{"id":199566,"title":"Mangov\u00e9 bingsu jako z korejsk\u00e9 kav\u00e1rny","modified":"2026-10-31T17:56:51+01:00","plain":"Lahodn\u00fd recept na osv\u011b\u017euj\u00edc\u00ed korejsk\u00e9 mangov\u00e9 bingsu z ledov\u00e9 t\u0159\u00ed\u0161t\u011b a manga, se kter\u00fdm si doma vykouzl\u00edte atmosf\u00e9ru korejsk\u00fdch kav\u00e1ren\n\n\n\nBingsu se stalo klasikou korejsk\u00e9 kuchyn\u011b. S rostouc\u00ed oblibou korejsk\u00fdch seri\u00e1l\u016f tento korejsk\u00fd dezert, zpo\u010d\u00e1tku ve sv\u00e9 klasick\u00e9 podob\u011b melounov\u00e9ho bingsu, p\u0159esv\u011bd\u010dil cel\u00fd sv\u011bt, \u017ee si pr\u00e1vem zaslou\u017e\u00ed m\u00edsto na kr\u00e1sn\u00fdch d\u0159ev\u011bn\u00fdch stolc\u00edch korejsk\u00fdch kav\u00e1ren jako stvo\u0159en\u00fdch pro Instagram.\n\n\n\nM\u016fj snadn\u00fd recept na melounov\u00e9 bingsu\n\n\n\nCo je bingsu?\n\n\n\nBingsu (\ube59\uc218) je korejsk\u00fd dezert z ledov\u00e9 t\u0159\u00ed\u0161t\u011b, n\u011bkdy ozna\u010dovan\u00fd jako korejsk\u00fd sorbet nebo \u201esn\u011bhov\u00e9 kornouty\u201c s nejr\u016fzn\u011bj\u0161\u00edmi p\u0159\u00edsadami. Tradi\u010dn\u011b se p\u0159ipravuje tak, \u017ee se led p\u0159elije kondenzovan\u00fdm ml\u00e9kem a sirupem, dopln\u00ed ovocem a st\u00e1le \u010dast\u011bji i n\u00e1padit\u011bj\u0161\u00edmi p\u0159\u00edsadami, jako jsou kousky cheesecaku, tiramisu nebo su\u0161enek. \n\n\n\nJedn\u00edm z nejobl\u00edben\u011bj\u0161\u00edch \u0159et\u011bzc\u016f, kde m\u016f\u017eete ochutnat bingsu v \u201eluxusn\u00edm\u201c proveden\u00ed, je Sulbing.\n\n\n\nPatbingsu (\ud325\ube59\uc218), klasick\u00e1 varianta\n\n\n\nNejstar\u0161\u00ed a nejtradi\u010dn\u011bj\u0161\u00ed podobou bingsu je patbingsu (\ud325\ube59\uc218), kter\u00e9 se p\u0159ipravuje se slazen\u00fdmi \u010derven\u00fdmi fazolemi zvan\u00fdmi danpat (\ub2e8\ud325). Pr\u00e1v\u011b \u010derven\u00e9 fazole jsou vedle ledov\u00e9 t\u0159\u00ed\u0161t\u011b bezpochyby kl\u00ed\u010dovou surovinou klasick\u00e9ho korejsk\u00e9ho bingsu. \n\n\n\nPot\u00e9 se \u010dasto p\u0159id\u00e1v\u00e1 misugaru (\ubbf8\uc218\uac00\ub8e8, pr\u00e1\u0161ek ze sm\u011bsi obilovin) a slazen\u00e9 kondenzovan\u00e9 ml\u00e9ko, kter\u00e9 obohat\u00ed chu\u0165 i konzistenci.\n\n\n\nV Japonsku se pasta z \u010derven\u00fdch fazol\u00ed naz\u00fdv\u00e1 anko\n\n\n\n\u00dasp\u011bch mangov\u00e9ho bingsu (\ub9dd\uace0\ube59\uc218)\n\n\n\nZat\u00edmco bingsu (\ube59\uc218) nen\u00ed \u017e\u00e1dnou novinkou, mangov\u00e1 varianta se dostala do m\u00f3dy zejm\u00e9na od roku 2007. V tomto roce hotel Shilla na ostrov\u011b \u010ced\u017eu p\u0159edstavil mangov\u00e9 bingsu p\u0159ipraven\u00e9 z m\u00edstn\u00edch mang odr\u016fdy Irwin, proslul\u00fdch svou velmi sladkou a plnou chut\u00ed.\n\n\n\nDal\u0161\u00edm lahodn\u00fdm korejsk\u00fdm dezertem jsou hotteok\n\n\n\n\u00dasp\u011bch byl tak velk\u00fd, \u017ee kdy\u017e hotel Shilla v Soulu v roce 2011 za\u0159adil mangov\u00e9 bingsu do sv\u00e9 nab\u00eddky, tato varianta se u\u017e natrvalo zapsala do chu\u0165ov\u00e9 pam\u011bti v\u0161ech. Mnoho kav\u00e1ren a restaurac\u00ed za\u010dalo nab\u00edzet vlastn\u00ed verze a z mangov\u00e9ho bingsu se stala klasika\n\n\n\nV korejsk\u00fdch kav\u00e1rn\u00e1ch si tak\u00e9 r\u00e1d d\u00e1v\u00e1m korejsk\u00e9 \u010desnekov\u00e9 boch\u00e1nky, kr\u00e1sn\u011b vl\u00e1\u010dn\u00e9 a pln\u011bn\u00e9 smetanov\u00fdm s\u00fdrem\n\n\n\nNespo\u010det variant\n\n\n\nDnes existuje nespo\u010det druh\u016f bingsu. \n\n\n\nKrom\u011b klasick\u00e9ho patbingsu a mangov\u00e9ho bingsu najdete tak\u00e9 kwail bingsu (\uacfc\uc77c\ube59\uc218) s r\u016fzn\u00fdmi druhy ovoce, nokcha bingsu (\ub179\ucc28\ube59\uc218) s \u010dajem matcha nebo t\u0159eba varianty s k\u00e1vou, \u010dokol\u00e1dou, su\u0161enkami a dal\u0161\u00edmi p\u0159\u00edsadami. \n\n\n\nMo\u017enosti jsou nekone\u010dn\u00e9 a neust\u00e1le se rozv\u00edjej\u00ed, d\u00edky \u010demu\u017e pat\u0159\u00ed bingsu mezi nejn\u00e1padit\u011bj\u0161\u00ed a nejobl\u00edben\u011bj\u0161\u00ed dezerty v Koreji.\n\n\n\n\n\n\tMangov\u00e9 bingsu jako z korejsk\u00e9 kav\u00e1rny\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tLedov\u00e1 t\u0159\u00ed\u0161\u0165600 ml plnotu\u010dn\u00e9ho ml\u00e9ka4 l\u017e\u00edce kondenzovan\u00e9ho ml\u00e9kaNa ozdoben\u00ed1 mango, nakr\u00e1jen\u00e9 na kostkyKondenzovan\u00e9 ml\u00e9koVanilkov\u00e1 zmrzlinaMangov\u00e1 om\u00e1\u010dkaMangov\u00e1 om\u00e1\u010dka200 g manga, nakr\u00e1jen\u00e9ho na kosti\u010dky120 g cukru krupice145 ml vody\t\n\t\n\t\tMangov\u00e1 om\u00e1\u010dkaDo mal\u00e9ho rendl\u00edku dejte mango nakr\u00e1jen\u00e9 na kosti\u010dky ur\u010den\u00e9 na om\u00e1\u010dku, cukr a vodu.Zah\u0159\u00edvejte na st\u0159edn\u00edm ohni 5 minut nebo dokud mango nezm\u011bkne a cukr se zcela nerozpust\u00ed.Rozmixujte ve stoln\u00edm mix\u00e9ru dohladka. Sm\u011bs by m\u011bla m\u00edt sirupovitou, tekutou konzistenci, aby se dala nal\u00e9vat. P\u0159i chladnut\u00ed zhoustne.Ledov\u00e1 t\u0159\u00ed\u0161\u0165V m\u00edse sm\u00edchejte ob\u011b ml\u00e9kaV\u0161e nalijte do t\u011bsn\u011b uzav\u00edrateln\u00e9ho s\u00e1\u010dku. Polo\u017ete ho NAPLOCHO do mraz\u00e1ku alespo\u0148 na 4 hodiny.Obsah s\u00e1\u010dku je nyn\u00ed zcela zmrzl\u00fdVyjm\u011bte s\u00e1\u010dek z mraz\u00e1ku a p\u0159ej\u00ed\u017ed\u011bjte po n\u011bm v\u00e1le\u010dkem na t\u011bsto, abyste led rozdrtili.Dokon\u010den\u00edDo p\u011bkn\u00e9 misky, dezertn\u00edho poh\u00e1ru nebo hlubok\u00e9ho tal\u00ed\u0159e navr\u0161te ledovou t\u0159\u00ed\u0161\u0165 tak, aby tvo\u0159ila kr\u00e1sn\u011b nad\u00fdchan\u00fd kope\u010dek.Navrch rozlo\u017ete kostky manga.Doprost\u0159ed dejte po\u0159\u00e1dn\u00fd kope\u010dek vanilkov\u00e9 zmrzliny.P\u0159elijte mangovou om\u00e1\u010dkou.Pokapejte je\u0161t\u011b trochou kondenzovan\u00e9ho ml\u00e9ka.\t\n\t\n\t\tLedovou t\u0159\u00ed\u0161\u0165 m\u016f\u017eete ochutit nejr\u016fzn\u011bj\u0161\u00edmi p\u0159\u00edsadami, nap\u0159\u00edklad pandanem nebo \u010dajem matcha","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199566","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=199566"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199566\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/20063"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199566"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}