{"id":138418,"title":"Kimbap coreean autentic – \uae40\ubc25","modified":"2026-06-15T09:29:51+02:00","plain":"O re\u021bet\u0103 delicioas\u0103 de kimbap coreean cu vit\u0103, foarte simplu de preg\u0103tit. Aceast\u0103 versiune clasic\u0103 nu este greu de f\u0103cut, chiar dac\u0103 necesit\u0103 pu\u021bin\u0103 r\u0103bdare. Partea bun\u0103? Odat\u0103 ce toate umpluturile sunt gata, pute\u021bi preg\u0103ti o mul\u021bime de rulouri!\n\n\n\nKimbap, gimbap, sushi coreean, maki coreean, … agen\u021biile de marketing culinar au numai acest cuv\u00e2nt pe buze, odat\u0103 cu ascensiunea buc\u0103t\u0103riei coreene \u00een Fran\u021ba. A\u0219adar, merit\u0103 celebrul kimbap tot acest hype? Da, este nemaipomenit. Merit\u0103 15 \u20ac ruloul? Absolut deloc. Tocmai de aceea, cum se apropie prim\u0103vara, facem ni\u0219te kimbap de cas\u0103 absolut delicio\u0219i.\n\n\n\n\n\n\n\nCe este kimbapul?\n\n\n\nKimbapul, cunoscut \u0219i sub numele de gimbap, este un rulou coreean de orez, \u00eenvelit \u00een alg\u0103 uscat\u0103 \u0219i umplut cu o varietate de ingrediente savuroase. \u201eGim\u201d se refer\u0103 la alga uscat\u0103, iar \u201ebap\u201d \u00eenseamn\u0103 orez.\n\n\n\nAceste maki coreene se remarc\u0103 prin combina\u021bia lor captivant\u0103 de texturi \u0219i arome, datorit\u0103 umpluturilor variate.\n\n\n\nPentru coreeni, kimbapul face parte din copil\u0103rie. Fie c\u0103 era vorba despre micul dejun, ie\u0219irile \u0219colare, activit\u0103\u021bile \u00een aer liber sau c\u0103l\u0103toriile \u00een familie, aceste rude coreene ale sushi-ului erau nelipsite.\n\n\n\nCoreenii fac \u0219i un echivalent al onigiri-ului, dar cu acela\u0219i tip de umpluturi ca la kimbap\n\n\n\nAst\u0103zi, kimbapul s-a impus ca una dintre cele mai populare mese rapide din Coreea, de g\u0103sit peste tot \u0219i \u00een nenum\u0103rate variante.\n\n\n\n\u00cemi ve\u021bi \u00een\u021belege frustrarea c\u00e2nd \u00eel vede\u021bi servit ca preparat premium \u00een restaurantele de la noi… Sigur, \u00een unele locuri umpluturile sunt mai elaborate, dar \u00een multe altele calitatea este chiar sub cea pe care a\u021bi g\u0103si-o la un v\u00e2nz\u0103tor stradal din Coreea.\n\n\n\nIngredientele pentru kimbap\n\n\n\n\n\n\n\nGim \uae40 : alg\u0103 uscat\u0103, cunoscut\u0103 \u0219i sub numele de nori.\n\n\n\nOrez : orez cu bob scurt sau mediu, potrivit pentru kimbap. Pe scurt, orez de sushi.\n\n\n\nDanmuji \ub2e8\ubb34\uc9c0 : ridiche murat\u0103, de obicei galben\u0103, dar versiunea alb\u0103, f\u0103r\u0103 colorant alimentar, este de preferat dac\u0103 o g\u0103si\u021bi.\n\n\n\nVit\u0103 : o bucat\u0103 fraged\u0103 de vit\u0103, precum antricotul; ideal, carne t\u0103iat\u0103 ca pentru bulgogi, adic\u0103 foarte sub\u021bire.\n\n\n\nOu\u0103 : se bat \u0219i se g\u0103tesc sub form\u0103 de omlet\u0103 sub\u021bire, apoi se taie \u00een f\u00e2\u0219ii \u00eenainte de a fi ad\u0103ugate \u00een kimbap. Nu uita\u021bi s\u0103 \u00eendep\u0103rta\u021bi \u0219alaza.\n\n\n\nCe este \u0219alaza?\n\n\n\n\u0218alaza este un mic filament din interiorul ou\u0103lor de pas\u0103re, care fixeaz\u0103 g\u0103lbenu\u0219ul \u00een pozi\u021bie. Arat\u0103 ca un mic punct alb.\n\n\n\nEste acel mic punct alb, \u00eempreun\u0103 cu membrana de care este prins\n\n\n\nSfaturi pentru a reu\u0219i re\u021beta de kimbap\n\n\n\nOrezul pentru kimbap\n\n\n\nLa baz\u0103, este orez de sushi, nimic complicat aici. Cl\u0103ti\u021bi-l bine \u00eenainte \u0219i \u00eencerca\u021bi s\u0103-l g\u0103ti\u021bi pu\u021bin mai ferm dec\u00e2t de obicei (folosind cu aproximativ 10% mai pu\u021bin\u0103 ap\u0103 dac\u0103 \u00eel g\u0103ti\u021bi \u00een aparatul de orez).\n\n\n\nLegumele marinate pentru kimbap\n\n\n\nDe\u0219i preg\u0103tirea ingredientelor pentru umplutur\u0103 cere pu\u021bin timp, procesul este simplu. Asezona\u021bi u\u0219or fiecare ingredient, pentru c\u0103 toate, inclusiv orezul, vor fi condimentate. Ridichea murat\u0103 este deosebit de s\u0103rat\u0103. Pe scurt, urma\u021bi re\u021beta \u00eentocmai prima dat\u0103, apoi ajusta\u021bi gustul pentru rulourile urm\u0103toare.\n\n\n\nDescoperi\u021bi \u0219i varianta ultra-picant\u0103 a kimbapului, gochukimbap\n\n\n\nKimbap-ul lui Woo Young Woo\n\n\n\nKimbap-ul \u00een stil Woo Young Woo a devenit foarte popular pe re\u021belele sociale datorit\u0103 serialului coreean Netflix \u201eExtraordinary Attorney Woo\u201d, difuzat \u00een vara lui 2022. Woo este o avocat\u0103 str\u0103lucit\u0103, aflat\u0103 \u00een spectrul autist. Pasionat\u0103 de kimbap, m\u0103n\u00e2nc\u0103 la fiecare mas\u0103, convins\u0103 de caracterul lui previzibil. Pentru ea, kimbapul inspir\u0103 \u00eencredere, fiindc\u0103 nu aduce nicio surpriz\u0103 \u00een ceea ce prive\u0219te textura \u0219i gustul: toate ingredientele se v\u0103d dintr-o privire.\n\n\n\nSpam, \u201e\u0219unca coreean\u0103\u201d\n\n\n\nA\u0219adar, ce con\u021bine kimbap-ul Woo Young Woo? \u201e\u0218unc\u0103\u201d coreean\u0103 (spam), batoane de crab, turte de pe\u0219te (eomuk), r\u0103d\u0103cin\u0103 de brusture \u00een\u0103bu\u0219it\u0103 (ueong jorim), ou, spanac \u0219i morcov. F\u0103r\u0103 vit\u0103! Toate acestea sunt ingrediente foarte comune \u00een re\u021betele de kimbap. Pute\u021bi \u00eencerca u\u0219or \u0219i acas\u0103: elimina\u021bi carnea de vit\u0103 din aceast\u0103 re\u021bet\u0103 \u0219i ad\u0103uga\u021bi pu\u021bin spam rumenit \u00een tigaie \u0219i batoane de crab (surimi).\n\n\n\n\n\n\tKimbap autentic coreean - \uae40\ubc25\n\t\t\n\t\t\t\n\t\n\t\tcovora\u0219 de bambuswokaparat pentru g\u0103tit orez\t\n\t\n\t\t5 foaie de nori (numit\u0103 gim \u00een coreean\u0103)5 f\u00e2\u0219ii de ridiche galben\u0103 murat\u0103 (folosi\u021bi danmuji gata t\u0103iat sau t\u0103ia\u021bi-l \u00een f\u00e2\u0219ii de 20 cm)Carne de vit\u0103225 g carne de vit\u01031 c\u0103\u021bel usturoi (m\u0103run\u021bit)2 linguri\u021be sos de soia light1.5 linguri zah\u0103r2 linguri\u021be ulei de susanulei vegetalSpanac225 g spanac (op\u0103rit, cl\u0103tit cu ap\u0103 rece \u0219i bine scurs)2 c\u0103\u021bei usturoi (m\u0103run\u021bi\u021bi)0.5 linguri\u021b\u0103 sare2 linguri\u021be ulei de susanMorcovi1 morcov mare (t\u0103iat julienne)0.25 linguri\u021b\u0103 sareOrez400 g orez pentru sushi (greutate \u00een stare uscat\u0103)0.5 linguri\u021b\u0103 sare2 linguri\u021be ulei de susanOu\u0103 t\u0103iate f\u00e2\u0219ii3 ou\u01030.25 linguri\u021b\u0103 sare\t\n\t\n\t\tOrezG\u0103ti\u021bi orezul folosind metoda preferat\u0103.Pune\u021bi orezul \u00eentr-un bol mare \u0219i amesteca\u021bi-l cu sarea \u0219i uleiul de susan.L\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103 p\u00e2n\u0103 nu mai degaj\u0103 abur. Acoperi\u021bi \u0219i pune\u021bi deoparte.SpanacOp\u0103ri\u021bi spanacul.\u00centr-un bol, amesteca\u021bi spanacul op\u0103rit cu usturoiul, sarea \u0219i uleiul de susan.Amesteca\u021bi bine cu m\u00e2na \u0219i a\u0219eza\u021bi-l pe un platou mare, al\u0103turi de ridichea galben\u0103 murat\u0103 t\u0103iat\u0103 f\u00e2\u0219ii.MorcoviAmesteca\u021bi f\u00e2\u0219iile de morcov cu sarea. L\u0103sa\u021bi-le 5-10 minute s\u0103 \u00ee\u0219i lase apa. \u00cencinge\u021bi o tigaie \u0219i ad\u0103uga\u021bi c\u00e2teva pic\u0103turi de ulei.Stoarce\u021bi excesul de ap\u0103 din morcovi, apoi sota\u021bi-i aproximativ 1 minut, la foc mediu. A\u0219eza\u021bi-i pe platou, l\u00e2ng\u0103 spanac.Carne de vit\u0103\u00cendep\u0103rta\u021bi gr\u0103simea \u0219i t\u0103ia\u021bi carnea \u00een f\u00e2\u0219ii de 0,5 cm l\u0103\u021bime \u0219i 7-12 cm lungime.Pune\u021bi f\u00e2\u0219iile \u00eentr-un bol. Ad\u0103uga\u021bi sosul de soia, usturoiul, piperul negru, zah\u0103rul \u0219i uleiul de susan.Amesteca\u021bi bine.Pune\u021bi deoparte \u0219i l\u0103sa\u021bi la marinat c\u00e2t timp preg\u0103ti\u021bi f\u00e2\u0219iile de ou.Ou\u0103Sparge\u021bi ou\u0103le \u00eentr-un bol \u0219i ad\u0103uga\u021bi sarea. Bate\u021bi-le cu o furculi\u021b\u0103 \u0219i \u00eendep\u0103rta\u021bi calaza filamentoas\u0103.*Turna\u021bi c\u00e2teva pic\u0103turi de ulei \u00eentr-o tigaie antiaderent\u0103 \u00eencins\u0103. \u0218terge\u021bi excesul cu un prosop de h\u00e2rtie, astfel \u00eenc\u00e2t s\u0103 r\u0103m\u00e2n\u0103 doar o pelicul\u0103 fin\u0103 de ulei. Reduce\u021bi focul \u0219i turna\u021bi amestecul de ou\u0103 \u00een tigaie. \u00centinde\u021bi-l \u00eentr-un strat sub\u021bire, astfel \u00eenc\u00e2t s\u0103 acopere toat\u0103 tigaia.C\u00e2nd partea de dedesubt a oului este f\u0103cut\u0103, \u00eentoarce\u021bi-l cu o spatul\u0103. Lua\u021bi-l de pe foc \u0219i l\u0103sa\u021bi-l s\u0103 se g\u0103teasc\u0103 u\u0219or \u00een tigaia fierbinte, astfel \u00eenc\u00e2t s\u0103 \u00ee\u0219i p\u0103streze c\u00e2t mai bine culoarea galben\u0103.T\u0103ia\u021bi-l \u00een f\u00e2\u0219ii \u0219i a\u0219eza\u021bi-le pe platou, l\u00e2ng\u0103 spanac.G\u0103tirea c\u0103rnii de vit\u0103\u00cencinge\u021bi o tigaie la foc mediu-mare \u0219i g\u0103ti\u021bi carnea de vit\u0103 marinat\u0103, amestec\u00e2nd cu o lingur\u0103 de lemn, p\u00e2n\u0103 este bine f\u0103cut\u0103.Pune\u021bi deoparte.Asamblarea kimbapuluiA\u0219eza\u021bi o foaie de nori pe un covora\u0219 de bambus, cu partea lucioas\u0103 \u00een jos. \u00centinde\u021bi uniform orezul g\u0103tit deasupra, l\u0103s\u00e2nd aproximativ 5 cm liberi pe o latur\u0103.A\u0219eza\u021bi carnea de vit\u0103, morcovul, o f\u00e2\u0219ie de ridiche galben\u0103 murat\u0103, c\u00e2teva f\u00e2\u0219ii de ou \u0219i spanacul \u00een centrul orezului.Folosi\u021bi ambele m\u00e2ini pentru a rula covora\u0219ul (\u00eempreun\u0103 cu nori \u0219i orezul) peste umplutur\u0103, astfel \u00eenc\u00e2t o margine a orezului \u0219i a foii de gim s\u0103 ajung\u0103 la marginea opus\u0103. Astfel, umplutura va r\u0103m\u00e2ne bine centrat\u0103 \u0219i va ar\u0103ta frumos atunci c\u00e2nd t\u0103ia\u021bi ruloul.Apuca\u021bi covora\u0219ul cu ambele m\u00e2ini \u0219i presa\u021bi ferm \u00een timp ce continua\u021bi s\u0103 rula\u021bi gimbapul. \u00cempinge\u021bi covora\u0219ul \u00eenainte pe m\u0103sur\u0103 ce rula\u021bi, ca s\u0103 nu ajung\u0103 \u00een interiorul ruloului.La final, scoate\u021bi ruloul de pe covora\u0219 \u0219i a\u0219eza\u021bi-l cu \u00eembinarea \u00een jos, ca s\u0103 se sigileze bine.Repeta\u021bi cu restul ingredientelor.Unge\u021bi rulourile gata f\u0103cute cu pu\u021bin ulei de susan \u0219i pres\u0103ra\u021bi deasupra semin\u021be de susan.T\u0103ia\u021bi fiecare rulou \u00een buc\u0103\u021bi de 1 p\u00e2n\u0103 la 1.5 cm grosime, folosind un cu\u021bit bine ascu\u021bit. \u0218terge\u021bi lama din c\u00e2nd \u00een c\u00e2nd cu un prosop de h\u00e2rtie umed sau cu o c\u00e2rp\u0103, pentru a \u00eendep\u0103rta amidonul \u0219i a t\u0103ia mai u\u0219or.\t\n\t\n\t\tCalaza este un \u021besut din interiorul ou\u0103lor de pas\u0103re, care fixeaz\u0103 sau sus\u021bine g\u0103lbenu\u0219ul \u00een interior. Arat\u0103 ca un mic punct alb.\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru aceast\u0103 re\u021bet\u0103, m-am inspirat din blogul anglofon Maangchi.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138418","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=138418"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138418\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/12652"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}