{"id":138271,"title":"Gyeongdan \u2013 mochi coreeni","modified":"2026-06-15T09:27:10+02:00","plain":"Cunoa\u0219te\u021bi mochi japonezi? Ei bine, \u00een acela\u0219i registru, \u00een buc\u0103t\u0103ria coreean\u0103 g\u0103sim Gyeongdan. Mici, adorabili, umplu\u021bi cu delicioas\u0103 past\u0103 de fasole ro\u0219ie \u0219i t\u0103v\u0103li\u021bi prin pudre aromate, sunt perfec\u021bi la finalul mesei (sau pentru o gustare t\u00e2rzie, nu judec).\n\n\n\nRe\u021beta mea de mochi\n\n\n\nAceast\u0103 re\u021bet\u0103 ne-a fost oferit\u0103 de Flav’; \u00eel pute\u021bi g\u0103si aici, pe Instagram \u0219i aici, pe TikTok, unde posteaz\u0103 delicioase re\u021bete coreene. \u0218i, apropo, se pare c\u0103 ne preg\u0103te\u0219te \u0219i o mic\u0103 surpriz\u0103, a\u0219a c\u0103 r\u0103m\u00e2ne\u021bi pe faz\u0103: voi ad\u0103uga nout\u0103\u021bile aici…\n\n\n\nUn mic fapt amuzant: pe vremuri, coreenii credeau c\u0103 fasolea ro\u0219ie alung\u0103 spiritele rele. De aceea, Gyeongdan era servit la prima aniversare a unui bebelu\u0219, ca simbol al unei vie\u021bi lungi \u0219i al s\u0103n\u0103t\u0103\u021bii.\n\n\n\nSunt frumo\u0219i, nu-i a\u0219a?\n\n\n\nIngredientele principale pentru Gyeongdan\n\n\n\nF\u0103ina de orez glutinos: S\u0103 nu o confunda\u021bi cu f\u0103ina de orez \u201eobi\u0219nuit\u0103\u201d. Aceast\u0103 f\u0103in\u0103 din orez glutinos este esen\u021bial\u0103 pentru textura aluatului.\n\n\n\nFasolea azuki (ro\u0219ie): Este absolut delicioas\u0103, iar gustul ei dulceag \u0219i u\u0219or f\u0103inos este cu totul aparte. Pute\u021bi folosi \u0219i past\u0103 de fasole mungo, past\u0103 de taro, past\u0103 de susan sau chiar past\u0103 de lotus.\n\n\n\nUn alt dulce clasic din Coreea sunt hotteok\n\n\n\nPudra de pelin: Pelinul este o plant\u0103 aromatic\u0103 cu frunze verzi-argintii, cunoscut\u0103 pentru parfumul s\u0103u distinct \u0219i pentru propriet\u0103\u021bile sale medicinale. \u00cen buc\u0103t\u0103ria coreean\u0103, pudra de pelin este folosit\u0103 pentru a colora \u0219i parfuma preparate tradi\u021bionale precum \u201etteok\u201d (pr\u0103jituri de orez) \u0219i \u201esiru\u201d, oferindu-le o arom\u0103 p\u0103m\u00e2ntie \u0219i u\u0219or am\u0103ruie. Pu\u021bin ca matcha.\n\n\n\n\n\n\tGyeongdan autentici - mochi coreeni\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g f\u0103in\u0103 de orez glutinosap\u0103 c\u0103ldu\u021b\u0103sare4 linguri de zah\u0103r alb4 linguri de zah\u0103r brun250 g fasole ro\u0219ie1 b\u0103\u021b de scor\u021bi\u0219oar\u0103pudr\u0103 de soia pr\u0103jit\u0103pudr\u0103 de susan negrupudr\u0103 de pelin\t\n\t\n\t\t\u00centr-o crati\u021b\u0103 cu ap\u0103 fierbinte, pune b\u0103\u021bul de scor\u021bi\u0219oar\u0103, apoi fasolea ro\u0219ie. Las\u0103-le s\u0103 fiarb\u0103 timp de o or\u0103, la foc mic. Scurge fasolea, verific\u0103 dac\u0103 este bine fiart\u0103, apoi scoate b\u0103\u021bul de scor\u021bi\u0219oar\u0103.Adaug\u0103 zah\u0103rul brun \u0219i un praf de sare. Zdrobe\u0219te cu o spatul\u0103 p\u00e2n\u0103 ob\u021bii o past\u0103 (pentru un rezultat mai fin, \u00ee\u021bi recomand s\u0103 folose\u0219ti un blender).Pune f\u0103ina de orez \u00eentr-un bol, adaug\u0103 zah\u0103rul alb \u0219i amestec\u0103.Adaug\u0103 treptat ap\u0103 c\u0103ldu\u021b\u0103 ca s\u0103 se lege f\u0103ina. Fr\u0103m\u00e2nt\u0103 pe m\u0103sur\u0103 ce torni, p\u00e2n\u0103 ob\u021bii un aluat ferm.Modeleaz\u0103 cu m\u00e2inile bile de aproximativ 10-13 g. F\u0103 o ad\u00e2ncitur\u0103 \u00een fiecare, pune pu\u021bin\u0103 past\u0103 de fasole \u00een centru, apoi \u00eenchide \u0219i remodeleaz\u0103 bila.Fierbe gyeongdan \u00een ap\u0103 clocotit\u0103 (aproximativ 4-5 minute), p\u00e2n\u0103 se ridic\u0103 la suprafa\u021b\u0103.T\u0103v\u0103le\u0219te-i, dup\u0103 preferin\u021b\u0103, prin pudr\u0103 de soia, de pelin sau de susan.\t\n\t\n\t\tNu ezita s\u0103 adaugi pu\u021bin zah\u0103r \u00een pudre dac\u0103 le vrei mai dulci. Iar dac\u0103 nu g\u0103se\u0219ti pudrele pe care le-am folosit eu, po\u021bi t\u0103v\u0103li gyeongdan \u0219i prin pudr\u0103 de cocos, pudr\u0103 de cacao, blat de pr\u0103jitur\u0103 sf\u0103r\u00e2mat, semin\u021be de susan pr\u0103jite etc.\n\t\n\t\n\t\tDessert, SnackCor\u00e9enneboulettes de riz sucr\u00e9es, gyeongdan, mochi cor\u00e9en","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138271","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=138271"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138271\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/11276"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138271"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138271"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}