{"id":197617,"title":"Eomuk, dom\u00e1c\u00ed korejsk\u00e9 ryb\u00ed kol\u00e1\u010dky","modified":"2026-10-31T17:23:22+01:00","plain":"Velmi jednoduch\u00fd recept na dom\u00e1c\u00ed korejsk\u00e9 ryb\u00ed placi\u010dky\n\n\n\nJednoho lednov\u00e9ho r\u00e1na se na ru\u0161n\u00e9 t\u0159\u00edd\u011b v Pusanu z nerezov\u00e9ho voz\u00edku zvedaj\u00ed obl\u00e1\u010dky slan\u00e9 p\u00e1ry, zaml\u017euj\u00ed prodava\u010di br\u00fdle a zahaluj\u00ed kolemjdouc\u00ed do v\u016fn\u011b mo\u0159e. \u0160kol\u00e1ci no\u0159\u00ed d\u0159ev\u011bn\u00e9 \u0161pejle do kel\u00edmku s v\u00fdvarem z an\u010dovi\u010dek, odlamuj\u00ed kousek vl\u00e1\u010dn\u00e9ho prou\u017eku ryb\u00ed placi\u010dky a pak si o kel\u00edmek zah\u0159\u00edvaj\u00ed ruce.\n\n\n\nMnoha Korejc\u016fm tento v\u00fdjev okam\u017eit\u011b navod\u00ed pocit h\u0159ejiv\u00e9ho dom\u00e1c\u00edho j\u00eddla, stejn\u011b nostalgick\u00fd jako sklenice babi\u010d\u010dina kim\u010di . V centru v\u0161eho stoj\u00ed eomuk: pusansk\u00e1 \u0159emesln\u00e1 odpov\u011b\u010f na japonsk\u00fd oden, pln\u00e1 dar\u016f mo\u0159e. Tyto zlatav\u00e9, pru\u017en\u00e9 placi\u010dky jsou v\u00edc ne\u017e jen sva\u010dina, staly se symbolem m\u011bsta. Jejich p\u0159\u00edb\u011bh, od p\u0159em\u011bny vedlej\u0161\u00edch \u00falovk\u016f v cel\u00e9 pr\u016fmyslov\u00e9 odv\u011btv\u00ed p\u0159es \u0159emesln\u00e9 postupy, kter\u00e9 oby\u010dejn\u00e9 ryb\u011b dod\u00e1vaj\u00ed charakteristickou konzistenci, a\u017e po udr\u017eov\u00e1n\u00ed tradice v dom\u00e1c\u00edch kuchyn\u00edch, nab\u00edz\u00ed \u017eiv\u00fd pohled do hou\u017eevnat\u00e9 kulin\u00e1rn\u00ed du\u0161e Pusanu.\n\n\n\nSkv\u011ble se hod\u00ed do jjimdaku\n\n\n\nP\u016fvod korejsk\u00fdch ryb\u00edch placi\u010dek\n\n\n\nEomuk dorazil do Koreje s japonsk\u00fdm odenem b\u011bhem koloni\u00e1ln\u00edho obdob\u00ed a pr\u00e1v\u011b tehdy vznikla pobl\u00ed\u017e trhu Bupyeong prvn\u00ed pusansk\u00e1 tov\u00e1rna na ryb\u00ed placi\u010dky. Po korejsk\u00e9 v\u00e1lce proudily do p\u0159\u00edstavn\u00edho m\u011bsta vlny uprchl\u00edk\u016f, kte\u0159\u00ed hledali dostupn\u00fd zdroj b\u00edlkovin; mal\u00e9 v\u00fdrobny jako Samjin (zalo\u017een\u00fd v roce 1953) a Donggwang se t\u00e9to v\u00fdzvy chopily: mlely \u0161tikozubce se sol\u00ed a \u0161krobem a vzniklou hmotu sma\u017eily, aby z n\u00ed p\u0159ipravily snadno p\u0159enosn\u00e9 j\u00eddlo. \n\n\n\nNebo m\u00edsto \u0161unky do kantonsk\u00e9 r\u00fd\u017ee\n\n\n\nSamotn\u00e1 my\u0161lenka v\u0161ak nebyla zcela ciz\u00ed. Z\u00e1znam o kr\u00e1lovsk\u00e9 hostin\u011b z 18. stolet\u00ed zmi\u0148uje saengseon-sukpyeon, tvarovanou pochoutku z mlet\u00e9 ryby, co\u017e nazna\u010duje korejsk\u00e9 ko\u0159eny sahaj\u00edc\u00ed do p\u0159edmodern\u00ed doby.\n\n\n\nKoncem 20. stolet\u00ed u\u017e pusan\u0161t\u00ed mist\u0159i sma\u017een\u00ed ur\u010dovali celost\u00e1tn\u00ed standard: dnes se v\u00edce ne\u017e 95 % korejsk\u00fdch ryb\u00edch placi\u010dek sma\u017e\u00ed, a pr\u00e1v\u011b v\u00fdrobci z tohoto p\u0159\u00edstavn\u00edho m\u011bsta tento postup zpopularizovali. Turist\u00e9 stoj\u00ed fronty na degusta\u010dn\u00ed prohl\u00eddky a muzeum firmy Samjin vystavuje mosazn\u00e9 hmo\u017ed\u00ed\u0159e, v nich\u017e se kdysi ru\u010dn\u011b tlouklo ryb\u00ed maso.\n\n\n\nP\u0159\u00edprava, konzistence a autenti\u010dnost\n\n\n\nKvalita za\u010d\u00edn\u00e1 u ml\u00fdnku. Zku\u0161en\u00ed v\u00fdrobci posypou filety sol\u00ed je\u0161t\u011b p\u0159ed prvn\u00edm spu\u0161t\u011bn\u00edm, aby se b\u00edlkoviny mohly rozvinout a propojit v lepivou s\u00ed\u0165. Ve star\u00fdch v\u00fdrobn\u00e1ch v Yeongdu ruce v rukavic\u00edch st\u00e1le h\u00e1zej\u00ed touto hmotou o ocelov\u00e9 k\u00e1d\u011b, rytmick\u00e9 \u201eplesk\u201c ji provzdu\u0161\u0148uje a zpev\u0148uje. Modern\u00ed tov\u00e1rny spol\u00e9haj\u00ed na chlazen\u00e9 ml\u00fdnky, ale princip z\u016fst\u00e1v\u00e1 stejn\u00fd: \u010d\u00edm chladn\u011bj\u0161\u00ed a rychlej\u0161\u00ed mlet\u00ed, t\u00edm pru\u017en\u011bj\u0161\u00ed bude v\u00fdsledn\u00e9 sousto.\n\n\n\nV dobr\u00e9 dom\u00e1c\u00ed pol\u00e9vce miso jsou opravdovou lah\u016fdkou\n\n\n\nTvarov\u00e1n\u00ed d\u00e1v\u00e1 velk\u00fd prostor tvo\u0159ivosti. Ploch\u00e9 pl\u00e1tky do krabi\u010dek na ob\u011bd, harmoniky nap\u00edchnut\u00e9 na bambusov\u00fdch \u0161pejl\u00edch pro pouli\u010dn\u00ed st\u00e1nky, kuli\u010dky velikosti vla\u0161sk\u00e9ho o\u0159echu do zimn\u00edch pol\u00e9vek: ka\u017ed\u00fd tvar se kr\u00e1tce pono\u0159\u00ed do oleje o teplot\u011b 170 \u00b0C. C\u00edlem je to, \u010demu Korejci \u0159\u00edkaj\u00ed \u201epru\u017en\u00e9 a pevn\u00e9 na skus\u201c, pru\u017en\u00e1 k\u0159upavost, kter\u00e1 zub\u016fm nejprve klade odpor a pak povol\u00ed. Dopravn\u00ed p\u00e1sy dnes nech\u00e1vaj\u00ed placi\u010dky plout po \u0159ek\u00e1ch oleje, ale pusan\u0161t\u00ed \u0159emesln\u00ed v\u00fdrobci pracuj\u00edc\u00ed v mal\u00fdch d\u00e1vk\u00e1ch st\u00e1le p\u0159ed\u010d\u00ed pr\u016fmyslov\u00e9 zna\u010dky v t\u00e9to z\u00e1sadn\u00ed vlastnosti p\u0159i skousnut\u00ed.\n\n\n\nJak p\u0159i n\u00e1kupu eomuku poznat kvalitu?\n\n\n\nOto\u010dte obal: ryb\u00ed placi\u010dka hodn\u00e1 sv\u00e9ho jm\u00e9na obsahuje alespo\u0148 70 % ryb a mo\u0159sk\u00fdch plod\u016f, m\u00e1lo \u0161krobu a jen mal\u00e9 nebo \u017e\u00e1dn\u00e9 mno\u017estv\u00ed p\u0159idan\u00e9ho glutam\u00e1tu . Podr\u017ete ji proti sv\u011btlu: kvalitn\u00ed eomuk m\u00e1 hutn\u00fd, jemn\u00fd vnit\u0159ek s minimem vzduchov\u00fdch bublinek a jen tenk\u00fdm zlatav\u00fdm lemem na okraj\u00edch. Zakousn\u011bte se: m\u011bl by b\u00fdt pru\u017en\u00fd jako t\u011bstoviny uva\u0159en\u00e9 na skus, ne se drobit jako chl\u00e9b.\n\n\n\nD\u00e1vejte si pozor tak\u00e9 na marketingov\u00e9 superlativy: n\u00e1pis \u201ePusan\u201c na s\u00e1\u010dku nic neznamen\u00e1 bez vysok\u00e9ho pod\u00edlu ryb nebo tradice, jakou maj\u00ed Samjin \u010di Hyosung.\n\n\n\nHlavn\u00ed suroviny na korejsk\u00e9 ryb\u00ed placi\u010dky\n\n\n\nZdaleka nejde o recept, na kter\u00fd byste pot\u0159ebovali nejv\u00edc exotick\u00fdch surovin\n\n\n\nRyba: Treska obecn\u00e1 b\u00fdv\u00e1 cenov\u011b nejdostupn\u011bj\u0161\u00ed volbou, ale hod\u00ed se jak\u00e1koli ryba s b\u00edl\u00fdm masem\n\n\n\nV\u00edno Shaoxing: \u010c\u00ednsk\u00e9 r\u00fd\u017eov\u00e9 v\u00edno \u010dasto pou\u017e\u00edvan\u00e9 v asijsk\u00e9 kuchyni, kter\u00e9 dod\u00e1v\u00e1 chuti hloubku a pom\u00e1h\u00e1 zm\u00edrnit v\u00fdrazn\u00fd pach ryb a mo\u0159sk\u00fdch plod\u016f.\n\n\n\nBramborov\u00fd \u0161krob: Jemn\u00fd \u0161krob, kter\u00fd zde slou\u017e\u00ed ke spojen\u00ed hmoty a dod\u00e1v\u00e1 kroket\u00e1m vl\u00e1\u010dnost.\n\n\n\nListy perily: Zn\u00e1m\u00e9 tak\u00e9 jako shiso, maj\u00ed sv\u011b\u017e\u00ed, lehce m\u00e1tovou chu\u0165, kter\u00e1 zv\u00fdraz\u0148uje sm\u011bs ryb a mo\u0159sk\u00fdch plod\u016f.\n\n\n\n\n\n\tPrav\u00e9 korejsk\u00e9 eomuk - dom\u00e1c\u00ed ryb\u00ed kol\u00e1\u010dky\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\t200 g filetu z tresky0.5 oli hn\u011b6 krevet (syrov\u00fdch, podle pot\u0159eby p\u0159edem oloupan\u00fdch a zbaven\u00fdch st\u0159\u00edvka)5 list\u016f perily0.5 cibule0.5 jarn\u00ed cibulky0.25 \u010derven\u00e9 papriky0.25 mrkve1 b\u00edlekNa dochucen\u00ed2 \u0161petky pep\u0159e2 \u0161petky soli1 l\u017e\u00edce v\u00edna Shaoxing1 l\u017e\u00edce bramborov\u00e9ho \u0161krobu\t\n\t\n\t\tP\u0159\u00edpravaV p\u0159\u00edpad\u011b pot\u0159eby nechte rybu, olihe\u0148 a krevety rozmrazitRyb\u00ed maso osu\u0161te pap\u00edrovou ut\u011brkouRybu nasekejte nahruboKrevety nasekejte nahruboOlihe\u0148 nakr\u00e1jejte na mal\u00e9 kouskyRybu, krevety a olihe\u0148 rozmixujte na pastuDo pasty p\u0159idejte pep\u0159, s\u016fl a v\u00edno Shaoxing a dob\u0159e prom\u00edchejteListy perily, cibuli, jarn\u00ed cibulku, \u010dervenou papriku a mrkev nakr\u00e1jejte na opravdu drobounk\u00e9 kousky, v\u0161e mus\u00ed b\u00fdt nasekan\u00e9 velmi najemnoZe zeleniny vyma\u010dkejte co nejv\u00edce tekutinyNasekanou zeleninu p\u0159idejte do sm\u011bsiP\u0159idejte b\u00edlek a bramborov\u00fd \u0161krobSm\u011bs d\u016fkladn\u011b pro\u0161lehejteRozeh\u0159ejte v\u011bt\u0161\u00ed mno\u017estv\u00ed oleje na 150\u00b0CL\u017e\u00edc\u00ed odeb\u00edrejte sm\u011bs a tvarujte ryb\u00ed kol\u00e1\u010dkyKol\u00e1\u010dky eomuk sma\u017ete, dokud nebudou z obou stran dob\u0159e prope\u010den\u00e9Ryb\u00ed kol\u00e1\u010dky nechte okapat na pap\u00edrov\u00e9 ut\u011brce, aby se zbavily p\u0159ebyte\u010dn\u00e9ho oleje\t\n\t\n\t\tTyto ryb\u00ed kol\u00e1\u010dky jsou v\u00fdborn\u00e9 nam\u00e1\u010den\u00e9 do ho\u0159\u010dice, ke\u010dupu nebo i samotn\u00e9\nPodle chuti je m\u016f\u017eete p\u00e9ct v troub\u011b, p\u0159ipravit v p\u00e1\u0159e nebo i v horkovzdu\u0161n\u00e9 frit\u00e9ze\nPou\u017eit\u00ed mra\u017een\u00fdch mo\u0159sk\u00fdch plod\u016f je praktick\u00fd a \u00fasporn\u00fd zp\u016fsob, jak tento recept p\u0159ipravit\nD\u00edky men\u0161\u00edmu mno\u017estv\u00ed \u0161krobu jsou krokety vl\u00e1\u010dn\u011bj\u0161\u00ed a chutn\u011bj\u0161\u00ed ne\u017e pr\u016fmyslov\u011b vyr\u00e1b\u011bn\u00e9\n\t\n\t\n\t\tAccompagnement, Plat principalCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1rn\u00ed zdroje\n\n\n\n\nHistorie a p\u016fvod pusansk\u00e9ho eomuku (ryb\u00edch placi\u010dek)\n\n\n\nHistorie a p\u016fvod eomuku \u2014 Wikipedie (korejsky)\n\n\n\nZm\u00ednka o korejsk\u00fdch ryb\u00edch placi\u010dk\u00e1ch z XVIII. stolet\u00ed\n\n\n\nDefinice a v\u00fdrobn\u00ed postupy ryb\u00edch placi\u010dek\n\n\n\nPostup p\u0159\u00edpravy a pom\u011bry surovin podle r\u016fzn\u00fdch v\u00fdzkum\u016f\n\n\n\nTypick\u00e9 suroviny na eomuk (surimi, mouka atd.)\n\n\n\nPr\u00e9miov\u00fd eomuk z Pusanu: vysok\u00fd pod\u00edl ryb, r\u00fd\u017eov\u00e1 mouka, bez glutam\u00e1tu sodn\u00e9ho\n\n\n\nDal\u0161\u00ed zdroj o pr\u00e9miov\u00e9m eomuku z Pusanu\n\n\n\nEomuk Hyosung: 79,99 % ryb, velmi m\u00e1lo mouky\n\n\n\nKulturn\u00ed souvislosti: pouli\u010dn\u00ed j\u00eddlo a nostalgie spojen\u00e1 s eomukem\n\n\n\nDom\u00e1c\u00ed recept: ryba, olihe\u0148, krevety a dochucovadla\n\n\n\nDom\u00e1c\u00ed recept: podrobn\u00e9 pom\u011bry surovin\n\n\n\nTradi\u010dn\u00ed p\u0159\u00edprava: vysv\u011btlen\u00ed postupu a pom\u011br\u016f surovin","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197617","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=197617"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197617\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/31859"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197617"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197617"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197617"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}