{"id":198206,"title":"Samgyetang, korejsk\u00e1 ku\u0159ec\u00ed pol\u00e9vka se \u017een\u0161enem","modified":"2026-10-31T17:34:53+01:00","plain":"Recept na proslul\u00fd korejsk\u00fd v\u00fdvar se \u017een\u0161enem, kter\u00fd v\u00e1m dod\u00e1 el\u00e1n v zim\u011b i v l\u00e9t\u011b!\n\n\n\nJe to asijsk\u00fd v\u00fdvar? J\u00eddlo na zp\u016fsob \u010d\u00ednsk\u00e9ho fondue? R\u00fd\u017eov\u00e1 ka\u0161e? Samgyetang je t\u00edm v\u0161\u00edm najednou, ale z\u00e1rove\u0148 tak \u00fapln\u011b ne. \u201eD\u00edky, Marcu, te\u010f u\u017e m\u00e1m v tom receptu opravdu jasno\u201c \u27a1\ufe0f Ned\u011blejte, \u017ee do 5 sekund stejn\u011b nekliknete na tla\u010d\u00edtko \u201eP\u0159ej\u00edt na recept\u201c. \n\n\n\nAle te\u010f v\u00e1\u017en\u011b, je to velk\u00e1 klasika korejsk\u00e9 kuchyn\u011b, kter\u00e1 si stejn\u011b jako kimchi jjigae zaslou\u017e\u00ed mnohem v\u011bt\u0161\u00ed pozornost. \n\n\n\nJedno je jist\u00e9, Korejci um\u011bj\u00ed sv\u00fdmi kr\u00e1sn\u011b barevn\u00fdmi j\u00eddly upoutat pozornost\n\n\n\nCo je samgyetang?\n\n\n\nU podobn\u00e9ho j\u00eddla b\u00fdv\u00e1 nejlep\u0161\u00ed cestou k pochopen\u00ed jeho podstaty pod\u00edvat se na p\u016fvod n\u00e1zvu. Samgyetang (\uc0bc\uacc4\ud0d5) z\u00edskal sv\u00e9 jm\u00e9no ze t\u0159\u00ed slov: \u201esam\u201c (\uc0bc) ozna\u010duje \u017een\u0161en (insam \uc778\uc0bc), \u201egye\u201c (\uacc4) znamen\u00e1 ku\u0159e a \u201etang\u201c (\ud0d5) pol\u00e9vku. \n\n\n\nV Koreji je velmi obl\u00edben\u00fd a pat\u0159\u00ed mezi boyangsik (\ubcf4\uc591\uc2dd), tedy j\u00eddla, o nich\u017e se traduje, \u017ee posiluj\u00ed t\u011blo a dod\u00e1vaj\u00ed mu novou energii. Zejm\u00e9na samgyetang m\u00e1 podle tradice pom\u00e1hat proti \u00fanav\u011b, stabilizovat krevn\u00ed tlak, posilovat imunitu a m\u00edt \u0159adu dal\u0161\u00edch p\u0159\u00edzniv\u00fdch \u00fa\u010dink\u016f.\n\n\n\nPodle purist\u016f tedy toto j\u00eddlo mus\u00ed obsahovat v\u0161echny 3 z\u00e1kladn\u00ed slo\u017eky (pol\u00e9vku, \u017een\u0161en a ku\u0159e), aby bylo \u201eautentick\u00e9\u201c. Dopln\u00edm je\u0161t\u011b drobn\u00e9 up\u0159esn\u011bn\u00ed: do pol\u00e9vky pat\u0159\u00ed lepkav\u00e1 r\u00fd\u017ee, kter\u00e1 p\u0159i va\u0159en\u00ed vytvo\u0159\u00ed konzistenci trochu podobnou r\u00fd\u017eov\u00e9 ka\u0161i, ale ne tak hustou. Pr\u00e1v\u011b proto se tu podle m\u011b rozli\u0161uje mezi v\u00fdvarem a pol\u00e9vkou, v\u00fdsledn\u00e1 konzistence je toti\u017e \u00fapln\u011b jin\u00e1 d\u00edky rozva\u0159en\u00e9 r\u00fd\u017ei, kter\u00e1 ochucenou tekutinu zahust\u00ed.\n\n\n\nVyzkou\u0161ejte tak\u00e9 goto, filip\u00ednsk\u00e9ho p\u0159\u00edbuzn\u00e9ho tohoto j\u00eddla \n\n\n\nKrom\u011b t\u011bchto z\u00e1kladn\u00edch surovin se \u010dasto p\u0159id\u00e1vaj\u00ed nap\u0159\u00edklad jujuby (\u010d\u00ednsk\u00e9 datle), \u017e\u00e1dn\u00e1 pevn\u00e1 pravidla ale neexistuj\u00ed. V Koreji najdete tis\u00edce variant, kter\u00e9 se n\u011bkdy od typick\u00e9 podoby tohoto j\u00eddla zna\u010dn\u011b li\u0161\u00ed. Kucha\u0159i propracov\u00e1vaj\u00ed jednotliv\u00e9 slo\u017eky a sna\u017e\u00ed se jim dodat co nejv\u011bt\u0161\u00ed chu\u0165ovou komplexnost (nej\u010dast\u011bji v\u00fdvaru pomoc\u00ed dashi, misa, …)\n\n\n\nKdy se v Koreji j\u00ed samgyetang?\n\n\n\nP\u0159esto\u017ee je samgyetang hork\u00e1 pol\u00e9vka, v Koreji je velmi obl\u00edben\u00fd v l\u00e9t\u011b. Korejci \u010dasto \u0159\u00edkaj\u00ed: \u201eProti horku bojujeme horkem!\u201c \n\n\n\nVych\u00e1zej\u00ed z p\u0159edpokladu, \u017ee v l\u00e9t\u011b proud\u00ed v\u00edce krve u povrchu k\u016f\u017ee, ale m\u00e9n\u011b u vnit\u0159n\u00edch org\u00e1n\u016f, kter\u00e9 se t\u00edm ochlazuj\u00ed, co\u017e m\u016f\u017ee v\u00e9st ke ztr\u00e1t\u011b chuti k j\u00eddlu a \u00fabytku energie. Tepl\u00e9 j\u00eddlo, jako je samgyetang, bohat\u00e9 na v\u00fd\u017eivn\u00e9 suroviny, m\u00e1 pomoci znovu podpo\u0159it prokrven\u00ed org\u00e1n\u016f a navr\u00e1tit chu\u0165 k j\u00eddlu i energii. \n\n\n\nNav\u00edc podporuje pocen\u00ed, a t\u00edm pom\u00e1h\u00e1 sni\u017eovat t\u011blesnou teplotu. Proto si Korejci tak r\u00e1di dop\u0159\u00e1vaj\u00ed samgyetang b\u011bhem obdob\u00ed \u201esambok\u201c, tedy t\u0159\u00ed nejteplej\u0161\u00edch dn\u016f v roce. \n\n\n\nDv\u011b jjigae pod\u00e1van\u00e1 v n\u00e1dob\u00e1ch ttukbaegi (zdroj: lovesera.com)\n\n\n\nV tomto obdob\u00ed b\u00fdvaj\u00ed restaurace pod\u00e1vaj\u00edc\u00ed samgyetang pln\u00e9 lid\u00ed, kte\u0159\u00ed si cht\u011bj\u00ed dop\u0159\u00e1t misku t\u00e9to konej\u0161iv\u00e9 pol\u00e9vky. Obvykle se pod\u00e1v\u00e1 v ttukbaegi (\ub69d\ubc30\uae30), n\u00e1dob\u011b z p\u00e1len\u00e9 hl\u00edny pou\u017e\u00edvan\u00e9 na korejsk\u00e1 j\u00eddla, jako jsou jjigae a gukbap. Udr\u017euje teplo a umo\u017e\u0148uje pod\u00e1vat j\u00eddla je\u0161t\u011b vrouc\u00ed. Jde o druh onggi (\uc639\uae30), tradi\u010dn\u00ed korejsk\u00e9 keramiky pou\u017e\u00edvan\u00e9 na stolov\u00e1n\u00ed i uchov\u00e1v\u00e1n\u00ed potravin.\n\n\n\nStejn\u011b p\u0159\u00edjemn\u011b zah\u0159eje i galbitang, dal\u0161\u00ed korejsk\u00e1 pol\u00e9vka pod\u00e1van\u00e1 hork\u00e1, s \u010dir\u00fdm v\u00fdvarem z hov\u011bz\u00edch \u017eeber galbi\n\n\n\nJak pod\u00e1vat dom\u00e1c\u00ed samgyetang?\n\n\n\nObvykle se pod\u00e1v\u00e1 v samostatn\u00fdch misk\u00e1ch spolu s p\u0159\u00edlohami banchan, jako jsou japchae, sal\u00e1t z fazol\u00ed mungo, \u0161pen\u00e1t se sezamem, kimchi, … a vedle se serv\u00edruj\u00ed om\u00e1\u010dky k nam\u00e1\u010den\u00ed\n\n\n\nHlavn\u00ed suroviny na samgyetang\n\n\n\n\n\n\n\nKu\u0159e: Doporu\u010duji mal\u00e9 ku\u0159e, proto\u017ee se va\u0159\u00ed vcelku, ale podle velikosti hrnce si klidn\u011b vyberte tak velk\u00e9, jak chcete. Krom\u011b vzhledu a praktick\u00fdch d\u016fvod\u016f na tom p\u0159\u00edli\u0161 nez\u00e1le\u017e\u00ed\n\n\n\nJujuby: zn\u00e1m\u00e9 \u010d\u00ednsk\u00e9 datle snadno se\u017eenete su\u0161en\u00e9 v asijsk\u00fdch potravin\u00e1ch. Dodaj\u00ed chu\u0165 a podle tradi\u010dn\u00ed korejsk\u00e9 a \u010d\u00ednsk\u00e9 medic\u00edny maj\u00ed i p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na zdrav\u00ed, ale j\u00eddlo se vyda\u0159\u00ed i bez nich \n\n\n\nLepkav\u00e1 r\u00fd\u017ee: Ide\u00e1ln\u011b pou\u017eijte kr\u00e1tkozrnnou lepkavou r\u00fd\u017ei. Recept jsem ale vyzkou\u0161el i s r\u00fd\u017e\u00ed na sushi a fungovalo to velmi dob\u0159e\n\n\n\nKr\u00e1tkozrnn\u00e1 lepkav\u00e1 r\u00fd\u017ee\n\n\n\n\u017den\u0161en: Tento ko\u0159en je hv\u011bzdou cel\u00e9ho j\u00eddla! Nejlep\u0161\u00ed je \u010derstv\u00fd, ale velmi dob\u0159e poslou\u017e\u00ed i su\u0161en\u00fd. Pol\u00e9vce dod\u00e1v\u00e1 nezam\u011bnitelnou chu\u0165\n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: nepostradateln\u00e1 pro dod\u00e1n\u00ed chuti umami do om\u00e1\u010dky k nam\u00e1\u010den\u00ed\n\n\n\nR\u00fd\u017eov\u00fd ocet: stejn\u011b jako s\u00f3jovou om\u00e1\u010dku ho pou\u017eijeme k p\u0159\u00edprav\u011b lahodn\u00e9 sladkokysel\u00e9 om\u00e1\u010dky k nam\u00e1\u010den\u00ed\n\n\n\nSezamov\u00fd olej: zde je pot\u0159eba olej z pra\u017een\u00e9ho sezamu. Jeho v\u00fdrazn\u011bj\u0161\u00ed chu\u0165 je pro autentick\u00fd v\u00fdsledek nezbytn\u00e1\n\n\n\n\n\n\tAutentick\u00fd samgyetang - Ku\u0159ec\u00ed pol\u00e9vka se \u017een\u0161enem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 mal\u00e9 ku\u0159e3 ko\u0159eny \u017een\u0161enu (\u010derstv\u00e9 nebo su\u0161en\u00e9)10 strou\u017ek\u016f \u010desneku (oloupan\u00fdch)6 jujub100 g lepkav\u00e9 r\u00fd\u017ee (kr\u00e1tkozrnn\u00e9 (pou\u017eijte vietnamskou lepkavou r\u00fd\u017ei, ne thajskou), neva\u0159en\u00e9)2 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na tenk\u00e1 kole\u010dka)1.5 litru vody (nebo tolik, aby bylo ku\u0159e pono\u0159en\u00e9)Sezamov\u00e1 om\u00e1\u010dka k nam\u00e1\u010den\u00ed1 l\u017e\u00edce soli1 \u0161petka \u010dern\u00e9ho pep\u0159e1 l\u017ei\u010dka sezamov\u00fdch sem\u00ednek (rozdrcen\u00fdch)2 l\u017e\u00edce sezamov\u00e9ho oleje (z pra\u017een\u00e9ho sezamu)Sladkokysel\u00e1 om\u00e1\u010dka k nam\u00e1\u010den\u00ed3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky2 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa1 l\u017ei\u010dka medu0.5 cibule (nakr\u00e1jen\u00e9 na mal\u00e9 kousky)1 zelen\u00e1 chilli papri\u010dka (nakr\u00e1jen\u00e1 na mal\u00e9 kousky)P\u0159\u00edlohy banchan k pod\u00e1v\u00e1n\u00ed (voliteln\u00e9)Sal\u00e1t z kl\u00ed\u010dk\u016f fazol\u00ed mungokorejsk\u00fd \u0161pen\u00e1t se sezamemKim\u010di\t\n\t\n\t\tR\u00fd\u017ei n\u011bkolikr\u00e1t propl\u00e1chn\u011bte a pot\u00e9 ji na 1 hodinu namo\u010dte do studen\u00e9 vody.Ku\u0159e i zeleninu d\u016fkladn\u011b o\u010dist\u011bte. Ku\u0159e pot\u0159ete sol\u00ed a pot\u00e9 opl\u00e1chn\u011bte (voliteln\u00e9).Ku\u0159e napl\u0148te r\u00fd\u017e\u00ed, strou\u017eky \u010desneku, jujubami a ko\u0159eny \u017een\u0161enu. Pokud se v\u0161echna r\u00fd\u017ee nevejde dovnit\u0159, zbytek p\u0159idejte do hrnceSva\u017ete ku\u0159eti nohy k sob\u011bKu\u0159e vlo\u017ete do p\u0159im\u011b\u0159en\u011b velk\u00e9ho hrnce a zalijte vodou tak, aby bylo t\u00e9m\u011b\u0159 cel\u00e9 pono\u0159en\u00e9.Vodu p\u0159ive\u010fte k varu a va\u0159te na st\u0159edn\u00edm ohni 30 minut.St\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd, p\u0159iklopte a nechte zvolna va\u0159it dal\u0161\u00edch 30 minut.V mal\u00e9 misce sm\u00edchejte suroviny na sezamovou om\u00e1\u010dku k nam\u00e1\u010den\u00ed.V mal\u00e9 misce sm\u00edchejte suroviny na sladkokyselou om\u00e1\u010dku k nam\u00e1\u010den\u00ed.Pod\u00e1vejte v hlin\u011bn\u00fdch hrnc\u00edch, pokud je m\u00e1te, posypte jarn\u00ed cibulkou a dopl\u0148te p\u0159\u00edlohami banchan podle chuti.A\u0165 u\u017e si pol\u00e9vku vychutn\u00e1v\u00e1te sami, nebo s rodinou, postavte ku\u0159e ve v\u00fdvaru doprost\u0159ed stolu, v\u00fdvar rozlijte do jednotliv\u00fdch misek a ku\u0159e nakr\u00e1jejte na kousky, kter\u00e9 rozd\u011bl\u00edte host\u016fm. Kousky ku\u0159ete nam\u00e1\u010dejte do om\u00e1\u010dek a vychutn\u00e1vejte s p\u0159\u00edlohami banchan\t\n\t\n\t\tV\u00fdvar si klidn\u011b dochu\u0165te podle chuti nebo obm\u011b\u0148ujte p\u0159\u00edlohy a om\u00e1\u010dky k nam\u00e1\u010den\u00ed\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsCor\u00e9enne\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\nRecepty na om\u00e1\u010dky k nam\u00e1\u010den\u00ed jsem p\u0159evzal z anglicky psan\u00e9ho blogu Maangchi","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198206","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=198206"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198206\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/18592"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}