{"id":197928,"title":"Galbitang, korejsk\u00e1 pol\u00e9vka z hov\u011bz\u00edch \u017eeber","modified":"2026-10-31T17:29:40+01:00","plain":"Vyhl\u00e1\u0161en\u00e1 korejsk\u00e1 pol\u00e9vka z hov\u011bz\u00edch \u017eeber, dlouze ta\u017een\u00e1 do \u010dir\u00e9ho, zlatav\u00e9ho v\u00fdvaru s hlubokou chut\u00ed.\n\n\n\nNa st\u016fl p\u0159ich\u00e1z\u00ed miska zahalen\u00e1 obl\u00e1\u010dkem p\u00e1ry. V\u00fdvar je zlatav\u00fd, t\u00e9m\u011b\u0159 pr\u016fhledn\u00fd, a maso na \u017eebrech se pod h\u016flkami lehce odd\u011bluje. Von\u00ed po dlouze va\u0159en\u00fdch kostech a nasl\u00e1dl\u00e9 \u0159edkvi. \n\n\n\nP\u0159esto\u017ee se tato pol\u00e9vka z korejsk\u00e9 kuchyn\u011b pod\u00e1v\u00e1 vrouc\u00ed, p\u016fsob\u00ed \u010dist\u011b a osv\u011b\u017eiv\u011b. Pr\u00e1v\u011b to je onen pov\u011bstn\u00fd pocit siwonhada, kter\u00fd chu\u0165ov\u00e9 bu\u0148ky osv\u011b\u017e\u00ed, m\u00edsto aby je zat\u00ed\u017eil. Galbitang, pokrm pro slavnostn\u00ed hostiny, poho\u0161t\u011bn\u00ed host\u016f i zotaven\u00ed po nemoci, se posuzuje podle jedin\u00e9ho: \u010dirosti. Pro\u010d tomu tak je, pochop\u00edte hned s prvn\u00edm dou\u0161kem.\n\n\n\nM\u00e1te chu\u0165 sp\u00ed\u0161e na grilovan\u00e1 hov\u011bz\u00ed \u017eebra ne\u017e na pol\u00e9vku? LA galbi p\u0159edstavuje stejn\u00e9 maso v \u00faprav\u011b na grilu.\n\n\n\nCo je galbitang?\n\n\n\nU\u017e n\u00e1zev \u0159\u00edk\u00e1 to podstatn\u00e9: galbi znamen\u00e1 hov\u011bz\u00ed \u017eebra a tang pol\u00e9vku. O autenti\u010dnosti rozhoduj\u00ed dv\u011b nepostradateln\u00e9 suroviny, \u017eebra s kost\u00ed a korejsk\u00e1 \u0159edkev mu, spolu se st\u0159\u00eddm\u00fdm mno\u017estv\u00edm aromatick\u00e9 zeleniny: daepa, cibule, \u010desnek a n\u011bkdy \u0161petka z\u00e1zvoru. \n\n\n\nDochucen\u00ed z\u016fst\u00e1v\u00e1 prost\u00e9, sol\u00ed nebo guk ganjang, sv\u011btlou s\u00f3jovou om\u00e1\u010dkou do pol\u00e9vek, kter\u00e1 je slan\u011bj\u0161\u00ed a pr\u016fzra\u010dn\u011bj\u0161\u00ed ne\u017e tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky. Nudle dangmyeon, dnes b\u011b\u017en\u00e1 sou\u010d\u00e1st, p\u0159id\u00e1vaj\u00ed p\u0159edev\u0161\u00edm vl\u00e1\u010dnou texturu.\n\n\n\nV\u00fdsledek nen\u00ed hn\u011bd\u00fd, \u010derven\u00fd ani ml\u00e9\u010dn\u011b zakalen\u00fd. V\u00fdvar mus\u00ed z\u016fstat pr\u016fhledn\u00fd, zlatav\u00fd a\u017e jantarov\u00fd, s hlubokou chut\u00ed, ale bez zakalen\u00ed. Do tradi\u010dn\u00edho galbitangu nepat\u0159\u00ed gochugaru, gochujang, op\u00e9k\u00e1n\u00ed na oleji ani tmav\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, kter\u00e1 by p\u0159ekryla jeho barvu. Aromatick\u00e1 zelenina v\u00fdvar provon\u00ed a pak se vyjme. V\u0161e stoj\u00ed na \u010dir\u00e9m, z\u00e1\u0159iv\u00e9m v\u00fdvaru, kter\u00fd v\u0161ak nen\u00ed bezbarv\u00fd.\n\n\n\nDal\u0161\u00ed korejsk\u00e9 pohlazen\u00ed v misce, sundubu jjigae s hork\u00fdm hedv\u00e1bn\u00fdm tofu.\n\n\n\nOd vz\u00e1cn\u00e9ho hov\u011bz\u00edho k velk\u00fdm hrnc\u016fm v Suwonu\n\n\n\nGalbitang vznikl v dob\u011b nedostatku. Za dynastie \u010coson slou\u017eil skot p\u0159edev\u0161\u00edm jako ta\u017en\u00e1 s\u00edla: oral pole, tahal n\u00e1klady a poh\u00e1n\u011bl venkovsk\u00e9 hospod\u00e1\u0159stv\u00ed. Por\u00e1\u017eka podl\u00e9hala omezen\u00edm, n\u011bkdy byla zak\u00e1z\u00e1na, a hov\u011bz\u00ed maso z\u016fst\u00e1valo vyhrazeno ob\u0159ad\u016fm, panovnick\u00e9mu dvoru a rodin\u00e1m jangban. Pod\u00e1vat pol\u00e9vku z hov\u011bz\u00edch \u017eeber tedy bylo zn\u00e1mkou blahobytu. V\u00fdraz Galbiguk, dolo\u017een\u00fd u\u017e z konce obdob\u00ed Korjo, p\u016fvodn\u011b ozna\u010doval prostou pol\u00e9vku z \u017eeber, ne v\u017edy hov\u011bz\u00edch.\n\n\n\nU dvora z\u00edskal pokrm ok\u00e1zalou podobu: v jedn\u00e9 misce se mohla sej\u00edt \u017eebra, dr\u0161\u0165ky, cel\u00e1 u\u0161e\u0148, sum\u00fd\u0161i, vejce, \u0159edkev a houby, spojen\u00ed dar\u016f zem\u011b a mo\u0159e hodn\u00e9 kr\u00e1lovsk\u00e9 hostiny. Kucha\u0159ky z p\u0159elomu 19. a 20. stolet\u00ed jej pak p\u0159evedly do st\u0159\u00eddm\u011bj\u0161\u00ed a p\u0159esn\u011bji vymezen\u00e9 podoby: p\u0159ibli\u017en\u011b 2 kg \u017eeber, 300 g \u0159edkve, n\u011bkolik litr\u016f vody a p\u011bt a\u017e \u0161est hodin va\u0159en\u00ed. U\u017e tehdy obsahovaly jasn\u00fd pokyn, vyjmout \u0159edkev v\u010das, aby si zachovala strukturu a v\u00fdvar z\u016fstal \u010dir\u00fd.\n\n\n\nVe 20. stolet\u00ed se galbitang roz\u0161\u00ed\u0159il spolu s hospod\u00e1\u0159sk\u00fdm vzestupem zem\u011b. V 70. a 80. letech, v dob\u011b \u201ez\u00e1zraku na \u0159ece Han\u201c, se stal slavnostn\u00edm pokrmem st\u0159edn\u00ed t\u0159\u00eddy, kter\u00e1 si mohla dovolit pohostit sv\u00e9 hosty hov\u011bz\u00edm. \n\n\n\nV Suwonu, m\u011bst\u011b proslul\u00e9m trhem s dobytkem, stav\u00ed Wanggalbitang na ob\u0159\u00edch \u017eebrech a dokonale \u010dir\u00e9m v\u00fdvaru. Severn\u011bji, v provincii Hamgjong, spojuje Garitgukbap r\u00fd\u017ei, tofu, maso a seonji, sra\u017eenou hov\u011bz\u00ed krev, do vydatn\u011bj\u0161\u00ed a syt\u011bj\u0161\u00ed varianty.\n\n\n\nHlavn\u00ed suroviny na galbitang\n\n\n\n\n\n\n\nZ\u00e1kladem pokrmu jsou \u017eebra. Siln\u00e9 kusy dlouh\u00e9 p\u011bt a\u017e \u0161est centimetr\u016f p\u0159i dlouh\u00e9m va\u0159en\u00ed uvol\u0148uj\u00ed kolagen, \u017eelatinu, morek a chu\u0165 umami. Tenk\u00e9 pl\u00e1tky ve stylu LA galbi tak dlouh\u00e9 ta\u017een\u00ed nevydr\u017e\u00ed a rozpadnou se. \n\n\n\nKorejsk\u00e1 \u0159edkev mu zase p\u0159in\u00e1\u0161\u00ed pocit siwonhada: je hutn\u011bj\u0161\u00ed a aromati\u010dt\u011bj\u0161\u00ed ne\u017e japonsk\u00fd daikon, dod\u00e1v\u00e1 jemnou zeleninovou sladkost, vst\u0159eb\u00e1v\u00e1 \u010d\u00e1st tuku a odleh\u010duje sytou chu\u0165 hov\u011bz\u00edho. Spr\u00e1vn\u011b uva\u0159en\u00e1 si zachov\u00e1 pevnou strukturu; p\u0159eva\u0159en\u00e1 se rozpad\u00e1 a kal\u00ed pol\u00e9vku.\n\n\n\nPokud m\u00e1te chu\u0165 na v\u00fdrazn\u011bj\u0161\u00ed korejskou pol\u00e9vku, vyzkou\u0161ejte kimchi jjigae.\n\n\n\nAromatick\u00e1 zelenina slou\u017e\u00ed k provon\u011bn\u00ed, nikoli jako vlo\u017eka do pol\u00e9vky: daepa, cel\u00e9 strou\u017eky \u010desneku, velk\u00e9 kusy cibule a \u0161petka z\u00e1zvoru pro zjemn\u011bn\u00ed \u017eivo\u010di\u0161n\u00fdch t\u00f3n\u016f. P\u0159ed pod\u00e1v\u00e1n\u00edm se v\u0161e vyjme. K dochucen\u00ed se pou\u017e\u00edv\u00e1 guk ganjang, kter\u00fd dod\u00e1 slanost a umami, ani\u017e by zm\u011bnil sv\u011btlou barvu; mo\u0159skou s\u016fl, typickou pro n\u011bkter\u00e9 suwonsk\u00e9 \u00fapravy, m\u016f\u017ee doplnit trocha cukru na mase. Chu\u0165 \u017eeber zv\u00fdrazn\u00ed trocha \u010derstv\u011b mlet\u00e9ho \u010dern\u00e9ho pep\u0159e, kapka sezamov\u00e9ho oleje nebo trochu nasekan\u00e9ho \u010desneku.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed dodaj\u00ed dangmyeon, nudle ze \u0161krobu ze sladk\u00fdch brambor, vl\u00e1\u010dnost a jidan, tenk\u00e9 prou\u017eky \u017eloutku a b\u00edlku, p\u0159ipomene slavnostn\u00ed tabuli. L\u00e9\u010div\u011bji zam\u011b\u0159en\u00e9 varianty yakseon n\u011bkdy obsahuj\u00ed kozinec, \u017een\u0161en, jujuby, piniov\u00e9 o\u0159\u00ed\u0161ky nebo dashima, v\u017edy v\u0161ak mus\u00ed v\u00fdvar z\u016fstat \u010dir\u00fd.\n\n\n\n\n\n\tAutentick\u00fd galbitang - korejsk\u00e9 va\u0159en\u00e9 hov\u011bz\u00ed se zeleninou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 kg hov\u011bz\u00edch \u017eeber450 g korejsk\u00e9 b\u00edl\u00e9 \u0159edkve (v p\u0159\u00edpad\u011b pot\u0159eby nahra\u010fte daikonem)1 cibule2 stonky jarn\u00ed cibulky8 strou\u017ek\u016f \u010desneku5 pl\u00e1tk\u016f z\u00e1zvoru (su\u0161en\u00e9ho)4 L vody2 vejces\u016fl (trochu + na dochucen\u00ed)1 l\u017e\u00edce rostlinn\u00e9ho olejeNa vylouhov\u00e1n\u00ed krve z hov\u011bz\u00edch \u017eeber1 l\u017e\u00edce cukruNa blan\u0161\u00edrov\u00e1n\u00ed hov\u011bz\u00edch \u017eeberzelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulek (odd\u011blen\u00e9 od jarn\u00edch cibulek)Na dochucen\u00ed galbitangupep\u0159 (podle chuti)\t\n\t\n\t\tVylouhov\u00e1n\u00ed krve ze \u017eeberNamo\u010dte hov\u011bz\u00ed \u017eebra do studen\u00e9 vody, aby se z nich vylouhovala krev.Do vody p\u0159idejte cukr, kter\u00fd pom\u016f\u017ee uvolnit krev, a vodu \u010das od \u010dasu vym\u011b\u0148te.Hov\u011bz\u00ed \u017eebra opl\u00e1chn\u011bte studenou vodou a nechte okapat.Blan\u0161\u00edrov\u00e1n\u00ed \u017eeberZelen\u00e9 \u010d\u00e1sti jarn\u00edch cibulek vlo\u017ete do hrnce s vodou a p\u0159ive\u010fte k varu.Do vrouc\u00ed vody p\u0159idejte hov\u011bz\u00ed \u017eebra. Jakmile voda za\u010dne prudce v\u0159\u00edt, vypn\u011bte oh\u0159ev a \u017eebra opl\u00e1chn\u011bte studenou vodou.P\u0159\u00edprava a va\u0159en\u00ed v\u00fdvaruKorejskou b\u00edlou \u0159edkev, cibuli, \u010desnek, su\u0161en\u00fd z\u00e1zvor a b\u00edl\u00e9 \u010d\u00e1sti jarn\u00edch cibulek nakr\u00e1jejte nahrubo (pou\u017eijete je na p\u0159\u00edpravu v\u00fdvaru).Do velk\u00e9ho hrnce nalijte vodu, p\u0159idejte \u0159edkev, cibuli, \u010desnek, z\u00e1zvor a jarn\u00ed cibulky a na siln\u00e9m ohni p\u0159ive\u010fte k varu.P\u0159idejte blan\u0161\u00edrovan\u00e1 hov\u011bz\u00ed \u017eebra. Va\u0159te 10 minut na siln\u00e9m ohni bez pokli\u010dky.Ztlumte na m\u00edrn\u00fd a\u017e st\u0159edn\u00ed ohe\u0148 a nechte zvolna va\u0159it p\u0159ibli\u017en\u011b 50 minut. Mezi hrnec a pokli\u010dku vlo\u017ete pap\u00edrovou ut\u011brku, aby v\u00fdvar nep\u0159etekl.P\u0159ibli\u017en\u011b po 30 minut\u00e1ch va\u0159en\u00ed vyjm\u011bte \u0159edkev a nakr\u00e1jejte ji na kousky velikosti sousta.P\u0159\u00edprava vaje\u010dn\u00e9 ozdobyVejce rozklepn\u011bte do misky, p\u0159idejte trochu soli a roz\u0161lehejte. Rozeh\u0159\u00e1tou p\u00e1nev pot\u0159ete olejem, usma\u017ete tenkou omeletu, srolujte ji a nakr\u00e1jejte na tenk\u00e9 prou\u017eky.P\u0159ecezen\u00ed a dokon\u010den\u00ed pol\u00e9vkyPo uva\u0159en\u00ed v\u00fdvar p\u0159ece\u010fte a v\u00fdvar i hov\u011bz\u00ed \u017eebra odlo\u017ete zvl\u00e1\u0161\u0165.V\u00fdvar vra\u0165te do hrnce, p\u0159idejte \u017eebra, \u0159edkev a nasekan\u00e9 jarn\u00ed cibulky a p\u0159ive\u010fte k m\u00edrn\u00e9mu varu.Osolte a podle chuti p\u0159idejte pep\u0159.Pod\u00e1vejte hork\u00e9 s prou\u017eky omelety.\t\n\t\n\t\t\nAby byl v\u00fdvar \u010dir\u00fd, na za\u010d\u00e1tku varu podle pot\u0159eby sb\u00edrejte p\u011bnu a \u017eebra po blan\u0161\u00edrov\u00e1n\u00ed d\u016fkladn\u011b opl\u00e1chn\u011bte.\nDoba nam\u00e1\u010den\u00ed se m\u016f\u017ee li\u0161it: pokud se voda st\u00e1le v\u00fdrazn\u011b zabarvuje, nam\u00e1\u010dejte d\u00e9le.\n\n\t\n\t\n\t\tSoupes et bouillonsCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197928","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=197928"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197928\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/147765"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}