{"id":198931,"title":"Yachaejeon, korejsk\u00e9 zeleninov\u00e9 pala\u010dinky","modified":"2026-10-31T17:47:15+01:00","plain":"Barevn\u00e9 zeleninov\u00e9 placky, kter\u00e9 p\u0159iprav\u00edte snadno a rychle a je\u0161t\u011b si s nimi trochu u\u017eijete jaro! \n\n\n\nI kdy\u017e jsme si kv\u016fli v\u011b\u010dn\u011b \u0161ediv\u00e9 obloze obdob\u00ed p\u0159ed l\u00e9tem moc neu\u017eili, m\u00e1m pro v\u00e1s recept, kter\u00fd v\u00e1m p\u0159inese v\u0161echny chut\u011b jara, o kter\u00e9 jsme letos p\u0159i\u0161li! \n\n\n\n\n\n\n\nNa j\u00eddeln\u00ed\u010dku jsou placky s jarn\u00ed cibulkou, mrkv\u00ed, houbami shiitake a pekingsk\u00fdm zel\u00edm, pod\u00e1van\u00e9 s lahodnou om\u00e1\u010dkou ze s\u00f3jov\u00e9 om\u00e1\u010dky a sezamov\u00fdch sem\u00ednek. \n\n\n\nCo jsou yachaejeon? \n\n\n\nPokud u\u017e m\u00e1te r\u00e1di vietnamsk\u00e9 pala\u010dinky, jako jsou b\u00e1nh x\u00e8o, do placek yachaejeon se ur\u010dit\u011b zamilujete. Mus\u00edm ale podotknout, \u017ee se od nich p\u0159ece jen dost li\u0161\u00ed. \n\n\n\nLahodn\u00e9 vietnamsk\u00e9 pala\u010dinky\n\n\n\nYachaejeon obvykle neobsahuj\u00ed maso a tak\u00e9 vypadaj\u00ed jinak. A\u0165 tak \u010di onak, to, co maj\u00ed spole\u010dn\u00e9, si z\u00edsk\u00e1 ka\u017ed\u00e9ho: milujeme je pro jejich k\u0159upavost, jemnost i lehce nasl\u00e1dlou chu\u0165. \n\n\n\nA nejsme sami: v Koreji se z nich stalo velmi obl\u00edben\u00e9 pouli\u010dn\u00ed j\u00eddlo. Mimochodem, skv\u011ble poslou\u017e\u00ed i jako banchan. \n\n\n\nDal\u0161\u00ed korejsk\u00e1 placka z pouli\u010dn\u00edch st\u00e1nk\u016f: pajeon s jarn\u00ed cibulkou\n\n\n\nYachaejeon se \u010dasto pod\u00e1vaj\u00ed nakr\u00e1jen\u00e9 na \u010dtvere\u010dky jako p\u0159\u00edloha nebo sva\u010dina. Zkr\u00e1tka skv\u011bl\u00fd zp\u016fsob, jak vyu\u017e\u00edt zeleninu z lednice, kter\u00e1 u\u017e m\u00e1 nejlep\u0161\u00ed dny za sebou, a prom\u011bnit ji v jedno l\u00e1kav\u00e9 j\u00eddlo!\n\n\n\nOdkud yachaejeon poch\u00e1zej\u00ed? \n\n\n\nPlacky se p\u0159ipravuj\u00ed na nejr\u016fzn\u011bj\u0161\u00ed zp\u016fsoby. Je proto t\u011b\u017ek\u00e9 ur\u010dit jejich p\u0159esn\u00fd p\u016fvod, a u yachaejeon to plat\u00ed dvojn\u00e1sob. Jist\u00e9 je, \u017ee jde o typick\u00fd recept korejsk\u00e9 kuchyn\u011b. Je to pom\u011brn\u011b jednoduch\u00e9 j\u00eddlo, na kter\u00e9 nepot\u0159ebujete mnoho surovin. \n\n\n\nOdtud tak\u00e9 n\u00e1zev \u201eyachaejeon\u201c. Slovo \u201eyachae\u201c ozna\u010duje zeleninu a \u201ejeon\u201c znamen\u00e1 \u201eplacka\u201c. Tak jednoduch\u00e9 to je. \n\n\n\nBanh cuon jsou dal\u0161\u00ed lahodn\u00e9 asijsk\u00e9 \u201epala\u010dinky\u201c\n\n\n\nTradi\u010dn\u011b yachaejeon obsahuj\u00ed cuketu, mrkev, jarn\u00ed cibulku, n\u011bkdy chilli\u2026 Samoz\u0159ejm\u011b ale existuje spousta variant tohoto receptu. Z\u00e1kladn\u00ed princip je v\u0161ak v\u0161ude stejn\u00fd. \n\n\n\nP\u0159iprav\u00ed se jednoduch\u00e9 t\u011bsto z r\u00fd\u017eov\u00e9 mouky a p\u0159id\u00e1 se zelenina nakr\u00e1jen\u00e1 na tenk\u00e9 nudli\u010dky. Chvilka na p\u00e1nvi a je hotovo. Hned je jasn\u011bj\u0161\u00ed, pro\u010d jsou v korejsk\u00fdch ulic\u00edch tak obl\u00edben\u00e9! \n\n\n\nHlavn\u00ed suroviny na yachaejeon\n\n\n\n\n\n\n\nR\u00fd\u017eov\u00e1 mouka: n\u011bkdo pou\u017e\u00edv\u00e1 p\u0161eni\u010dnou mouku. V tomto receptu d\u00e1v\u00e1m p\u0159ednost r\u00fd\u017eov\u00e9 mouce sm\u00edchan\u00e9 s b\u011b\u017enou moukou, p\u0159edev\u0161\u00edm kv\u016fli v\u00fdsledn\u00e9 struktu\u0159e. P\u0159id\u00e1v\u00e1m tak\u00e9 jedlou sodu, d\u00edky kter\u00e9 t\u011bsto b\u011bhem odpo\u010d\u00edv\u00e1n\u00ed p\u011bkn\u011b nabude. \n\n\n\nGochugaru: pokud ho je\u0161t\u011b nezn\u00e1te, jde o typicky korejsk\u00e9 chilli, ze kter\u00e9ho se \u010dasto p\u0159ipravuje pasta. Pr\u00e1v\u011b tato surovina dod\u00e1v\u00e1 kimchi jeho p\u00e1livost a kr\u00e1snou \u010dervenou barvu; najdete ji ostatn\u011b v \u0159ad\u011b korejsk\u00fdch recept\u016f, jako je kimchi jjampong bokkeumbap, bibimbap nebo proslul\u00e9 hov\u011bz\u00ed bulgogi!\n\n\n\nJarn\u00ed cibulka: najdete ji ve velk\u00e9 v\u011bt\u0161in\u011b asijsk\u00fdch j\u00eddel. Mus\u00edme uznat, \u017ee jim dod\u00e1v\u00e1 p\u0159\u00edjemnou sv\u011b\u017eest a jemnou nasl\u00e1dlost. Pokud ji zbo\u017e\u0148ujete, doporu\u010duji v\u00e1m m\u016fj recept na olej s jarn\u00ed cibulkou, kter\u00fd pozvedne v\u0161echna va\u0161e nudlov\u00e1 j\u00eddla. \n\n\n\nMrkev: pat\u0159\u00ed mezi tradi\u010dn\u00ed zeleninu asijsk\u00e9 kuchyn\u011b. Jej\u00ed v\u00fdhodou je, \u017ee nepou\u0161t\u00ed vodu. A nav\u00edc cel\u00e9mu j\u00eddlu nen\u00e1padn\u011b dod\u00e1 sladkou chu\u0165. \n\n\n\nHouby shiitake: tato odr\u016fda hub poch\u00e1z\u00ed z Japonska a vyzna\u010duje se chut\u00ed umami a jemnou, vl\u00e1knitou strukturou. N\u011bkdo si je dokonce splete s masem, tak\u017ee jsou skv\u011blou n\u00e1hradou pro vegetari\u00e1ny! \n\n\n\nPekingsk\u00e9 zel\u00ed: pou\u017e\u00edv\u00e1 se na v\u0161echno, ano, i do placek, ale tak\u00e9 t\u0159eba do zeln\u00fdch jeon nebo do yasai itame, pokud jste opravdov\u00ed milovn\u00edci zeleniny. \n\n\n\nSv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka: pou\u017eijeme ji k nam\u00e1\u010den\u00ed \u010dtvere\u010dk\u016f placek. Sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka je ostatn\u011b na nam\u00e1\u010den\u00ed ide\u00e1ln\u00ed, co\u017e o t\u00e9 tmav\u00e9 tak \u00fapln\u011b neplat\u00ed. \n\n\n\nR\u00fd\u017eov\u00fd ocet: k s\u00f3jov\u00e9 om\u00e1\u010dce p\u0159id\u00e1me r\u00fd\u017eov\u00fd ocet, kter\u00fd se pou\u017e\u00edv\u00e1 do z\u00e1livek a marin\u00e1d. V\u00fdb\u011br z r\u016fzn\u00fdch druh\u016f nech\u00e1m na v\u00e1s. T\u0159eba \u010dern\u00fd r\u00fd\u017eov\u00fd ocet se k tomu hod\u00ed skv\u011ble!\n\n\n\nB\u00edl\u00e1 sezamov\u00e1 sem\u00ednka: zde pou\u017eiji b\u00edl\u00e1 sezamov\u00e1 sem\u00ednka. Mimochodem, p\u0159ipravil jsem pro v\u00e1s pr\u016fvodce sezamov\u00fdmi sem\u00ednky, abyste se v nich dob\u0159e vyznali! \n\n\n\nTipy, jak p\u0159ipravit poveden\u00e9 yachaejeon\n\n\n\nPokud um\u00edte ud\u011blat pala\u010dinky, ur\u010dit\u011b zvl\u00e1dnete i yachaejeon. P\u0159esto je dobr\u00e9 v\u011bd\u011bt p\u00e1r drobnost\u00ed. Zelenina pou\u0161t\u00ed pom\u011brn\u011b dost vody, co\u017e m\u016f\u017ee p\u0159\u00edpravu trochu zkomplikovat. Dbejte na to, abyste ze zeleniny, a hlavn\u011b z hub shiitake, d\u016fkladn\u011b vyma\u010dkali vodu. \n\n\n\nKdy\u017e u\u017e je \u0159e\u010d o vod\u011b, p\u0159i p\u0159\u00edprav\u011b t\u011bsta pou\u017e\u00edvejte studenou. D\u00edky tomu bude m\u00edt lep\u0161\u00ed konzistenci. \n\n\n\nA pokud si n\u00e1hodou t\u011bsto p\u0159iprav\u00edte p\u0159edem (i to je mo\u017en\u00e9), doporu\u010duji ho a\u017e do pou\u017eit\u00ed ulo\u017eit do lednice. C\u00edlem je udr\u017eet t\u011bsto co nejstuden\u011bj\u0161\u00ed. \n\n\n\nTak\u00e9 kv\u016fli v\u00fdsledn\u00e9 struktu\u0159e ne\u0161et\u0159ete olejem. Nebojte se j\u00edm pokr\u00fdt cel\u00e9 dno p\u00e1nve. Pokud chcete m\u00edt yachaejeon k\u0159upav\u00e9, je to ta spr\u00e1vn\u00e1 cesta. Placky tak\u00e9 neot\u00e1\u010dejte p\u0159\u00edli\u0161 brzy, ka\u017edou stranu nechte zezl\u00e1tnout a op\u00e9ct dok\u0159upava, v\u00fdsledek bude o to lep\u0161\u00ed!\n\n\n\n\n\n\tKorejsk\u00e9 zeleninov\u00e9 placky - Yachaejeon\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tNa placky60 g mouky80 g r\u00fd\u017eov\u00e9 mouky235 ml vody1 l\u017ei\u010dka jedl\u00e9 sody1 l\u017e\u00edce soli1 l\u017e\u00edce cibulov\u00e9ho pr\u00e1\u0161ku1 l\u017e\u00edce \u010desnekov\u00e9ho pr\u00e1\u0161ku1 l\u017e\u00edce gochugaruZelenina4 jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na kousky dlouh\u00e9 p\u0159ibli\u017en\u011b 1 cm)1 mrkev (nakr\u00e1jen\u00e1 na velmi tenk\u00e9 nudli\u010dky)2 houby shiitake (nakr\u00e1jen\u00e9 na velmi tenk\u00e9 nudli\u010dky)100 g \u010d\u00ednsk\u00e9ho zel\u00ed (nastrouhan\u00e9ho)Na om\u00e1\u010dku k nam\u00e1\u010den\u00ed2 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce vody1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa2 l\u017ei\u010dky gochugaruB\u00edl\u00e1 sezamov\u00e1 sem\u00ednka\t\n\t\n\t\tV mal\u00e9 misce sm\u00edchejte v\u0161echny suroviny na om\u00e1\u010dku a dejte stranou.Ve velk\u00e9 m\u00edse sm\u00edchejte v\u0161echny such\u00e9 suroviny.P\u0159ilijte vodu a metli\u010dkou vy\u0161lehejte dohladka.Do t\u011bsta vm\u00edchejte zeleninu.Rozeh\u0159ejte p\u00e1nev a p\u0159idejte tolik oleje, aby pokryl dno. Olejem ne\u0161et\u0159ete.Na p\u00e1nev dejte v\u011bt\u0161\u00ed nebo men\u0161\u00ed porci t\u011bsta.L\u017e\u00edc\u00ed rozet\u0159ete t\u011bsto do tenk\u00e9 vrstvy.Sma\u017ete 3 a\u017e 5 minut z ka\u017ed\u00e9 strany, dokud nebudou placky k\u0159upav\u00e9 a zlatav\u00e9.Korejsk\u00e9 placky nakr\u00e1jejte na mal\u00e9 \u010dtvere\u010dky nebo je pod\u00e1vejte jednotliv\u011b na tal\u00ed\u0159\u00edch.Pod\u00e1vejte je\u0161t\u011b tepl\u00e9 s p\u0159ipravenou om\u00e1\u010dkou.\t\n\t\n\t\tP\u0159i p\u0159\u00edprav\u011b t\u011bsta pou\u017eijte studenou vodu. D\u00edky n\u00ed budou m\u00edt placky lep\u0161\u00ed strukturu. Pokud si t\u011bsto p\u0159ipravujete p\u0159edem (i to je mo\u017en\u00e9), doporu\u010duji ho nechat v lednici a\u017e do chv\u00edle, kdy ho budete pot\u0159ebovat. Jde o to, aby t\u011bsto z\u016fstalo co nejstuden\u011bj\u0161\u00ed.\u00a0\n\t\n\t\n\t\tAccompagnement, Plat principal, SnackCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198931","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=198931"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198931\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16583"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}