{"id":197459,"title":"Samgyeopsal, korejsk\u00e9 grilovan\u00e9 vep\u0159ov\u00e9","modified":"2026-10-31T17:20:22+01:00","plain":"Lahodn\u00fd recept na grilovan\u00fd vep\u0159ov\u00fd b\u016f\u010dek, mnohem lep\u0161\u00ed ne\u017e v korejsk\u00e9 grilovac\u00ed restauraci\n\n\n\nSamgyeopsal (\uc0bc\uacb9\uc0b4\uad6c\uc774) neboli samgyeopsal-gui pat\u0159\u00ed mezi korejsk\u00e1 j\u00eddla, kter\u00e1 maj\u00ed Francouzi nejrad\u011bji. Rozpl\u00fdv\u00e1 se na jazyku, je pikantn\u00ed a pln\u00fd chuti, zkr\u00e1tka byste na n\u011bm t\u011b\u017eko hledali chybu. \n\n\n\nA\u0165 u\u017e ho p\u0159iprav\u00edte na grilovac\u00edm kameni \u010di raclette grilu, na p\u00e1nvi, na grilovac\u00ed desce nebo na tradi\u010dn\u00edm korejsk\u00e9m grilu, na v\u00fdsledku se to p\u0159\u00edli\u0161 neprojev\u00ed, pokud m\u00e1te k dispozici velkou rovnou rozp\u00e1lenou plochu. Tak\u017ee \u017e\u00e1dn\u00e9 v\u00fdmluvy, pus\u0165te se do objevov\u00e1n\u00ed tohoto dom\u00e1c\u00edho asijsk\u00e9ho receptu!\n\n\n\nVyzkou\u0161ejte tak\u00e9 m\u016fj recept na udon bulgogi\n\n\n\nCo je samgyeopsal?\n\n\n\nSpolu s hov\u011bz\u00edm bulgogi, jeyuk bokkeum, osam bulgogi a v\u0161emi p\u0159\u00edlohami banchan pat\u0159\u00ed mezi pokrmy, kter\u00e9 se b\u011b\u017en\u011b pod\u00e1vaj\u00ed p\u0159i korejsk\u00e9m grilov\u00e1n\u00ed. Jeho n\u00e1zev se doslova p\u0159ekl\u00e1d\u00e1 jako \u201emaso se 3 vrstvami\u201c a ozna\u010duje vep\u0159ov\u00fd b\u016f\u010dek. Jak u\u017e asi tu\u0161\u00edte, druh masa je tu pevn\u011b dan\u00fd. Spolu s jokbalem pat\u0159\u00ed tak\u00e9 mezi anju, tedy pokrmy pod\u00e1van\u00e9 k alkoholu\n\n\n\nKorejsk\u00fd \u0161pen\u00e1t je opravdov\u00e1 lah\u016fdka\n\n\n\nPro zaj\u00edmavost, b\u011b\u017en\u011b se mu \u0159\u00edk\u00e1 samgyeopsal, ale nen\u00ed to \u00fapln\u011b spr\u00e1vn\u011b, p\u0159\u00edpona \u201e-gui\u201c toti\u017e ozna\u010duje grilov\u00e1n\u00ed nebo pe\u010den\u00ed. Cel\u00fd n\u00e1zev tedy znamen\u00e1: grilovan\u00fd vep\u0159ov\u00fd b\u016f\u010dek\n\n\n\nP\u0159i korejsk\u00e9m grilov\u00e1n\u00ed m\u00e1 sv\u00e9 m\u00edsto i hork\u00e9 sundubu jjigae\n\n\n\nP\u0159i korejsk\u00e9m grilov\u00e1n\u00ed \u010dasto doprov\u00e1z\u00ed grilovan\u00e9 maso p\u00e1nev s bublaj\u00edc\u00edm corn cheese.\n\n\n\nJak j\u00edst samgyeopsal-gui?\n\n\n\nTradi\u010dn\u011b se maso griluje vcelku a pot\u00e9 se n\u016f\u017ekami nast\u0159\u00edh\u00e1 na mal\u00e9 kousky tak akor\u00e1t do \u00fast.\n\n\n\nDom\u00e1c\u00ed ssamjang, naprost\u00e1 bomba\n\n\n\nPot\u00e9 si vezm\u011bte p\u011bkn\u00fd list hl\u00e1vkov\u00e9ho sal\u00e1tu nebo shiso, vlo\u017ete do n\u011bj kousky masa, p\u0159idejte p\u00e1r pl\u00e1tk\u016f \u010desneku nebo papriky a hlavn\u011b nezapome\u0148te na dobrou dom\u00e1c\u00ed om\u00e1\u010dku ssamjang. N\u011bkdy se k masu pod\u00e1v\u00e1 i sal\u00e1t z jarn\u00ed cibulky (pajeori)\n\n\n\nHlavn\u00ed suroviny na samgyeopsal\n\n\n\n\n\n\n\nVep\u0159ov\u00fd b\u016f\u010dek: Jak u\u017e bylo \u0159e\u010deno, z\u00e1kladem tohoto j\u00eddla je pou\u017eit\u00ed b\u016f\u010dku (nesolen\u00e9ho)\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Klasick\u00e1 slan\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, kterou se\u017eenete v supermarketu. Dod\u00e1 marin\u00e1d\u011b po\u0159\u00e1dnou d\u00e1vku umami i slanosti\n\n\n\nJaponsk\u00fd mirin: sladk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno, kter\u00e9 se hojn\u011b pou\u017e\u00edv\u00e1 i v Koreji k oslazen\u00ed asijsk\u00fdch om\u00e1\u010dek a marin\u00e1d\n\n\n\nSezamov\u00fd olej: dod\u00e1v\u00e1 lahodnou sezamovou chu\u0165\n\n\n\nGochugaru a gochujang: Korejsk\u00e9 mlet\u00e9 chilli a chilli pasta jsou pln\u00e9 umami a pou\u017e\u00edvaj\u00ed se do ssamjangu i marin\u00e1dy\n\n\n\n\n\n\tAutentick\u00fd samgyeopsal - korejsk\u00e9 grilovan\u00e9 vep\u0159ov\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g vep\u0159ov\u00e9ho b\u016f\u010dku (nakr\u00e1jen\u00e9ho na dlouh\u00e9 tenk\u00e9 pl\u00e1tky)Marin\u00e1da1 st\u0159edn\u00ed cibule (nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)3 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na kousky dlouh\u00e9 5 cm)4 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na pl\u00e1tky)0.25 l\u017ei\u010dky mlet\u00e9ho z\u00e1zvoru120 g gochujangu60 g sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka gochugaru3 l\u017e\u00edce mirinu1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce sezamov\u00fdch sem\u00ednek1 l\u017e\u00edce cukru1 l\u017ei\u010dka mlet\u00e9ho \u010dern\u00e9ho pep\u0159eDom\u00e1c\u00ed ssamjang60 g doenjangu1 jarn\u00ed cibulka (nasekan\u00e1)0.5 strou\u017eku \u010desneku (nasekan\u00e9ho)1 l\u017e\u00edce gochujangu1 l\u017ei\u010dka cukru1 l\u017ei\u010dka sezamov\u00fdch sem\u00ednek (opra\u017een\u00fdch)0.5 l\u017e\u00edce sezamov\u00e9ho oleje (z pra\u017een\u00e9ho sezamu)Sal\u00e1t z jarn\u00ed cibulky (pajeori)8 jarn\u00edch cibulek (nakr\u00e1jen\u00fdch na tenk\u00e9 prou\u017eky, viz fotografie)30 g sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka cukru0.5 l\u017e\u00edce sezamov\u00fdch sem\u00ednek (opra\u017een\u00fdch)0.5 l\u017e\u00edce sezamov\u00e9ho oleje (z pra\u017een\u00e9ho sezamu)1 l\u017e\u00edce gochugaruK pod\u00e1v\u00e1n\u00edListov\u00fd sal\u00e1tListy shiso\t\n\t\n\t\tSal\u00e1t z jarn\u00ed cibulkyNakr\u00e1jejte jarn\u00ed cibulky na tenk\u00e9 prou\u017ekyNakr\u00e1jen\u00e9 jarn\u00ed cibulky namo\u010dte na 5 minut do studen\u00e9 vodyPropl\u00e1chn\u011bte a nechte okapatDejte suroviny na z\u00e1livku do miskyD\u016fkladn\u011b prom\u00edchejteRozd\u011blte jarn\u00ed cibulky do mal\u00fdch serv\u00edrovac\u00edch misek a ka\u017edou porci p\u0159elijte trochou z\u00e1livkyOdlo\u017ete stranouSsamjangDejte v\u0161echny suroviny do miskyD\u016fkladn\u011b prom\u00edchejteP\u0159endejte do serv\u00edrovac\u00ed misky a odlo\u017ete stranouVep\u0159ov\u00fd b\u016f\u010dekVe velk\u00e9 m\u00edse sm\u00edchejte suroviny na marin\u00e1duPl\u00e1tky vep\u0159ov\u00e9ho b\u016f\u010dku nalo\u017ete do marin\u00e1dyDejte alespo\u0148 na dv\u011b hodiny do ledniceB\u016f\u010dek op\u00e9kejte na st\u0159edn\u00edm \u017e\u00e1ru na p\u00e1nvi, grilu nebo grilovac\u00ed desce. Pl\u00e1tky neobracejte p\u0159\u00edli\u0161 brzy a ned\u00e1vejte jich na p\u00e1nev p\u0159\u00edli\u0161 mnoho najednouPod\u00e1vejte se ssamjangem a pajeoriVychutnejte si tak, \u017ee do listu sal\u00e1tu nebo perily vlo\u017e\u00edte trochu pajeori a ssamjangu\t\n\t\n\t\tGrilovac\u00ed desku ani p\u00e1nev nep\u0159epl\u0148ujte, mno\u017estv\u00ed p\u0159izp\u016fsobte jejich velikosti\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nP\u0159i p\u0159\u00edprav\u011b ssamjangu a pajeori jsem vych\u00e1zel z lahodn\u00e9ho receptu od Maangchi","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197459","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=197459"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197459\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/19075"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}