{"id":138361,"title":"Hotteok de cas\u0103 \u2013 cl\u0103tite coreene cu scor\u021bi\u0219oar\u0103","modified":"2026-06-15T09:28:43+02:00","plain":"Re\u021beta autentic\u0103 a hotteokurilor coreene, pentru un r\u0103sf\u0103\u021b delicios \u0219i reconfortant\n\n\n\nCl\u0103titele dulci coreene, cunoscute mai ales sub numele de Hotteok, se num\u0103r\u0103 printre cele mai iubite preparate de street food din Coreea, cucerind inimile \u0219i papilele gustative, mai ales \u00een zilele reci de iarn\u0103, spre deosebire de bingsu cu mango, vedeta verii.\n\n\n\nAcest deliciu, a c\u0103rui popularitate nu d\u0103 semne de sc\u0103dere, se m\u0103n\u00e2nc\u0103 din mers \u0219i \u00eenc\u0103lze\u0219te trupul \u0219i sufletul trec\u0103torilor datorit\u0103 texturii sale pufoase \u0219i umpluturii topite.\n\n\n\nPentru ceva \u0219i mai potrivit pentru iarn\u0103, descoperi\u021bi desertul vietnamez che chuoi\n\n\n\nOrigini chineze\u0219ti\n\n\n\nN\u0103scute dintr-o bogat\u0103 mo\u0219tenire culinar\u0103, hotteokurile au ajuns \u00een Coreea sub influen\u021ba imigran\u021bilor chinezi de la \u00eenceputul secolului al XX-lea, la fel ca jajangmyeon. Aceste cl\u0103tite, ini\u021bial simple \u0219i dulci, au traversat timpul, reinvent\u00e2ndu-se \u0219i adapt\u00e2ndu-se gusturilor variate ale unei popula\u021bii mereu \u00een c\u0103utare de arome noi.\n\n\n\nRe\u021beta mea de jajangmyeon\n\n\n\nPovestea hotteokurilor\n\n\n\n\u00cen miezul acestor bun\u0103t\u0103\u021bi se afl\u0103 o umplutur\u0103 catifelat\u0103 din zah\u0103r brun, completat\u0103 de o not\u0103 de scor\u021bi\u0219oar\u0103 m\u0103cinat\u0103 \u0219i \u00eembog\u0103\u021bit\u0103 cu nuci sau semin\u021be fin m\u0103cinate \u2014 pur \u0219i simplu divin\u0103.\n\n\n\nDar inova\u021bia nu s-a oprit aici. \u00cen timp, hotteokurile s-au diversificat \u0219i au adoptat umpluturi s\u0103rate care reflect\u0103 bog\u0103\u021bia buc\u0103t\u0103riei coreene: legume crocante, kimchi picant, bulgogi plin de savoare sau, pentru iubitorii de br\u00e2nz\u0103, o variant\u0103 irezistibil\u0103, cu br\u00e2nz\u0103 topit\u0103.\n\n\n\nVrei un alt desert coreean? \u00cencearc\u0103 gyeongdan, mochi coreeni! Vara merg de minune al\u0103turi de un bingsu bun\n\n\n\nC\u00e2teva curiozit\u0103\u021bi\n\n\n\n\nCuloare \u0219i varietate: De\u0219i \u00een mod tradi\u021bional sunt albe, hotteokurile exist\u0103 ast\u0103zi \u0219i \u00een variante surprinz\u0103toare, inclusiv colorate \u0219i parfumate cu ceai verde, oferind o experien\u021b\u0103 vizual\u0103 \u0219i gustativ\u0103 aparte.\n\n\n\nPracticitate modern\u0103: \u00centr-o epoc\u0103 \u00een care totul este la \u00eendem\u00e2n\u0103, iubitorii de buc\u0103t\u0103rie coreean\u0103 se pot bucura acum de hotteok \u0219i acas\u0103, datorit\u0103 amestecurilor gata preparate disponibile \u00een magazinele coreene. Aceste versiuni promit un gust autentic, f\u0103r\u0103 complica\u021biile preg\u0103tirii tradi\u021bionale.\n\n\n\n\nO alt\u0103 bun\u0103tate coreean\u0103 extrem de reconfortant\u0103: p\u00e2inile coreene cu usturoi, pufoase, untoase \u0219i generoase cu crem\u0103 de br\u00e2nz\u0103\n\n\n\n\n\n\n\n\n\n\tHotteok de cas\u0103 - cl\u0103tite coreene cu scor\u021bi\u0219oar\u0103\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t160 g de f\u0103in\u0103 de gr\u00e2u (tip universal)0.5 linguri\u021b\u0103 de sare1 linguri\u021b\u0103 de zah\u0103r1 linguri\u021b\u0103 de drojdie instant125 ml de lapte (c\u0103ldu\u021b)Pu\u021bin ulei pentru g\u0103titUmplutur\u010355 g de zah\u0103r brun0.25 linguri\u021b\u0103 de scor\u021bi\u0219oar\u0103 (m\u0103cinat\u0103)2 linguri de nuci, la alegere (tocate grosier (eu prefer nucile pecan))\t\n\t\n\t\tCerne\u021bi f\u0103ina \u00eentr-un bol mare, apoi ad\u0103uga\u021bi sarea, zah\u0103rul, drojdia \u0219i laptele.Amesteca\u021bi p\u00e2n\u0103 ob\u021bine\u021bi un aluat omogen, apoi acoperi\u021bi bolul cu folie alimentar\u0103. L\u0103sa\u021bi-l la dospit, la temperatura camerei, p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i dubleaz\u0103 volumul (pu\u021bin peste o or\u0103).Dup\u0103 ce aluatul a crescut, scoate\u021bi aerul din el lovindu-l de c\u00e2teva ori cu m\u00e2inile. Acoperi\u021bi-l din nou cu folie \u0219i l\u0103sa\u021bi-l s\u0103 se odihneasc\u0103 \u00eenc\u0103 20 de minute.C\u00e2nd aluatul este gata, unge\u021bi-v\u0103 m\u00e2inile cu pu\u021bin ulei pentru a nu se lipi aluatul \u0219i \u00eemp\u0103r\u021bi\u021bi-l \u00een buc\u0103\u021bi pentru a forma cl\u0103tite de m\u0103rime medie (respecta\u021bi num\u0103rul de por\u021bii ales mai sus \u00een re\u021bet\u0103).\u00centr-un bol, amesteca\u021bi ingredientele pentru umplutur\u0103.Pune\u021bi o bucat\u0103 de aluat \u00een palm\u0103 \u0219i aplatiza\u021bi-o cu m\u00e2inile, astfel \u00eenc\u00e2t s\u0103 pute\u021bi ad\u0103uga deasupra aproximativ 1 lingur\u0103 de umplutur\u0103.Sigila\u021bi aluatul aduc\u00e2nd marginile spre centru \u0219i ciupindu-le. Repeta\u021bi cu restul aluatului.\u00cencinge\u021bi o tigaie la foc mediu \u0219i ad\u0103uga\u021bi un strat sub\u021bire de ulei.Pune\u021bi o bucat\u0103 de aluat \u00een tigaie \u0219i g\u0103ti\u021bi-o la foc mediu p\u00e2n\u0103 c\u00e2nd partea de dedesubt devine u\u0219or aurie, aproximativ 30 de secunde. \u00centoarce\u021bi-o \u0219i presa\u021bi-o, apoi g\u0103ti\u021bi-o p\u00e2n\u0103 c\u00e2nd \u0219i cealalt\u0103 parte devine aurie, aproximativ 1 minut.\u00centoarce\u021bi cl\u0103tita \u00eenc\u0103 o dat\u0103, reduce\u021bi focul la mic, acoperi\u021bi tigaia \u0219i g\u0103ti\u021bi p\u00e2n\u0103 c\u00e2nd umplutura de zah\u0103r se tope\u0219te complet, aproximativ 1 minut.Transfera\u021bi cl\u0103tita pe o farfurie \u0219i repeta\u021bi procesul cu restul aluatului. Savura\u021bi-le calde.\t\n\t\n\t\tEste vorba despre drojdie uscat\u0103 instant, pentru panifica\u021bie, nu despre praf de copt.\u00a0\n\t\n\t\n\t\tDessert, SnackCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru acest articol, m-am inspirat din delicioasa re\u021bet\u0103 de pe blogul \u00een limba englez\u0103 \u00ab\u00a0My Korean Kitchen\u00a0\u00bb","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138361","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=138361"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138361\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/12860"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}