{"id":197709,"title":"Pajeon, korejsk\u00e9 pala\u010dinky s jarn\u00ed cibulkou","modified":"2026-10-31T17:25:23+01:00","plain":"Korejsk\u00e1 pala\u010dinka s k\u0159upav\u00fdm povrchem a vl\u00e1\u010dn\u00fdm st\u0159edem, s mo\u0159sk\u00fdmi plody a jarn\u00ed cibulkou, pod\u00e1van\u00e1 p\u011bkn\u011b hork\u00e1 se s\u00f3jovou om\u00e1\u010dkou s octem.\n\n\n\nD\u00e9\u0161\u0165 za\u010d\u00edn\u00e1 na p\u00e1nvi je\u0161t\u011b d\u0159\u00edv, ne\u017e dopadne na okno: olej prsk\u00e1, t\u011bsto sy\u010d\u00ed, cibulky m\u011bknou a uvol\u0148uj\u00ed sv\u011b\u017e\u00ed, jemnou, t\u00e9m\u011b\u0159 nasl\u00e1dlou v\u016fni. Dobr\u00fd pajeon pozn\u00e1te podle dlouh\u00fdch cibulek vyskl\u00e1dan\u00fdch vedle sebe, kter\u00e9 dr\u017e\u00ed pohromad\u011b jen nezbytn\u00e9 mno\u017estv\u00ed t\u011bsta. \n\n\n\nOkraje p\u0159i zakousnut\u00ed k\u0159upou, st\u0159ed z\u016fst\u00e1v\u00e1 m\u011bkk\u00fd a pln\u00fd cibulek. Pokud bychom hledali p\u0159\u00edbuzn\u00e1 j\u00eddla, vietnamsk\u00e9 b\u00e1nh x\u00e8o nebo japonsk\u00e9 okonomiyaki tak\u00e9 spojuj\u00ed t\u011bsto s dal\u0161\u00edmi surovinami, ale jejich uspo\u0159\u00e1d\u00e1n\u00ed je \u00fapln\u011b jin\u00e9. Zkr\u00e1tka lah\u016fdka, kterou stoj\u00ed za to objevit\n\n\n\nDal\u0161\u00ed velk\u00e1 korejsk\u00e1 klasika, bibimbap, p\u0159edstavuje plnohodnotn\u00e9 j\u00eddlo v jedn\u00e9 misce\n\n\n\nCo je pajeon?\n\n\n\nN\u00e1zev je jednoduch\u00fd. Pa znamen\u00e1 \u201ejarn\u00ed cibulka\u201c, jeon ozna\u010duje skupinu pokrm\u016f obalen\u00fdch v t\u011bst\u00ed\u010dku a pot\u00e9 osma\u017een\u00fdch na p\u00e1nvi. V korejsk\u00e9 kuchyni si jeon zachov\u00e1v\u00e1 charakter hlavn\u00ed suroviny, a\u0165 u\u017e jde o cuketu u aehobak jeon, r\u016fzn\u00e9 druhy zeleniny jako u yachaejeon, nebo jako zde o cel\u00e9 jarn\u00ed cibulky. \n\n\n\nPajeon se li\u0161\u00ed od buchimgae, kde p\u0159evl\u00e1d\u00e1 t\u011bsto a nasekan\u00e9 suroviny miz\u00ed v hutn\u00e9 placce. V autentick\u00e9m pajeonu z\u016fst\u00e1vaj\u00ed cibulky viditeln\u00e9 a vcelku, \u010dasto jde o jjokpa (cibulky z \u010cosonu) vyskl\u00e1dan\u00e9 na p\u00e1nvi vedle sebe.\n\n\n\nT\u011bsto slou\u017e\u00ed jako pojivo, nehraje hlavn\u00ed roli. P\u0161eni\u010dn\u00e1 mouka dod\u00e1v\u00e1 pevnost, \u0161krob zaji\u0161\u0165uje k\u0159ehkou k\u0159upavost a ledov\u00e1 voda omezuje rozvoj lepku. Klasick\u00fd pajeon se pod\u00e1v\u00e1 s om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa. \n\n\n\nPajeon ze \u010dtvrti Dongnae v Pusanu se \u0159\u00edd\u00ed jin\u00fdmi pravidly: je vydatn\u011bj\u0161\u00ed, vl\u00e1\u010dn\u011bj\u0161\u00ed a pln\u00fd mo\u0159sk\u00fdch plod\u016f. Pod\u00e1v\u00e1 se s chojang, v\u00fdraznou om\u00e1\u010dkou z pasty gochujang a octa, podobnou om\u00e1\u010dce na bibimbap.\n\n\n\nPokud m\u00e1te chu\u0165 na korejsk\u00e9 j\u00eddlo, kter\u00e9 zah\u0159eje, vyzkou\u0161ejte dakgalbi\n\n\n\nOd americk\u00e9 mouky k de\u0161tiv\u00fdm ve\u010der\u016fm\n\n\n\nHistorie pajeonu je sou\u010d\u00e1st\u00ed \u0161ir\u0161\u00edch d\u011bjin pokrm\u016f jeon. Na \u010dosonsk\u00e9m dvo\u0159e se t\u011bmto vyt\u0159\u00edben\u00fdm j\u00eddl\u016fm \u0159\u00edkalo jeonyuhwa, \u201ekv\u011bty sma\u017een\u00e9 na oleji\u201c. Pajeon se v\u0161ak neobjevuje v \u017e\u00e1dn\u00e9m z v\u00fdznamn\u00fdch dobov\u00fdch kucha\u0159sk\u00fdch text\u016f: ani v Eumsik Dimibang z roku 1670, ani v Siuijeonseo z konce 19. stolet\u00ed, kter\u00fd p\u0159itom uv\u00e1d\u00ed i jeon z vrabce.\n\n\n\nPrvn\u00ed ti\u0161t\u011bn\u00e1 zm\u00ednka poch\u00e1z\u00ed z roku 1946, z knihy Chosun Eumsik Mandeuneun Beop od Bang Sin-young: p\u0161eni\u010dn\u00e1 mouka, vejce, s\u016fl a cibulky, p\u0159ipraven\u00e9 na \u017eelezn\u00e9 plotn\u011b. Po korejsk\u00e9 v\u00e1lce (1950-1953) se d\u00edky americk\u00e9 pomoci dostalo do zem\u011b velk\u00e9 mno\u017estv\u00ed p\u0161enice. \n\n\n\nNa stejn\u00e9 ve\u010dery se hod\u00ed i pomalu du\u0161en\u00fd dakdoritang: ku\u0159e du\u0161en\u00e9 s pastou gochujang\n\n\n\nD\u0159\u00edve drah\u00e1 p\u0161enice se stala dostupnou a dom\u00e1c\u00ed kuchyn\u011b tomu p\u0159izp\u016fsobily tradi\u010dn\u00ed p\u0159\u00edpravu j\u00eddel na p\u00e1nvi. Tento v\u00fdvoj vysv\u011btluje i m\u00edsto mouky v dal\u0161\u00edch obl\u00edben\u00fdch pokrmech, jako je korejsk\u00fd corn dog.\n\n\n\nPokud hled\u00e1te po\u0159\u00e1dn\u011b vydatn\u00e9 j\u00eddlo ke spole\u010dn\u00e9mu stolu, gamjatang nesm\u00ed chyb\u011bt\n\n\n\nV pusansk\u00e9 \u010dtvrti Dongnae vznikla ve 30. letech 20. stolet\u00ed v okol\u00ed m\u00edstn\u00edho tr\u017ei\u0161t\u011b vlastn\u00ed verze. Tento bohat\u00fd pajeon s velk\u00fdm pod\u00edlem r\u00fd\u017eov\u00fdch muk, mo\u0159sk\u00fdch plod\u016f a cibulek m\u00e1 stejn\u011b jako eomuk ko\u0159eny v mo\u0159sk\u00fdch surovin\u00e1ch Pusanu. \n\n\n\nV korejsk\u00e9 kultu\u0159e z\u016fst\u00e1v\u00e1 pajeon spojen\u00fd s de\u0161tiv\u00fdmi dny. Lid\u00e9 si ho spole\u010dn\u011b vychutn\u00e1vaj\u00ed s makgeolli, jeho\u017e jemn\u00e9 perlen\u00ed a ml\u00e9\u010dn\u00e1 kyselost vyva\u017euj\u00ed olej a s\u016fl. Za vlhk\u00fdch ve\u010der\u016f zah\u0159eje tak\u00e9 kimchi jjigae.\n\n\n\nHlavn\u00ed suroviny na pajeon\n\n\n\n\n\n\n\nZ\u00e1klad pokrmu tvo\u0159\u00ed cibulky z \u010cosonu (jjokpa). Cel\u00e9 nebo rozkrojen\u00e9 nap\u016fl se skl\u00e1daj\u00ed rovnob\u011b\u017en\u011b vedle sebe a tvo\u0159\u00ed kostru pajeonu. T\u011bsto spojuje p\u0161eni\u010dnou mouku pro pevnost s bramborov\u00fdm, kuku\u0159i\u010dn\u00fdm nebo tapiokov\u00fdm \u0161krobem pro tenk\u00e9, k\u0159ehk\u00e9 okraje. Ledov\u00e1 nebo perliv\u00e1 voda omezuje tvorbu lepku a odleh\u010duje strukturu. Vejce je voliteln\u00e9 a slou\u017e\u00ed jako nen\u00e1padn\u00e9 pojivo.\n\n\n\nDo haemul pajeon se p\u0159id\u00e1vaj\u00ed \u00fast\u0159ice, krevety, kalam\u00e1ry a sl\u00e1vky, dob\u0159e okapan\u00e9, aby placka nezvlhla. \u010cerven\u00e9 a zelen\u00e9 chilli papri\u010dky nakr\u00e1jen\u00e9 na\u0161ikmo dod\u00e1vaj\u00ed barvu a jemnou p\u00e1livost. Korejsk\u00e1 kuchyn\u011b je r\u00e1da pod\u00e1v\u00e1 tak\u00e9 pln\u011bn\u00e9 a sma\u017een\u00e9, jako v pokrmu gochu twigim. \n\n\n\nK\u0159upav\u00e9 minari s bylinkovou chut\u00ed je nepostradatelnou sou\u010d\u00e1st\u00ed verze z Dongnae.\n\n\n\nZe sladk\u00fdch j\u00eddel nab\u00edzej\u00ed korejsk\u00e9 pouli\u010dn\u00ed st\u00e1nky hotteok, l\u00edvance se sko\u0159icovou n\u00e1pln\u00ed\n\n\n\nCo se om\u00e1\u010dek t\u00fd\u010de, klasick\u00fd pajeon se pod\u00e1v\u00e1 s om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky a octa. Verze z Dongnae d\u00e1v\u00e1 p\u0159ednost chojang, nakysl\u00e9 a lehce p\u00e1liv\u00e9 om\u00e1\u010dce. Jej\u00ed t\u011bsto z mouky z lepkav\u00e9 i nelepkav\u00e9 r\u00fd\u017ee m\u00e1 strukturu chaljin, pru\u017enou a lepivou, kterou najdete tak\u00e9 u gyeongdan. V\u00fdvar z an\u010dovi\u010dek a \u0159asy dasima ochucuje samotn\u00e9 t\u011bsto a p\u0159ipom\u00edn\u00e1 mo\u0159sk\u00e9 t\u00f3ny jjamppongu.\n\n\n\n\n\n\tAutentick\u00e9 pajeon - Korejsk\u00e9 pala\u010dinky s jarn\u00ed cibulkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tMo\u0159sk\u00e9 plody100 g masa ze sl\u00e1vek (hmotnost bez lastur)70 g masa z vongol (hmotnost bez lastur)70 g \u00fast\u0159icSlan\u00e1 voda na opl\u00e1chnut\u00ed600 g vody2 g soliNa dochucen\u00ed mo\u0159sk\u00fdch plod\u016f1 l\u017ei\u010dka soli1 \u0161petka pep\u0159eN\u00e1pl\u0148200 g jarn\u00ed cibulky15 g zelen\u00e9 chilli papri\u010dky (p\u0159ibli\u017en\u011b 1 papri\u010dka)10 g \u010derven\u00e9 chilli papri\u010dky (p\u0159ibli\u017en\u011b 2\/3 papri\u010dky)T\u011bsto95 g p\u0161eni\u010dn\u00e9 mouky30 g mouky z nelepiv\u00e9 r\u00fd\u017ee1 g soli (p\u0159ibli\u017en\u011b 1\/4 l\u017ei\u010dky)200 g vody1 vejce (roz\u0161lehan\u00e9)Sma\u017een\u00ed85 g rostlinn\u00e9ho olejeS\u00f3jov\u00e1 om\u00e1\u010dka s octem1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa1 l\u017e\u00edce vody1 l\u017ei\u010dka piniov\u00fdch o\u0159\u00ed\u0161k\u016f (mlet\u00fdch)\t\n\t\n\t\tP\u0159\u00edprava mo\u0159sk\u00fdch plod\u016fSm\u00edchejte vodu se sol\u00ed, abyste z\u00edskali m\u00edrn\u011b osolenou vodu.Opatrn\u011b v n\u00ed omyjte sl\u00e1vky, vongoly a \u00fast\u0159ice. Jemn\u011b je prom\u00edch\u00e1vejte, abyste je nepo\u0161kodili, a pot\u00e9 je nechte okapat v cedn\u00edku.Mo\u0159sk\u00e9 plody nakr\u00e1jejte na kousky o velikosti p\u0159ibli\u017en\u011b 1 cm.Osolte, opep\u0159ete a nechte p\u0159ibli\u017en\u011b 10 minut marinovat.P\u0159\u00edprava zeleninyJarn\u00ed cibulky o\u010dist\u011bte, d\u016fkladn\u011b omyjte a nakr\u00e1jejte na p\u0159ibli\u017en\u011b 10 cm dlouh\u00e9 kusy.Zelenou a \u010dervenou chilli papri\u010dku nakr\u00e1jejte \u0161ikmo na kousky dlouh\u00e9 p\u0159ibli\u017en\u011b 2 cm a siln\u00e9 3 mm.P\u0159\u00edprava t\u011bstaV m\u00edse sm\u00edchejte p\u0161eni\u010dnou mouku, r\u00fd\u017eovou mouku, s\u016fl a vodu na hladk\u00e9 t\u011bsto.V samostatn\u00e9 misce roz\u0161lehejte vejce.P\u0159\u00edprava om\u00e1\u010dkySm\u00edchejte s\u00f3jovou om\u00e1\u010dku, r\u00fd\u017eov\u00fd ocet, vodu a mlet\u00e9 piniov\u00e9 o\u0159\u00ed\u0161ky. Odlo\u017ete stranou a\u017e do pod\u00e1v\u00e1n\u00ed.Sma\u017een\u00edRozeh\u0159ejte p\u00e1nev na st\u0159edn\u00edm plameni a p\u0159idejte rostlinn\u00fd olej.Na p\u00e1nev nalijte prvn\u00ed vrstvu t\u011bsta a vytvarujte kruh o pr\u016fm\u011bru p\u0159ibli\u017en\u011b 10 cm a tlou\u0161\u0165ce 8 mm.Na t\u011bsto rozlo\u017ete jarn\u00ed cibulky a na n\u011b rovnom\u011brn\u011b rozprost\u0159ete mo\u0159sk\u00e9 plody. Pot\u00e9 p\u0159idejte kousky zelen\u00e9 a \u010derven\u00e9 chilli papri\u010dky.N\u00e1pl\u0148 p\u0159elijte dal\u0161\u00edmi p\u0159ibli\u017en\u011b 30 g t\u011bsta a jemn\u011b ho rozet\u0159ete, aby se v\u0161e spojilo.Nakonec navrch nalijte roz\u0161lehan\u00e9 vejce.Sma\u017ete p\u0159ibli\u017en\u011b 5 minut na st\u0159edn\u00edm plameni, dokud spodn\u00ed strana neztuhne a lehce nezezl\u00e1tne.Pala\u010dinku obra\u0165te, p\u00e1nev p\u0159iklopte a sma\u017ete je\u0161t\u011b p\u0159ibli\u017en\u011b 3 minuty.Pod\u00e1vejte hork\u00e9 se s\u00f3jovou om\u00e1\u010dkou s octem.\t\n\t\n\t\t\nP\u0159i oplachov\u00e1n\u00ed mo\u0159sk\u00e9 plody nem\u00edchejte p\u0159\u00edli\u0161 prudce, abyste je nepo\u0161kodili.\nPro lep\u0161\u00ed konzistenci sma\u017ete na st\u0159edn\u00edm plameni, aby pala\u010dinka p\u011bkn\u011b zezl\u00e1tla a nep\u0159ip\u00e1lila se.\n\n\t\n\t\n\t\tAccompagnement, Plat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197709","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=197709"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197709\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/147029"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197709"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197709"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197709"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}