{"id":197704,"title":"Bibimbap, korejsk\u00e1 r\u00fd\u017eov\u00e1 miska","modified":"2026-10-31T17:25:20+01:00","plain":"Bibimbap pat\u0159\u00ed k pil\u00ed\u0159\u016fm korejsk\u00e9 kuchyn\u011b a nab\u00edz\u00ed pestrou kombinaci chut\u00ed a textur. Tento pokrm, roz\u0161\u00ed\u0159en\u00fd daleko za hranicemi Koreje, si z\u00edsk\u00e1v\u00e1 p\u0159\u00edznivce po cel\u00e9m sv\u011bt\u011b, a to i mezi lidmi, kte\u0159\u00ed korejskou kulturu p\u0159\u00edli\u0161 neznaj\u00ed.\n\n\n\nCo je bibimbap?\n\n\n\nBibimbap, doslova \u201er\u00fd\u017ee sm\u00edchan\u00e1 s masem a r\u016fzn\u00fdmi druhy zeleniny\u201c, dokonale zt\u011bles\u0148uje mo\u017enost p\u0159izp\u016fsobit si j\u00eddlo podle sebe, kterou korejsk\u00e1 kuchyn\u011b nab\u00edz\u00ed. \n\n\n\nTento pokrm m\u00e1 nespo\u010det variant, kter\u00e9 lze p\u0159izp\u016fsobit osobn\u00edm chut\u00edm i stravovac\u00edm pot\u0159eb\u00e1m, od bibimbapu obohacen\u00e9ho o mlad\u00e9 v\u00fdhonky a\u017e po verzi pod\u00e1vanou v dolsotu (rozeh\u0159\u00e1t\u00e9 kamenn\u00e9 misce) nebo yangpunu (velk\u00e9 tradi\u010dn\u00ed m\u00edse). Pro ka\u017edou p\u0159\u00edle\u017eitost se tak najde vhodn\u00e1 varianta. \n\n\n\n\n\n\n\nTradi\u010dn\u00ed recepty sice vedle r\u016fzn\u00fdch druh\u016f zeleniny \u010dasto obsahuj\u00ed syrov\u00e9 hov\u011bz\u00ed maso a syrov\u00fd \u017eloutek, b\u011b\u017en\u00e1 je ale i p\u0159\u00edprava z tepeln\u011b upraven\u00fdch surovin. Z\u00e1kladem tohoto pokrmu je miska r\u00fd\u017ee dopln\u011bn\u00e1 o namul (orestovanou a ochucenou zeleninu), gochujang (fermentovanou chilli pastu) a n\u011bkdy tak\u00e9 yukhoe (ochucen\u00e9 syrov\u00e9 hov\u011bz\u00ed maso). \u201eBibim\u201c a \u201ebap\u201c se tu spojuj\u00ed v harmonick\u00fd celek. \n\n\n\nNezapome\u0148me ani na proslulou om\u00e1\u010dku na bibimbap\n\n\n\nS lahodn\u00fdmi hotteoky jako dezertem je to zkr\u00e1tka dokonal\u00e9\n\n\n\nDal\u0161\u00ed velk\u00e1 korejsk\u00e1 klasika: dakdoritang, ku\u0159e du\u0161en\u00e9 s pastou gochujang, kr\u00e1sn\u011b k\u0159ehk\u00e9 a po\u0159\u00e1dn\u011b pikantn\u00ed\n\n\n\nP\u0159ed j\u00eddlem se v\u0161echny slo\u017eky podle zvyku d\u016fkladn\u011b prom\u00edchaj\u00ed, aby se jejich jedine\u010dn\u00e9 chut\u011b propojily v lahodn\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek.\n\n\n\nBanchan: nepostradateln\u00ed pomocn\u00edci pro poveden\u00fd bibimbap\n\n\n\nV korejsk\u00e9 kuchyni hraj\u00ed banchan, rozmanit\u00e9 zeleninov\u00e9 p\u0159\u00edlohy od kimchi (pikantn\u00edho kva\u0161en\u00e9ho zel\u00ed) po nakl\u00e1danou, restovanou nebo v p\u00e1\u0159e va\u0159enou zeleninu, p\u0159i stolov\u00e1n\u00ed z\u00e1sadn\u00ed roli, proto\u017ee dod\u00e1vaj\u00ed j\u00eddlu chu\u0165 a texturu. \n\n\n\nKorejsk\u00e1 p\u0159\u00edloha z ochucen\u00e9ho \u0161pen\u00e1tu\n\n\n\nKrom\u011b sv\u00e9 tradi\u010dn\u00ed role p\u0159\u00edloh nach\u00e1zej\u00ed banchan \u010dasto dal\u0161\u00ed tvo\u0159iv\u00e9 vyu\u017eit\u00ed p\u0159i p\u0159\u00edprav\u011b bibimbapu. St\u00e1vaj\u00ed se v n\u011bm kl\u00ed\u010dov\u00fdmi slo\u017ekami a obohacuj\u00ed ho svou rozmanitost\u00ed. Tento v Ji\u017en\u00ed Koreji b\u011b\u017en\u00fd zvyk ukazuje p\u0159\u00edstup, kter\u00fd \u0161et\u0159\u00ed pen\u00edze a z\u00e1rove\u0148 projevuje \u00factu k potravin\u00e1m, proto\u017ee ze zbytk\u016f vznik\u00e1 chutn\u00e9 j\u00eddlo\n\n\n\nHlavn\u00ed suroviny na bibimbap\n\n\n\n\n\n\n\nFazolov\u00e9 kl\u00ed\u010dky: pou\u017e\u00edvaj\u00ed se k p\u0159\u00edprav\u011b rychl\u00e9ho banchanu zvan\u00e9ho kongnamul, se\u017eenete je v ka\u017ed\u00e9m supermarketu\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: nepostradateln\u00e1 pro svou slanost a chu\u0165 umami\n\n\n\nSezamov\u00e1 sem\u00ednka: vyberte si barvu podle libosti, dodaj\u00ed p\u0159\u00edjemnou chu\u0165\n\n\n\nR\u00fd\u017eov\u00fd ocet: nepostradateln\u00fd pro sv\u016fj charakteristick\u00fd nakysl\u00fd t\u00f3n\n\n\n\nSezamov\u00fd olej: M\u016f\u017eete ho nahradit ara\u0161\u00eddov\u00fdm olejem, ale v\u011b\u0159te mi: na v\u00fdsledn\u00e9 chuti m\u00e1 opravdu velk\u00fd pod\u00edl\n\n\n\nKorejsk\u00e9 su\u0161en\u00e9 mo\u0159sk\u00e9 \u0159asy: S\u00e1hn\u011bte jednodu\u0161e po nori\n\n\n\n\n\n\tAutentick\u00fd korejsk\u00fd bibimbap\n\t\t\n\t\t\t\n\t\n\t\tWokcuiseur \u00e0 riz\t\n\t\n\t\tHlavn\u00ed suroviny100 g mlet\u00e9ho hov\u011bz\u00edho masa (ide\u00e1ln\u011b s 30% obsahem tuku)250 g ochucen\u00e9ho \u0161pen\u00e1tu (ochucen\u00ed viz n\u00ed\u017ee)350 g ochucen\u00fdch kl\u00ed\u010dk\u016f fazol\u00ed mungo (ochucen\u00ed viz n\u00ed\u017ee)100 g hub shiitake (nakr\u00e1jen\u00fdch na tenk\u00e9 pl\u00e1tky)120 g mrkve0.5 l\u017ei\u010dky soli2 porce uva\u0159en\u00e9 r\u00fd\u017ee2 vejceOlej na sma\u017een\u00edOchucen\u00e9 pra\u017een\u00e9 mo\u0159sk\u00e9 \u0159asy (nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky)Marin\u00e1da2 strou\u017eky \u010desneku (nasekan\u00e9)1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017ei\u010dka hn\u011bd\u00e9ho cukruOm\u00e1\u010dka na bibimbap2 l\u017e\u00edce gochujangu1 l\u017e\u00edce sezamov\u00e9ho oleje1 l\u017e\u00edce cukru1 l\u017e\u00edce vody1 l\u017e\u00edce sezamov\u00fdch sem\u00ednek1 l\u017ei\u010dka r\u00fd\u017eov\u00e9ho octa1 l\u017ei\u010dka \u010desneku (nasekan\u00e9ho)\u0160pen\u00e1t250 g mlad\u00e9ho \u0161pen\u00e1tu1 l\u017ei\u010dka soliVoda na va\u0159en\u00edOm\u00e1\u010dka na \u0161pen\u00e1t1 l\u017ei\u010dka jarn\u00ed cibulky (najemno nasekan\u00e9)0.5 l\u017ei\u010dky \u010desneku (nasekan\u00e9ho)0.25 l\u017ei\u010dky soli1 l\u017ei\u010dka b\u00edl\u00fdch sezamov\u00fdch sem\u00ednek1 l\u017e\u00edce sezamov\u00e9ho olejeFazolov\u00e9 kl\u00ed\u010dky350 g \u010derstv\u00fdch kl\u00ed\u010dk\u016f fazol\u00ed mungo1 l\u017ei\u010dka soliVoda na va\u0159en\u00edOm\u00e1\u010dka na fazolov\u00e9 kl\u00ed\u010dky1 l\u017ei\u010dka jarn\u00ed cibulky (najemno nasekan\u00e9)0.5 l\u017ei\u010dky nasekan\u00e9ho \u010desneku0.5 l\u017ei\u010dky soli1 l\u017ei\u010dka \u010dern\u00fdch sezamov\u00fdch sem\u00ednek1 l\u017e\u00edce sezamov\u00e9ho oleje\t\n\t\n\t\tP\u0159\u00edprava masaSm\u00edchejte mlet\u00e9 hov\u011bz\u00ed maso s marin\u00e1dou. Nechte maso marinovat p\u0159ibli\u017en\u011b 30 minut.Do woku p\u0159idejte trochu oleje na sma\u017een\u00ed a maso op\u00e9kejte na prudk\u00e9m ohni 3 a\u017e 5 minut.Om\u00e1\u010dka na bibimbapV misce sm\u00edchejte suroviny na om\u00e1\u010dku na bibimbap.\u0160pen\u00e1t\u0160pen\u00e1t omyjte studenou vodou. P\u0159ive\u010fte vodu se sol\u00ed k varuPono\u0159te \u0161pen\u00e1t na 30 sekund do vrouc\u00ed vody a pot\u00e9 ho propl\u00e1chn\u011bte studenou vodou.Sce\u010fte a vyma\u010dkejte p\u0159ebyte\u010dnou vodu. \u0160pen\u00e1t nakr\u00e1jejte a prom\u00edchejte s om\u00e1\u010dkou na \u0161pen\u00e1t.Mlad\u00e9 fazolov\u00e9 kl\u00ed\u010dkyKl\u00ed\u010dky propl\u00e1chn\u011bte a p\u0159ive\u010fte vodu se sol\u00ed k varu.Pono\u0159te kl\u00ed\u010dky na 1-2 minuty do vrouc\u00ed vody a pot\u00e9 je propl\u00e1chn\u011bte studenou vodou.Sce\u010fte, vyma\u010dkejte p\u0159ebyte\u010dnou vodu a prom\u00edchejte s om\u00e1\u010dkou na fazolov\u00e9 kl\u00ed\u010dky.Mrkev a houbyMrkev oloupejte a nakr\u00e1jejte na tenk\u00e9 nudli\u010dky.Houby o\u010dist\u011bte a nakr\u00e1jejte na pl\u00e1tky.Mrkev a houby op\u00e9kejte zvl\u00e1\u0161\u0165 ve woku na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni 2 a\u017e 3 minuty, poka\u017ed\u00e9 s trochou oleje a 1\/4 l\u017ei\u010dky soli.VejceP\u0159ipravte volsk\u00e1 oka nebo vejce upravte podle sv\u00e9 chuti.Sestaven\u00edDejte r\u00fd\u017ei do misky.Na r\u00fd\u017ei rozlo\u017ete maso, p\u0159ipravenou zeleninu, ochucen\u00e9 mo\u0159sk\u00e9 \u0159asy, om\u00e1\u010dku na bibimbap a vejce. Pod\u00e1vejte.\t\n\t\n\t\tM\u016f\u017eete pou\u017e\u00edt i nemlet\u00e9 hov\u011bz\u00ed maso nebo dokonce mlet\u00e9 ku\u0159ec\u00ed. Zm\u011bn\u00ed se t\u00edm textura. Mlet\u00e9 maso m\u00e1m r\u00e1d, proto\u017ee se s r\u00fd\u017e\u00ed skv\u011ble prom\u00edch\u00e1, a pr\u00e1v\u011b v tom koneckonc\u016f spo\u010d\u00edv\u00e1 z\u00e1kladn\u00ed princip bibimbapu\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nP\u0159i p\u0159\u00edprav\u011b tohoto receptu jsem se inspiroval receptem z blogu \u201eMy Korean kitchen\u201c","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197704","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=197704"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197704\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/13074"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}