{"id":198953,"title":"Korejsk\u00e9 kuku\u0159i\u010dn\u00e9 placky oksusu jeon","modified":"2026-10-31T17:47:49+01:00","plain":"Korejsk\u00e1 placka z \u010derstv\u00e9 voskov\u00e9 kuku\u0159ice, s k\u0159upav\u00fdmi krajkov\u00fdmi okraji a pru\u017en\u00fdm, hork\u00fdm st\u0159edem, dochucen\u00e1 zelen\u00fdmi a \u010derven\u00fdmi chilli papri\u010dkami.\n\n\n\nKoncem l\u00e9ta je kuku\u0159ice v nejlep\u0161\u00ed kondici a p\u0159ich\u00e1z\u00ed docela prost\u00e1 chu\u0165: na n\u011bco tepl\u00e9ho a k\u0159upav\u00e9ho, co se d\u00e1 j\u00edst rukama. Placka zasy\u010d\u00ed, jakmile se dotkne oleje, okraje se zvln\u00ed do krajky a zezl\u00e1tnou, zat\u00edmco st\u0159ed z\u016fst\u00e1v\u00e1 jemn\u00fd a pru\u017en\u00fd, s typickou korejskou \u017ev\u00fdkavou konzistenc\u00ed zvanou jjolgit-jjolgit. \n\n\n\nKorejsk\u00e1 kuku\u0159ice v jemn\u00e9 s\u00fdrov\u00e9 podob\u011b, to je corn cheese\n\n\n\nNastrouhan\u00e1 voskov\u00e1 kuku\u0159ice si vysta\u010d\u00ed sama: \u017e\u00e1dn\u00fd s\u00fdr, \u017e\u00e1dn\u00fd cukr, jen zrna, \u0161petka pra\u017een\u00e9 soli a dv\u011b chilli papri\u010dky, kter\u00e9 v\u0161e o\u017eiv\u00ed. Zd\u00e1 se a\u017e p\u0159\u00edli\u0161 prost\u00e1, ne\u017e aby zanechala dojem, ale jen do prvn\u00edho hork\u00e9ho sousta.\n\n\n\nCo je oksusu jeon?\n\n\n\nOksusu znamen\u00e1 kuku\u0159ice a jeon ozna\u010duje placku sma\u017eenou na p\u00e1nvi, podobnou placat\u00e9mu l\u00edvanci, klasiku korejsk\u00e9 kuchyn\u011b. Verze z provincie Gangwon-do stoj\u00ed na chal-oksusu, korejsk\u00e9 voskov\u00e9 kuku\u0159ici, kter\u00e1 obsahuje sp\u00ed\u0161e hodn\u011b amylopektinu ne\u017e jednoduch\u00fdch cukr\u016f. \n\n\n\nPo nastrouh\u00e1n\u00ed a zah\u0159\u00e1t\u00ed zrna uvol\u0148uj\u00ed \u0161krob, kter\u00fd vytvo\u0159\u00ed hust\u00e9, pru\u017en\u00e9 t\u011bsto a spoj\u00ed placku i bez p\u0161eni\u010dn\u00e9 mouky. Pr\u00e1v\u011b t\u00edm se li\u0161\u00ed od oby\u010dejn\u00e9 placky ze sladk\u00e9 kuku\u0159ice i od pokrmu corn cheese, pod\u00e1van\u00e9ho u baru a pln\u00e9ho s\u00fdra.\n\n\n\nDal\u0161\u00ed osv\u011b\u017euj\u00edc\u00ed korejsk\u00e9 j\u00eddlo jako stvo\u0159en\u00e9 pro l\u00e9to: bibim guksu\n\n\n\nPoveden\u00e9 placky z\u00edskaj\u00ed na p\u00e1nvi zlatavou, t\u00e9m\u011b\u0159 krajkovou k\u016frku kolem pru\u017en\u00e9ho st\u0159edu p\u0159ipom\u00ednaj\u00edc\u00edho tteok. \n\n\n\nPra\u017een\u00e1 s\u016fl zv\u00fdrazn\u00ed o\u0159\u00ed\u0161kov\u00e9 aroma zrn, zelen\u00e9 chilli papri\u010dky Cheongyang a \u010derven\u00e9 chilli papri\u010dky dodaj\u00ed sv\u011b\u017e\u00ed bylinnou p\u00e1livost a olej z r\u00fd\u017eov\u00fdch otrub zajist\u00ed k\u0159upav\u00e9 okraje, ani\u017e by p\u0159ehlu\u0161il kuku\u0159ici.\n\n\n\nOd kuku\u0159ice pro \u010dasy nouze k symbolu provincie Gangwon-do\n\n\n\nOksusu jeon poch\u00e1z\u00ed z Gangwon-do, hornat\u00e9 provincie na severov\u00fdchod\u011b, kde hory pokr\u00fdvaj\u00ed v\u00edce ne\u017e 80\u00a0% \u00fazem\u00ed. Chladn\u00e9 zimy, nadmo\u0159sk\u00e1 v\u00fd\u0161ka a kamenit\u00e9, \u0161patn\u011b propustn\u00e9 p\u016fdy zde dlouho zt\u011b\u017eovaly p\u011bstov\u00e1n\u00ed r\u00fd\u017ee. \n\n\n\nKuku\u0159ice, kter\u00e1 se do Koreje dostala p\u0159es \u010c\u00ednu v 16.\u00a0stolet\u00ed, se tu stala n\u00e1hradou r\u00fd\u017ee a je\u010dmene, odolnou plodinou tam, kde se r\u00fd\u017ei neda\u0159ilo.\n\n\n\nDal\u0161\u00ed korejsk\u00e1 specialita, kter\u00e1 s\u00e1z\u00ed na zah\u0159\u00e1t\u00ed a pohodu: gamjatang\n\n\n\nZ t\u00e9to z\u00e1vislosti na kuku\u0159ici vyrostla cel\u00e1 m\u00edstn\u00ed kuchyn\u011b: gangnaengi beombeok, hust\u00e1 ka\u0161e s fazolemi; olchaengi guksu, nudle z kuku\u0159i\u010dn\u00e9ho \u0161krobu ve tvaru pulc\u016f; hwangol yeot, kuku\u0159i\u010dn\u00fd karamel fermentovan\u00fd pomoc\u00ed sladu; a oksusu jeon, letn\u00ed placka z \u010derstv\u00e9 kuku\u0159ice. U\u017e texty z 19. stolet\u00ed popisovaly t\u011bsto z jemn\u011b rozm\u011bln\u011bn\u00e9 voskov\u00e9 kuku\u0159ice bez vody, kter\u00e9 p\u016fsoben\u00edm tepla dr\u017eelo tvar i bez p\u0161eni\u010dn\u00e9 mouky.\n\n\n\nNejproslulej\u0161\u00ed z\u016fst\u00e1v\u00e1 chal-oksusu z Hongcheonu, zapsan\u00e1 pod zem\u011bpisn\u00fdm ozna\u010den\u00edm \u010d. 15. Roste v dob\u0159e propustn\u00fdch p\u00eds\u010ditohlinit\u00fdch p\u016fd\u00e1ch za velk\u00fdch rozd\u00edl\u016f mezi denn\u00edmi a no\u010dn\u00edmi teplotami, d\u00edky nim\u017e se v zrnech hromad\u00ed \u0161krob. V Hongcheonu, kde se p\u011bstuje na v\u00edce ne\u017e 1 000 hektarech, m\u00e1 \u010derstv\u011b osma\u017een\u00e1 placka oksusu jeon dodnes \u010destn\u00e9 m\u00edsto na kuku\u0159i\u010dn\u00e9m festivalu.\n\n\n\nHlavn\u00ed suroviny na oksusu jeon\n\n\n\n\n\n\n\nKuku\u0159ice chal-oksusu tvo\u0159\u00ed z\u00e1klad a z\u00e1rove\u0148 slou\u017e\u00ed jako pojivo: p\u0159i strouh\u00e1n\u00ed uvol\u0148uje kuku\u0159i\u010dn\u00e9 ml\u00e9ko bohat\u00e9 na amylopektin, kter\u00e9 p\u0159i tepeln\u00e9 \u00faprav\u011b z\u00edsk\u00e1 vl\u00e1\u010dnou a pru\u017enou konzistenci s lehce nasl\u00e1dlou, o\u0159\u00ed\u0161kovou chut\u00ed. Hl\u00edva \u00fast\u0159i\u010dn\u00e1 (neutari beoseot) dod\u00e1v\u00e1 umami a masitou strukturu, ani\u017e by t\u011bsto rozmo\u010dila, a najemno nakr\u00e1jen\u00e1 cibule v\u0161e zakulat\u00ed jemnou sladkost\u00ed.\n\n\n\nDochucen\u00ed je st\u0159\u00eddm\u00e9 a slan\u00e9. Zelen\u00e1 chilli papri\u010dka Cheongyang dod\u00e1v\u00e1 v\u00fdraznou p\u00e1livost, \u010derven\u00e1 chilli papri\u010dka m\u00edrn\u011bj\u0161\u00ed p\u00e1livost a barvu. Pra\u017een\u00e1 s\u016fl (bokkeun-sogeum) dochut\u00ed pokrm bez ho\u0159kosti nerafinovan\u00e9 mo\u0159sk\u00e9 soli a olej z r\u00fd\u017eov\u00fdch otrub (hyunmi-yu) s vysok\u00fdm kou\u0159ov\u00fdm bodem a neutr\u00e1ln\u00ed chut\u00ed vytvo\u0159\u00ed k\u0159upav\u00e9 krajkov\u00e9 okraje.\n\n\n\nDal\u0161\u00ed korejsk\u00e9 j\u00eddlo pro zah\u0159\u00e1t\u00ed a pohodu: sundubu jjigae\n\n\n\nStejn\u011b d\u016fle\u017eit\u00e9 je tu i to, co se nep\u0159id\u00e1v\u00e1: \u017e\u00e1dn\u00e1 p\u0161eni\u010dn\u00e1 mouka, buchimgaru ani twigimgaru, \u017e\u00e1dn\u00fd cukr, kondenzovan\u00e9 ml\u00e9ko, m\u00e1slo, majon\u00e9za ani s\u00fdr. \u0160petka mouky z lepkav\u00e9 r\u00fd\u017ee (chapssal-garu) m\u016f\u017ee v p\u0159\u00edpad\u011b pot\u0159eby zachr\u00e1nit p\u0159\u00edli\u0161 vodnatou kuku\u0159ici, ani\u017e by naru\u0161ila \u017ev\u00fdkavou konzistenci nebo do t\u011bsta p\u0159idala p\u0161enici, ale hlavn\u00ed slovo m\u00e1 m\u00edt st\u00e1le kuku\u0159ice.\n\n\n\n\n\n\tOksusu jeon - Korejsk\u00e1 kuku\u0159i\u010dn\u00e1 placka\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 klasy kuku\u0159ice (\u010derstv\u00e9, syrov\u00e9)olej na sma\u017een\u00ed (na p\u00e1nev)1 zelen\u00e1 chilli papri\u010dka1 \u010derven\u00e1 chilli papri\u010dka6 l\u017eic vodyjangajji v s\u00f3jov\u00e9 om\u00e1\u010dce (korejsk\u00e1 nakl\u00e1dan\u00e1 zelenina, voliteln\u011b)T\u011bsto70 g r\u00fd\u017eov\u00e9 mouky (nebo p\u0161eni\u010dn\u00e9 mouky)5 g soli\t\n\t\n\t\tNo\u017eem se\u0159\u00edzn\u011bte zrna z kuku\u0159i\u010dn\u00fdch klas\u016f a polovinu kuku\u0159ice rozmixujte s vodou.Rozmixovanou kuku\u0159ici sm\u00edchejte s druhou polovinou kuku\u0159ice (ponechanou v cel\u00fdch zrnech) a surovinami na t\u011bsto.Ze zelen\u00e9 a \u010derven\u00e9 chilli papri\u010dky odstra\u0148te sem\u00ednka a papri\u010dky nakr\u00e1jejte na kole\u010dka.Rozeh\u0159ejte p\u00e1nev, p\u0159idejte olej na sma\u017een\u00ed a kuku\u0159i\u010dn\u00e9 placky op\u00e9kejte dozlatova. Navrch polo\u017ete kole\u010dka chilli papri\u010dek na ozdobu a pokra\u010dujte v op\u00e9k\u00e1n\u00ed, dokud nejsou placky p\u011bkn\u011b ope\u010den\u00e9. Podle chuti pod\u00e1vejte s jangajji.\t\n\t\n\t\t\nChcete-li ten\u010d\u00ed a k\u0159upav\u011bj\u0161\u00ed placky, nan\u00e1\u0161ejte t\u011bsto po mal\u00fdch hrom\u00e1dk\u00e1ch a lehce je zplo\u0161t\u011bte obrace\u010dkou.\nJangajji (korejsk\u00e1 zelenina nakl\u00e1dan\u00e1 v s\u00f3jov\u00e9 om\u00e1\u010dce) jsou voliteln\u00e9, ale dodaj\u00ed plack\u00e1m skv\u011bl\u00fd nakysl\u00fd\/slan\u00fd n\u00e1dech.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198953","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=198953"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198953\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/152772"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}