{"id":138668,"title":"Kimchi Jjigae autentic \u2013 Sup\u0103 de kimchi","modified":"2026-06-15T09:34:14+02:00","plain":"O re\u021bet\u0103 coreean\u0103 delicioas\u0103 de Kimchi Jjigae, cunoscut \u0219i ca toc\u0103ni\u021b\u0103 de kimchi\n\n\n\nV\u0103 place buc\u0103t\u0103ria coreean\u0103? Nu m\u0103 refer la tteokbokki occidentalizate, pline de br\u00e2nz\u0103 (de\u0219i nu e nimic r\u0103u \u00een asta), ci la buc\u0103t\u0103ria tradi\u021bional\u0103. Cea care cere pu\u021bin timp (\u0219i dragoste) ca s\u0103 fie preg\u0103tit\u0103 \u0219i s\u0103-\u0219i dezv\u0103luie aromele, subtile \u0219i intense deopotriv\u0103. \n\n\n\nAsta v\u0103 promit ast\u0103zi cu aceast\u0103 re\u021bet\u0103 de Kimchi Jjigae: un bulion de cas\u0103, un kimchi plin de gust, toate legate de o carne savuroas\u0103.\n\n\n\nVersiunea mea de tteokbokki f\u0103r\u0103 br\u00e2nz\u0103\n\n\n\nKimchi Jjigae: ce este?\n\n\n\nPe scurt, acest preparat face parte din categoria coreean\u0103 a jjigae-urilor. Adic\u0103 toc\u0103ni\u021be. Nici mai mult, nici mai pu\u021bin. \u00cen forma lui cea mai simpl\u0103, kimchi jjigae este o toc\u0103ni\u021b\u0103 care are la baz\u0103 kimchi. Mai exact, kimchi suprafermentat, extrem de acid, aproape imposibil de m\u00e2ncat ca atare.\n\n\n\nLa fel ca Samgyetang, se serve\u0219te la mas\u0103 \u00eentr-un ttukbaegi \u00eenc\u0103 fierbinte, clocotind.\n\n\n\nRe\u021beta mea de kimchi de cas\u0103\n\n\n\nKimchi de nem\u00e2ncat? Marc, vrei s\u0103-\u021bi otr\u0103ve\u0219ti comunitatea?\n\n\n\nSta\u021bi lini\u0219ti\u021bi, pute\u021bi ob\u021bine rezultate foarte bune \u0219i cu un kimchi obi\u0219nuit. Dar, dac\u0103 vre\u021bi arome autentice, a\u0219a cum le g\u0103si\u021bi \u00een Coreea, e foarte greu s\u0103 reproduci acea aciditate perfect\u0103 care vine din folosirea unui kimchi vechi. \n\n\n\nEste esen\u021bial s\u0103-l l\u0103sa\u021bi s\u0103 fermenteze. Ca s\u0103 gr\u0103bi\u021bi fermentarea, pute\u021bi l\u0103sa borcanul pe blat \u00een loc s\u0103-l pune\u021bi la frigider \u2014 dar tot va dura o zi sau dou\u0103.\n\n\n\nDiferen\u021ba fa\u021b\u0103 de Budae Jjigae\n\n\n\nDac\u0103 m\u0103 urm\u0103ri\u021bi de ceva vreme, \u0219ti\u021bi deja c\u0103 \u00eencerc mereu s\u0103 p\u0103strez un echilibru bun \u00eentre adaptare \u0219i purism culinar. Totu\u0219i, aici a\u0219 vrea s\u0103 clarific o confuzie destul de frecvent\u0103 legat\u0103 de kimchi jjigae. \n\n\n\n\u00cen fond, este un preparat care, prin defini\u021bie, r\u0103m\u00e2ne destul de \u201epur\u201d \u00een privin\u021ba adaosurilor. \u00cen schimb, a contrario, Budae \u00ee\u0219i construie\u0219te identitatea tocmai prin ingrediente care nu apar\u021bin \u00een mod tradi\u021bional buc\u0103t\u0103riei coreene, precum Spam, br\u00e2nza, ra\u021ba, fasolea, … PE SCURT, \u021bine\u021bi minte c\u0103, \u00een kimchi jjigae, aromele sunt intense, dar bine concentrate. \n\n\n\nCoreenii folosesc chiar \u0219i Spam \u00een hot pot-uri\n\n\n\nDe exemplu, nu folosi\u021bi sos de soia obi\u0219nuit; excep\u021bie poate face, dac\u0103 v\u0103 place, un sos de soia coreean special pentru supe, numit Guk-ganjang (\uad6d\uac04\uc7a5). Uita\u021bi de sosul de soia chinezesc, deschis sau \u00eenchis la culoare, de Kikkoman \u0219i de tamari: pur \u0219i simplu, profilurile lor gustative nu se potrivesc \u00eentr-un kimchi jjigae.\n\n\n\n\u00centr-un registru \u0219i mai rustic, gamjatang pune accent pe oasele de porc \u0219i pe perilla\n\n\n\nIngredientele principale pentru Kimchi Jjigae\n\n\n\n\n\n\n\nKimchi: am vorbit mai sus despre el, dar ideal este s\u0103 folosi\u021bi un kimchi vechi, foarte acid.\n\n\n\nPiept de porc: i se spune adesea \u0219i lard; important este s\u0103 fie nes\u0103rat. Pute\u021bi folosi \u0219i alte buc\u0103\u021bi de porc, dar pe propria r\u0103spundere. Eu aleg aceast\u0103 bucat\u0103 pentru con\u021binutul ei ridicat de gr\u0103sime.\n\n\n\nGochugaru \u0219i gochujang: pudr\u0103 \u0219i, respectiv, past\u0103 coreean\u0103 de ardei iute; sunt indispensabile pentru gustul autentic al preparatului.\n\n\n\nBulionul: aici lucrurile se complic\u0103. Dac\u0103 a\u021bi citit deja re\u021beta, \u0219ti\u021bi c\u0103, \u00een mod normal, este nevoie de un bulion pe baz\u0103 de an\u0219oa, alge kombu, … asta pentru o versiune autentic\u0103. La nevoie, \u00eel pute\u021bi \u00eenlocui cu dashi de cas\u0103 sau chiar cu un bulion din dashi pudr\u0103. Nu v\u0103 judec.\n\n\n\nDac\u0103 totu\u0219i alege\u021bi varianta unui bulion pe baz\u0103 de pe\u0219te, an\u0219oa este o alegere excelent\u0103, pentru c\u0103 are un con\u021binut ridicat de gr\u0103sime \u0219i de glutamat natural (adic\u0103 umami), dar pute\u021bi folosi orice pe\u0219te uscat: sardine, p\u0103str\u0103v, …\n\n\n\nOrezul: joac\u0103 aici un rol esen\u021bial. \u00cen primul r\u00e2nd, ca garnitur\u0103, dar mai ales pentru c\u0103 vom folosi apa \u00een care a fost cl\u0103tit ca s\u0103 ajut\u0103m la \u00eengro\u0219area toc\u0103ni\u021bei. Aproape c\u0103 te sim\u021bi ca pe un blog de buc\u0103t\u0103rie italian\u0103, haha.\n\n\n\n\n\n\tKimchi Jjigae autentic - sup\u0103 de kimchi\n\t\t\n\t\t\t\n\t\n\t\tWokcuiseur \u00e0 riz\t\n\t\n\t\t450 g de kimchi (foarte fermentat, foarte acru, aproape imposibil de m\u00e2ncat ca atare)150 g de piept de porc (t\u0103iat \u00een f\u00e2\u0219ii sub\u021biri)160 g de tofu ferm (t\u0103iat \u00een felii sub\u021biri)Apa de la a doua \u0219i a treia cl\u0103tire a orezului2 cepe (feliate)2 c\u0103\u021bei de usturoi (zdrobi\u021bi)Asezonare2 linguri\u021be de gochugaru1 lingur\u0103 de gochujang1 lingur\u0103 de zah\u0103rFond7 an\u0219oa uscate mari (cur\u0103\u021bate de capete \u0219i m\u0103runtaie)40 g de ridiche daikon (feliat\u0103 sub\u021bire)4 buc\u0103\u021bi de kombu4 r\u0103d\u0103cini de ceap\u0103 verde (p\u0103stra\u021bi tulpinile, t\u0103iate \u00een buc\u0103\u021bi)1 litru de ap\u0103Garnitur\u0103Ulei de susanCeap\u0103 verde feliat\u0103Pentru servireOrez alb\t\n\t\n\t\tFondPune\u021bi an\u0219oa, ridichea daikon, r\u0103d\u0103cinile de ceap\u0103 verde \u0219i kombu \u00eentr-o crati\u021b\u0103.Ad\u0103uga\u021bi apa \u0219i fierbe\u021bi la foc mediu-mare timp de 20 de minute.Reduce\u021bi focul \u0219i mai l\u0103sa\u021bi s\u0103 fiarb\u0103 5 minute.Strecura\u021bi fondul.Tocan\u0103\u00centr-o crati\u021b\u0103, \u00eenc\u0103lzi\u021bi pu\u021bin ulei la foc mediu-mare \u0219i rumeni\u021bi carnea. Pune\u021bi-o deoparte.\u00cen aceea\u0219i crati\u021b\u0103, la foc mic, c\u0103li\u021bi kimchi-ul \u00eempreun\u0103 cu zeama lui timp de 20 de minute. Ar trebui s\u0103-\u0219i lase bine sucul.Ad\u0103uga\u021bi tulpinile de ceap\u0103 verde, usturoiul \u0219i ceapa.Ad\u0103uga\u021bi ingredientele pentru asezonare.Pune\u021bi carnea de porc \u00eenapoi \u00een crati\u021b\u0103.Ad\u0103uga\u021bi suficient fond de an\u0219oa c\u00e2t s\u0103 acopere totul.L\u0103sa\u021bi s\u0103 fiarb\u0103 f\u0103r\u0103 capac, la foc mediu-mare, timp de 30 de minute. \u00centre timp, cl\u0103ti\u021bi \u0219i g\u0103ti\u021bi orezul. P\u0103stra\u021bi apa de la a doua \u0219i a treia cl\u0103tire.Dup\u0103 30 de minute, completa\u021bi lichidul evaporat cu apa de la cl\u0103tirea orezului. Nu este obligatoriu s\u0103 o folosi\u021bi pe toat\u0103. Dac\u0103 nu ave\u021bi suficient\u0103, mai ad\u0103uga\u021bi fond. Iar dac\u0103 nu mai ave\u021bi nici fond, completa\u021bi pur \u0219i simplu cu ap\u0103.Acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 la foc mediu-mare \u00eenc\u0103 10 minute.Amesteca\u021bi bine, a\u0219eza\u021bi feliile de tofu la suprafa\u021b\u0103 \u0219i acoperi\u021bi din nou. L\u0103sa\u021bi s\u0103 fiarb\u0103 10 minute la foc mediu-mare.Opri\u021bi focul, lua\u021bi capacul \u0219i finaliza\u021bi cu ulei de susan \u0219i ceap\u0103 verde. Potrivi\u021bi de sare dup\u0103 gust \u00eenainte de servire.\t\n\t\n\t\tDac\u0103 kimchi-ul se lipe\u0219te, \u00eenseamn\u0103 c\u0103 focul este prea mare.\nL\u0103sa\u021bi preparatul s\u0103 fiarb\u0103 \u00eendelung, pentru ca kimchi-ul s\u0103-\u0219i lase bine zeama. R\u0103bdarea d\u0103 gust m\u00e2nc\u0103rii.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\nAceast\u0103 re\u021bet\u0103 a fost deosebit de greu de conturat; am consultat numeroase surse, fiecare contribuind cu c\u00e2te ceva. \u021ain totu\u0219i s\u0103 men\u021bionez blogul Maangchi pentru re\u021beta de bulion pe baz\u0103 de an\u0219oa, pe care am preluat-o.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138668","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=138668"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138668\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/18368"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138668"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138668"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138668"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}