{"id":199350,"title":"Zape\u010den\u00e1 kuku\u0159ice se s\u00fdrem po korejsku","modified":"2026-10-31T17:54:26+01:00","plain":"Klasika korejsk\u00fdch bar\u016f: jemn\u00e1 sladk\u00e1 kuku\u0159ice pod vrstvou t\u00e1hl\u00e9 mozzarelly, pod\u00e1van\u00e1 je\u0161t\u011b bublaj\u00edc\u00ed na hork\u00e9 p\u00e1nvi.\n\n\n\nNa st\u016fl p\u0159istane \u010dern\u00e1 p\u00e1nev a jej\u00ed obsah je\u0161t\u011b sy\u010d\u00ed, zrnka sladk\u00e9 kuku\u0159ice se lesknou majon\u00e9zou a m\u00e1slem a vrstva dozlatova zape\u010den\u00e9 mozzarelly se t\u00e1hne v dlouh\u00fdch vl\u00e1knech, jakmile do n\u00ed zabo\u0159\u00edte h\u016flky. \n\n\n\nKorejsk\u00fd corn cheese se nesna\u017e\u00ed o vyv\u00e1\u017eenost: je po\u0159\u00e1dn\u011b sladk\u00fd, kr\u00e9mov\u00fd a m\u00e1slov\u00fd. Je to p\u0159esn\u011b ten druh pochoutky, kterou uzob\u00e1v\u00e1te s vychlazen\u00fdm pivem v ruce a vlastn\u011b ani nedok\u00e1\u017eete p\u0159estat.\n\n\n\nDal\u0161\u00ed korejsk\u00e1 pochoutka, kter\u00e1 s\u00e1z\u00ed na s\u00fdr a k\u0159upavost: korejsk\u00fd corn dog.\n\n\n\nCo je corn cheese?\n\n\n\nV Koreji se mu \u0159\u00edk\u00e1 kon-chijeu (\ucf58\uce58\uc988) a jde sp\u00ed\u0161 o barovou chu\u0165ovku ne\u017e o zap\u00e9kan\u00e9 j\u00eddlo z\u00e1padn\u00edho st\u0159ihu. Z\u00e1klad je jednoduch\u00fd a modern\u00ed: konzervovan\u00e1 sladk\u00e1 kuku\u0159ice, majon\u00e9za, m\u00e1slo, trocha cukru a mozzarella s n\u00edzk\u00fdm obsahem vody, zn\u00e1m\u00e1 v Koreji jako \u201es\u00fdr na pizzu\u201c. \n\n\n\nV\u0161e se spoj\u00ed v kr\u00e9movou, t\u00e1hlou sm\u011bs, kter\u00e1 se na povrchu zape\u010de, ale nez\u0159\u00eddne. Je to typick\u00e1 chu\u0165ovka modern\u00ed korejsk\u00e9 kuchyn\u011b, kter\u00e1 vznikla sp\u00ed\u0161 v barech a restaurac\u00edch ne\u017e v dom\u00e1c\u00edch kuchyn\u00edch.\n\n\n\nNen\u00ed nakysl\u00e1 ani p\u00e1liv\u00e1: \u017e\u00e1dn\u00e1 limetka, \u017e\u00e1dn\u00e9 posyp\u00e1n\u00ed chilli, tak\u017ee srovn\u00e1n\u00ed s mexick\u00fdm elote je zav\u00e1d\u011bj\u00edc\u00ed. Corn cheese si zachov\u00e1v\u00e1 jemnou ml\u00e9\u010dnou chu\u0165 a v\u0161e dr\u017e\u00ed pohromad\u011b pr\u00e1v\u011b mozzarella s n\u00edzk\u00fdm obsahem vody: \u010derstv\u00e1 mozzarella je p\u0159\u00edli\u0161 vlhk\u00e1 a naru\u0161ila by konzistenci, v n\u00ed\u017e tkv\u00ed kouzlo tohoto j\u00eddla.\n\n\n\nP\u0159i pod\u00e1v\u00e1n\u00ed samgyeopsalu \u010dasto p\u0159ich\u00e1z\u00ed na st\u016fl je\u0161t\u011b bublaj\u00edc\u00ed na p\u00e1nvi vedle grilovan\u00e9ho masa.\n\n\n\nJak corn cheese z\u00edskal svou podobu\n\n\n\nSuroviny na corn cheese se do Koreje dostaly v t\u011b\u017ek\u00fdch \u010dasech. B\u011bhem korejsk\u00e9 v\u00e1lky a po n\u00ed p\u0159inesly americk\u00e9 potravinov\u00e9 p\u0159ebytky na korejsk\u00fd trh konzervovanou sladkou kuku\u0159ici, taven\u00fd s\u00fdr, Spam a p\u00e1rky. \n\n\n\nStejn\u011b jako budae-jjigae vzniklo i toto j\u00eddlo d\u00edky vynal\u00e9zavosti z nouze, vydalo se v\u0161ak jinou cestou: m\u00edsto aby tyto suroviny skon\u010dily v p\u00e1liv\u00e9m v\u00fdvaru, zachovaly si svou kr\u00e9movost a sladkost.\n\n\n\nV 90. letech se zejm\u00e9na v restaurac\u00edch se syrov\u00fdmi rybami v okol\u00ed Pusanu pod\u00e1val jako pozornost podniku p\u0159edkrm \u201ecorn butter\u201c : sladk\u00e1 kuku\u0159ice orestovan\u00e1 na margar\u00ednu s po\u0159\u00e1dnou d\u00e1vkou majon\u00e9zy, kter\u00e1 p\u0159i zah\u0159\u00edv\u00e1n\u00ed zl\u00e1tla. \n\n\n\nHost\u00e9 pova\u017eovali zape\u010den\u00fd povrch za s\u00fdr a bary ve studentsk\u00e9 \u010dtvrti Sinchon v Soulu nakonec za\u010daly skute\u010dn\u011b p\u0159id\u00e1vat mozzarellu. Vzniklo tak anju, drobn\u00e9 j\u00eddlo pod\u00e1van\u00e9 k alkoholu. U\u017e v roce 1999 popisovala jedna kucha\u0159ka, jak si doma zap\u00e9ct kuku\u0159ici se \u201es\u00fdrem na pizzu\u201c.\n\n\n\nM\u00e1te chu\u0165 na n\u011bco v\u00fdrazn\u011bj\u0161\u00edho? Kimchi jjigae je prav\u00fdm opakem, \u017ehav\u00e9 a nakysl\u00e9.\n\n\n\nO zbytek se postarala dostupnost s\u00fdra. Rozmach rozvozu pizzy a vzestup korejsk\u00fdch v\u00fdrobc\u016f, jako je Imsil Cheese, na konci 90. let zp\u0159\u00edstupnily mozzarellu s n\u00edzk\u00fdm obsahem vody cenov\u011b i v obchodech. Tento v\u00fdrazn\u011b t\u00e1hl\u00fd s\u00fdr dal j\u00eddlu dne\u0161n\u00ed podobu: dole kuku\u0159ice, naho\u0159e zlatav\u00e1 bublaj\u00edc\u00ed vrstva, kter\u00e1 se t\u00e1hne za h\u016flkami.\n\n\n\nHlavn\u00ed suroviny na corn cheese\n\n\n\n\n\n\n\nV\u0161e za\u010d\u00edn\u00e1 konzervovanou sladkou kuku\u0159ic\u00ed, dan-oksusu, jej\u00ed\u017e jemn\u00e1 a \u0161\u0165avnat\u00e1 zrnka dod\u00e1vaj\u00ed j\u00eddlu sladkost. Je pot\u0159eba ji d\u016fkladn\u011b scedit, proto\u017ee p\u0159ebyte\u010dn\u00e1 tekutina by sm\u011bs zbyte\u010dn\u011b na\u0159edila.\n\n\n\n Tradi\u010dn\u00ed korejsk\u00e1 kuku\u0159ice chal-oksusu je lepiv\u011bj\u0161\u00ed a pevn\u011bj\u0161\u00ed, pot\u0159ebuje v\u00edce cukru a z\u016fst\u00e1v\u00e1 tu\u017e\u0161\u00ed na skus: tu zde nechceme.\n\n\n\nPr\u00e1v\u011b tato pevn\u011bj\u0161\u00ed kuku\u0159ice chal-oksusu tvo\u0159\u00ed z\u00e1klad oksusu jeon.\n\n\n\nMajon\u00e9za spojuje vlhkost kuku\u0159ice s ml\u00e9\u010dn\u00fdm tukem, dod\u00e1v\u00e1 lehkou kyselost a pom\u00e1h\u00e1 povrchu zezl\u00e1tnout. Korejskou st\u00e1lic\u00ed je Ottogi Gold, mnoho kucha\u0159\u016f ale d\u00e1v\u00e1 p\u0159ednost Kewpie pro jej\u00ed v\u00fdraznou chu\u0165 umami. Nesolen\u00e9 m\u00e1slo nahradilo p\u016fvodn\u011b pou\u017e\u00edvan\u00fd margar\u00edn d\u00edky sv\u00e9 pln\u011bj\u0161\u00ed chuti a trocha cukru, hn\u011bd\u00e9ho t\u0159tinov\u00e9ho cukru nebo slazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka vytv\u00e1\u0159\u00ed charakteristickou sladko-slanou rovnov\u00e1hu.\n\n\n\nMozzarella s n\u00edzk\u00fdm obsahem vody, tedy \u201es\u00fdr na pizzu\u201c, je ur\u010duj\u00edc\u00ed surovinou: rozpou\u0161t\u00ed se v jednolitou vrstvu, na n\u00ed\u017e se p\u0159i vysok\u00e9 teplot\u011b tvo\u0159\u00ed puch\u00fd\u0159ky, zat\u00edmco \u010derstv\u00e1 mozzarella by pustila p\u0159\u00edli\u0161 mnoho syrov\u00e1tky. \n\n\n\nJemn\u011b nasekan\u00e1 cibule a p\u00e1r kosti\u010dek \u010derven\u00e9 nebo zelen\u00e9 papriky dodaj\u00ed v\u016fni a k\u0159upavost zn\u00e1mou z restaura\u010dn\u00edch verz\u00ed. \u0160petka glutam\u00e1tu je voliteln\u00e1 a hod\u00ed se p\u0159edev\u0161\u00edm p\u0159i pou\u017eit\u00ed m\u00e9n\u011b v\u00fdrazn\u00e9 z\u00e1padn\u00ed majon\u00e9zy.\n\n\n\nSpole\u010dn\u00edk k sod\u017eu a pivu\n\n\n\nCorn cheese pat\u0159\u00ed sp\u00ed\u0161 ke kultu\u0159e pop\u00edjen\u00ed ne\u017e ke ka\u017edodenn\u00edmu stolov\u00e1n\u00ed s r\u00fd\u017e\u00ed a pol\u00e9vkou. Najdete ho v pojangmacha, barech, restaurac\u00edch s korejsk\u00fdm grilov\u00e1n\u00edm i v restaurac\u00edch se syrov\u00fdmi rybami, n\u011bkdy pod\u00e1van\u00fd je\u0161t\u011b bublaj\u00edc\u00ed na p\u00e1nvi. \u201e\n\n\n\nJeho sladkost a tuk zjem\u0148uj\u00ed ostrost sod\u017eu a lad\u00ed s dob\u0159e vychlazen\u00fdm sv\u011btl\u00fdm pivem.\n\n\n\nNa ztlumen\u00ed ohn\u011b siln\u011b p\u00e1liv\u00e9ho ramenu pom\u016f\u017ee l\u017e\u00edce corn cheese nebo miska Buldak carbonara.\n\n\n\nZklid\u0148uje tak\u00e9 p\u00e1len\u00ed po chilli. Tuk z mozzarelly, majon\u00e9zy a m\u00e1sla pom\u00e1h\u00e1 uvol\u0148ovat kapsaicin z patra, co\u017e vysv\u011btluje, pro\u010d se pod\u00e1v\u00e1 k velmi p\u00e1liv\u00fdm j\u00eddl\u016fm, jako jsou dakbal, jjukkumi nebo nudle Buldak. Na stejn\u00e9m principu stoj\u00ed obliba Buldak carbonara i dal\u0161\u00edch p\u00e1liv\u00fdch ramen\u016f dopln\u011bn\u00fdch roztekl\u00fdm corn cheese.\n\n\n\n\n\n\tCorn cheese - Korejsk\u00e1 kuku\u0159ice se s\u00fdrem\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t430 g konzervovan\u00e9 sladk\u00e9 kuku\u0159ice (scezen\u00e9)20 g m\u00e1sla1 l\u017e\u00edce ara\u0161\u00eddov\u00e9ho m\u00e1sla2 l\u017e\u00edce majon\u00e9zy1 l\u017e\u00edce cukru100 g mozzarelly (nastrouhan\u00e9)petr\u017eelka (nasekan\u00e1 velmi najemno, podle chuti (voliteln\u011b))pep\u0159 (podle chuti (voliteln\u011b))\t\n\t\n\t\tP\u0159\u00edpravaSladkou kuku\u0159ici nechte v cedn\u00edku d\u016fkladn\u011b okapat.V p\u00e1nvi na m\u00edrn\u00e9m a\u017e st\u0159edn\u00edm ohni rozpus\u0165te m\u00e1slo a ara\u0161\u00eddov\u00e9 m\u00e1slo.P\u0159idejte okapanou sladkou kuku\u0159ici a prom\u00edchejte, pot\u00e9 restujte, dokud se ve sm\u011bsi d\u016fkladn\u011b neobal\u00ed.P\u0159idejte cukr a majon\u00e9zu a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed d\u00e1le restujte, dokud se ve\u0161ker\u00e1 tekutina neodpa\u0159\u00ed a sm\u011bs nez\u00edsk\u00e1 po\u017eadovanou konzistenci.Na kuku\u0159ici rozprost\u0159ete mozzarellu, p\u0159iklopte a na m\u00edrn\u00e9m ohni zah\u0159\u00edvejte, dokud se s\u00fdr nerozpust\u00ed. Vypn\u011bte plot\u00fdnku.P\u0159endejte do serv\u00edrovac\u00ed m\u00edsy, podle chuti posypte petr\u017eelkou a\/nebo pep\u0159em a pod\u00e1vejte hork\u00e9.\t\n\t\n\t\t\nPro v\u00edce \"ope\u010denou\" konzistenci nechte kuku\u0159ici lehce p\u0159ichytit ke dnu p\u00e1nve, ne\u017e ji prom\u00edch\u00e1te.\nMno\u017estv\u00ed majon\u00e9zy a cukru upravte podle po\u017eadovan\u00e9 sladkosti.\n\n\t\n\t\n\t\tAccompagnementItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199350","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=199350"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199350\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/148022"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}