{"id":197491,"title":"Andong jjimdak","modified":"2026-10-31T17:20:38+01:00","plain":"\u010c\u00ed\u0161n\u00edk pokl\u00e1d\u00e1 na st\u016fl m\u00edsu \u0161irokou jako wok, ze kter\u00e9 stoup\u00e1 vlah\u00e1 p\u00e1ra von\u00edc\u00ed po s\u00f3jov\u00e9 om\u00e1\u010dce a z\u00e1zvoru. Kousky ku\u0159ete se lesknou pod mahagonovou glazurou; pr\u016fsvitn\u00e9 nudle se jako sklen\u011bn\u00e9 stu\u017eky vinou kolem brambor velk\u00fdch jako p\u011bst a na hladin\u011b plavou dlouh\u00e9 zelen\u00e9 chilli papri\u010dky, jejich\u017e rud\u011b z\u00e1\u0159\u00edc\u00ed sem\u00ednka probleskuj\u00ed p\u00e1rou.\n\n\n\nPokud v\u00e1m tento pokrm p\u0159ipom\u00edn\u00e1 m\u016fj recept na japchae, nen\u00ed to n\u00e1hoda!\n\n\n\nJe\u0161t\u011b p\u0159ed prvn\u00edm soustem sta\u010d\u00ed samotn\u00e1 v\u016fn\u011b: sladk\u00e1, slan\u00e1, lehce pep\u0159ov\u00e1, aby bylo jasn\u00e9, pro\u010d se tento kdysi skromn\u00fd pokrm z tr\u017ei\u0161t\u011b stal v cel\u00e9 zemi obl\u00edben\u00fdm j\u00eddlem pro \u00fat\u011bchu za de\u0161tiv\u00fdch dn\u016f. Jak ale mohl levn\u00fd du\u0161en\u00fd pokrm, kter\u00fd vznikl v zapadl\u00e9 uli\u010dce provin\u010dn\u00edho m\u011bsta, z\u00edskat kultovn\u00ed postaven\u00ed od Soulu a\u017e po New York? Odpov\u011b\u010f najdeme na konci 80. let na ru\u0161n\u00e9m tr\u017ei\u0161ti v Andongu.\n\n\n\nOd trhov\u00e9 improvizace k n\u00e1rodn\u00ed ikon\u011b\n\n\n\nNa konci 80. let se nad starou obchodn\u00ed pas\u00e1\u017e\u00ed v centru Andongu, p\u0159ezd\u00edvanou \u201eKu\u0159ec\u00ed uli\u010dka\u201c, stahovala mra\u010dna. St\u00e1nky s ku\u0159etem sma\u017een\u00fdm po z\u00e1padn\u00edm zp\u016fsobu j\u00ed p\u0159eb\u00edraly z\u00e1kazn\u00edky a m\u00edstn\u00ed prodejci pot\u0159ebovali vydatn\u011bj\u0161\u00ed, levn\u011bj\u0161\u00ed pokrm, o kter\u00fd by se dalo snadno pod\u011blit. \n\n\n\nJejich \u0159e\u0161en\u00ed: spojit zn\u00e1mou techniku p\u0159\u00edpravy dakjjim, dlouh\u00e9ho du\u0161en\u00ed cel\u00e9ho ku\u0159ete i s kostmi, se sladko\u2011slan\u00fdmi t\u00f3ny marin\u00e1dy na galbi, kter\u00e1 u\u017e tehdy byla v Koreji velmi obl\u00edben\u00e1. Do kotle p\u0159ihodili po\u0159\u00e1dnou d\u00e1vku zeleniny a hrst sklen\u011bn\u00fdch nudl\u00ed, aby z porce masa nasytili v\u00edce str\u00e1vn\u00edk\u016f a j\u00eddlo si mohla dovolit i skupinka student\u016f.\n\n\n\nProslul\u00e9 hov\u011bz\u00ed bulgogi\n\n\n\nZv\u011bst se rychle roz\u0161\u00ed\u0159ila. V polovin\u011b 90. let u\u017e recept pronikl do univerzitn\u00edch \u010dtvrt\u00ed Soulu. V Andongu se Ku\u0159ec\u00ed uli\u010dka na za\u010d\u00e1tku prvn\u00edho desetilet\u00ed 21. stolet\u00ed ofici\u00e1ln\u011b p\u0159ejmenovala na \u201eUli\u010dku jjimdaku\u201c. \n\n\n\nPopularita prudce vzrostla pot\u00e9, co report\u00e1\u017e KBS v roce 2001 ozna\u010dila pokrm za \u201erevoluci v tradi\u010dn\u00ed kuchyni\u201c, a fran\u0161\u00edzov\u00e9 \u0159et\u011bzce brzy za\u010daly vyr\u016fstat po cel\u00e9m poloostrov\u011b. To, co bylo p\u016fvodn\u011b pouhou improvizac\u00ed na tr\u017ei\u0161ti, se dnes v turistick\u00fdch pr\u016fzkumech mezi j\u00eddly, kter\u00e1 \u201emus\u00edte ochutnat\u201c, pravideln\u011b umis\u0165uje hned za bulgogi ( a p\u0159ed mnoha mnohem slavn\u011bj\u0161\u00edmi pokrmy ). Je to d\u016fkaz, \u017ee v Andongu um\u011bj\u00ed prom\u011bnit nutnost v n\u00e1rodn\u00ed identitu.\n\n\n\nCo je jjimdak? \n\n\n\nZ\u00e1klad z tmav\u011b hn\u011bd\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky\n\n\n\nAutentick\u00fd jjimdak se koupe v om\u00e1\u010dce stejn\u011b tmav\u00e9 jako vyzr\u00e1l\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka. S\u00f3jov\u00e1 om\u00e1\u010dka ganjang (korejsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka) se m\u00edch\u00e1 s hn\u011bd\u00fdm cukrem nebo sladov\u00fdm sirupem, nasekan\u00fdm \u010desnekem, z\u00e1zvorem a n\u011bkdy i trochou r\u00fd\u017eov\u00e9ho v\u00edna. \n\n\n\nN\u011bkte\u0159\u00ed kucha\u0159i v Andongu p\u0159ed p\u0159id\u00e1n\u00edm ku\u0159ete zkaramelizuj\u00ed l\u017e\u00edci cukru (nebo dokonce p\u0159ilij\u00ed trochu Coca-Coly), aby dos\u00e1hli t\u00e9m\u011b\u0159 \u010dern\u00e9ho, lakovan\u00e9ho lesku. Chu\u0165 balancuje na tenk\u00e9 hranici: je sladk\u00e1, slan\u00e1 a \u010desnekov\u00e1: nikdy pal\u010div\u00e1, nikdy mastn\u00e1.\n\n\n\nTak\u00e9 do kalguksu pat\u0159\u00ed korejsk\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka\n\n\n\nS\u00edla cel\u00fdch chilli papri\u010dek\n\n\n\nM\u00edsto \u0161arlatov\u00e9ho bur\u00e1cen\u00ed pasty gochujang se jjimdak op\u00edr\u00e1 o nen\u00e1padnou s\u00edlu cel\u00fdch chilli papri\u010dek. N\u011bkolik su\u0161en\u00fdch \u010derven\u00fdch papri\u010dek dod\u00e1 kou\u0159ovou p\u00e1livost, zat\u00edmco na\u0159\u00edznut\u00e9 zelen\u00e9 papri\u010dky Cheongyang prop\u016fj\u010d\u00ed v\u00fdvaru p\u0159\u00edmo\u010darou, \u010distou ostrost. Proto\u017ee papri\u010dky z\u016fst\u00e1vaj\u00ed vcelku, om\u00e1\u010dka si zachov\u00e1 hn\u011bdou barvu: ka\u017ed\u00fd je m\u016f\u017ee podle chuti nechat stranou, nebo se do nich zakousnout, a upravit si tak p\u00e1livost, ani\u017e by pokrm z\u010dervenal.\n\n\n\nNudle dangmyeon: bez t\u011bch to nejde\n\n\n\nTyto nudle ze sladkobramborov\u00e9ho \u0161krobu se vkl\u00e1daj\u00ed do woku a\u017e v posledn\u00edch minut\u00e1ch a nas\u00e1vaj\u00ed koncentrovanou om\u00e1\u010dku, dokud nez\u00edskaj\u00ed barvu k\u016fry a pru\u017enou konzistenci. Mnoz\u00ed Korejci tvrd\u00ed, \u017ee du\u0161\u00ed jjimdaku jsou pr\u00e1v\u011b nudle, nikoli ku\u0159e; vynechte je a andongsk\u00e9 \u201eteti\u010dky\u201c budou kroutit hlavou.\n\n\n\nD\u016fle\u017eit\u00e9 jsou i vedlej\u0161\u00ed role: cel\u00e9 ku\u0159e naporcovan\u00e9 i s kostmi pro plnou chu\u0165, \u010dtve\u0159ice brambory\u2011mrkev\u2011cibule\u2011zel\u00ed, kter\u00e1 pokrmu dod\u00e1v\u00e1 objem, a nakr\u00e1jen\u00e1 jarn\u00ed cibulka s opra\u017een\u00fdm sezamem, jimi\u017e se j\u00eddlo t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm posype, aby povzbudilo chu\u0165ov\u00e9 bu\u0148ky. Dob\u0159e, tady m\u00edsto cel\u00e9ho ku\u0159ete pou\u017e\u00edv\u00e1me horn\u00ed stehna, ale ch\u00e1pete, o co jde.\n\n\n\nHlavn\u00ed suroviny na jjimdak\n\n\n\n\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, hojn\u011b pou\u017e\u00edvan\u00e1 v asijsk\u00e9 kuchyni pro svou slanou chu\u0165 a lehkost, zde tvo\u0159\u00ed slan\u00fd z\u00e1klad om\u00e1\u010dky.\n\n\n\nTmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: Tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, hust\u0161\u00ed a slad\u0161\u00ed ne\u017e sv\u011btl\u00e1, dod\u00e1v\u00e1 om\u00e1\u010dce barvu a hloubku chuti.\n\n\n\nV\u00edno Shaoxing: \u010c\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno cen\u011bn\u00e9 pro sv\u00e9 bohat\u00e9 aroma provon\u00ed om\u00e1\u010dku a z\u00e1rove\u0148 pom\u00e1h\u00e1 zk\u0159eh\u010dit ku\u0159ec\u00ed maso.\n\n\n\nSezamov\u00fd olej: Vo\u0148av\u00fd olej s o\u0159\u00ed\u0161kovou chut\u00ed dod\u00e1v\u00e1 om\u00e1\u010dce z\u00e1v\u011bre\u010dn\u00fd aromatick\u00fd n\u00e1dech.\n\n\n\nSezamov\u00e1 sem\u00ednka: Na z\u00e1v\u011br se jimi pokrm posype, dodaj\u00ed mu k\u0159upavost a o\u0159\u00ed\u0161kov\u00fd t\u00f3n.\n\n\n\nSklen\u011bn\u00e9 nudle: Pr\u016fsvitn\u00e9 nudle ze \u0161krobu (nap\u0159\u00edklad sladkobramborov\u00e9ho), kter\u00fdm se tak\u00e9 \u0159\u00edk\u00e1 celof\u00e1nov\u00e9 nudle, nas\u00e1vaj\u00ed om\u00e1\u010dku a obohacuj\u00ed strukturu pokrmu.\n\n\n\nSu\u0161en\u00e1 \u010derven\u00e1 chilli papri\u010dka: Dod\u00e1v\u00e1 pokrmu m\u00edrnou p\u00e1livost a lehce kou\u0159ov\u00e9 aroma.\n\n\n\n\n\n\tAutentick\u00fd jjimdak z Andongu\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t1 kg ku\u0159ec\u00edho masa (nejl\u00e9pe horn\u00ed stehna s k\u016f\u017e\u00ed)700 ml vody90 g sklen\u011bn\u00fdch nudl\u00ed (hmotnost v such\u00e9m stavu)1 brambora (nakr\u00e1jen\u00e1 na v\u011bt\u0161\u00ed kostky o velikosti p\u0159ibli\u017en\u011b 2.5 cm)1 cibule (nakr\u00e1jen\u00e1 na tenk\u00e9 pl\u00e1tky)1 mrkev (nakr\u00e1jen\u00e1 na kole\u010dka)2 jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na \u0161pal\u00ed\u010dky)1 su\u0161en\u00e1 \u010derven\u00e1 chilli papri\u010dka (nakr\u00e1jen\u00e1 na kousky)3 strou\u017eky \u010desneku (nakr\u00e1jen\u00e9 na pl\u00e1tky)Om\u00e1\u010dka4.5 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce v\u00edna Shaoxing3 l\u017e\u00edce tmav\u00e9ho hn\u011bd\u00e9ho cukru1.5 l\u017e\u00edce \u010desneku (nasekan\u00e9ho)1.5 l\u017ei\u010dky sezamov\u00e9ho oleje0.25 l\u017ei\u010dky \u010dern\u00e9ho pep\u0159e2 \u0161petky mlet\u00e9ho z\u00e1zvoruNa ozdobujarn\u00ed cibulky (nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka)b\u00edl\u00e1 sezamov\u00e1 sem\u00ednka\t\n\t\n\t\tKu\u0159e blan\u0161\u00edrujte 1 minutu ve vrouc\u00ed vod\u011b, abyste odstranili \u010d\u00e1st tuku a ne\u010distotSlijte vodu a ku\u0159e dejte stranouSklen\u011bn\u00e9 nudle namo\u010dte do hork\u00e9 vody a nechte je v n\u00ed b\u011bhem p\u0159\u00edpravy ostatn\u00edch surovinV misce sm\u00edchejte v\u0161echny suroviny na om\u00e1\u010dkuKu\u0159e a \u010desnek vlo\u017ete do velk\u00e9 p\u00e1nve rozeh\u0159\u00e1t\u00e9 na st\u0159edn\u011b siln\u00e9m ohniKu\u0159e n\u011bkolik minut op\u00e9kejte dozlatovaKu\u0159e zalijte om\u00e1\u010dkou a vodouP\u0159ive\u010fte k varu, pot\u00e9 st\u00e1hn\u011bte na st\u0159edn\u00ed ohe\u0148 a va\u0159te 15 minutDo p\u00e1nve p\u0159idejte bramboru, cibuli, mrkev a chilli papri\u010dkuVa\u0159te na st\u0159edn\u011b siln\u00e9m ohni 15 a\u017e 25 minut, dokud nebudou suroviny t\u00e9m\u011b\u0159 uva\u0159en\u00e9P\u0159idejte scezen\u00e9 nudle a jarn\u00ed cibulkyVa\u0159te dal\u0161\u00edch 10 a\u017e 15 minut na siln\u00e9m ohni nebo dokud se tekutina t\u00e9m\u011b\u0159 neodpa\u0159\u00ed, pot\u00e9 vypn\u011bte plot\u00fdnkuNezapome\u0148te pravideln\u011b m\u00edchat, aby se j\u00eddlo nep\u0159ip\u00e1lilo ke dnuOzdobte sezamov\u00fdmi sem\u00ednky a jarn\u00edmi cibulkami nakr\u00e1jen\u00fdmi na kole\u010dka\t\n\t\n\t\tNechte vodu d\u016fkladn\u011b odpa\u0159it\u00a0\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197491","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=197491"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197491\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31707"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}