{"id":138702,"title":"Jokbal autentic – Ciolane de porc \u00een stil coreean","modified":"2026-06-15T09:34:58+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 de ciolane de porc coreene braizate lent: fragede, savuroase \u0219i perfecte de \u00eemp\u0103r\u021bit cu familia sau prietenii\n\n\n\nDac\u0103 v\u0103 place hong shao rou chinezesc sau celebrul porc braizat vietnamez, ve\u021bi adora aceast\u0103 mic\u0103 variant\u0103 din buc\u0103t\u0103ria coreean\u0103. Pieptul de porc braizat este deja bine cunoscut. Mai pu\u021bin obi\u0219nuit \u00eens\u0103 \u2014 de\u0219i, \u00een buc\u0103t\u0103ria asiatic\u0103 tradi\u021bional\u0103, la fel de popular \u2014 este ciolanul braizat.\n\n\n\nHong shao rou, celebrul porc ro\u0219u chinezesc\n\n\n\nDat\u0103 fiind natura acestei buc\u0103\u021bi de carne (foarte groas\u0103 \u0219i bogat\u0103 \u00een colagen), modul \u00een care se m\u0103n\u00e2nc\u0103 difer\u0103 fa\u021b\u0103 de piept. Rezultatul este o bucat\u0103 frumoas\u0103 care, \u00een ciuda g\u0103titului lent ce o face foarte, foarte fraged\u0103 \u0219i suculent\u0103, poate fi t\u0103iat\u0103 \u00een felii sub\u021biri \u0219i apoi trecut\u0103 printr-un delicios sos de cas\u0103. Pentru iubitorii de buc\u0103t\u0103rie thailandez\u0103, acesta este echivalentul coreean al Khao Kha Moo.\n\n\n\nPe scurt, este un preparat foarte convivial, la fel de potrivit ca aperitiv sau fel principal, \u0219i promite mult\u0103 savoare la fiecare \u00eembuc\u0103tur\u0103. \n\n\n\nUn alt bonus: fiind un preparat g\u0103tit lent \u0219i braizat, nu trebuie s\u0103 petrece\u021bi ore \u00eentregi supraveghindu-l \u00een buc\u0103t\u0103rie\n\n\n\nCe este jokbalul?\n\n\n\nJokbal (\uc871\ubc1c) este a\u0219adar un preparat coreean din porc braizat, f\u0103cut din ciolan \u0219i picioare de porc. Face parte din familia anju, adic\u0103 preparatele consumate al\u0103turi de alcool. Alte preparate din aceast\u0103 categorie includ japchae \u0219i samgyeopsal.\n\n\n\nRe\u021beta mea de samgyeopsal\n\n\n\nDup\u0103 g\u0103tire, buc\u0103\u021bile de porc se dezoseaz\u0103, se taie \u00een felii sub\u021biri \u0219i se servesc cu un sos de \u00eenmuiat. Le pute\u021bi \u00eenveli, dac\u0103 dori\u021bi, \u00eentr-o frunz\u0103 de shiso sau de salat\u0103, ad\u0103uga pu\u021bin sos ssamjang \u0219i apoi le pute\u021bi \u00eenmuia \u00een sos. \n\n\n\nImagina\u021bi-v\u0103 un fel de platou de gust\u0103ri servit pe o mas\u0103 rotund\u0103, \u00eenalt\u0103, de bar, cu pahare pline de soju. \u00cen Fran\u021ba ni se dau alune, \u00een Coreea ni se servesc felii de porc braizat, hehe\n\n\n\nUn alt mod de a valorifica oasele de porc \u00een Coreea: gamjatang, o tocan\u0103 picant\u0103 cu bulion aromat cu perilla\n\n\n\nIngredientele principale ale re\u021betei de jokbal\n\n\n\n\n\n\n\nPorcul: \u00cen aceast\u0103 re\u021bet\u0103, ciolanul sau rasolul (nes\u0103rat) este aproape obligatoriu. Op\u021bional, dar foarte recomandat, sunt picioarele de porc: aduc \u0219i mai mult colagen preparatului \u0219i dau sosului o textur\u0103 mai bogat\u0103\n\n\n\nSiropul de orez: se g\u0103se\u0219te \u00een magazinele asiatice. La nevoie, \u00eel pute\u021bi \u00eenlocui cu sirop de porumb sau chiar cu sirop invertit f\u0103cut \u00een cas\u0103, dar acesta din urm\u0103 pare s\u0103 aib\u0103 o putere de \u00eendulcire mai mare \u0219i nu am avut ocazia s\u0103-l testez aici. A\u0219adar, fi\u021bi aten\u021bi la cantit\u0103\u021bi.\n\n\n\nSosul de stridii: nu are gust de stridii, \u00eens\u0103 este o component\u0103 aromatic\u0103 esen\u021bial\u0103 a preparatului \u0219i nu trebuie omis\n\n\n\nAnasonul stelat: aduce o not\u0103 discret anasonat\u0103, foarte pl\u0103cut\u0103. Poate fi \u00eenlocuit cu semin\u021be de fenicul, dar \u00een acest caz e mai bine s\u0103 le pune\u021bi \u00eentr-un s\u0103cule\u021b pentru condimente; altfel se vor \u00eempr\u0103\u0219tia peste tot \u0219i vor fi nepl\u0103cute la m\u00e2ncat\n\n\n\nSosul de soia deschis la culoare: sos de soia s\u0103rat, disponibil \u00een toate supermarketurile\n\n\n\nGochugaru: pudr\u0103 coreean\u0103 de ardei iute, folosit\u0103 pentru a da sosului de \u00eenmuiat nota picant\u0103\n\n\n\nSos de pe\u0219te: adaug\u0103 sare sosului de \u00eenmuiat\n\n\n\nMirin: \u00eendulce\u0219te sosul \u0219i \u00eei d\u0103 note u\u0219oare de sake\n\n\n\n\n\n\tJokbal autentic \u2013 ciolan de porc coreean\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 ciolan de porc (sau rasol, nes\u0103rat)2 picioare de porc (op\u021bional)240 ml sos de soia light120 ml sirop de orez220 g zah\u0103r brun600 g sos de stridii550 ml ap\u010310 anason stelatsemin\u021be de susan alb (pentru decor)ceap\u0103 verde (feliat\u0103 sub\u021bire, pentru decor)Sos pentru \u00eenmuiat4 ardei iu\u021bi verzi Cheongyang (sp\u0103la\u021bi \u0219i t\u0103ia\u021bi rondele. Pute\u021bi folosi orice alt ardei iute verde (dar nu ardei gras verde!))75 g creve\u021bi s\u0103ra\u021bi (toca\u021bi fin)10 g gochugaru4 g zah\u0103r alb20 g mirin0.5 linguri\u021b\u0103 sos de pe\u0219te25 g usturoi (tocat m\u0103runt)100 g Chilsung Cider (sau o b\u0103utur\u0103 carbogazoas\u0103 de tip Sprite)10 g semin\u021be de susan (u\u0219or zdrobite)\t\n\t\n\t\tDa\u021bi \u00een clocot ap\u0103 \u00eentr-o oal\u0103 mare, apoi op\u0103ri\u021bi ciolanul \u0219i picioarele de porc timp de 7 minute, ca s\u0103 \u00eendep\u0103rta\u021bi impurit\u0103\u021bile \u0219i mirosul specificCl\u0103ti\u021bi bine carnea sub jet de ap\u0103 rece dup\u0103 op\u0103rireDac\u0103 este nevoie, folosi\u021bi un aparat de ras de unic\u0103 folosin\u021b\u0103 pentru a \u00eendep\u0103rta firele de p\u0103r r\u0103masePune\u021bi wokul pe plit\u0103 \u0219i turna\u021bi \u00een el sosul de soia, siropul de orez, zah\u0103rul, sosul de stridii \u0219i apaAmesteca\u021bi p\u00e2n\u0103 c\u00e2nd zah\u0103rul se dizolv\u0103 completAd\u0103uga\u021bi anasonul stelatAd\u0103uga\u021bi carneaAduce\u021bi la fierbere \u0219i l\u0103sa\u021bi s\u0103 clocoteasc\u0103 la foc mare timp de 10 minuteReduce\u021bi focul la mediu, acoperi\u021bi \u0219i g\u0103ti\u021bi carnea timp de 1 or\u0103 \u0219i 30 de minute\u00centoarce\u021bi carnea la fiecare 30 de minute, ca s\u0103 se p\u0103trund\u0103 bine cu sos \u0219i s\u0103 capete o culoare uniform\u0103. Acoperi\u021bi de fiecare dat\u0103.C\u00e2nd carnea este fraged\u0103, descoperi\u021bi vasul \u0219i m\u0103ri\u021bi focul, ca s\u0103 reduce\u021bi sosul \u0219i s\u0103-l carameliza\u021bi u\u0219or pentru o culoare frumoas\u0103 (nu uita\u021bi s\u0103 \u00eentoarce\u021bi carnea regulat \u0219i ave\u021bi grij\u0103 s\u0103 nu se ard\u0103). Sosul trebuie s\u0103 r\u0103m\u00e2n\u0103 u\u0219or fluidTransfera\u021bi carnea pe un toc\u0103tor \u0219i t\u0103ia\u021bi ciolanul \u00een felii sub\u021biri, cu \u0219oriciul la vedere. Pute\u021bi dezosa \u0219i picioarele.A\u0219eza\u021bi pe un platou mare, turna\u021bi deasupra pu\u021bin din sosul r\u0103mas \u0219i pres\u0103ra\u021bi semin\u021be de susan \u0219i ceap\u0103 verdeServi\u021bi al\u0103turi de sosul pentru \u00eenmuiatSos pentru \u00eenmuiatPune\u021bi ardeii iu\u021bi felia\u021bi \u00eentr-un bolAd\u0103uga\u021bi creve\u021bii s\u0103ra\u021bi toca\u021biAd\u0103uga\u021bi gochugaru \u0219i amesteca\u021bi bineAd\u0103uga\u021bi zah\u0103rul, apoi amesteca\u021bi din nouTurna\u021bi mirinul \u0219i \u00eencorpora\u021bi-l bineAd\u0103uga\u021bi sosul de pe\u0219te \u0219i amesteca\u021bi\u00cencorpora\u021bi usturoiul tocat m\u0103runtAd\u0103uga\u021bi Chilsung Cider (sau Sprite) \u0219i amesteca\u021bi bineAd\u0103uga\u021bi semin\u021bele de susan \u0219i amesteca\u021bi u\u0219orGusta\u021bi \u0219i ajusta\u021bi gustul, dac\u0103 este nevoie\t\n\t\n\t\tSosul merge de minune al\u0103turi de preparate precum bossam sau samgyeopsal.L\u0103sa\u021bi sosul pentru \u00eenmuiat la frigider timp de 24 de ore, pentru un gust \u0219i mai bun\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138702","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=138702"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138702\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19400"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}