{"id":137952,"title":"Pui pr\u0103jit coreean","modified":"2026-06-15T09:21:04+02:00","plain":"O re\u021bet\u0103 de pui crocant, \u00een buc\u0103\u021bi, glazurat cu un sos coreean cu gochujang\n\n\n\nPuiul pr\u0103jit coreean este un mare clasic al buc\u0103t\u0103riei coreene. Se remarc\u0103 mai ales prin folosirea gochujangului \u0219i a amidonului de cartofi pentru crusta crocant\u0103. \u00cel pute\u021bi \u00eenlocui f\u0103r\u0103 probleme cu un sos chili dulce.\n\n\n\nAm ales s\u0103 m\u0103 abat pu\u021bin de la tradi\u021bie \u0219i s\u0103-l preg\u0103tesc sub form\u0103 de buc\u0103\u021bi de pui pr\u0103jit, mai u\u0219or de m\u00e2ncat. Dac\u0103 sunte\u021bi \u00een c\u0103utarea unor aripioare coreene autentice, g\u0103si\u021bi aici o re\u021bet\u0103 excelent\u0103.\n\n\n\nSuperbele mele aripioare coreene\n\n\n\nIngredientele pentru puiul pr\u0103jit coreean\n\n\n\nGochujangul: elementul-cheie al re\u021betei. Aceast\u0103 past\u0103 coreean\u0103 de ardei iute este unic\u0103: gustul ei este \u00een acela\u0219i timp intens, dulceag \u0219i u\u0219or picant. Pe scurt, e delicioas\u0103!\n\n\n\nUleiul de susan: Mai ales s\u0103 nu abuza\u021bi de el! \u00cei ador gustul, dar este at\u00e2t de puternic, \u00eenc\u00e2t \u00een cantitate prea mare va acoperi complet restul ingredientelor din sos, chiar \u0219i gochujangul.\n\n\n\nPrivi\u021bi c\u00e2t de apetisante sunt aceste buc\u0103\u021bi de pui coreene, frumos colorate de gochujang\n\n\n\nSosul de soia deschis la culoare: Nu \u00eel confunda\u021bi cu sosul de soia \u00eenchis; cele dou\u0103 sunt foarte diferite. Este sosul s\u0103rat clasic pe care \u00eel g\u0103si\u021bi \u00een supermarketuri.\n\n\n\nDar, p\u00e2n\u0103 la urm\u0103, g\u0103ti\u021bi cum v\u0103 place \u2014 eu tot v\u0103 apreciez, iar rezultatul va fi delicios. Poft\u0103 bun\u0103!\n\n\n\nSfaturi pentru puiul pr\u0103jit coreean\n\n\n\nAve\u021bi grij\u0103 s\u0103 nu pr\u0103ji\u021bi prea multe buc\u0103\u021bi de pui deodat\u0103, ca s\u0103 nu se lipeasc\u0103 \u00eentre ele. De obicei pr\u0103jesc 6-8 buc\u0103\u021bi odat\u0103, dac\u0103 folosesc mica mea friteuz\u0103 asiatic\u0103. E aceea\u0219i regul\u0103 ca la re\u021beta de corn dog coreean.\n\n\n\nDac\u0103 vre\u021bi un pui pr\u0103jit coreean \u0219i mai picant, nu ezita\u021bi s\u0103 ad\u0103uga\u021bi mai mult gochujang. Pute\u021bi pune \u0219i ardei chili \u00eentregi \u00een sos; alegerea v\u0103 apar\u021bine!\n\n\n\nCel mai bine este s\u0103 servi\u021bi imediat. Crusta mea special\u0103 rezist\u0103 bine, dar sosul acesta este destul de acid \u0219i, \u00een timp, va \u00eenmuia buc\u0103\u021bile de pui.\n\n\n\nFolosi\u021bi un termometru de buc\u0103t\u0103rie ca s\u0103 v\u0103 asigura\u021bi c\u0103 uleiul este la temperatura potrivit\u0103. Dac\u0103 uleiul este prea fierbinte, exteriorul puiului se poate arde \u00eenainte ca interiorul s\u0103 fie g\u0103tit. \n\n\n\nDemonstra\u021bie: cum ob\u021bine\u021bi buc\u0103\u021bi ultra-crocante cu re\u021beta mea\n\n\n\nDac\u0103 uleiul este prea rece, puiul va absorbi mai mult ulei \u0219i va ie\u0219i greu \u0219i prea gras (gr\u0103simea e via\u021b\u0103, dar cu m\u0103sur\u0103).\n\n\n\nDac\u0103 vre\u021bi s\u0103 v\u0103 r\u0103m\u00e2n\u0103 \u0219i pentru a doua zi, p\u0103stra\u021bi o parte din puiul crocant separat de sos. \n\n\n\nV\u0103 recomand un orez pr\u0103jit delicios ca garnitur\u0103\n\n\n\n\u00cen felul acesta, pute\u021bi re\u00eenc\u0103lzi separat puiul \u0219i sosul, iar preparatul \u00ee\u0219i va p\u0103stra gustul \u0219i textura. Ideal este chiar s\u0103 congela\u021bi puiul dup\u0103 prima pr\u0103jire, apoi s\u0103-l \u201ere\u00eenc\u0103lzi\u021bi\u201d \u00een friteuz\u0103. Practic, exact ca pe cartofii pr\u0103ji\u021bi congela\u021bi.\n\n\n\nFolosi\u021bi piept de pui dac\u0103 prefera\u021bi, dar carnea de pulp\u0103 superioar\u0103 ofer\u0103, f\u0103r\u0103 \u00eendoial\u0103, cel mai bun gust.\n\n\n\nO alt\u0103 re\u021bet\u0103 de pui \u00een buc\u0103\u021bi, cu un gust intens, este puiul General Tao.\n\n\n\n\n\n\tPui crocant coreean\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tMARINAD\u0102500 g pui (t\u0103iat cuburi, de preferat din pulp\u0103 superioar\u0103)1 lingur\u0103 vin Shaoxing2 linguri\u021be ghimbir (tocat fin)0.5 linguri\u021b\u0103 sare0.5 linguri\u021b\u0103 piperALUAT6 linguri f\u0103in\u0103 de gr\u00e2u6 linguri amidon de cartofi16 linguri ap\u0103 (rece)1 linguri\u021b\u0103 praf de copt1 un praf de sareSOS3 c\u0103\u021bei usturoi (toca\u021bi fin)1.5 linguri gochujang1.5 linguri sos de soia light2.5 linguri miere1.5 linguri unt1 linguri\u021b\u0103 ulei de susan\t\n\t\n\t\tPune\u021bi buc\u0103\u021bile de pui \u00eentr-un bol mare \u0219i l\u0103sa\u021bi-le la marinat 30 de minute (sau peste noapte).\u00centr-un alt bol, amesteca\u021bi ingredientele pentru aluat p\u00e2n\u0103 ob\u021bine\u021bi o compozi\u021bie de consisten\u021ba unei sm\u00e2nt\u00e2ni foarte groase. Dac\u0103 este nevoie, mai ad\u0103uga\u021bi f\u0103in\u0103.Trece\u021bi buc\u0103\u021bile de pui prin aluat.Pr\u0103ji\u021bi la 180\u00b0C p\u00e2n\u0103 c\u00e2nd puiul cap\u0103t\u0103 o culoare u\u0219or aurie. Scoate\u021bi-l \u0219i l\u0103sa\u021bi-l 3 minute pe h\u00e2rtie absorbant\u0103.Pr\u0103ji\u021bi din nou p\u00e2n\u0103 c\u00e2nd puiul devine bine rumenit, apoi scurge\u021bi-l pe h\u00e2rtie absorbant\u0103.\u00centr-un wok sau \u00eentr-o crati\u021b\u0103 bine \u00eencins\u0103, la foc mare, pune\u021bi toate ingredientele pentru sos \u0219i l\u0103sa\u021bi-le s\u0103 fiarb\u0103 u\u0219or 1-2 minute, amestec\u00e2nd energic, p\u00e2n\u0103 c\u00e2nd sosul se \u00eengroa\u0219\u0103.Reduce\u021bi focul \u0219i amesteca\u021bi u\u0219or puiul cu sosul.\t\n\t\n\t\tNu pr\u0103ji\u021bi prea multe buc\u0103\u021bi deodat\u0103, ca s\u0103 nu scad\u0103 prea mult temperatura uleiului.\nDubla pr\u0103jire este esen\u021bial\u0103 pentru o crust\u0103 crocant\u0103 care se p\u0103streaz\u0103 perfect pe buc\u0103\u021bile de pui.\n\t\n\t\n\t\tPlat principalCor\u00e9ennebeignets de poulet, poulet frit cor\u00e9en","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137952","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=137952"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/137952\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/447"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=137952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=137952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=137952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}