{"id":197631,"title":"Nurungji, korejsk\u00e1 k\u0159upav\u00e1 r\u00fd\u017ee","modified":"2026-10-31T17:23:49+01:00","plain":"Objevte nurungji, korejskou k\u0159upavou r\u00fd\u017ei ope\u010denou na p\u00e1nvi a politou glazurou ze s\u00f3jov\u00e9 om\u00e1\u010dky a cukru, kter\u00e9 jako sva\u010dince neodol\u00e1te.\n\n\n\nV kotl\u00edku nad ohn\u011bm r\u00fd\u017ee nabobtn\u00e1 a pak p\u0159estane v\u0159\u00edt. Na dn\u011b d\u00e1l prsk\u00e1 tenk\u00e1 vrstva, zl\u00e1tne a pln\u00ed kuchy\u0148 v\u016fn\u00ed kuku\u0159ice a l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f. Korejci t\u00e9to k\u0159ehk\u00e9 k\u016frce, kter\u00e1 p\u0159i l\u00e1m\u00e1n\u00ed p\u011bkn\u011b k\u0159upne, \u0159\u00edkaj\u00ed nurungji. \n\n\n\nTato k\u016frka vznikla p\u0159i kucha\u0159sk\u00e9 \u201enehod\u011b\u201c z lehce p\u0159ichycen\u00e9 r\u00fd\u017ee, kterou se nikdo neodv\u00e1\u017eil vyhodit. Nakonec se z n\u00ed stala lahodn\u00e1 korejsk\u00e1 pochoutka\n\n\n\nCo je nurungji?\n\n\n\nV korej\u0161tin\u011b \u201enurungji\u201c (\ub204\ub8fd\uc9c0) doslova znamen\u00e1 \u201ep\u0159ipe\u010den\u00e1 r\u00fd\u017ee\u201c. Dal\u0161\u00ed region\u00e1ln\u00ed n\u00e1zvy, jako nurunggaengi, nuleungji, nuleunbap nebo severokorejsk\u00e9 gamachi, ozna\u010duj\u00ed tot\u00e9\u017e: r\u00fd\u017eovou k\u016frku, kter\u00e1 se tvo\u0159\u00ed na dn\u011b hrnce. \n\n\n\nNejde o pokrm s r\u016fzn\u00fdmi oblohami, ale o zvl\u00e1\u0161tn\u00ed podobu bap, b\u011b\u017en\u00e9 b\u00edl\u00e9 r\u00fd\u017ee. Zrnka nat\u011bsnan\u00e1 t\u011bsn\u011b vedle sebe se p\u0159i va\u0159en\u00ed spoj\u00ed do souvisl\u00e9ho pl\u00e1tu, kter\u00fd se pak odlamuje v nepravideln\u00fdch \u00falomc\u00edch.\n\n\n\nM\u00e1te r\u00e1di r\u00fd\u017ei? Objevte japonsk\u00e9 tamago kake gohan\n\n\n\nDobr\u00e9 nurungji p\u0159ipom\u00edn\u00e1 tenk\u00fd, trochu nepravideln\u00fd pl\u00e1t r\u00fd\u017ee, rovnom\u011brn\u011b ope\u010den\u00fd dozlatova a\u017e sv\u011btlehn\u011bda, nikdy v\u0161ak do\u010derna. Okraje jsou such\u00e9 a k\u0159upav\u00e9, st\u0159ed o n\u011bco siln\u011bj\u0161\u00ed a na skus lehce vl\u00e1\u010dn\u00fd. I bez jak\u00e9hokoli dochucen\u00ed je chu\u0165 p\u0159ekvapiv\u011b komplexn\u00ed: pra\u017een\u00e9 obil\u00ed, l\u00edskov\u00e9 o\u0159\u00ed\u0161ky, pukance. \n\n\n\nTyto t\u00f3ny vznikaj\u00ed Maillardovou reakc\u00ed mezi r\u00fd\u017eov\u00fdm \u0161krobem a aminokyselinami. Nurungji se j\u00ed samotn\u00e9 jako k\u0159upav\u00e9 r\u00fd\u017eov\u00e9 \u00falomky, nebo se nech\u00e1 vylouhovat ve velmi hork\u00e9 vod\u011b na p\u0159\u00edpravu sungnyung, h\u0159ejiv\u00e9ho n\u00e1levu z p\u0159ipe\u010den\u00e9 r\u00fd\u017ee, kter\u00fd se pod\u00e1v\u00e1 na z\u00e1v\u011br j\u00eddla. \n\n\n\nP\u016fvod nurungji\n\n\n\nPrameny dokl\u00e1daj\u00ed nurungji jako samostatn\u00fd pokrm p\u0159inejmen\u0161\u00edm od obdob\u00ed Korjo. \u010c\u00ednsk\u00fd z\u00e1pis z XII . stolet\u00ed popisuje suksu, \u201ep\u0159eva\u0159enou vodu\u201c nalitou na p\u0159ipe\u010denou r\u00fd\u017ei, p\u0159\u00edm\u00e9ho p\u0159edch\u016fdce sungnyung. Za dynastie \u010coson u\u017e tato k\u016frka nebyla jen zbytkem z rolnick\u00e9 kuchyn\u011b: u dvora se na dno kotl\u00edku nal\u00e9vala hork\u00e1 voda, aby se j\u00eddlo zakon\u010dilo jemn\u00fdm n\u00e1pojem z p\u0159ipe\u010den\u00e9 r\u00fd\u017ee.\n\n\n\nL\u00e9ka\u0159sk\u00fd spis Dongui Bogam (1613) zmi\u0148uje tuto p\u0159ipe\u010denou r\u00fd\u017ei pod n\u00e1zvem chwigeonban jako prost\u0159edek ke zklidn\u011bn\u00ed \u017ealudku. V Koreji, kde je r\u00fd\u017ee vz\u00e1cn\u00e1, nep\u0159ijde nic nazmar: k\u016frka se se\u0161krabuje a j\u00ed jako v\u00fd\u017eivn\u00e1 sva\u010dina. N\u011bkte\u0159\u00ed dokonce nech\u00e1vaj\u00ed r\u00fd\u017ei p\u0159ichytit o n\u011bco v\u00edc, aby k\u016frky z\u00edskali v\u00edce, a n\u011bkdy jej\u00ed \u00falomky i sma\u017e\u00ed. \n\n\n\nCongee je tak\u00e9 ide\u00e1ln\u00ed na zklidn\u011bn\u00ed \u017ealudku\n\n\n\nTento zvyk souvis\u00ed s va\u0159en\u00edm v gamasot, t\u011b\u017ek\u00e9m litinov\u00e9m kotl\u00edku nad ohn\u011bm ze d\u0159eva: voda se odpa\u0159uje, \u017e\u00e1r se soust\u0159e\u010fuje u dna, r\u00fd\u017ee zl\u00e1tne a vytv\u00e1\u0159\u00ed se souvisl\u00e1 k\u016frka. Na rozd\u00edl od \u010d\u00ednsk\u00e9ho va\u0159en\u00ed v p\u00e1\u0159e, p\u0159i n\u011bm\u017e je r\u00fd\u017ee odd\u011blen\u00e1 od vody, je kv\u016fli tomuto p\u0159\u00edm\u00e9mu kontaktu vznik k\u016frky t\u00e9m\u011b\u0159 nevyhnuteln\u00fd. Nurungji se pak pou\u017e\u00edv\u00e1 do nurungji baeksuk\n\n\n\nHlavn\u00ed suroviny: z m\u00e1la vykouzlit hodn\u011b\n\n\n\n\n\n\n\nTradi\u010dn\u00ed nurungji se p\u0159ipravuje ze stejn\u00e9 b\u00edl\u00e9 kr\u00e1tkozrnn\u00e9 r\u00fd\u017ee (na sushi), kter\u00e1 se j\u00ed ka\u017ed\u00fd den: z kulatozrnn\u00e9, le\u0161t\u011bn\u00e9 r\u00fd\u017ee bohat\u00e9 na \u0161krob, kter\u00e1 lep\u00ed pr\u00e1v\u011b tolik, aby na dn\u011b hrnce vytvo\u0159ila vrstvu, a ta pak p\u0159i hn\u011bdnut\u00ed ztuhne v k\u016frku. Nic zvl\u00e1\u0161tn\u00edho se do n\u00ed nep\u0159id\u00e1v\u00e1: jen r\u00fd\u017ee a voda, bez soli a dal\u0161\u00edho dochucen\u00ed. Jak se voda odpa\u0159uje, spodn\u00ed vrstva r\u00fd\u017ee vysych\u00e1 a zl\u00e1tne v m\u00edstech, kde se dot\u00fdk\u00e1 kovu.\n\n\n\nSm\u011bsi s celozrnnou r\u00fd\u017e\u00ed, je\u010dmenem nebo j\u00e1hlami vytv\u00e1\u0159ej\u00ed rustik\u00e1ln\u011bj\u0161\u00ed k\u016frku, z\u00e1kladem v\u0161ak z\u016fst\u00e1v\u00e1 b\u00edl\u00e1 le\u0161t\u011bn\u00e1 r\u00fd\u017ee. Pro je\u0161t\u011b mlsn\u011bj\u0161\u00ed jaz\u00fd\u010dky p\u0159ich\u00e1z\u00ed ke slovu dochucen\u00ed s\u00f3jovou om\u00e1\u010dkou, cukrem, …. \n\n\n\n\n\n\tKorejsk\u00e1 op\u00e9kan\u00e1 r\u00fd\u017ee (Nurungji)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g va\u0159en\u00e9 r\u00fd\u017ee (z p\u0159edchoz\u00edho dne nebo vychladl\u00e9 (\u2248200 g v such\u00e9m stavu))2 pl\u00e1tky \u0159asy noriolej s neutr\u00e1ln\u00ed chut\u00ed (na sma\u017een\u00ed)Glazura3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky3 l\u017e\u00edce cukru\t\n\t\n\t\tP\u0159\u00edpravaRozeh\u0159ejte nep\u0159ilnavou p\u00e1nev na st\u0159edn\u00edm ohni, nalijte do n\u00ed trochu oleje s neutr\u00e1ln\u00ed chut\u00ed a rovnom\u011brn\u011b ho rozet\u0159ete.Jakmile je p\u00e1nev hork\u00e1, vlo\u017ete do n\u00ed va\u0159enou r\u00fd\u017ei a obrace\u010dkou ji rozprost\u0159ete do tenk\u00e9 vrstvy.Nechte r\u00fd\u017ei op\u00e9kat p\u0159ibli\u017en\u011b 5 minut, pot\u00e9 ji opatrn\u011b obra\u0165te a op\u00e9kejte dal\u0161\u00edch 5 minut. P\u0159itla\u010dujte ji, aby byla je\u0161t\u011b k\u0159upav\u011bj\u0161\u00ed.B\u011bhem op\u00e9k\u00e1n\u00ed p\u0159ipravte glazuru sm\u00edch\u00e1n\u00edm sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky s cukrem a m\u00edchejte, dokud se cukr zcela nerozpust\u00ed.Pot\u0159ete povrch r\u00fd\u017ee glazurou, obra\u0165te ji a pot\u0159ete i druhou stranu.Jakmile je r\u00fd\u017ee p\u011bkn\u011b k\u0159upav\u00e1, p\u0159eneste ji na prk\u00e9nko a nakr\u00e1jejte na 4 kusy. Pot\u00e9 nast\u0159\u00edhejte pl\u00e1tek \u0159asy nori na obd\u00e9ln\u00edky a spodn\u00ed \u010d\u00e1st ka\u017ed\u00e9ho kusu obalte jedn\u00edm obd\u00e9ln\u00edkem.Pod\u00e1vejte ihned, dokud je r\u00fd\u017ee k\u0159upav\u00e1.\t\n\t\n\t\t\nPou\u017eijte r\u00fd\u017ei uva\u0159enou p\u0159edchoz\u00ed den, aby byl v\u00fdsledek je\u0161t\u011b k\u0159upav\u011bj\u0161\u00ed.\nHl\u00eddejte op\u00e9k\u00e1n\u00ed: r\u00fd\u017ee m\u00e1 zezl\u00e1tnout, ne se sp\u00e1lit.\nGlazuru m\u016f\u017eete ochutit trochou sezamov\u00e9ho oleje nebo p\u0159idat gochugaru pro pikantn\u00ed n\u00e1dech.\n\n\t\n\t\n\t\tSnackCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Korejsk\u00e9 nurungji: historie, p\u0159\u00edzniv\u00e9 \u00fa\u010dinky, suroviny a recept \u2013 Tistory (korejsky)\u2022 Ope\u010den\u00e1 r\u00fd\u017eov\u00e1 k\u016frka \u2013 Wikipedie (anglicky)\u2022 Sungnyung (\uc22d\ub289), korejsk\u00fd n\u00e1lev z ope\u010den\u00e9 r\u00fd\u017ee \u2013 Encyklopedie korejsk\u00e9 n\u00e1rodn\u00ed kultury (korejsky)\u2022 Nurungji (\ub204\ub8fd\uc9c0), korejsk\u00e1 ope\u010den\u00e1 r\u00fd\u017eov\u00e1 k\u016frka \u2013 Encyklopedie korejsk\u00e9 n\u00e1rodn\u00ed kultury (korejsky)\u2022 Nurungji, zn\u00e1m\u00e9 tak\u00e9 jako ope\u010den\u00e1 r\u00fd\u017eov\u00e1 k\u016frka \u2013 Uwajimaya \u2013 Uwajipedia (anglicky)\u2022 Kdo m\u00e1 r\u00e1d nurungji? Jak ho nejrad\u011bji p\u0159ipravujete a j\u00edte? \u2013 Reddit \u2013 r\/KoreanFood (anglicky)\u2022 Jak nejl\u00e9pe p\u0159ipravit k\u0159upavou r\u00fd\u017ei (nurungji)? \u2013 Reddit \u2013 r\/KoreanFood (anglicky)\u2022 Korea\u2013\u010c\u00edna\u2013Japonsko: kdo je \u0161ampionem v p\u0159\u00edprav\u011b nurungji? \u2013 K-Food Times (korejsky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197631","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=197631"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197631\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113660"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}