n\n\nZ\u00e1\u0159ezy umo\u017en\u00ed om\u00e1\u010dce proniknout do hloubky a p\u0159i zah\u0159\u00e1t\u00ed se d\u00edky nim kalm\u00e1r slo\u017e\u00ed jako harmonika, p\u0159i\u010dem\u017e z\u016fstane p\u0159\u00edjemn\u011b pru\u017en\u00fd na skus. Vep\u0159ov\u00fd b\u016f\u010dek z Gangwonu, nakr\u00e1jen\u00fd na pl\u00e1tky siln\u00e9 jen o m\u00e1lo v\u00edce ne\u017e p\u016fl centimetru, pust\u00ed pr\u00e1v\u011b tolik tuku, aby zjemnil slanost kalm\u00e1ra, ani\u017e by pokrm p\u016fsobil t\u011b\u017ece a mastn\u011b. Zelenina z\u016fst\u00e1v\u00e1 nen\u00e1padn\u00e1: tenk\u00e9 prou\u017eky cibule, \u0161ikmo nakr\u00e1jen\u00e1 cibulka a dv\u011b \u010di t\u0159i zelen\u00e9 chilli papri\u010dky, vedlej\u0161\u00ed role, kter\u00e9 um\u011bj\u00ed z\u016fstat v pozad\u00ed.\n\n\n\nU om\u00e1\u010dky se v\u0161ak kompromisy ned\u011blaj\u00ed: gochujang z papri\u010dek taeyangcho su\u0161en\u00fdch na slunci dod\u00e1 plnost, gochugaru \u0159\u00edz, s\u00f3jov\u00e1 om\u00e1\u010dka slanost, cukr lesk, nasekan\u00fd \u010desnek ostrost, tro\u0161ka sezamov\u00e9ho oleje v\u016fni a kapka r\u00fd\u017eov\u00e9ho v\u00edna zjemn\u00ed p\u0159\u00edpadn\u00e9 ryb\u00ed t\u00f3ny. Zast\u00e1nci ryz\u00ed tradice u toho kon\u010d\u00ed. \n\n\n\nDne\u0161n\u00ed kucha\u0159ky a kucha\u0159i n\u011bkdy p\u0159id\u00e1vaj\u00ed \u00fast\u0159icovou om\u00e1\u010dku, nuoc\u2011m\u00e2m nebo l\u017e\u00edci \u0161vestkov\u00e9ho extraktu pro v\u00edce vrstev sladkosti, c\u00edl v\u0161ak z\u016fst\u00e1v\u00e1 stejn\u00fd: maekomhago dalkomhanssat, ta leskl\u00e1 rovnov\u00e1ha sladkosti a p\u00e1livosti, kter\u00e1 ulp\u00ed v ka\u017ed\u00e9m z\u00e1\u0159ezu kalm\u00e1ra i vep\u0159ov\u00e9ho masa.\n\n\n\n\n\n\tOsam bulgogi - Bulgogi z vep\u0159ov\u00e9ho masa a olihn\u011b\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tHlavn\u00ed suroviny250 g vep\u0159ov\u00e9ho b\u016f\u010dku1 olihe\u01480.5 cibule0.25 mrkve2 zelen\u00e9 p\u00e1liv\u00e9 chilli papri\u010dky1 \u010derven\u00e1 chilli papri\u010dka1 stonek jarn\u00ed cibulkyNa om\u00e1\u010dku2 l\u017e\u00edce gochujangu2 l\u017e\u00edce gochugaru2 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1.5 l\u017e\u00edce cukru1 l\u017e\u00edce \u010desneku (nasekan\u00e9ho)1 l\u017e\u00edce v\u00edna Shaoxing1 l\u017e\u00edce sezamov\u00e9ho oleje (z pra\u017een\u00fdch semen)0.5 l\u017e\u00edce kuku\u0159i\u010dn\u00e9ho sirupu (nebo medu)1 l\u017ei\u010dka sezamov\u00fdch sem\u00ednek0.5 l\u017ei\u010dky z\u00e1zvoru (nasekan\u00e9ho)1 \u0161petka pep\u0159e\t\n\t\n\t\tZ olihn\u011b odstra\u0148te vnit\u0159nosti a d\u016fkladn\u011b ji o\u010dist\u011bte pod tekouc\u00ed vodou.Cibuli a jarn\u00ed cibulku nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky, chilli papri\u010dky \u0161ikmo a mrkev na dlouh\u00e9 ploch\u00e9 pl\u00e1tky.P\u0159ipravte om\u00e1\u010dku: v\u0161echny suroviny na om\u00e1\u010dku d\u016fkladn\u011b prom\u00edchejte v misce a nechte 30 minut odle\u017eet.Vep\u0159ov\u00fd b\u016f\u010dek a olihe\u0148 nakr\u00e1jejte na kousky velikosti sousta.V m\u00edse je sm\u00edchejte s cibul\u00ed, jarn\u00ed cibulkou, mrkv\u00ed a chilli papri\u010dkami.P\u0159idejte om\u00e1\u010dku a v\u0161echny suroviny v n\u00ed d\u016fkladn\u011b obalte, pot\u00e9 nechte 30 minut marinovat.V\u0161e op\u00e9kejte ve woku nebo na velk\u00e9 p\u00e1nvi, dokud se neodpa\u0159\u00ed tekutina.\t\n\t\n\t\tAby olihe\u0148 nebyla gumov\u00e1, nejprve ope\u010dte zeleninu a vep\u0159ov\u00e9 maso, pot\u00e9 na z\u00e1v\u011br p\u0159idejte marinovanou olihe\u0148 a jen kr\u00e1tce ji tepeln\u011b upravte. Nen\u00ed to nutn\u00e9, ale m\u016f\u017ee to pomoci\n\t\n\t\n\t\tPortata principaleCoreana\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nRegion\u00e1ln\u00ed encyklopedie Gangwon-do (\u201eDigit\u00e1ln\u00ed encyklopedie kultury Gangneungu\u201c): definice, p\u016fvod a suroviny na osam bulgogi\n\n\n\nKorejsk\u00e1 encyklopedie Doosan (Encyklopedie Doosan): slovn\u00edkov\u00e9 heslo o pokrmu\n\n\n\nKulturn\u00ed archiv Gangneungu: d\u016fraz na tradi\u010dn\u00ed chu\u0165 s pastou z papri\u010dek \u201esu\u0161en\u00fdch na slunci\u201c (taeyangcho)\n\n\n\nVisitKorea \u2013 \u201eUlice Hwenggye Osam Bulgogi\u201c: historie a zp\u016fsob p\u0159\u00edpravy na d\u0159ev\u011bn\u00e9m uhl\u00ed\n\n\n\n\u010casopis pro \u017eeny Dong-A (17. ledna 2011): autentick\u00fd recept, tipy & pom\u011bry surovin\n\n\n\nKorejsk\u00e1 Wikipedie \u2013 \u201eOsam bulgogi\u201c\u00a0&\u00a0Namuwiki: postupy (odd\u011blen\u00e9 marinov\u00e1n\u00ed, p\u0159\u00edprava na velmi prudk\u00e9m ohni)\n\n\n\nKimchimari \u2013 recept na osam bulgogi: modern\u00ed verze, n\u00e1pady na pod\u00e1v\u00e1n\u00ed\n\n\n\n\u0160\u00e9fkucha\u0159 Baek \u2013 recept na 10 000 Recipe: sou\u010dasn\u00e9 varianty, rodinn\u00e9 porce\n\n\n\nReceptov\u00fd blog \u0161\u00e9fkucha\u0159e Kima \u2013 \u201e40 let tradice\u201c: p\u016fvodn\u00ed marin\u00e1da s \u00fast\u0159icovou om\u00e1\u010dkou\n\n\n\nSeonkyoung Longest \u2013 recept & video: postup krok za krokem v angli\u010dtin\u011b\n\n\n\nReddit r\/KoreanFood: zku\u0161enosti u\u017eivatel\u016f (vl\u00e1kna z let 2023-2024) s autenticitou a tipy na p\u0159\u00edpravu\n\n\n\nFacebook \u2013 \u201eKorejsk\u00e9 osam bulgogi\u201c: fotografie a komunitn\u00ed diskuse\n\n\n\nManGaes Recipe \u2013 \u201eOsam tteok bulgogi\u201c: verze s tteok (r\u00fd\u017eov\u00fdmi v\u00e1le\u010dky)\n\n\n\nBlog Naver \u2013 \u201eOsam bulgogi, kter\u00e9 d\u011btem chutn\u00e1\u201c: rychl\u00fd postup bez p\u0159ebyte\u010dn\u00e9 tekutiny\n\n\n\nLampCook \u2013 heslo \u201ePikantn\u00ed restovan\u00fd kalm\u00e1r & vep\u0159ov\u00e9 maso\u201c: gastronomick\u00fd slovn\u00edk","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197384","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=197384"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197384\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/32024"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197384"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197384"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197384"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}