{"id":198637,"title":"Chamchi ssamjang, korejsk\u00e1 pasta s tu\u0148\u00e1kem","modified":"2026-10-31T17:41:38+01:00","plain":"V\u00fdrazn\u011b ochucen\u00fd restovan\u00fd tu\u0148\u00e1k s pastami doenjang a gochujang a papri\u010dkami cheongyang, pod\u00e1van\u00fd v z\u00e1vitc\u00edch ze sal\u00e1tov\u00fdch list\u016f s bohatou, lehce nasl\u00e1dlou om\u00e1\u010dkou\n\n\n\nZ je\u0161t\u011b tepl\u00e9ho ssam stoup\u00e1 p\u00e1ra, sezam rozv\u00edj\u00ed sv\u00e9 o\u0159\u00ed\u0161kov\u00e9 aroma a sousto dopl\u0148uje leskl\u00e1, cihlov\u011b \u010derven\u00e1 pasta s kousky jemn\u00e9ho tu\u0148\u00e1ka. Nejprve za\u0161t\u00edpe chilli, pak pal\u010divost r\u00e1zem ustoup\u00ed: z\u016fst\u00e1v\u00e1 pln\u00e1, hlubok\u00e1 chu\u0165 s pr\u00e1v\u011b takovou d\u00e1vkou mo\u0159sk\u00e9ho n\u00e1dechu, jak\u00e1 je pot\u0159eba. \n\n\n\nTo je chamchi ssamjang, chu\u0165ov\u011b bohat\u00e1 dochucovac\u00ed pasta von\u00edc\u00ed mo\u0159em, v n\u00ed\u017e se plnost fermentovan\u00e9ho jang setk\u00e1v\u00e1 s v\u00fdraznou chut\u00ed tu\u0148\u00e1ka. \n\n\n\nCo je chamchi ssamjang?\n\n\n\nChamchi ssamjang (\ucc38\uce58\uc308\uc7a5) doslova znamen\u00e1 \u201essamjang s tu\u0148\u00e1kem\u201c. Chamchi (\ucc38\uce58) ozna\u010duje tu\u0148\u00e1ka, ssam (\uc308) zabalen\u00e9 sousto a jang (\uc7a5) korejsk\u00e9 fermentovan\u00e9 om\u00e1\u010dky a pasty; ssamjang (\uc308\uc7a5) je jang ur\u010den\u00fd k ssam.\n\n\n\nV misce tedy skute\u010dn\u011b najdete ssamjang, jeho\u017e z\u00e1kladem je dvojice past doenjang a gochujang v r\u016fzn\u00e9m pom\u011bru (\u010dasto s p\u0159evahou pasty doenjang nad pastou gochujang). P\u0159id\u00e1v\u00e1 se \u010desnek, cibule, jarn\u00ed cibulka (pa) nebo daepa (korejsk\u00fd p\u00f3rek) a tak\u00e9 sezam. \n\n\n\nGochujang, lahodn\u00e1 korejsk\u00e1 chilli pasta\n\n\n\nTu\u0148\u00e1k, nej\u010dast\u011bji konzervovan\u00fd, dod\u00e1v\u00e1 sm\u011bsi hutnost, v\u00edce umami a jemnou mo\u0159skou slanost. \n\n\n\nDva z\u00e1kladn\u00ed typy konzistence\n\n\n\nRozli\u0161uj\u00ed se dva hlavn\u00ed typy: Prvn\u00edm je sm\u011bs p\u0159ipraven\u00e1 zastudena: rychl\u00e1 varianta m\u00edchan\u00e1 p\u0159\u00edmo u stolu, do n\u00ed\u017e se tu\u0148\u00e1k p\u0159id\u00e1v\u00e1 bez dal\u0161\u00ed \u00fapravy. Vznikne tak jasn\u011b zbarven\u00e1 pasta s dob\u0159e patrn\u00fdmi kousky a v\u00fdraznou slanou chut\u00ed plnou umami. \n\n\n\nDruh\u00fdm je va\u0159en\u00e1 verze: nejprve se na oleji, \u010dasto p\u0159\u00edmo z konzervy, nechaj\u00ed zm\u011bknout aromatick\u00e9 p\u0159\u00edsady. Pot\u00e9 se jang z\u0159ed\u00ed trochou vody nebo v\u00fdvaru a sm\u011bs se nech\u00e1 zredukovat. Tu\u0148\u00e1k se p\u0159id\u00e1v\u00e1 a\u017e na konci va\u0159en\u00ed. V\u00fdsledkem je hust\u0161\u00ed konzistence a kulat\u011bj\u0161\u00ed chu\u0165, jej\u00ed\u017e slanost zjem\u0148uje tepeln\u00e1 \u00faprava a redukce.\n\n\n\nChu\u0165ov\u00fd z\u00e1klad z\u016fst\u00e1v\u00e1 v obou p\u0159\u00edpadech stejn\u00fd: hlubok\u00e1 fermentovan\u00e1 chu\u0165 pasty doenjang; nasl\u00e1dl\u00e1 p\u00e1livost a cihlov\u011b \u010derven\u00e1 barva pasty gochujang; z\u00e1klad z \u010desneku, cibule a jarn\u00ed cibulky; sezamov\u00fd olej a sem\u00ednka pro vl\u00e1\u010dnost a o\u0159\u00ed\u0161kov\u00fd n\u00e1dech; p\u00e1livost upraven\u00e1 podle chuti \u010derstv\u00fdmi papri\u010dkami nebo gochugaru; a sladk\u00fd dotek, kter\u00fd m\u00edrn\u00ed slanost. \n\n\n\nP\u016fvod chamchi ssamjang\n\n\n\nProto\u017ee se do chamchi ssamjang t\u00e9m\u011b\u0159 v\u017edy pou\u017e\u00edv\u00e1 konzervovan\u00fd tu\u0148\u00e1k, jeho historie je p\u0159ev\u00e1\u017en\u011b novodob\u00e1. Ekonomick\u00fd \u010dl\u00e1nek (2003) uv\u00e1d\u00ed, \u017ee spole\u010dnost Dongwon uvedla konzervovan\u00e9ho tu\u0148\u00e1ka na korejsk\u00fd trh v roce 1982, co\u017e poskytuje velmi konkr\u00e9tn\u00ed \u010dasov\u00fd z\u00e1chytn\u00fd bod. \u017d\u00e1dn\u00fd rukopis z obdob\u00ed dynastie \u010coson tento recept nezaznamen\u00e1v\u00e1; princip ssam a jang v\u0161ak p\u0159etrv\u00e1v\u00e1 nap\u0159\u00ed\u010d stalet\u00edmi.\n\n\n\nRegion\u00e1ln\u00ed zdroje pom\u00e1haj\u00ed up\u0159esnit jeho m\u00edstn\u00ed charakter: podle pusansk\u00e9ho m\u00edstn\u00edho tisku z roku 2008 vznik\u00e1 p\u0159id\u00e1n\u00edm \u201eryby do ssamjang\u201c (nap\u0159\u00edklad makrely, tu\u0148\u00e1ka \u010di kranase) pod\u00e9l pob\u0159e\u017e\u00ed Pusan\u2013Ji\u017en\u00ed Kjongsang hust\u0161\u00ed pasta bohat\u0161\u00ed na b\u00edlkoviny. \n\n\n\nVe st\u0159edn\u00ed a severn\u00ed \u010d\u00e1sti zem\u011b, nap\u0159\u00edklad v Soulu a provincii Kjonggi, naopak \u010dasto pln\u00ed \u00falohu b\u00edlkovinn\u00e9ho zahu\u0161\u0165ovadla tofu. V\u00fdsledkem je leh\u010d\u00ed pomaz\u00e1nka s m\u00e9n\u011b v\u00fdraznou \u201eryb\u00ed\u201c chut\u00ed. Oba p\u0159\u00edstupy zachov\u00e1vaj\u00ed stejn\u00fd z\u00e1klad z jang i stejn\u00e9 aromatick\u00e9 p\u0159\u00edsady; m\u011bn\u00ed se zdroj b\u00edlkovin a s n\u00edm konzistence i celkov\u00e9 vyzn\u011bn\u00ed. V duchu \u201ekorejsk\u00e9ho stolov\u00e1n\u00ed\u201c m\u016f\u017eete hledat podobnost s kimbap (princip jednotliv\u00fdch soust) nebo se samgyeopsal pod\u00e1van\u00fdm v listech.\n\n\n\nV\u0159ele doporu\u010duji samgyeopsal vyzkou\u0161et\n\n\n\nZm\u00ednky v korejsk\u00fdch m\u00e9di\u00edch dokl\u00e1daj\u00ed postupn\u00fd v\u00fdvoj: koncem prvn\u00edho desetilet\u00ed 21. stolet\u00ed zve\u0159ej\u0148uj\u00ed weby v\u011bnovan\u00e9 dom\u00e1c\u00edmu va\u0159en\u00ed recepty na tu\u0148\u00e1kov\u00fd ssamjang, od sm\u011bsi p\u0159ipraven\u00e9 za chvilku p\u0159\u00edmo u stolu a\u017e po jemn\u011bj\u0161\u00ed, m\u00e9n\u011b p\u00e1liv\u00e9 verze pro celou rodinu. Majon\u00e9za se v korejsk\u00fdch zdroj\u00edch objevuje u\u017e v letech 2008\u20132009\u00a0: pou\u017e\u00edv\u00e1 se jako voliteln\u00e1 p\u0159\u00edsada, nikoli jako pravidlo. \n\n\n\n\u010cl\u00e1nek z roku 2010 o bentu stav\u00ed vedle sebe minimalistick\u00fd \u201essamjang s tu\u0148\u00e1kem\u201c a klasi\u010dt\u011bj\u0161\u00ed verzi se saury (sanma), v n\u00ed\u017e hraje v\u011bt\u0161\u00ed roli jang. To ukazuje m\u00edstn\u00ed odli\u0161nosti i v samotn\u00fdch n\u00e1zvech. V roce 2017 Baek Jong-won (Dom\u00e1c\u00ed va\u0159en\u00ed jednodu\u0161e\u00a03, \uc9d1\ubc25 \ubc31\uc120\uc0dd3) zpopularizoval va\u0159enou variantu: olej z konzervy, zm\u011bkl\u00e1 cibulov\u00e1 zelenina, doenjang a gochujang s trochou vody, trochu cukru a nakonec tu\u0148\u00e1k. Tento postup v kuchyn\u00edch televizn\u00edch div\u00e1k\u016f natrvalo zabydlel styl, kter\u00fd \u201echutn\u00e1 m\u00e9n\u011b slan\u011b\u201c.\n\n\n\nAutenti\u010dnost tu tedy nespo\u010d\u00edv\u00e1 v jedin\u00e9m z\u00e1vazn\u00e9m receptu, ale v n\u011bkolika st\u00e1l\u00fdch op\u011brn\u00fdch bodech: z\u00e1klad z jang, aromatick\u00e9 p\u0159\u00edsady, sezam a um\u00edrn\u011bn\u00e1 sladkost, to v\u0161e v obm\u011bn\u00e1ch podle regionu a zvyklost\u00ed jednotliv\u00fdch dom\u00e1cnost\u00ed.\n\n\n\nHlavn\u00ed suroviny\u00a0na chamchi ssamjang\n\n\n\n\n\n\n\n\nKonzervovan\u00fd tu\u0148\u00e1k (\u010dasto v oleji): hlavn\u00ed zdroj b\u00edlkovin, dod\u00e1v\u00e1 umami p\u0159ipom\u00ednaj\u00edc\u00ed maso, lehce zvy\u0161uje mo\u0159skou slanost a vytv\u00e1\u0159\u00ed snadno rozt\u00edratelnou konzistenci; olej pom\u00e1h\u00e1 rozvinout chu\u0165 aromatick\u00fdch p\u0159\u00edsad \n\n\n\nDoenjang (s\u00f3jov\u00e1 pasta): slanost a hlubok\u00e1 fermentovan\u00e1 chu\u0165 s p\u0159\u00edjemnou plnost\u00ed; z\u00e1klad, kter\u00fd ur\u010duje charakter ssamjang. Pro p\u0159edstavu o rodin\u011b fermentovan\u00fdch past jej lze p\u0159irovnat k om\u00e1\u010dce miso.\n\n\n\nGochujang (chilli pasta): nasl\u00e1dl\u00e1 p\u00e1livost, barva a propojen\u00ed sm\u011bsi; obvykle se pou\u017e\u00edv\u00e1 v men\u0161\u00edm mno\u017estv\u00ed ne\u017e doenjang, aby p\u0159evl\u00e1dla fermentovan\u00e1 chu\u0165 (pokud m\u00e1te r\u00e1di v\u00fdrazn\u011b p\u00e1liv\u00e9 chut\u011b, pod\u00edvejte se tak\u00e9 na mlet\u00e9 chilli).\n\n\n\n\u010cerstv\u00e1 zelen\u00e1 chilli papri\u010dka (nap\u0159\u00edklad cheongyang), voliteln\u011b: p\u0159\u00edm\u00e1 p\u00e1livost hned p\u0159i prvn\u00edm soustu, kter\u00e1 odleh\u010d\u00ed syt\u011bj\u0161\u00ed chut\u011b (v jin\u00e9m pojet\u00ed tuto v\u00fdraznou chilli p\u00e1livost dob\u0159e ukazuje jeyuk bokkeum).\n\n\n\nSezamov\u00fd olej a sezamov\u00e1 sem\u00ednka: typick\u00fd o\u0159\u00ed\u0161kov\u00fd n\u00e1dech a z\u00e1v\u011bre\u010dn\u00e9 zjemn\u011bn\u00ed; klasika z hlediska v\u016fn\u011b i konzistence (pokud m\u00e1te r\u00e1di sezam v om\u00e1\u010dk\u00e1ch, dobr\u00fdm p\u0159\u00edkladem je goma dare (sezamov\u00e1 om\u00e1\u010dka)).\n\n\n\nPiniov\u00e9 o\u0159\u00ed\u0161ky nebo vla\u0161sk\u00e9 o\u0159echy (voliteln\u011b): jemn\u00e1 plnost a lehce zrnit\u00e1 konzistence, s nimi\u017e se setk\u00e1te v o\u0159\u00ed\u0161kov\u011bj\u0161\u00edch sm\u011bs\u00edch jang.\n\n\n\nTofu (region\u00e1ln\u00ed alternativa ve st\u0159edn\u00ed a severn\u00ed \u010d\u00e1sti zem\u011b): b\u00edlkovinn\u00e9 zahu\u0161\u0165ovadlo pro p\u0159\u00edpady, kdy se nepou\u017e\u00edv\u00e1 ryba, p\u0159i zachov\u00e1n\u00ed principu \u201eb\u00edlkovina v ssamjang\u201c (zaj\u00edmav\u00fdm p\u0159\u00edkladem jin\u00e9ho vyu\u017eit\u00ed tofu je mapo tofu).\n\n\n\n\n\n\n\tAutentick\u00fd korejsk\u00fd chamchi ssamjang\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g tu\u0148\u00e1ka z konzervy (p\u0159ibli\u017en\u011b 2 konzervy)olej z konzerv tu\u0148\u00e1ka (uschovan\u00fd stranou)1 cibule (p\u0159ibli\u017en\u011b 200 g, nasekan\u00e1)1 stonek jarn\u00ed cibulky (p\u0159ibli\u017en\u011b 100 g, nasekan\u00e9)4 l\u017e\u00edce \u010desneku (nasekan\u00e9ho)6 \u010derstv\u00fdch hub shiitake (nasekan\u00fdch)6 l\u017eic doenjangu6 l\u017eic gochujangu6 l\u017eic mirinu2 l\u017e\u00edce gochugaru8 chilli papri\u010dek cheongyang (nakr\u00e1jen\u00fdch najemno)2 l\u017e\u00edce sezamov\u00e9ho oleje10 l\u017eic sezamov\u00fdch sem\u00ednek (jemn\u011b mlet\u00fdch (roztlu\u010den\u00fdch v hmo\u017ed\u00ed\u0159i a pot\u00e9 pros\u00e1t\u00fdch p\u0159es pl\u00e1t\u00fdnko, nebo rozmixovan\u00fdch))listy hl\u00e1vkov\u00e9ho sal\u00e1tu (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tP\u0159\u00edpravaNechte tu\u0148\u00e1ka okapat v cedn\u00edku, aby se zbavil oleje, a pot\u00e9 maso nahrubo rozma\u010dkejte.Rozeh\u0159ejte p\u00e1nev a p\u0159idejte uschovan\u00fd olej z konzerv tu\u0148\u00e1ka.P\u0159idejte nasekanou cibuli a orestujte.P\u0159idejte nasekanou jarn\u00ed cibulku, nasekan\u00fd \u010desnek a nasekan\u00e9 houby shiitake.P\u0159idejte tu\u0148\u00e1ka a orestujte.P\u0159idejte doenjang, gochujang, mirin, gochugaru a chilli papri\u010dky cheongyang a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte.P\u0159idejte sezamov\u00fd olej a mlet\u00fd sezam a d\u016fkladn\u011b prom\u00edchejte.Pod\u00e1vejte a vychutnejte si v listech hl\u00e1vkov\u00e9ho sal\u00e1tu.\t\n\t\n\t\t\nP\u00e1livost upravte sn\u00ed\u017een\u00edm mno\u017estv\u00ed gochugaru a\/nebo po\u010dtu chilli papri\u010dek cheongyang.\nJemn\u011b mlet\u00fd sezam dod\u00e1 hust\u0161\u00ed konzistenci a v\u00fdrazn\u011bj\u0161\u00ed o\u0159\u00ed\u0161kovou chu\u0165: mixujte pulzn\u011b, aby se z n\u011bj nestala pasta.\nPokud se p\u00e1nev vysu\u0161\u00ed, p\u0159ilijte k uschovan\u00e9mu oleji z tu\u0148\u00e1ka je\u0161t\u011b trochu chu\u0165ov\u011b neutr\u00e1ln\u00edho oleje.\n\n\t\n\t\n\t\tEntr\u00e9e, Plat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198637","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=198637"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198637\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116239"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}