{"id":138343,"title":"Jajangmyeon autentic \u2013 t\u0103i\u021bei coreeni cu past\u0103 de fasole neagr\u0103","modified":"2026-06-15T09:28:31+02:00","plain":"Adev\u0103rata re\u021bet\u0103 a faimo\u0219ilor t\u0103i\u021bei cu sos de fasole neagr\u0103\n\n\n\nJajangmyeon (\uc790\uc7a5\uba74) sau Jjajangmyeon (\uc9dc\uc7a5\uba74), un preparat emblematic al buc\u0103t\u0103riei coreene, apare adesea \u00een scene memorabile din dramele coreene, unde devine o leg\u0103tur\u0103 \u00eentre personaje \u00een momente-cheie, de la \u00eemp\u0103c\u0103ri emo\u021bionante p\u00e2n\u0103 la \u00eent\u00e2lniri noi, pline de speran\u021b\u0103. \n\n\n\nAcest preparat cu t\u0103i\u021bei \u0219i sos de fasole neagr\u0103, bogat \u0219i savuros, nu este doar o \u00eenc\u00e2ntare culinar\u0103; el surprinde \u0219i emo\u021biile, \u0219i pove\u0219tile care se \u00eempletesc \u00een \u00eens\u0103\u0219i \u021bes\u0103tura culturii coreene.\n\n\n\nJapchae sunt un alt tip de t\u0103i\u021bei coreeni\n\n\n\nCe este Jajangmyeon?\n\n\n\nEste un preparat foarte popular din t\u0103i\u021bei, acoperi\u021bi cu un sos de fasole neagr\u0103. Sosul este f\u0103cut din chunjang (\ucd98\uc7a5, o past\u0103 s\u0103rat\u0103 din soia neagr\u0103), porc t\u0103iat cubule\u021be (sau alte tipuri de carne) \u0219i legume. Este cunoscut mai ales pentru rivalitatea sa cu Jjamppong, iar coreenii sunt adesea \u00eemp\u0103r\u021bi\u021bi c\u00e2nd vine vorba despre care dintre ele este mai bun.\n\n\n\nRe\u021beta de jjamppong\n\n\n\nSpre deosebire de Japchae, care sunt mai u\u0219ori, aici vorbim despre un preparat generos \u0219i reconfortant. Se g\u0103se\u0219te peste tot \u00een Coreea, dar mai ales \u00een restaurantele fusion chino-coreene. De ce? V\u0103 spun imediat.\n\n\n\nOrigini chineze\u0219ti\n\n\n\nPrimul Jajangmyeon recunoscut oficial provine dintr-un restaurant numit Gonghwachun (\uacf5\ud654\ucd98), aflat \u00een cartierul chinezesc din Incheon, \u00een 1905. Introdus de negustori chinezi, gustul s\u0103u a evoluat \u00een timp pentru a se adapta preferin\u021belor coreene. La origine \u00eens\u0103, este vorba despre preparatul chinezesc Zha Jiang Mian, care folose\u0219te aproape acelea\u0219i ingrediente, de aceast\u0103 dat\u0103 adaptate gusturilor chineze\u0219ti.\n\n\n\nRe\u021beta mea de Zha Jiang Mian\n\n\n\nCe este Ziua Neagr\u0103 \u00een Coreea?\n\n\n\nPe 14 aprilie, Ziua Neagr\u0103 din Coreea nu trebuie, sub nicio form\u0103, confundat\u0103 cu celebrul Black Friday american, unde domne\u0219te frenezia cump\u0103r\u0103turilor. Nicidecum! \u00cen Coreea, aceast\u0103 zi este dedicat\u0103 celor singuri, care, \u00een lipsa cadourilor de Ziua \u00cendr\u0103gosti\u021bilor (14 februarie) \u0219i de Ziua Alb\u0103 (14 martie), \u00ee\u0219i g\u0103sesc alinarea reunindu-se la o por\u021bie de Jajangmyeon. \n\n\n\ntangsuyuk, porcul pr\u0103jit coreean, provine tot din buc\u0103t\u0103ria chinez\u0103\n\n\n\nImagina\u021bi-v\u0103 doar: \u00een timp ce unii se lupt\u0103 pentru ultimul televizor la reducere, coreenii se adun\u0103 \u00een jurul unui preparat reconfortant, \u00eemp\u0103rt\u0103\u0219ind nu cupoane de discount, ci pove\u0219ti de dragoste \u0219i poate chiar c\u00e2teva lacrimi... de r\u00e2s! \n\n\n\nEste o modalitate delicioas\u0103 de a s\u0103rb\u0103tori celibatul \u0219i de a v\u0103 aminti c\u0103, \u00een via\u021b\u0103, nu totul este la fel de negru ca sosul acestor t\u0103i\u021bei.\n\n\n\nIngredientele de baz\u0103 pentru Jajangmyeon\n\n\n\n\n\n\n\nT\u0103i\u021bei udon: Baza preparatului; au o textur\u0103 moale, u\u0219or elastic\u0103, \u0219i sunt un element-cheie al buc\u0103t\u0103riei asiatice.\n\n\n\nPast\u0103 coreean\u0103 de fasole neagr\u0103 (chunjang): D\u0103 gustul principal sosului jajang, u\u0219or de recunoscut datorit\u0103 notei sale umami intense.\n\n\n\nVin Shaoxing: Vin de orez folosit pentru marinarea porcului \u0219i pentru sos; aduce o arom\u0103 bogat\u0103 \u0219i o u\u0219oar\u0103 aciditate.\n\n\n\nCiuperci shiitake: Adaug\u0103 textur\u0103 \u0219i umami, intensific\u00e2nd aromele sosului.\n\n\n\nVarz\u0103 chinezeasc\u0103: Aduce prospe\u021bime, crocant \u0219i o not\u0103 dulce, echilibr\u00e2nd aromele bogate ale sosului.\n\n\n\nSl\u0103nin\u0103: Aleas\u0103 pentru con\u021binutul ridicat de gr\u0103sime, contribuie la bog\u0103\u021bia \u0219i cremozitatea sosului.\n\n\n\n\n\n\tJajangmyeon autentic - t\u0103i\u021bei coreeni cu past\u0103 de fasole neagr\u0103\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t500 g t\u0103i\u021bei jajangmyeon (sau udon prefier\u021bi)0.5 ceap\u0103 medie (t\u0103iat\u0103 cubule\u021be mici)0.5 dovlecel (t\u0103iat cubule\u021be mici)1 cartof mare (t\u0103iat cubule\u021be mici)4 ciuperci shiitake proaspete (t\u0103iate felii sub\u021biri)0.25 varz\u0103 chinezeasc\u0103 (t\u0103iat\u0103 buc\u0103\u021bi)300 g piept de porc (nes\u0103rat, t\u0103iat cuburi)Marinad\u0103 pentru porc0.5 lingur\u0103 vin Shaoxing2.5 prize sare2.5 prize piper negru m\u0103cinat1 priz\u0103 ghimbir pudr\u0103Sos Jajang de cas\u01033 linguri past\u0103 coreean\u0103 de fasole neagr\u0103 (chunjang)45 g untur\u01031 lingur\u0103 zah\u0103r brun2 linguri vin Shaoxing120 ml sup\u0103 de pui120 ml ap\u01032 linguri amidon de cartofi + aceea\u0219i cantitate de ap\u0103 (amestecate)Garnituri0.5 castravete (t\u0103iat fidelu\u021b\u0103)maz\u0103re sau porumb dulce (din conserv\u0103, op\u021bional)ou fiert tare (op\u021bional)\t\n\t\n\t\tCl\u0103ti\u021bi carnea de porc sub ap\u0103 rece \u0219i usca\u021bi-o cu prosoape de h\u00e2rtie.Ad\u0103uga\u021bi peste porc ingredientele pentru marinad\u0103. Amesteca\u021bi bine \u0219i l\u0103sa\u021bi-l la marinat timp de 15 minute.\u00cencinge\u021bi wokul p\u00e2n\u0103 c\u00e2nd baza este bine fierbinte. Ad\u0103uga\u021bi untura \u0219i l\u0103sa\u021bi-o s\u0103 se topeasc\u0103 \u00een wok.  Ad\u0103uga\u021bi pasta de fasole neagr\u0103 \u0219i amesteca\u021bi continuu, la foc mediu, timp de 3 p\u00e2n\u0103 la 5 minute.Ad\u0103uga\u021bi zah\u0103rul brun \u0219i amesteca\u021bi timp de 2 p\u00e2n\u0103 la 3 minute.Scoate\u021bi pasta de fasole neagr\u0103, f\u0103r\u0103 gr\u0103sime, \u0219i pune\u021bi-o deoparte. P\u0103stra\u021bi gr\u0103simea \u00een wok pentru pasul urm\u0103tor. Men\u021bine\u021bi wokul cald.Ad\u0103uga\u021bi carnea de porc \u00een wok \u0219i amesteca\u021bi p\u00e2n\u0103 c\u00e2nd este pe jum\u0103tate g\u0103tit\u0103.Ad\u0103uga\u021bi ceapa, dovlecelul \u0219i cartoful, apoi g\u0103ti\u021bi-le amestec\u00e2nd p\u00e2n\u0103 c\u00e2nd sunt f\u0103cute \u00een propor\u021bie de aproximativ o treime (3 p\u00e2n\u0103 la 5 minute).Ad\u0103uga\u021bi ciupercile \u0219i varza, apoi amesteca\u021bi timp de 2 p\u00e2n\u0103 la 3 minute.Ad\u0103uga\u021bi \u00eenapoi \u00een wok pasta de fasole neagr\u0103 g\u0103tit\u0103 \u0219i amesteca\u021bi-o cu legumele. G\u0103ti\u021bi, amestec\u00e2nd, \u00eenc\u0103 1 p\u00e2n\u0103 la 2 minute.Ad\u0103uga\u021bi supa de pui, apa \u0219i vinul Shaoxing, apoi l\u0103sa\u021bi s\u0103 fiarb\u0103 domol, la foc mediu, timp de 5 p\u00e2n\u0103 la 7 minute. (Dac\u0103 pute\u021bi, acoperi\u021bi wokul cu un capac pentru a gr\u0103bi g\u0103tirea.)\u00cen paralel cu pasul anterior, aduce\u021bi ap\u0103 la fierbere \u00eentr-o crati\u021b\u0103 \u0219i ad\u0103uga\u021bi t\u0103i\u021beii c\u00e2nd \u00eencepe s\u0103 clocoteasc\u0103. Fierbe\u021bi-i timp de 3 p\u00e2n\u0103 la 5 minute.Cl\u0103ti\u021bi t\u0103i\u021beii cu ap\u0103 rece, apoi scurge\u021bi-i bine. Pune\u021bi-i \u00eentr-un bol.Ad\u0103uga\u021bi \u00een wok amestecul de amidon \u0219i ap\u0103, apoi amesteca\u021bi. (Acesta va \u00eengro\u0219a sosul. Este ultimul pas \u00een prepararea sosului de fasole neagr\u0103.)Turna\u021bi sosul de fasole neagr\u0103 peste t\u0103i\u021bei. Servi\u021bi-i ca atare sau completa\u021bi cu felii de castravete, maz\u0103re, porumb dulce ori un ou fiert tare.Amesteca\u021bi bine sosul cu t\u0103i\u021beii, folosind be\u021bi\u0219oare.\t\n\t\n\t\tPute\u021bi \u00eenlocui f\u0103r\u0103 grij\u0103 t\u0103i\u021beii cu udon \u0219i pute\u021bi adapta u\u0219or re\u021beta dup\u0103 gustul vostru; cel mai important este sosul.\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138343","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=138343"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138343\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/12141"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}