{"id":199548,"title":"Kimchijeon, korejsk\u00e9 placky s kimchi","modified":"2026-10-31T17:56:34+01:00","plain":"Jakmile se p\u00e1nev ocitne na ohni, t\u011bsto na gimchijeon za\u010dne sy\u010det a bublat, je\u0161t\u011b ne\u017e ztuhne. B\u011bhem chvilky se okraje zkrout\u00ed a zhn\u011bdnou, zat\u00edmco st\u0159ed z\u016fstane vl\u00e1\u010dn\u00fd, protkan\u00fd nasekan\u00fdm kimchi, kter\u00e9 p\u0159i sma\u017een\u00ed v\u0161echno kr\u00e1sn\u011b provon\u00ed. \n\n\n\nJe to jednoduch\u00fd a b\u00e1je\u010dn\u011b k\u0159upav\u00fd zp\u016fsob, jak vdechnout nov\u00fd \u017eivot dob\u0159e vyzr\u00e1l\u00e9mu kimchi, kter\u00e9 je prokva\u0161en\u011bj\u0161\u00ed ne\u017e mlad\u00e9 kimchi. Pokud chcete z\u016fstat u t\u011bchto chut\u00ed, vyzkou\u0161ejte tak\u00e9 kimchi jjigae, jednu z velk\u00fdch klasik.\n\n\n\nCo je gimchijeon?\n\n\n\nGimchijeon je pala\u010dinka (nebo placka) s kimchi vm\u00edchan\u00fdm do t\u011bsta, kter\u00e1 se sma\u017e\u00ed na p\u00e1nvi v oleji, dokud nen\u00ed kr\u00e1sn\u011b k\u0159upav\u00e1. M\u016f\u017ee p\u0159ipom\u00ednat okonomiyaki, ale hlavn\u00ed roli v n\u00ed hraje kimchi. T\u011bsto se rozet\u0159e do tenk\u00e9 vrstvy a nech\u00e1 se zezl\u00e1tnout, a\u017e jeho povrch za\u010dne praskat. Do rodiny pala\u010dinek jeon pat\u0159\u00ed tak\u00e9 yachaejeon (se zeleninou) nebo aehobak jeon (s cuketou).\n\n\n\nOkonomiyaki v cel\u00e9 sv\u00e9 kr\u00e1se\n\n\n\nT\u011bsto je z\u00e1m\u011brn\u011b jednoduch\u00e9: p\u0161eni\u010dn\u00e1 mouka, po\u0159\u00e1dn\u011b studen\u00e1 voda a \u0161\u0165\u00e1va z kimchi. Nasekan\u00e9 kimchi mu dod\u00e1 svou fermentovanou chu\u0165 a pikantnost, zat\u00edmco \u0161\u0165\u00e1va t\u011bsto ochut\u00ed a obarv\u00ed. Tenk\u00e9 pl\u00e1tky jarn\u00ed cibulky a cibule p\u0159idaj\u00ed sv\u011b\u017e\u00ed t\u00f3n a nasl\u00e1dlost, kter\u00e1 se rozvine p\u0159i sma\u017een\u00ed. Dostate\u010dn\u00e9 mno\u017estv\u00ed rostlinn\u00e9ho oleje pak pom\u016f\u017ee okraj\u016fm kr\u00e1sn\u011b zezl\u00e1tnout a z\u00edskat k\u0159upavost.\n\n\n\nVelmi k\u0159upav\u00e9 okraje kontrastuj\u00ed s m\u011bk\u010d\u00edm st\u0159edem, v n\u011bm\u017e z\u016fst\u00e1vaj\u00ed \u0161\u0165avnat\u00e9 kousky kimchi. Chu\u0165 je sp\u00ed\u0161e nakysl\u00e1 a pikantn\u00ed, s jemnou nasl\u00e1dlou dochut\u00ed, zvl\u00e1\u0161\u0165 pokud p\u0159id\u00e1te trochu cukru ke zjemn\u011bn\u00ed hodn\u011b kysel\u00e9ho kimchi. A\u0165 u\u017e gimchijeon pod\u00e1v\u00e1te jako rychlou sva\u010dinu, p\u0159\u00edlohu ke spole\u010dn\u00e9mu sd\u00edlen\u00ed nebo narychlo p\u0159ipraven\u00e9 j\u00eddlo ze zbytk\u016f, m\u00e1 v\u00fdrazn\u00fd charakter a p\u0159itom je bez komplikac\u00ed.\n\n\n\nP\u016fvod gimchijeon\n\n\n\nPlacky jeon sma\u017een\u00e9 na p\u00e1nvi pat\u0159\u00ed ke klasik\u00e1m korejsk\u00e9 dom\u00e1c\u00ed kuchyn\u011b a gimchijeon se \u010dasto uv\u00e1d\u00ed jako praktick\u00fd zp\u016fsob, jak vyu\u017e\u00edt to, co m\u00e1te po ruce. Dob\u0159e prokva\u0161en\u00e9 kimchi, jeho\u017e chu\u0165 u\u017e je ost\u0159ej\u0161\u00ed, m\u016f\u017ee po osma\u017een\u00ed chutnat p\u0159\u00edjemn\u011bji: jeho \u0161\u0165\u00e1va p\u0159i kontaktu s horkou p\u00e1nv\u00ed karamelizuje.\n\n\n\nSma\u017een\u00ed na p\u00e1nvi v oleji dok\u00e1\u017ee zm\u00edrnit p\u0159\u00edli\u0161 v\u00fdraznou kyselost, zkoncentrovat umami a dodat po\u0159\u00e1dnou k\u0159upavost, a prom\u011bnit tak zbytky v mal\u00e9 pot\u011b\u0161en\u00ed. Nejlep\u0161\u00ed je pod\u00e1vat placku ihned, dokud je hork\u00e1.\n\n\n\nHlavn\u00ed suroviny na gimchijeon\n\n\n\n\n\n\n\nKimchi : hlavn\u00ed hv\u011bzda. Jeho fermentovan\u00fd n\u00e1lev dod\u00e1v\u00e1 kyselost, kter\u00e1 probud\u00ed chu\u0165ov\u00e9 bu\u0148ky. Nasekan\u00e9 kousky dodaj\u00ed plack\u00e1m strukturu a z\u00e1\u0159iv\u011b \u010dervenou barvu (snadno ho se\u017eenete v asijsk\u00fdch potravin\u00e1ch).\n\n\n\n\u0160\u0165\u00e1va z kimchi : tekut\u00e9 dochucovadlo. Obarv\u00ed t\u011bsto a celkov\u011b zv\u00fdrazn\u00ed jeho chu\u0165.\n\n\n\nDobr\u00e9 kimchi\n\n\n\nP\u0161eni\u010dn\u00e1 mouka: nej\u010dast\u011bji se pou\u017e\u00edv\u00e1 oby\u010dejn\u00e1 hladk\u00e1 mouka; spoj\u00ed sm\u011bs, pom\u016f\u017ee j\u00ed dr\u017eet pohromad\u011b a p\u0159i sma\u017een\u00ed kr\u00e1sn\u011b k\u0159upe.\n\n\n\nJarn\u00ed cibulka: dod\u00e1 sv\u011b\u017eest, kter\u00e1 vyv\u00e1\u017e\u00ed syt\u011bj\u0161\u00ed fermentovanou chu\u0165 kimchi (mlad\u00e1 cibulka \/ cibule se\u010dka).\n\n\n\nRostlinn\u00fd olej : vydatn\u00e1 vrstva je z\u00e1sadn\u00ed; bez dostatku tuku se t\u011bsto m\u00edsto sma\u017een\u00ed dus\u00ed v p\u00e1\u0159e.\n\n\n\nCukr : hod\u00ed se, kdy\u017e je kimchi velmi kysel\u00e9; zjemn\u00ed jeho ostrou chu\u0165 a podpo\u0159\u00ed v\u00fdrazn\u011bj\u0161\u00ed zbarven\u00ed.\n\n\n\nJak pod\u00e1vat a tipy, aby se placky povedly\n\n\n\nPod\u00e1vejte je hork\u00e9, hned po usma\u017een\u00ed, ide\u00e1ln\u011b s om\u00e1\u010dkou ke gyoza na nam\u00e1\u010den\u00ed. Pro variantu ve stylu pouli\u010dn\u00edho ob\u010derstven\u00ed se hod\u00ed tak\u00e9 om\u00e1\u010dka na okonomiyaki.\n\n\n\nJako doprovod se skv\u011ble hod\u00ed miska bibim guksu, kimbap (nebo pikantn\u011bj\u0161\u00ed varianta, nap\u0159\u00edklad gochukimbap) a mal\u00fd banchan, jako je kongnamul muchim. Chcete-li z placek ud\u011blat plnohodnotn\u00e9 j\u00eddlo, pod\u00e1vejte je s samgyeopsal, galbi, hov\u011bz\u00edm bulgogi nebo jeyuk bokkeum. A pokud m\u00e1te r\u00e1di korejsk\u00e9 sva\u010dinky, dal\u0161\u00ed lahodnou mo\u017enost\u00ed pro pot\u011b\u0161en\u00ed je korejsk\u00fd corn dog.\n\n\n\nNeodolateln\u00e9 corn dogy\n\n\n\nPro v\u011bt\u0161\u00ed k\u0159upavost je rozhoduj\u00edc\u00ed tlou\u0161\u0165ka: \u010d\u00edm je placka ten\u010d\u00ed, t\u00edm bude pevn\u011bj\u0161\u00ed a k\u0159upav\u011bj\u0161\u00ed. T\u011bsto m\u00edchejte co nejm\u00e9n\u011b, jen dokud v n\u011bm nebude vid\u011bt such\u00e1 mouka; p\u0159\u00edli\u0161 propracovan\u00e9 t\u011bsto m\u016f\u017ee b\u00fdt moc pru\u017en\u00e9. Kyselost kimchi se v\u00fdrazn\u011b li\u0161\u00ed, tak\u017ee cukr slou\u017e\u00ed p\u0159edev\u0161\u00edm k vyv\u00e1\u017een\u00ed chuti: n\u011bkter\u00e9 v\u00e1rky ho v\u016fbec nepot\u0159ebuj\u00ed, zat\u00edmco vyzr\u00e1lej\u0161\u00edmu kimchi m\u016f\u017ee prosp\u011bt. Teplota a olej jdou ruku v ruce: rozeh\u0159ejte velkou p\u00e1nev na st\u0159edn\u011b siln\u00e9m a\u017e siln\u00e9m ohni, nalijte do n\u00ed \u0161t\u011bdrou d\u00e1vku oleje a za\u010dn\u011bte sma\u017eit, a\u017e se olej za\u010dne vlnit, aby placka z\u00edskala p\u011bknou barvu.\n\n\n\nAby placka z\u016fstala p\u011bkn\u011b rovnom\u011brn\u00e1, z\u00e1le\u017e\u00ed na zach\u00e1zen\u00ed stejn\u011b jako na t\u011bst\u011b: opatrn\u011b ji obra\u0165te, pot\u00e9 ji lehce p\u0159itla\u010dte obrace\u010dkou a sma\u017ete d\u00e1l, dokud nebude kr\u00e1sn\u011b zlatav\u00e1 a k\u0159upav\u00e1. P\u0159i pod\u00e1v\u00e1n\u00ed se na ni skv\u011ble hod\u00ed trocha sma\u017een\u00e9ho \u010desneku, pokud ho m\u00e1te r\u00e1di.\n\n\n\nNej\u010dast\u011bj\u0161\u00ed nezdary souvisej\u00ed s konzistenc\u00ed a teplotou. P\u0159\u00edli\u0161 hust\u00e9 t\u011bsto b\u00fdv\u00e1 po usma\u017een\u00ed hutn\u00e9; nedostate\u010dn\u011b rozp\u00e1len\u00e1 p\u00e1nev m\u016f\u017ee zp\u016fsobit, \u017ee placka nas\u00e1kne olejem a z\u016fstane m\u011bkk\u00e1, zat\u00edmco p\u0159\u00edli\u0161 m\u00e1lo oleje p\u0159iprav\u00ed okraje o k\u0159upavost. A pokud hled\u00e1te dal\u0161\u00ed n\u00e1pady v podobn\u00e9m duchu, \u010dl\u00e1nek o ramenu v\u00e1m nab\u00eddne inspiraci, \u010d\u00edm doplnit j\u00eddlo pro pot\u011b\u0161en\u00ed; gimchijeon nav\u00edc typicky pat\u0159\u00ed mezi pokrmy hotov\u00e9 za 20 minut, pokud u\u017e m\u00e1te kimchi p\u0159ipraven\u00e9.\n\n\n\n\n\n\tAutentick\u00fd gimchijeon - Placky s kimchi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t500 g kimchi500 g p\u0161eni\u010dn\u00e9 mouky600 ml vody (studen\u00e9)300 ml \u0161\u0165\u00e1vy z kimchi1 stonek jarn\u00ed cibulky (nakr\u00e1jen\u00fd najemno)0.5 cibule (nakr\u00e1jen\u00e9 najemno)rostlinn\u00fd olej (podle pot\u0159eby, na sma\u017een\u00ed)1 l\u017e\u00edce cukru (voliteln\u011b, pro vyv\u00e1\u017een\u00ed kyselosti)\t\n\t\n\t\tKimchi nasekejte najemno.Jarn\u00ed cibulku a cibuli nakr\u00e1jejte najemno.Mouku nasypte do velk\u00e9 m\u00edsy.P\u0159idejte velmi studenou vodu a \u0161\u0165\u00e1vu z kimchi.M\u00edchejte, dokud se v\u0161echna such\u00e1 mouka nezapracuje, ale t\u011bsto nep\u0159em\u00edchejte.Vm\u00edchejte kimchi, jarn\u00ed cibulku a cibuli.Pokud je kimchi hodn\u011b kysel\u00e9, p\u0159idejte cukr a prom\u00edchejte.Velkou p\u00e1nev rozeh\u0159ejte na st\u0159edn\u011b siln\u00e9m ohni a nalijte do n\u00ed vydatn\u00e9 mno\u017estv\u00ed oleje.Jakmile se olej za\u010dne vlnit, nalijte do p\u00e1nve \u010d\u00e1st t\u011bsta a rozet\u0159ete ho do tenk\u00e9 vrstvy.Sma\u017ete, dokud okraje nezhn\u011bdnou, a pot\u00e9 opatrn\u011b obra\u0165te.Lehce p\u0159itla\u010dte obrace\u010dkou a sma\u017ete z obou stran dozlatova a dok\u0159upava.Stejn\u011b postupujte se zbytkem t\u011bsta a ihned pod\u00e1vejte.\t\n\t\n\t\tPou\u017eit\u00ed velmi studen\u00e9 vody pom\u00e1h\u00e1 dos\u00e1hnout k\u0159upav\u011bj\u0161\u00edch placek.\nT\u011bsto m\u00e1 b\u00fdt tekut\u00e9 a ne p\u0159\u00edli\u0161 hust\u00e9, aby placky nebyly p\u0159\u00edli\u0161 siln\u00e9.\nChu\u0165 dod\u00e1 \u0161\u0165\u00e1va z kimchi, s\u016fl nen\u00ed t\u0159eba p\u0159id\u00e1vat.\nPokud je t\u011bsto p\u0159\u00edli\u0161 hust\u00e9, na\u0159e\u010fte ho trochou vody; pokud je p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9, p\u0159idejte trochu mouky.\nDob\u0159e rozp\u00e1len\u00e1 p\u00e1nev a dostatek oleje zajist\u00ed kr\u00e1sn\u011b zlatav\u00fd a k\u0159upav\u00fd povrch.\nDob\u0159e prokva\u0161en\u00e9 kimchi dod\u00e1 v\u00fdrazn\u011bj\u0161\u00ed chu\u0165; pokud je p\u0159\u00edli\u0161 kysel\u00e9, m\u016f\u017eete kyselost vyv\u00e1\u017eit cukrem.\n\t\n\t\n\t\tSnack, Vorspeisekoreanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199548","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=199548"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199548\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113833"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}