{"id":197594,"title":"Gochu kimbap","modified":"2026-10-31T17:22:47+01:00","plain":"Lahodn\u00e1 tradi\u010dn\u00ed a po\u0159\u00e1dn\u011b p\u00e1liv\u00e1 varianta korejsk\u00e9ho kimbapu\n\n\n\nZa mlhav\u00e9ho odpoledne na trhu Jungang v \u010cind\u017eu stoup\u00e1 z nen\u00e1padn\u00e9ho bunsiku p\u00e1ra von\u00edc\u00ed po chilli. Vine se uli\u010dkou a l\u00e1k\u00e1 kolemjdouc\u00ed. Z\u00e1kazn\u00edci si ot\u00edraj\u00ed zaml\u017een\u00e9 br\u00fdle, navl\u00e9kaj\u00ed si plastov\u00e9 rukavice a stoj\u00ed frontu na zd\u00e1nliv\u011b oby\u010dejnou rolku v mo\u0159sk\u00e9 \u0159ase, kterou doprov\u00e1z\u00ed varov\u00e1n\u00ed zn\u00e1m\u00e9 po cel\u00e9m m\u011bst\u011b: \u201eLahodn\u011b p\u00e1liv\u00e9\u201c. \n\n\n\nSta\u010d\u00ed jedno sousto a m\u011bkk\u00e1 r\u00fd\u017ee se rozvoln\u00ed; s\u00edla papri\u010dek Cheongyang okam\u017eit\u011b zas\u00e1hne dutiny, ne\u017e po\u017e\u00e1r zklidn\u00ed lahodn\u00fd z\u00e1klad z karamelizovan\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. Bolest a \u00fat\u011bcha se tu setk\u00e1vaj\u00ed v jedin\u00e9m pl\u00e1tku \u0159asy, a pr\u00e1v\u011b tato dvoj\u00ed tv\u00e1\u0159 pov\u00fd\u0161ila gochu kimbap z oby\u010dejn\u00e9 sva\u010dinky z trhu na celost\u00e1tn\u00ed \u201ekulin\u00e1\u0159skou v\u00fdzvu\u201c.\n\n\n\nKimbap, korejsk\u00e1 verze maki\n\n\n\nKo\u0159eny v \u010cind\u017eu\n\n\n\nLegenda za\u010d\u00edn\u00e1 na po\u010d\u00e1tku 90. let, kdy jedna prodava\u010dka na trhu Jungang nasekala horu \u010derstv\u00fdch zelen\u00fdch chilli papri\u010dek a vm\u00edchala je do r\u00fd\u017ee na kimbap, aby p\u0159il\u00e1kala z\u00e1kazn\u00edky u\u017e za \u00fasvitu. Zpr\u00e1va se \u0161\u00ed\u0159ila bleskovou rychlost\u00ed a koncem desetilet\u00ed se rolka stala symbolem m\u011bsta. D\u00edky sv\u00e9mu legend\u00e1rn\u00edmu soustu, po kter\u00e9m se \u010dlov\u011bk po\u0159\u00e1dn\u011b zapot\u00ed, si vyslou\u017eila l\u00e1skyplnou p\u0159ezd\u00edvku \u201eYeopgi Tteokbokki\u201c mezi kimbapy. \n\n\n\nPokud milujete korejsk\u00e9 pouli\u010dn\u00ed j\u00eddlo, vyzkou\u0161ejte m\u016fj recept na korejsk\u00e9 corn dogy\n\n\n\nDnes se st\u00e1nek prom\u011bnil v malou m\u00edstn\u00ed fran\u0161\u00edzu s n\u011bkolika pobo\u010dkami v provincii. Ka\u017ed\u00e1 se chlub\u00ed patentovanou vlastn\u00ed om\u00e1\u010dkou a \u0161t\u011bdrou porc\u00ed nasekan\u00fdch chilli papri\u010dek v ka\u017ed\u00e9 rolce (n\u011bkter\u00e9 zdroje uv\u00e1d\u011bj\u00ed u nejost\u0159ej\u0161\u00edch verz\u00ed a\u017e 10 a\u017e 20 papri\u010dek). M\u00edstn\u00ed ale p\u0159\u00edsahaj\u00ed, \u017ee ochutnat chloubu \u010cind\u017eu v cel\u00e9 jej\u00ed intenzit\u011b lze jedin\u011b p\u0159i pouti k p\u016fvodn\u00edmu pultu, ukryt\u00e9mu v \u00fazk\u00e9m st\u00e1nku na trhu.\n\n\n\nUvnit\u0159 tradi\u010dn\u00ed rolky: suroviny & souhra chut\u00ed\n\n\n\n\n\n\n\nKdy\u017e odhl\u00e9dneme od nads\u00e1zky, seznam surovin hrani\u010d\u00ed s minimalismem: r\u00fd\u017ee, \u0159asa nori, papri\u010dky Cheongyang, mrkev a prou\u017eky eomuku (korejsk\u00e9ho ryb\u00edho kol\u00e1\u010de). \u017d\u00e1dn\u00e9 k\u0159upav\u00e9 danmuji, \u017e\u00e1dn\u00e1 slan\u00e1 \u0161unka ani vejce, kter\u00e1 by p\u00e1livost zjemnila.\n\n\n\nM\u00edsto toho ka\u017ed\u00e9 zrnko prostoup\u00ed s\u00f3jovo-\u010desnekov\u00e1 glazura a dod\u00e1 mu v\u00fdraznou chu\u0165 umami; z\u00e1v\u011bre\u010dn\u00e9 zak\u00e1pnut\u00ed olejem z pra\u017een\u00e9ho sezamu uvoln\u00ed o\u0159\u00ed\u0161kovou v\u016fni. Z\u00e1sadn\u00ed je: v\u0161echno nasekat nadrobno, jako konfety, aby se suroviny rovnom\u011brn\u011b rozlo\u017eily a p\u00e1livost byla stejnom\u011brn\u00e1 a dlouhotrvaj\u00edc\u00ed. Mnoz\u00ed Korejci ji popisuj\u00ed jako \u201echu\u0165, kter\u00e1 p\u00e1l\u00ed, ale nut\u00ed v\u00e1s sahat po dal\u0161\u00edm soustu\u201c (p\u00e1liv\u00e1, ale neodolateln\u00e1). \n\n\n\nOfici\u00e1ln\u00ed v\u00fd\u017eivov\u00e9 \u00fadaje nejsou zve\u0159ejn\u011bny, rolka se v\u0161ak obecn\u011b pova\u017euje sp\u00ed\u0161e za sva\u010dinku ne\u017e za dietn\u00ed pokrm. P\u0159\u00edval endorfin\u016f toti\u017e d\u011bl\u00e1 z hl\u00edd\u00e1n\u00ed velikosti porc\u00ed sp\u00ed\u0161 teoretickou z\u00e1le\u017eitost.\n\n\n\nStru\u010dn\u011b \u0159e\u010deno, v m\u00e9m receptu najdete:\n\n\n\n\nSv\u011btlou s\u00f3jovou om\u00e1\u010dku: Slanou, lehkou om\u00e1\u010dku, kter\u00e1 je v asijsk\u00e9 kuchyni nepostradateln\u00e1. Zde slou\u017e\u00ed k osolen\u00ed a zv\u00fdrazn\u011bn\u00ed chuti restovan\u00e9 r\u00fd\u017ee.\n\n\n\n\u00dast\u0159icovou om\u00e1\u010dku: Hustou, lehce nasl\u00e1dlou om\u00e1\u010dku z \u00fast\u0159ic, kter\u00e1 pokrmu dod\u00e1v\u00e1 hlubokou chu\u0165 umami.\n\n\n\n\u010cesnek: Pou\u017e\u00edv\u00e1 se ve form\u011b pasty a vytv\u00e1\u0159\u00ed v\u00fdrazn\u00fd aromatick\u00fd z\u00e1klad typick\u00fd pro restovan\u00e9 pokrmy.\n\n\n\nSirup oligodang (nebo kuku\u0159i\u010dn\u00fd sirup\/med): Jemnou sladkost\u00ed vyva\u017euje slanost a p\u00e1livost.\n\n\n\nV\u00edno Shaoxing: \u010c\u00ednsk\u00e9 v\u00edno na va\u0159en\u00ed, kter\u00e9 om\u00e1\u010dce dod\u00e1v\u00e1 komplexn\u00ed t\u00f3ny a lehce kva\u0161enou chu\u0165.\n\n\n\nSezamov\u00fd olej: P\u0159id\u00e1v\u00e1 se na z\u00e1v\u011br a prop\u016fj\u010duje r\u00fd\u017ei h\u0159ejivou pra\u017eenou v\u016fni.\n\n\n\nSezamov\u00e1 sem\u00ednka : Z\u00e1v\u011bre\u010dn\u00e9 posyp\u00e1n\u00ed dod\u00e1 k\u0159upavost a o\u0159\u00ed\u0161kov\u00e9 aroma.\n\n\n\nNori: Su\u0161enou \u0159asu, do kter\u00e9 se bal\u00ed restovan\u00e1 r\u00fd\u017ee ve stylu kimbapu. Dod\u00e1v\u00e1 jemn\u00fd j\u00f3dov\u00fd n\u00e1dech.\n\n\n\nR\u00fd\u017ei na sushi: Kulatozrnnou, lepivou r\u00fd\u017ei, kter\u00e1 se skv\u011ble tvaruje a bal\u00ed do \u0159asy. Zde tvo\u0159\u00ed z\u00e1klad pokrmu.\n\n\n\n\nModern\u00ed varianty versus ryz\u00ed tradice\n\n\n\nN\u011bkter\u00e9 st\u00e1nky dnes nab\u00edzej\u00ed mo\u017enost upravit p\u00e1livost, ubrat papri\u010dky pro citliv\u011bj\u0161\u00ed jaz\u00fd\u010dky nebo naopak p\u0159idat pro milovn\u00edky extr\u00e9m\u016f. N\u011bkdy lze p\u0159idat i tu\u0148\u00e1ka s majon\u00e9zou \u010di mozzarellu, kter\u00e9 p\u00e1livost zahal\u00ed do uklid\u0148uj\u00edc\u00ed jemnosti. \n\n\n\nZast\u00e1nci tradice se nad t\u00edm usm\u00edvaj\u00ed a odkazuj\u00ed na Okbong Maeun Kimbap, kde st\u00e1le nekompromisn\u011b plat\u00ed pravidlo \u201ejen chilli\u201c ; recept neobsahuje \u0161unku, s\u00fdr ani \u017e\u00e1dn\u00e9 jin\u00e9 n\u00e1pln\u011b, kter\u00e9 by chu\u0165 zjem\u0148ovaly. \n\n\n\nJinde kimbap myulchu spojuje su\u0161en\u00e9 an\u010dovi\u010dky, chilli papri\u010dky a z\u00e1klad z pasty gochujang, kter\u00e1 dod\u00e1v\u00e1 jemn\u011b nasl\u00e1dlou p\u00e1livost. \n\n\n\nNejradik\u00e1ln\u011bj\u0161\u00ed varianta spo\u010d\u00edv\u00e1 v napln\u011bn\u00ed cel\u00fdch papri\u010dek r\u00fd\u017e\u00ed a jejich n\u00e1sledn\u00e9m zabalen\u00ed do \u0159asy: sp\u00ed\u0161 jalape\u00f1o popper ne\u017e kimbap, tvrd\u00ed kritici, proto\u017ee z\u00e1kladem stylu z \u010cind\u017eu je m\u00edchat, nikoli plnit. \n\n\n\nJak ho pod\u00e1vat?\n\n\n\nB\u011b\u017en\u00e1 porce se pod\u00e1v\u00e1 na t\u00e1cku u\u017e nakr\u00e1jen\u00e1, okraje se lesknou sezamov\u00fdm olejem a navrch je posypan\u00e1 pra\u017een\u00fdmi sem\u00ednky. Obvykle k n\u00ed dostanete k\u0159upavou nakl\u00e1danou \u017elutou \u0159edkev a mal\u00fd pap\u00edrov\u00fd kel\u00edmek v\u00fdvaru z ryb\u00edch kol\u00e1\u010d\u016f: jemn\u00e9 zklidn\u011bn\u00ed mezi sousty. \n\n\n\nMnoz\u00ed str\u00e1vn\u00edci si tak\u00e9 ka\u017ed\u00fd kousek nam\u00e1\u010dej\u00ed do trochy majon\u00e9zy Kewpie, kr\u00e9mov\u00e9ho hasic\u00edho prost\u0159edku, kter\u00fd zv\u00fdrazn\u00ed s\u00f3jovo-\u010desnekov\u00e9 t\u00f3ny rolky. Mezi dal\u0161\u00ed zp\u016fsoby zklidn\u011bn\u00ed, kter\u00e9 \u0161tamgasti \u010dasto doporu\u010duj\u00ed, pat\u0159\u00ed: p\u00e1r dou\u0161k\u016f chladn\u00e9 vody, lehk\u00e1 limon\u00e1da nebo po\u0159\u00e1dn\u00fd dou\u0161ek ml\u00e9ka. Opravdov\u00ed nad\u0161enci ov\u0161em tvrd\u00ed, \u017ee p\u0159etrv\u00e1vaj\u00edc\u00ed p\u00e1len\u00ed tvo\u0159\u00ed polovinu po\u017eitku.\n\n\n\n\n\n\tAutentick\u00fd gochu kimbap\n\t\t\n\t\t\t\n\t\n\t\tWoktapis de bambou\t\n\t\n\t\t150 g korejsk\u00fdch ryb\u00edch kol\u00e1\u010dk\u016f (eomuk neboli ryb\u00ed kol\u00e1\u010dky)8 \u010derstv\u00fdch chilli papri\u010dek Cheongyang  (nebo b\u011b\u017en\u00fdch \u010derven\u00fdch chilli papri\u010dek)1 mrkev (st\u0159edn\u011b velk\u00e1, nakr\u00e1jen\u00e1 na velmi, velmi jemn\u00e9 nudli\u010dky)140 g r\u00fd\u017ee na sushi ((hmotnost v such\u00e9m stavu), p\u0159edem uva\u0159en\u00e1)1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce \u00fast\u0159icov\u00e9 om\u00e1\u010dky0.5 l\u017e\u00edce \u010desneku (ut\u0159en\u00e9ho na pastu)0.5 l\u017e\u00edce sirupu oligodang (v p\u0159\u00edpad\u011b pot\u0159eby nahra\u010fte kuku\u0159i\u010dn\u00fdm sirupem nebo medem)0.5 l\u017e\u00edce v\u00edna Shaoxing1 l\u017e\u00edce oleje z pra\u017een\u00e9ho sezamu1 l\u017e\u00edce sezamov\u00fdch sem\u00ednek2 pl\u00e1tky \u0159asy nori (su\u0161en\u00e1 mo\u0159sk\u00e1 \u0159asa, naz\u00fdvan\u00e1 tak\u00e9 gim)\t\n\t\n\t\tP\u0159\u00edpravaRyb\u00ed kol\u00e1\u010dky nakr\u00e1jejte na dlouh\u00e9 prou\u017eky a pot\u00e9 je nasekejte najemno.Mrkev nakr\u00e1jejte na jemn\u00e9 nudli\u010dky.\u010cerven\u00e9 chilli papri\u010dky rozpulte, odstra\u0148te sem\u00ednka a pot\u00e9 je nakr\u00e1jejte velmi najemno.P\u0159ipravte om\u00e1\u010dku sm\u00edch\u00e1n\u00edm \u010desneku, s\u00f3jov\u00e9 om\u00e1\u010dky, \u00fast\u0159icov\u00e9 om\u00e1\u010dky, sirupu oligodang a v\u00edna Shaoxing.Do p\u00e1nve nalijte dostatek oleje na sma\u017een\u00ed, nejprve orestujte mrkev.Jakmile je mrkev hotov\u00e1, p\u0159idejte \u010derven\u00e9 chilli papri\u010dky a eomuk a d\u00e1le restujte.P\u0159idejte om\u00e1\u010dku, dob\u0159e prom\u00edchejte a pot\u00e9 p\u0159idejte r\u00fd\u017ei a orestujte ji.Nakonec do sma\u017een\u00e9 r\u00fd\u017ee vm\u00edchejte sezamov\u00fd olej a sezamov\u00e1 sem\u00ednka.Sma\u017eenou r\u00fd\u017ei nechte vychladnout a pot\u00e9 ji zarolujte do \u0159asy na kimbap.\t\n\t\n\t\t\nPokud chcete je\u0161t\u011b p\u00e1liv\u011bj\u0161\u00ed chu\u0165, p\u0159idejte v\u00edce chilli papri\u010dek\nP\u0159i pr\u00e1ci s chilli papri\u010dkami doporu\u010duji pou\u017e\u00edvat rukavice, abyste p\u0159ede\u0161li podr\u00e1\u017ed\u011bn\u00ed. A hlavn\u011b pak necho\u010fte na z\u00e1chod, mluv\u00edm z vlastn\u00ed zku\u0161enosti\n\n\t\n\t\n\t\tHauptgerichtkoreanisch\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\n \n Sv\u011bdectv\u00ed m\u00edstn\u00edch na Instagramu: \u010cind\u017eu, kol\u00e9bka ddaengcho kimbapu\n Videoreport\u00e1\u017ee na YouTube potvrzuj\u00edc\u00ed p\u016fvod v \u010cind\u017eu\n\n \n Podrobn\u00fd korejsk\u00fd recept: autentick\u00e9 suroviny a om\u00e1\u010dka\n Blog Tistory: om\u00e1\u010dka z papri\u010dek Cheongyang krok za krokem\n\n \n Fran\u0161\u00edza z \u010cind\u017eu: p\u0159edstaven\u00ed patentovan\u00e9 om\u00e1\u010dky a papri\u010dek Cheongyang\n\n \n Blog Naver: bez \u0161unky a danmuji, extr\u00e9mn\u00ed p\u00e1livost\n Blog Naver (jin\u00fd autor): \u201en\u00e1vykovost\u201c a k\u0159upav\u00e1 textura\n\n \n Korean Bapsang: gimbap myulchu (an\u010dovi\u010dky-chilli) jako modern\u00ed varianta\n\n \n Aeri\u2019s Kitchen: definice ddaengcho kimbapu\n\n \n Facebook: diskuse o m\u00ed\u0159e p\u00e1livosti a doprovodn\u00fdch om\u00e1\u010dk\u00e1ch\n Triple Guide: tipy k pod\u00e1v\u00e1n\u00ed a n\u00e1vrhy om\u00e1\u010dek k nam\u00e1\u010den\u00ed\n\n \n Seonkyoung Longest: srovn\u00e1n\u00ed s jin\u00fdmi korejsk\u00fdmi pln\u011bn\u00fdmi papri\u010dkami\n Reddit: diskuse o rozd\u00edlech v p\u0159\u00edprav\u011b","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197594","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=197594"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197594\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31918"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197594"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197594"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197594"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}