{"id":199258,"title":"Sundubu jjigae, korejsk\u00e9 du\u0161en\u00e9 j\u00eddlo s jemn\u00fdm tofu","modified":"2026-10-31T17:52:35+01:00","plain":"Korejsk\u00fd du\u0161en\u00fd pokrm s velmi jemn\u00fdm tofu ve v\u00fdvaru s gochugaru, mo\u0159sk\u00fdmi plody a \u010desnekem.\n\n\n\nNa st\u016fl p\u0159ich\u00e1z\u00ed ttukbaegi, v n\u011bm\u017e pokrm je\u0161t\u011b prudce v\u0159e. \u010cerven\u00fd v\u00fdvar, leskl\u00fd od chilli oleje s gochugaru, von\u00ed \u010desnekem, mo\u0159sk\u00fdmi plody a n\u00e1dechem sezamu. Pod hladinou se objevuj\u00ed sv\u011btl\u00e9, velmi jemn\u00e9 hrudky sundubu, kter\u00e9 se rozpl\u00fdvaj\u00ed na jazyku a dopl\u0148uje je pikantn\u00ed v\u00fdvar s chut\u00ed mo\u0159e.\n\n\n\nU\u017e te\u010f v\u00edte, \u017ee si po\u0159\u00e1dn\u011b pochutn\u00e1te.\n\n\n\nM\u00e1te chu\u0165 na po\u0159\u00e1dn\u011b pikantn\u00ed vep\u0159ov\u00e9 po korejsku? Vyzkou\u0161ejte jeyuk bokkeum\n\n\n\nCo je sundubu jjigae?\n\n\n\nSundubu ozna\u010duje \u010derstv\u00e9, jemn\u00e9 a velmi m\u011bkk\u00e9 tofu; jjigae du\u0161en\u00fd pokrm. Na rozd\u00edl od j\u00eddel s pevn\u011bj\u0161\u00edm tofu, jako je mapo tofu, se sundubu jjigae p\u0159ipravuje z nelisovan\u00e9ho tofu. \n\n\n\nToto tofu se kombinuje s v\u00fdvarem z an\u010dovi\u010dek a \u0159asy kombu (myeolchi-dashima yuksu), ko\u0159enic\u00ed sm\u011bs\u00ed s gochugaru (dadaegi), mo\u0159sk\u00fdmi plody nebo vep\u0159ov\u00fdm masem a zeleninou a zdob\u00ed se jarn\u00ed cibulkou.\n\n\n\nZ pevn\u011bj\u0161\u00edho tofu se p\u0159ipravuje tak\u00e9 mapo tofu\n\n\n\n\u017d\u00e1douc\u00ed sundubu m\u00e1 podobu drobn\u00fdch, p\u0159irozen\u011b vznikl\u00fdch k\u0159ehk\u00fdch hrudek, \u010dasto popisovan\u00fdch jako monggeul-monggeul. Nezam\u011b\u0148ujte ho s yeon-dubu, hedv\u00e1bn\u00fdm tofu s rovnom\u011brn\u011b ztuhlou strukturou, kter\u00e9 v\u00fdvar h\u016f\u0159e vst\u0159eb\u00e1v\u00e1. \n\n\n\nSyt\u011b \u010dervenou barvu dod\u00e1v\u00e1 p\u0159edev\u0161\u00edm gochugaru, nikoli gochujang: chilli vlo\u010dky p\u0159in\u00e1\u0161ej\u00ed p\u0159\u00edmo\u010darou p\u00e1livost a v\u00fdraznou barvu, zat\u00edmco gochujang tekutinu zahu\u0161\u0165uje a dod\u00e1v\u00e1 j\u00ed sladkost.\n\n\n\nOd Chodangu po Koreatown\n\n\n\nNejproslulej\u0161\u00ed ko\u0159eny sundubu vedou do Kangnungu na v\u00fdchodn\u00edm pob\u0159e\u017e\u00ed Koreje a k tradici Chodangu. V polovin\u011b obdob\u00ed \u010coson pr\u00fd u\u010denec a \u00fa\u0159edn\u00edk Ho Jop pou\u017e\u00edval vyhl\u00e1\u0161enou studni\u010dn\u00ed vodu a jako sr\u00e1\u017eedlo mo\u0159skou vodu bohatou na miner\u00e1ly, nab\u00edranou ve V\u00fdchodn\u00edm mo\u0159i. \n\n\n\nZ\u00edsk\u00e1val tak mimo\u0159\u00e1dn\u011b jemn\u00e9 tofu s delik\u00e1tn\u00ed mo\u0159skou slanost\u00ed. N\u00e1zev Chodang poch\u00e1z\u00ed z jeho liter\u00e1rn\u00edho pseudonymu a toto tofu dodnes pat\u0159\u00ed ke kulin\u00e1rn\u00ed identit\u011b Kangnungu.\n\n\n\nPokud chcete z\u016fstat u pikantn\u00edch chut\u00ed mo\u0159e, vyzkou\u0161ejte jjamppong\n\n\n\nTradi\u010dn\u00ed v\u00fdroba vy\u017eadovala \u0161etrn\u00fd p\u0159\u00edstup: s\u00f3jov\u00e9 ml\u00e9ko se opatrn\u011b zah\u0159\u00edvalo, p\u0159ed p\u0159id\u00e1n\u00edm nigari se nechalo zchladnout a sr\u00e1\u017een\u00ed se hl\u00eddalo, aby nevznikly p\u0159\u00edli\u0161 tuh\u00e9 nebo trpk\u00e9 hrudky. Dlouhou dobu pat\u0159ilo toto jemn\u00e9 tofu k prost\u0161\u00ed sez\u00f3nn\u00ed kuchyni, pod\u00e1valo se ve vla\u017en\u00fdch hrudk\u00e1ch se s\u00f3jovou om\u00e1\u010dkou nebo se p\u0159id\u00e1valo do h\u0159ejiv\u00fdch asijsk\u00fdch pol\u00e9vek.\n\n\n\nDnes celosv\u011btov\u011b zn\u00e1m\u00e1 verze vd\u011b\u010d\u00ed za mnoh\u00e9 Los Angeles 90. let. Pod\u00e1v\u00e1 se v kamenn\u00e9m hrnci, je\u0161t\u011b bublaj\u00edc\u00ed, pln\u00e1 vep\u0159ov\u00e9ho masa, \u0161kebl\u00ed, hub, chilli oleje a \u010dasto i se syrov\u00fdm vejcem. Prosadila se po otev\u0159en\u00ed BCD Tofu House v Koreatownu v polovin\u011b tohoto desetilet\u00ed.\n\n\n\nMezi drobn\u00fdmi pokrmy ke spole\u010dn\u00e9mu sd\u00edlen\u00ed p\u0159in\u00e1\u0161\u00ed oksusu jeon sladkost a k\u0159upavost.\n\n\n\nTato verze, pod\u00e1van\u00e1 s banchan, nap\u0159\u00edklad kongnamul muchim, utv\u00e1\u0159ela p\u0159edstavu, kterou dnes o tomto j\u00eddle mnoz\u00ed maj\u00ed, a to jak v Ji\u017en\u00ed Koreji, tak jinde ve sv\u011bt\u011b.\n\n\n\nJinou polohu korejsk\u00e9 kuchyn\u011b p\u0159edstavuje galbitang, v n\u011bm\u017e se hov\u011bz\u00ed \u017eebra galbi pomalu va\u0159\u00ed v \u010dir\u00e9m, jemn\u00e9m v\u00fdvaru\n\n\n\nHlavn\u00ed suroviny a jejich role\n\n\n\n\n\n\n\n\nSundubu: jemn\u00e9, \u010derstv\u00e9 a nelisovan\u00e9 tofu; jeho kr\u00e9mov\u00e9 hrudky vst\u0159eb\u00e1vaj\u00ed pikantn\u00ed v\u00fdvar s chut\u00ed mo\u0159e, ani\u017e by ztratily svou jemnost.\n\n\n\nV\u00fdvar z an\u010dovi\u010dek a \u0159asy kombu: z\u00e1klad chuti umami cel\u00e9ho pokrmu, spojuje glutam\u00e1ty z kombu s inosin\u00e1ty z an\u010dovi\u010dek.\n\n\n\nGochugaru: v\u00fdrazn\u00e1 p\u00e1livost a \u010derven\u00e1 barva; po vylouhov\u00e1n\u00ed v oleji vytv\u00e1\u0159\u00ed chilli olej typick\u00fd pro tento pokrm.\n\n\n\nVep\u0159ov\u00fd b\u016f\u010dek nebo mlet\u00e9 vep\u0159ov\u00e9 maso: dod\u00e1vaj\u00ed ko\u0159enic\u00edmu z\u00e1kladu chutn\u00fd tuk a v\u00fdraznou masovou chu\u0165.\n\n\n\n\u0160keble, krevety nebo \u00fast\u0159ice: p\u0159i va\u0159en\u00ed uvol\u0148uj\u00ed \u0161\u0165\u00e1vu s chut\u00ed mo\u0159e a prohlubuj\u00ed mo\u0159sk\u00fd charakter pokrmu, podobn\u011b jako u jjamppongu.\n\n\n\n\u010cesnek a b\u00edl\u00e9 \u010d\u00e1sti jarn\u00ed cibulky: tvo\u0159\u00ed aromatick\u00fd z\u00e1klad, v n\u011bm\u017e se snoub\u00ed nasl\u00e1dlost s \u0159\u00edznost\u00ed.\n\n\n\nS\u00f3jov\u00e1 om\u00e1\u010dka, saeujeot nebo an\u010dovi\u010dkov\u00e1 om\u00e1\u010dka: p\u0159id\u00e1vaj\u00ed dal\u0161\u00ed vrstvy slanosti a hlubok\u00e9 fermentovan\u00e9 chuti.\n\n\n\nAehobak, cibule a houby: dod\u00e1vaj\u00ed zeleninovou nasl\u00e1dlost a strukturu kontrastuj\u00edc\u00ed s jemn\u00fdm tofu; aehobak najdete tak\u00e9 v aehobak jeon.\n\n\n\nNeutr\u00e1ln\u00ed olej, vep\u0159ov\u00e9 s\u00e1dlo a sezamov\u00fd olej: uvol\u0148uj\u00ed v\u016fni a barviva z gochugaru; sezam p\u0159id\u00e1v\u00e1 o\u0159\u00ed\u0161kov\u00fd t\u00f3n.\n\n\n\nVejce: voliteln\u00fd typick\u00fd dopln\u011bk verze z Los Angeles; je lep\u0161\u00ed ho zvolna po\u0161\u00edrovat po vzoru onsen tamago ne\u017e rozm\u00edchat.\n\n\n\n\n\n\n\tAutentick\u00e9 sundubu jjigae\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 s\u00e1\u010dek hedv\u00e1bn\u00e9ho tofu225 g kim\u010di (najemno nasekan\u00e9ho)360 ml v\u00fdvaru z an\u010dovi\u010dek a \u0159asy kombu5 l\u017ei\u010dek \u0161\u0165\u00e1vy z kim\u010di1 vejce (voliteln\u00e9)Suroviny na chilli olej2 l\u017ei\u010dky rostlinn\u00e9ho oleje1 l\u017ei\u010dka mlet\u00e9ho korejsk\u00e9ho chilliSuroviny na dochucen\u00ed1 l\u017ei\u010dka su\u0161en\u00fdch krevetcibulka (trocha, nakr\u00e1jen\u00e1 najemno)\t\n\t\n\t\tPostupKim\u010di nasekejte najemno.Sm\u00edchejte kim\u010di se \u0161\u0165\u00e1vou z kim\u010di.Rozeh\u0159ejte dolsot nebo hrnec.P\u0159idejte rostlinn\u00fd olej a mlet\u00e9 korejsk\u00e9 chilli.Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte, dokud sm\u011bs neza\u010dne jemn\u011b bublat, a d\u00e1vejte pozor, aby se nep\u0159ip\u00e1lila.P\u0159idejte kim\u010di i se \u0161\u0165\u00e1vou a restujte, dokud kim\u010di nebude dob\u0159e tepeln\u011b upraven\u00e9.P\u0159idejte hedv\u00e1bn\u00e9 tofu, p\u0159ilijte v\u00fdvar, p\u0159ive\u010fte k varu a nechte probubl\u00e1vat, dokud se tofu d\u016fkladn\u011b neproh\u0159eje.Ochutnejte a podle pot\u0159eby dochu\u0165te su\u0161en\u00fdmi krevetami.P\u0159idejte cibulku.Pokud p\u0159id\u00e1v\u00e1te vejce: rozklepn\u011bte ho do misky a do hrnce nejprve vlijte b\u00edlek; t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm polo\u017ete navrch \u017eloutek.\t\n\t\n\t\t\nPokud nem\u00e1te p\u0159ipraven\u00fd v\u00fdvar, pou\u017eijte vodu s om\u00e1\u010dkou Yeondu.\nP\u0159\u00edpadn\u011b m\u016f\u017eete chu\u0165 v\u00fdvaru napodobit tak\u00e9 korejskou tu\u0148\u00e1kovou om\u00e1\u010dkou nebo ryb\u00ed om\u00e1\u010dkou z an\u010dovi\u010dek.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199258","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=199258"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199258\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/147075"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}