{"id":138674,"title":"Samgyeopsal autentic – porc coreean la gr\u0103tar","modified":"2026-06-15T09:34:21+02:00","plain":"O delicioas\u0103 re\u021bet\u0103 de piept de porc la gr\u0103tar, mult mai bun\u0103 dec\u00e2t cea de la barbecue-ul coreean\n\n\n\nSamgyeopsal (\uc0bc\uacb9\uc0b4\uad6c\uc774) sau samgyeopsal-gui este unul dintre preparatele coreene preferate de francezi. Fraged, picant \u0219i savuros, cu greu \u00eei po\u021bi g\u0103si vreun defect.\n\n\n\nFie c\u0103 \u00eel preg\u0103ti\u021bi la o pierrade\/raclette, \u00een tigaie, pe plancha sau pe un barbecue coreean tradi\u021bional, asta nu va influen\u021ba prea mult rezultatul final, at\u00e2ta timp c\u00e2t folosi\u021bi o suprafa\u021b\u0103 mare, plan\u0103 \u0219i bine \u00eencins\u0103. A\u0219adar, nicio scuz\u0103: descoperi\u021bi aceast\u0103 re\u021bet\u0103 asiatic\u0103 de cas\u0103!\n\n\n\n\u00cencerca\u021bi \u0219i re\u021beta mea de udon cu bulgogi\n\n\n\nCe este samgyeopsal?\n\n\n\nAl\u0103turi de bulgogi de vit\u0103, jeyuk bokkeum, osam bulgogi \u0219i toate banchan, face parte din familia preparatelor servite, de obicei, la un barbecue coreean. Numele s\u0103u se traduce literal prin \u201ecarne \u00een 3 straturi\u201d, adic\u0103 piept de porc. A\u021bi \u00een\u021beles: aici vedeta este carnea. Al\u0103turi de Jokbal, face parte \u0219i din categoria anju, adic\u0103 preparate servite al\u0103turi de alcool.\n\n\n\nSpanacul coreean este un adev\u0103rat deliciu\n\n\n\nUn detaliu interesant: \u00eei spunem adesea Samgyeopsal, dar nu este chiar corect; sufixul \u201e-gui\u201d arat\u0103 c\u0103 preparatul este fript sau f\u0103cut la gr\u0103tar. A\u0219adar, denumirea complet\u0103 este: piept de porc la gr\u0103tar.\n\n\n\nCum se m\u0103n\u00e2nc\u0103 samgyeopsal-gui?\n\n\n\n\u00cen mod tradi\u021bional, carnea se g\u0103te\u0219te \u00eentreag\u0103, apoi se taie cu foarfeca \u00een buc\u0103\u021bi mici.\n\n\n\nSsamjang de cas\u0103, absolut delicios\n\n\n\nApoi, aceste buc\u0103\u021bi se iau cu o frunz\u0103 frumoas\u0103 de salat\u0103 verde sau de shiso, se adaug\u0103 c\u00e2teva felii de usturoi ori de ardei \u0219i, mai ales, nu trebuie uitat un bun sos ssamjang de cas\u0103. Uneori este servit\u0103 al\u0103turi \u0219i salata de ceap\u0103 verde (pajeori).\n\n\n\nIngredientele de baz\u0103 pentru samgyeopsal\n\n\n\n\n\n\n\nPieptul de porc: A\u0219a cum am men\u021bionat deja, acest preparat este definit de folosirea pieptului de porc (nes\u0103rat).\n\n\n\nSos de soia light: sos de soia clasic, s\u0103rat, u\u0219or de g\u0103sit \u00een supermarket. Ofer\u0103 marinadei o doz\u0103 bun\u0103 de umami \u0219i mult\u0103 savoare.\n\n\n\n Mirin: vin japonez dulce din orez, folosit mult \u0219i \u00een Coreea pentru a ad\u0103uga dulcea\u021b\u0103 sosurilor asiatice \u0219i marinadelor.\n\n\n\nUlei de susan: adaug\u0103 o arom\u0103 delicioas\u0103 de susan.\n\n\n\nGochugaru \u0219i gochujang: pudr\u0103 de ardei iute \u0219i past\u0103 coreean\u0103 de ardei iute, bogate \u00een umami; se folosesc at\u00e2t \u00een ssamjang, c\u00e2t \u0219i \u00een marinad\u0103.\n\n\n\n\n\n\tSamgyeopsal autentic \u2013 porc coreean la gr\u0103tar\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g de piept de porc (t\u0103iat \u00een felii lungi \u0219i sub\u021biri)Marinad\u01031 ceap\u0103 medie (feliat\u0103 sub\u021bire)3 fire de ceap\u0103 verde (t\u0103iate \u00een buc\u0103\u021bi de 5 cm)4 c\u0103\u021bei de usturoi (felia\u021bi)0.25 linguri\u021b\u0103 de ghimbir m\u0103cinat120 g de gochujang60 g de sos de soia light1 linguri\u021b\u0103 de gochugaru3 linguri de mirin1 lingur\u0103 de ulei de susan1 lingur\u0103 de semin\u021be de susan1 lingur\u0103 de zah\u0103r1 linguri\u021b\u0103 de piper negru m\u0103cinatSsamjang de cas\u010360 g de doenjang1 ceap\u0103 verde (tocat\u0103)0.5 c\u0103\u021bel de usturoi (tocat)1 lingur\u0103 de gochujang1 linguri\u021b\u0103 de zah\u0103r1 linguri\u021b\u0103 de semin\u021be de susan (pr\u0103jite)0.5 lingur\u0103 de ulei de susan (pr\u0103jit)Salat\u0103 de ceap\u0103 verde (pajeori)8 cepe verzi (feliate foarte fin, vezi fotografia)30 g de sos de soia light1 linguri\u021b\u0103 de zah\u0103r0.5 lingur\u0103 de semin\u021be de susan (pr\u0103jite)0.5 lingur\u0103 de ulei de susan (pr\u0103jit)1 lingur\u0103 de gochugaruPentru serviresalat\u0103 verdefrunze de shiso\t\n\t\n\t\tSalat\u0103 de ceap\u0103 verdeTaie ceapa verde foarte finLas\u0103 ceapa verde feliat\u0103 la \u00eenmuiat \u00een ap\u0103 rece timp de 5 minuteCl\u0103te\u0219te \u0219i scurge binePune ingredientele pentru sos \u00eentr-un bolAmestec\u0103 bine\u00cemparte ceapa verde \u00een boluri mici pentru servire \u0219i adaug\u0103 pu\u021bin sos peste fiecare por\u021bieLas\u0103 deoparteSsamjangPune toate ingredientele \u00eentr-un bolAmestec\u0103 bineTransfer\u0103 \u00eentr-un bol de servire \u0219i las\u0103 deopartePiept de porc\u00centr-un bol mare, amestec\u0103 ingredientele pentru marinad\u0103Marineaz\u0103 feliile de piept de porc \u00een acest amestecLas\u0103 la frigider cel pu\u021bin dou\u0103 oreFrige feliile de piept de porc la foc mediu, \u00eentr-o tigaie, pe gr\u0103tar sau pe planch\u0103. Nu le \u00eentoarce prea repede \u0219i nu aglomera tigaiaServe\u0219te cu ssamjang \u0219i pajeoriPentru a-l savura, pune pajeori \u0219i ssamjang \u00eentr-o frunz\u0103 de salat\u0103 verde sau de perilla\t\n\t\n\t\tNu aglomera plancha sau tigaia; adapteaz\u0103 cantitatea la dimensiunea ei.\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru re\u021betele de ssamjang \u0219i pajeori, m-am inspirat din delicioasele re\u021bete ale lui Maangchi.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138674","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=138674"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138674\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19075"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138674"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138674"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138674"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}