{"id":197886,"title":"Hobak jeon, korejsk\u00e9 cuketov\u00e9 placi\u010dky","modified":"2026-10-31T17:28:42+01:00","plain":"Tato korejsk\u00e1 sma\u017een\u00e1 cuketa, na povrchu k\u0159upav\u00e1 a uvnit\u0159 jemn\u00e1, se pod\u00e1v\u00e1 s lahodnou pikantn\u00ed a vo\u0148avou om\u00e1\u010dkou \n\n\n\n\u201eP\u0161\u0161\u0161t!\u201c Tich\u00e9 zasy\u010den\u00ed roz\u0161lehan\u00e9ho b\u00edlku p\u0159i dotyku s rozp\u00e1lenou p\u00e1nv\u00ed mluv\u00ed za v\u0161e. V\u016fn\u011b op\u00e9kan\u00e9ho vejce, sv\u011b\u017e\u00ed t\u00f3n \u010derstv\u00e9 cukety, p\u0159\u00edslib nad\u00fdchan\u00e9 placi\u010dky. Kucha\u0159e, kte\u0159\u00ed hledaj\u00ed autentick\u00e9 chut\u011b, si korejsk\u00fd aehobak jeon z\u00edsk\u00e1 svou odzbrojuj\u00edc\u00ed eleganc\u00ed. K tomu, aby zelenina opravdu zaz\u00e1\u0159ila, sta\u010d\u00ed pouh\u00fdch p\u011bt z\u00e1kladn\u00edch surovin (cuketa, mouka, vejce, s\u016fl a trocha oleje s neutr\u00e1ln\u00ed chut\u00ed).\n\n\n\nSurovin je pot\u0159eba opravdu jen p\u00e1r\n\n\n\nZapome\u0148te na hust\u00e1 t\u011bst\u00ed\u010dka a t\u011b\u017ek\u00e1 sma\u017een\u00e1 j\u00eddla; tato \u00faprava oslavuje hedv\u00e1bnou konzistenci cukety a jemnou chu\u0165 vejce. Je to pocta jednoduchosti, kter\u00e1 se zrodila p\u0159ed t\u00e9m\u011b\u0159 \u010dty\u0159mi stalet\u00edmi.\n\n\n\nHistorie pokrmu aehobak jeon\n\n\n\nPostup, p\u0159i kter\u00e9m se kole\u010dko cukety popr\u00e1\u0161\u00ed moukou a pot\u00e9 namo\u010d\u00ed do vejce, se objevuje u\u017e v XVII. stolet\u00ed. Je zaznamen\u00e1n v d\u00edle Eumsik Dimibang, jednom z prvn\u00edch korejsk\u00fdch kulin\u00e1\u0159sk\u00fdch spis\u016f. P\u0161enice a olej byly tehdy drah\u00e9; \u201ejeon\u201c proto pat\u0159il ke kr\u00e1lovsk\u00fdm hostin\u00e1m.\n\n\n\nJemn\u011b nasl\u00e1dl\u00e1 tykev aehobak si pozd\u011bji na\u0161la cestu do rodinn\u00fdch zahr\u00e1dek. Svou jemnost\u00ed si z\u00edskala i \u0161lechtick\u00e9 kuchyn\u011b, proto\u017ee jej\u00ed k\u0159ehk\u00e1 du\u017eina nepot\u0159ebuje ko\u0159en\u00ed ani dlouhou tepelnou \u00fapravu. Postupem \u010dasu se aehobak jeon p\u0159esunul z pal\u00e1cov\u00fdch stol\u016f do dom\u00e1cnost\u00ed, stal se nepostradatelnou sou\u010d\u00e1st\u00ed sv\u00e1tk\u016f Chuseok a Seollal a za\u0159adil se mezi ka\u017edodenn\u00ed banchan. \n\n\n\nVyzkou\u0161ejte tak\u00e9 eomuk, korejsk\u00e9 sma\u017een\u00e9 ryb\u00ed placi\u010dky\n\n\n\nZa de\u0161tiv\u00fdch dn\u016f pravideln\u00e9 prsk\u00e1n\u00ed pl\u00e1tk\u016f odpov\u00edd\u00e1 kapk\u00e1m bubnuj\u00edc\u00edm na okna; lid\u00e9 si na nich spole\u010dn\u011b pochutn\u00e1vaj\u00ed u misky ml\u00e9\u010dn\u011b zakalen\u00e9ho makgeolli, korejsk\u00e9ho aperitivu, kter\u00fd pohlad\u00ed po du\u0161i. Z luxusn\u00ed vz\u00e1cnosti se tak cuketov\u00e1 placi\u010dka stala j\u00eddlem pln\u00fdm vzpom\u00ednek, spojen\u00fdm s rodinn\u00fdmi setk\u00e1n\u00edmi a podzimn\u00ed sklizn\u00ed.\n\n\n\nVelkou klasikou k makgeolli za de\u0161tiv\u00fdch dn\u016f je pajeon s jarn\u00ed cibulkou\n\n\n\nTipy, jak p\u0159ipravit autentick\u00fd hobak jeon\n\n\n\n1. Vyberte spr\u00e1vnou cuketu\n\n\n\nS\u00e1hn\u011bte po cuket\u011b s tenkou, sat\u00e9nov\u011b hladkou slupkou. Korejsk\u00e1 aehobak je sv\u011btle zelen\u00e1 a m\u00e1 jemnou du\u017einu podobnou zimn\u00edmu melounu; pokud ji nese\u017eenete, vyberte mladou cuketu sklizenou je\u0161t\u011b p\u0159ed dozr\u00e1n\u00edm sem\u00ednek. \u010c\u00edm jemn\u011bj\u0161\u00ed du\u017eina, t\u00edm m\u00e9n\u011b dochucov\u00e1n\u00ed bude pot\u0159eba: c\u00edlem je nechat vyniknout jej\u00ed zeleninovou chu\u0165.\n\n\n\n2. Osolte, po\u010dkejte, osu\u0161te\n\n\n\nKa\u017ed\u00fd pl\u00e1tek posypte \u0161petkou jemn\u00e9 soli a nechte a\u017e patn\u00e1ct minut odpo\u010d\u00edvat. Vlhkost se pomalu uvol\u0148uje, du\u017eina zpevn\u00ed a uvnit\u0159 z\u016fstane \u0161\u0165avnat\u00e1, ani\u017e by rozm\u00e1\u010dela obal. Pokud dobu odpo\u010dinku zkr\u00e1t\u00edte, placi\u010dka ztrat\u00ed tvar.\n\n\n\nBibim guksu se k tomuto pokrmu skv\u011ble hod\u00ed\n\n\n\n3. Mouka + vejce, nikdy hust\u00e9 t\u011bst\u00ed\u010dko\n\n\n\nCuketu lehce popra\u0161te moukou: jej\u00ed zelen\u00e1 barva mus\u00ed skrz mouku st\u00e1le prosv\u00edtat. Sta\u010d\u00ed ji kr\u00e1tce pono\u0159it do roz\u0161lehan\u00e9ho vejce: vytvo\u0159\u00ed tenk\u00fd \u017elut\u00fd obal, nikoli k\u0159upavou krustu. N\u011bkte\u0159\u00ed kucha\u0159i pou\u017e\u00edvaj\u00ed hotovou sm\u011bs buchim garu, obohacenou o trochu kuku\u0159i\u010dn\u00e9ho \u0161krobu (a n\u011bkdy i \u0161petku kv\u00e1sku); proto je d\u016fle\u017eit\u00e9 popr\u00e1\u0161it cuketu opravdu jen velmi tenkou vrstvou. Sami nep\u0159id\u00e1vejte kyp\u0159idlo ani strouhanku; nepatrn\u00e9 mno\u017estv\u00ed kyp\u0159ic\u00edho pr\u00e1\u0161ku, kter\u00e9 u\u017e n\u011bkter\u00e9 kupovan\u00e9 sm\u011bsi buchim garu obsahuj\u00ed, nevad\u00ed, pokud obal z\u016fstane mimo\u0159\u00e1dn\u011b tenk\u00fd. Nejde o tempuru ani o sma\u017een\u00e9 kousky v t\u011bst\u00ed\u010dku z\u00e1padn\u00edho typu.\n\n\n\nVyzkou\u0161ejte tak\u00e9 bindaetteok\n\n\n\n4. Lehce naolejovan\u00e1 p\u00e1nev, st\u0159edn\u00ed \u017e\u00e1r\n\n\n\nRozeh\u0159ejte jen tolik oleje, aby se p\u00e1nev leskla: cuketa m\u00e1 zezl\u00e1tnout, ne plavat. Na st\u0159edn\u00edm \u017e\u00e1ru po\u010d\u00edtejte s jednou a\u017e dv\u011bma minutami z ka\u017ed\u00e9 strany: povrch m\u00e1 b\u00fdt sv\u011btle zlatav\u00fd, st\u0159ed st\u00e1le jemn\u00fd. Pokud pl\u00e1tek zhn\u011bdne do o\u0159\u00ed\u0161kova, du\u017eina vyschne a vejce zho\u0159kne; dejte p\u0159ednost \u0161etrn\u00e9 p\u0159\u00edprav\u011b p\u0159ed rychlost\u00ed.\n\n\n\nModern\u00ed obm\u011bny \n\n\n\nNa diskusn\u00edch f\u00f3rech se vedou v\u00e1\u0161niv\u00e9 debaty: dom\u00e1c\u00ed mouka, nebo pr\u016fmyslov\u00e1 sm\u011bs? M\u00e1 tu sv\u00e9 m\u00edsto \u201ehorkovzdu\u0161n\u00e1 frit\u00e9za\u201c ? A co si myslet o sladk\u00e9 hn\u011bd\u00e9 om\u00e1\u010dce, po kter\u00e9 tou\u017e\u00ed n\u011bkte\u0159\u00ed z\u00e1padn\u00ed str\u00e1vn\u00edci? Z\u00e1sady autentick\u00e9 p\u0159\u00edpravy se nem\u011bn\u00ed: osolit a po\u010dkat, obalit ka\u017ed\u00fd pl\u00e1tek zvl\u00e1\u0161\u0165, sma\u017eit na st\u0159edn\u00edm \u017e\u00e1ru a pod\u00e1vat s om\u00e1\u010dkou k nam\u00e1\u010den\u00ed. \n\n\n\nV\u0161echno ostatn\u00ed lze upravit, pokud z\u016fstane zachov\u00e1na du\u0161e pokrmu (lehkost a \u010dist\u00e1 chu\u0165 cukety). Varovn\u00e9 sign\u00e1ly: tekut\u00e9 t\u011bst\u00ed\u010dko, z\u00e1plava cukru, krusta ze strouhanky panko nebo je\u0161t\u011b h\u016f\u0159 sma\u017een\u00ed ve vysok\u00e9 vrstv\u011b oleje. Takov\u00e9 odbo\u010dky prom\u011bn\u00ed jeon v zam\u011bnitelnou sva\u010dinku, na hony vzd\u00e1lenou jeho stalet\u00e9 tradici.\n\n\n\n\n\n\tKorejsk\u00e1 sma\u017een\u00e1 cuketov\u00e1 kole\u010dka (Aehobak Jeon)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSma\u017een\u00e1 cuketov\u00e1 kole\u010dka1 korejsk\u00e1 cuketa (nebo b\u011b\u017en\u00e1 cuketa)3 l\u017e\u00edce mouky3 vejce1 l\u017ei\u010dka om\u00e1\u010dky Yeondoo1 l\u017ei\u010dka v\u00edna ShaoxingS\u016fl (na posyp\u00e1n\u00ed)olej (na sma\u017een\u00ed)Om\u00e1\u010dka1 l\u017ei\u010dka sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka vody1 l\u017ei\u010dka sezamov\u00e9ho oleje1 l\u017ei\u010dka gochugaru1 chilli papri\u010dka Cheongyang (nakr\u00e1jen\u00e1 najemno)\t\n\t\n\t\tP\u0159\u00edprava om\u00e1\u010dkyD\u016fkladn\u011b prom\u00edchejte s\u00f3jovou om\u00e1\u010dku, vodu, sezamov\u00fd olej, gochugaru a najemno nakr\u00e1jenou chilli papri\u010dku.P\u0159\u00edprava sma\u017een\u00fdch cuketov\u00fdch kole\u010dekCuketu nakr\u00e1jejte na kole\u010dka siln\u00e1 p\u0159ibli\u017en\u011b 0,5 cm.Kole\u010dka rozlo\u017ete na prk\u00e9nko.Lehce posypte sol\u00ed a nechte n\u011bkolik minut vypotit.Mouku nasypte do \u010dist\u00e9ho plastov\u00e9ho s\u00e1\u010dku.Do s\u00e1\u010dku p\u0159idejte cuketov\u00e1 kole\u010dka a prot\u0159epejte, aby se rovnom\u011brn\u011b obalila.Vejce rozklepn\u011bte do m\u00edsy.P\u0159idejte om\u00e1\u010dku Yeondoo.P\u0159idejte v\u00edno Shaoxing.Odstra\u0148te poutka z b\u00edlk\u016f a vejce roz\u0161lehejte na jednolitou sm\u011bs.Oklepejte p\u0159ebyte\u010dnou mouku a pot\u00e9 n\u011bkolik kole\u010dek pono\u0159te do vajec tak, aby se \u00fapln\u011b obalila.Na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm plameni rozeh\u0159ejte p\u00e1nev s p\u0159ibli\u017en\u011b 2 cm oleje, dokud nebude olej po\u0159\u00e1dn\u011b hork\u00fd.Obalen\u00e1 kole\u010dka vlo\u017ete do p\u00e1nve a mezit\u00edm p\u0159ipravujte dal\u0161\u00ed d\u00e1vku.Sma\u017ete z obou stran dozlatova, pot\u00e9 vyjm\u011bte a nechte okapat.Postup opakujte, dokud neusma\u017e\u00edte v\u0161echna kole\u010dka.Pod\u00e1v\u00e1n\u00edSma\u017een\u00e1 cuketov\u00e1 kole\u010dka pod\u00e1vejte hork\u00e1 s p\u0159ipravenou om\u00e1\u010dkou.\t\n\t\n\t\tMno\u017estv\u00ed gochugaru m\u016f\u017eete upravit podle toho, jak sn\u00e1\u0161\u00edte p\u00e1liv\u00e9, a om\u00e1\u010dku Yeondoo v p\u0159\u00edpad\u011b pot\u0159eby nahradit jemn\u00fdm koncentrovan\u00fdm v\u00fdvarem.\n\t\n\t\n\t\tSnackCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\u2022 Recepty z d\u011bl \u201eEumsik Dimibang\u201c, \u201eGyuhap Chongseo\u201c \u2013 KoreaScience (korejsky)\u2022 Spr\u00e1vn\u00e9 znalosti o stravov\u00e1n\u00ed \u2013 Koya Culture (korejsky)\u2022 Jeon, jedine\u010dn\u00fd korejsk\u00fd pokrm: \u010d\u00edm je v\u00fdjime\u010dn\u00fd? \u2013 TriviaKorea (anglicky)\u2022 Jeon: ryb\u00ed a cuketov\u00e9 placi\u010dky \u2013 GANGNAM KITCHEN (anglicky)\u2022 Hobak jeon: cuketa sma\u017een\u00e1 na p\u00e1nvi ve vaje\u010dn\u00e9m t\u011bst\u00ed\u010dku \u2013 Korean Bapsang (anglicky)\u2022 Cuketa sma\u017een\u00e1 na p\u00e1nvi (hobak jeon) \u2013 Kimchimari (anglicky)\u2022 Hobak jeon \u2013 korejsk\u00e1 cuketa sma\u017een\u00e1 na p\u00e1nvi \u2013 Stellanspice (anglicky)\u2022 Hobak jeon (cuketa sma\u017een\u00e1 na p\u00e1nvi) \u2013 Ahnest Kitchen (anglicky)\u2022 Hobak jeon: babi\u010d\u010dino tajemstv\u00ed autentick\u00e9 chuti \u2013 YouTube Rank (korejsky)\u2022 D\u00e1 se hobak jeon dob\u0159e zmrazit? \u2013 Reddit (anglicky)\u2022 Om\u00e1\u010dka k cuketov\u00fdm placi\u010dk\u00e1m (hobakjeon)? \u2013 Reddit (anglicky)\u2022 Cuketov\u00fd jeon \u2013 Aeri\u2019s Kitchen (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197886","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=197886"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197886\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/48822"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}