{"id":197696,"title":"Dakdoritang, korejsk\u00e9 du\u0161en\u00e9 ku\u0159e","modified":"2026-10-31T17:25:14+01:00","plain":"Korejsk\u00e9 du\u0161en\u00e9 ku\u0159e ochucen\u00e9 chilli gochugaru, pomalu va\u0159en\u00e9 s bramborami, mrkv\u00ed a r\u00fd\u017eov\u00fdmi v\u00e1le\u010dky, pod\u00e1van\u00e9 uprost\u0159ed stolu.\n\n\n\nDoprost\u0159ed stolu p\u0159ich\u00e1z\u00ed hrnec s pokrmem zbarven\u00fdm do\u010dervena chilli gochugaru a p\u00e1ra rozn\u00e1\u0161\u00ed v\u016fni \u010desneku a jarn\u00ed cibulky po cel\u00e9 m\u00edstnosti. Ku\u0159e se dusilo s kostmi tak dlouho, a\u017e z nich maso samo odpad\u00e1v\u00e1, brambory se na okraj\u00edch drol\u00ed a nas\u00e1vaj\u00ed pikantn\u00ed v\u00fdvar. \n\n\n\nKa\u017ed\u00fd si bere p\u0159\u00edmo z hrnce, kousek ku\u0159ete, r\u00fd\u017eov\u00fd v\u00e1le\u010dek, nab\u011bra\u010dku om\u00e1\u010dky. Zd\u00e1 se, \u017ee tak jednoduch\u00e9 j\u00eddlo nem\u00e1 \u010d\u00edm p\u0159ekvapit, dokud neochutn\u00e1te prvn\u00ed po\u0159\u00e1dn\u011b p\u00e1liv\u00e9 sousto.\n\n\n\nNa korejsk\u00e9m stole nikdy nechyb\u00ed vedle hrnce dobr\u00e9 dom\u00e1c\u00ed kim\u010di\n\n\n\nCo je dakdoritang?\n\n\n\nDakdoritang je korejsk\u00e9 du\u0161en\u00e9 ku\u0159e s pikantn\u00ed, plnou chut\u00ed, p\u0159ipravovan\u00e9 z cel\u00e9ho ku\u0159ete naporcovan\u00e9ho i s kostmi. Z\u00e1kladem v\u00fdvaru je gochugaru, nikoli hust\u00e1 chilli pasta: vlo\u010dky zbarvuj\u00ed tekutinu do syt\u011b \u010derven\u00e9 a dod\u00e1vaj\u00ed j\u00ed v\u00fdraznou p\u00e1livost. \n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 slanost a umami, r\u00fd\u017eov\u00e9 v\u00edno tlum\u00ed typick\u00fd pach dr\u016fbe\u017ee a trocha cukru celou chu\u0165 zakulacuje. Velk\u00e9 kusy brambor uvoln\u00ed dost \u0161krobu na zahu\u0161t\u011bn\u00ed v\u00fdvaru, zat\u00edmco mrkev a cibule p\u0159id\u00e1vaj\u00ed jemnou sladkost. Mezi j\u00eddly korejsk\u00e9 kuchyn\u011b, kter\u00e1 se pod\u00e1vaj\u00ed ke spole\u010dn\u00e9mu stolov\u00e1n\u00ed, m\u00e1 tento pokrm zvl\u00e1\u0161tn\u00ed m\u00edsto.\n\n\n\nO jeho n\u00e1zvu se st\u00e1le vedou spory. Od roku 1992 up\u0159ednost\u0148uje N\u00e1rodn\u00ed \u00fastav korejsk\u00e9ho jazyka ozna\u010den\u00ed dak-bokkeum-tang a pova\u017euje dakdoritang za sm\u00ed\u0161en\u00fd n\u00e1zev spojuj\u00edc\u00ed korejsk\u00e9 dak (ku\u0159e), japonsk\u00e9 tori a sinokorejsk\u00e9 tang (pol\u00e9vka). \n\n\n\nJin\u00ed zast\u00e1vaj\u00ed \u010dist\u011b korejsk\u00fd p\u016fvod, podle n\u011bho\u017e dori poch\u00e1z\u00ed ze slovesa s v\u00fdznamem \u201ekr\u00e1jet na kousky\u201c, a v b\u011b\u017en\u00e9 \u0159e\u010di se ozna\u010den\u00ed doritang nikdy nep\u0159estalo pou\u017e\u00edvat.\n\n\n\nKe spole\u010dn\u00e9mu stolu se hod\u00ed i: pajeon, korejsk\u00e1 pala\u010dinka s jarn\u00ed cibulkou\n\n\n\nOd \u010dir\u00fdch v\u00fdvar\u016f k dne\u0161n\u00edmu \u010derven\u00e9mu du\u0161en\u00e9mu ku\u0159eti\n\n\n\n\u010cerven\u00e1 verze tohoto j\u00eddla je mlad\u0161\u00ed, ne\u017e by se mohlo zd\u00e1t. Ne\u017e za\u010dalo hlavn\u00ed roli hr\u00e1t chilli, korejsk\u00e9 du\u0161en\u00e9 ku\u0159e se p\u0159ipravovalo v \u010dir\u00e9 \u0161\u0165\u00e1v\u011b s pep\u0159em, na b\u00e1zi s\u00f3jov\u00e9 om\u00e1\u010dky nebo n\u00e1levu z fermentovan\u00fdch mo\u0159sk\u00fdch plod\u016f. Star\u00e9 kucha\u0159sk\u00e9 sb\u00edrky popisuj\u00ed ku\u0159e osmahnut\u00e9 na sezamov\u00e9m oleji a pot\u00e9 du\u0161en\u00e9 s jarn\u00ed cibulkou, sol\u00ed a \u010dern\u00fdm pep\u0159em, bez \u010derven\u00e9ho chilli.\n\n\n\nSlovo doritang se v\u00fdrazn\u011bji objevuje ve 20. letech 20. stolet\u00ed jako ozna\u010den\u00ed pro naporcovan\u00e9 mlad\u00e9 ku\u0159e ochucen\u00e9 krevetov\u00fdm n\u00e1levem. \u010cerven\u00e9 chilli se do t\u00e9to skupiny recept\u016f dost\u00e1v\u00e1 a\u017e v roce 1946, kdy se poprv\u00e9 objevuje v pokrmu dak-bokkeum.\n\n\n\nDne\u0161n\u00ed podoba pokrmu se ust\u00e1lila v 70. letech 20. stolet\u00ed. Pov\u00e1le\u010dn\u00e1 industrializace a rozvoj chovu dr\u016fbe\u017ee p\u0159inesly v\u011bt\u0161\u00ed dostupnost ku\u0159ec\u00edho masa za ni\u017e\u0161\u00ed cenu a ve m\u011bstech rostla popt\u00e1vka po cenov\u011b dostupn\u00e9m, pikantn\u00edm j\u00eddle z jednoho hrnce, kter\u00e9 by nasytilo v\u00edce lid\u00ed. Technika du\u0161en\u00ed z\u016fstala; barva, p\u00e1livost a zvyk d\u011blit se o j\u00eddlo z jednoho hrnce se postaraly o zbytek.\n\n\n\nPro kompletn\u00ed korejsk\u00e9 menu p\u0159idejte hov\u011bz\u00ed bulgogi\n\n\n\nHlavn\u00ed suroviny na dakdoritang\n\n\n\n\n\n\n\nZ\u00e1klad pokrmu tvo\u0159\u00ed cel\u00e9 ku\u0159e (nebo alespo\u0148 stehna) s kostmi. Z p\u0159eseknut\u00fdch kost\u00ed se uvol\u0148uje morek a kolagen, tuk z k\u016f\u017ee vytv\u00e1\u0159\u00ed ve v\u00fdvaru emulzi a dod\u00e1v\u00e1 mu konzistenci, kter\u00e9 s vykost\u011bn\u00fdm masem nedos\u00e1hnete. \n\n\n\nGochugaru je hlavn\u00edm zdrojem barvy a p\u00e1livosti: b\u011b\u017en\u011b se p\u0159id\u00e1vaj\u00ed \u010dty\u0159i a\u017e \u0161est pol\u00e9vkov\u00fdch l\u017eic, co\u017e sta\u010d\u00ed k obarven\u00ed a dochucen\u00ed v\u00fdvaru, ani\u017e by ztratil lehkost.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka dod\u00e1v\u00e1 slanost a hloubku chuti, r\u00fd\u017eov\u00e9 v\u00edno tlum\u00ed typick\u00fd pach dr\u016fbe\u017ee a pom\u00e1h\u00e1 rozvinout v\u016fni aromatick\u00fdch p\u0159\u00edsad. Brambory bohat\u00e9 na \u0161krob, nakr\u00e1jen\u00e9 na velk\u00e9 kusy, zahust\u00ed v\u00fdvar, ani\u017e by se rozpadly. Mrkev a cibule nakr\u00e1jen\u00e9 na siln\u00e9 \u010dtvrtky si zachov\u00e1vaj\u00ed tvar a p\u0159itom uvol\u0148uj\u00ed sv\u00e9 cukry.\n\n\n\nDal\u0161\u00ed velk\u00e1 klasika ke spole\u010dn\u00e9mu stolov\u00e1n\u00ed: bibimbap\n\n\n\n\u010cesnek a jarn\u00ed cibulka se p\u0159id\u00e1vaj\u00ed ke konci va\u0159en\u00ed, aby si jejich v\u00fdrazn\u00e1 v\u016fn\u011b v p\u00e1\u0159e uchovala sv\u011b\u017eest. Trocha cukru p\u0159idan\u00e1 u\u017e na za\u010d\u00e1tku vyv\u00e1\u017e\u00ed chilli a s\u00f3jovou om\u00e1\u010dku. Pro hlub\u0161\u00ed chu\u0165 poslou\u017e\u00ed trocha doenjangu, kapka gochujangu nebo dob\u0159e vyzr\u00e1l\u00e9 kim\u010di, pokud nep\u0159ebij\u00ed ostatn\u00ed chut\u011b.\n\n\n\n\n\n\tAutentick\u00fd dakdoritang - Korejsk\u00e9 du\u0161en\u00e9 ku\u0159e\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g ku\u0159ec\u00edch pali\u010dek1 stonek korejsk\u00e9ho p\u00f3rku (nebo mlad\u00e9ho p\u00f3rku)1 cibule0.5 mrkve150 g dangmyeon150 g r\u00fd\u017eov\u00fdch v\u00e1le\u010dk\u016f na tteokbokki3 chilli papri\u010dky Cheongyang (voliteln\u00e9)Om\u00e1\u010dka2.5 l\u017e\u00edce cukru700 ml vody120 ml s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce mirinu (nebo v\u00edna na va\u0159en\u00ed)1.5 l\u017e\u00edce \u010desneku (nasekan\u00e9ho)0.5 l\u017ei\u010dky z\u00e1zvoru (nasekan\u00e9ho)3 l\u017e\u00edce gochugaru (hrub\u011b mlet\u00e9ho)1 l\u017e\u00edce gochugaru (jemn\u011b mlet\u00e9ho)sezamov\u00e1 sem\u00ednka (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tP\u0159\u00edpravaDangmyeon namo\u010dte 30 minut p\u0159edem.R\u00fd\u017eov\u00e9 v\u00e1le\u010dky na tteokbokki kr\u00e1tce opl\u00e1chn\u011bte vodou.Mrkev nakr\u00e1jejte na kousky velikosti sousta.Cibuli nakr\u00e1jejte na kousky velikosti sousta.Korejsk\u00fd p\u00f3rek nakr\u00e1jejte na \u0161pal\u00ed\u010dky dlouh\u00e9 5 cm a ka\u017ed\u00fd pod\u00e9ln\u011b rozpulte.Va\u0159en\u00edSiln\u011bj\u0161\u00ed kusy ku\u0159ete na\u0159\u00edzn\u011bte, aby do nich om\u00e1\u010dka dob\u0159e pronikla.Ku\u0159e vlo\u017ete do vrouc\u00ed vody a blan\u0161\u00edrujte 5 a\u017e 10 minut, dokud na povrchu nezb\u011bl\u00e1.Blan\u0161\u00edrovan\u00e9 ku\u0159e opl\u00e1chn\u011bte, abyste odstranili sra\u017eenou krev a drobn\u00e9 \u00falomky kost\u00ed.Ku\u0159e vlo\u017ete do hrnce. Nejprve p\u0159idejte mrkev, vodu a cukr a p\u0159ive\u010fte k varu.P\u0159idejte s\u00f3jovou om\u00e1\u010dku, mirin, \u010desnek a z\u00e1zvor a znovu p\u0159ive\u010fte k varu.P\u0159iklopte a va\u0159te 10 minut na st\u0159edn\u00edm plameni.Jakmile je mrkev uva\u0159en\u00e1, p\u0159idejte hrub\u011b i jemn\u011b mlet\u00e9 gochugaru, cibuli, b\u00edlou \u010d\u00e1st korejsk\u00e9ho p\u00f3rku a r\u00fd\u017eov\u00e9 v\u00e1le\u010dky a va\u0159te 5 minut.Jakmile gochugaru nabobtn\u00e1 a v\u00fdvar se zredukuje, p\u0159idejte dangmyeon a zelenou \u010d\u00e1st korejsk\u00e9ho p\u00f3rku a va\u0159te p\u0159ibli\u017en\u011b 5 minut, dokud nejsou nudle hotov\u00e9.Posypte sezamov\u00fdmi sem\u00ednky a pod\u00e1vejte.\t\n\t\n\t\t\nCukr p\u0159idejte jako prvn\u00ed, aby sladk\u00e1 chu\u0165 l\u00e9pe pronikla do masa.\nS\u00f3jovou om\u00e1\u010dku odm\u011b\u0159te p\u0159esn\u011b, proto\u017ee p\u0159i v\u011bt\u0161\u00edm mno\u017estv\u00ed bude chu\u0165 rychle p\u0159\u00edli\u0161 v\u00fdrazn\u00e1.\nPokud pou\u017e\u00edv\u00e1te jemn\u011b mlet\u00e9 gochugaru z papri\u010dek Cheongyang, m\u016f\u017eete chilli papri\u010dky Cheongyang vynechat.\nPokud pou\u017e\u00edv\u00e1te chilli papri\u010dky Cheongyang, p\u0159idejte je sou\u010dasn\u011b s dangmyeon (spolu se zelenou \u010d\u00e1st\u00ed korejsk\u00e9ho p\u00f3rku).\nZelenou \u010d\u00e1st korejsk\u00e9ho p\u00f3rku p\u0159idejte a\u017e na konci, aby si zachovala barvu.\nPokud se v\u00fdvar p\u0159\u00edli\u0161 vyva\u0159\u00ed, p\u0159ilijte trochu vody.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197696","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=197696"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197696\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/148064"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}