{"id":138721,"title":"Jjamppong – sup\u0103 coreean\u0103 de t\u0103i\u021bei cu fructe de mare","modified":"2026-06-15T09:35:22+02:00","plain":"O re\u021bet\u0103 tradi\u021bional\u0103 de sup\u0103 coreean\u0103 cu fructe de mare, perfect\u0103 pentru serile de iarn\u0103\n\n\n\nA\u021bi auzit de jajangmyeon? Ei bine, a\u0219a cum unii nu-\u0219i \u00eencep diminea\u021ba f\u0103r\u0103 ciocolat\u0103 cald\u0103, iar al\u021bii f\u0103r\u0103 cafea, \u00een Coreea e\u0219ti fie \u00een tab\u0103ra jajangmyeonului, fie \u00een cea a jjamppongului.\n\n\n\nPersonal, mi se pare c\u0103 sunt dou\u0103 feluri foarte diferite, dar ambele fac parte din buc\u0103t\u0103ria coreean\u0103 cu influen\u021be chineze\u0219ti, la fel ca tangsuyuk.\n\n\n\nJajangmyeon \u00een toat\u0103 splendoarea lui\n\n\n\nLa fel ca aceste dou\u0103 preparate coreene, jjamppongul este delicios, plin de savoare \u0219i incredibil de reconfortant. Dac\u0103 vre\u021bi ceva mai proasp\u0103t, \u00eencerca\u021bi naengmyeonul nord-coreean.\n\n\n\nCe este jjamppongul?\n\n\n\nJjamppong (sau jjampong, \uc9ec\ubf55) este unul dintre cele mai populare feluri pe care le pute\u021bi comanda \u00eentr-un restaurant sino-coreean. Se prepar\u0103 cu t\u0103i\u021bei proaspe\u021bi, diverse legume \u0219i fructe de mare, toate servite \u00eentr-o sup\u0103 ro\u0219ie \u0219i picant\u0103. \u00cen general, supa poate fi destul de iute, a\u0219a c\u0103 ave\u021bi grij\u0103!\n\n\n\n\u00cen Coreea, a\u0219a cum am men\u021bionat mai devreme, exist\u0103 o rivalitate \u00eentre jjamppong \u0219i jajangmyeon (t\u0103i\u021bei coreeni cu past\u0103 de fasole neagr\u0103, \uc790\uc7a5\uba74).\n\n\n\nDac\u0103 nu v\u0103 pute\u021bi hot\u0103r\u00ee \u00eentre cele dou\u0103, pute\u021bi comanda ceea ce se nume\u0219te jjamjjamyeon (\uc9ec\uc9dc\uba74).\n\n\n\nJjamjjamyeonul le reune\u0219te pe am\u00e2ndou\u0103 \u00eentr-un bol \u00eemp\u0103r\u021bit \u00een dou\u0103.\n\n\n\nDe ce s\u0103-\u021bi mai ba\u021bi capul cu alegerea?\n\n\n\nOriginile jjamppongului\n\n\n\nDe\u0219i exist\u0103 numeroase teorii despre originile jjamppongului, cea mai conving\u0103toare este c\u0103 a fost creat \u00een anii 1940 de imigran\u021bi chinezi stabili\u021bi la Nagasaki, \u00een Japonia.\n\n\n\nEvident, jjamppongul de ast\u0103zi a evoluat mult pentru a se adapta gusturilor coreene. Mai ales gochugaru \u0219i fructele de mare au fost ad\u0103ugate \u00een Coreea \u00een anii 1960.\n\n\n\nTangsuyuk, adic\u0103 porcul pr\u0103jit coreean, provine tot din buc\u0103t\u0103ria chinez\u0103\n\n\n\nJjamppongul, spre deosebire de alte preparate coreene, este destul de greu de recreat acas\u0103 cu produse preambalate sau t\u0103i\u021bei instant. Ca s\u0103 ob\u021bine\u021bi aroma aceea u\u0219or afumat\u0103, specific\u0103 preparatului, trebuie s\u0103-l g\u0103ti\u021bi de la zero, \u00eentr-un wok.\n\n\n\n\u00cen aceast\u0103 re\u021bet\u0103, o accentu\u0103m \u0219i mai mult cu pu\u021bin\u0103 paprika afumat\u0103.\n\n\n\nVre\u021bi o sup\u0103 coreean\u0103 \u0219i mai s\u0103\u021bioas\u0103? \u00cencerca\u021bi gamjatang, cu oase de porc.\n\n\n\nIngredientele principale ale jjamppongului\n\n\n\n\n\n\n\nT\u0103i\u021beii: \u00cen mod tradi\u021bional, se folosesc t\u0103i\u021bei coreeni kalguksu, pe care \u00eei g\u0103si\u021bi \u00een magazinele de specialitate, dar merg perfect \u0219i ni\u0219te simpli t\u0103i\u021bei cu ou.\n\n\n\nPorcul: folosi\u021bi bucata care v\u0103 place, ideal cu pu\u021bin\u0103 gr\u0103sime.\n\n\n\nFructele de mare: aici ave\u021bi m\u00e2n\u0103 liber\u0103; pune\u021bi ce v\u0103 place.\n\n\n\nVinul shaoxing: este un vin de g\u0103tit tradi\u021bional, pe care \u00eel pute\u021bi \u00eenlocui cu sake sau sherry sec.\n\n\n\nSosul de soia deschis la culoare: un sos s\u0103rat, foarte u\u0219or de g\u0103sit.\n\n\n\nSosul de stridii: un sos care nu are gust pronun\u021bat de stridii; dac\u0103 sunte\u021bi alergici, exist\u0103 \u0219i variante vegetariene.\n\n\n\nGochugaru: pudr\u0103 specific\u0103 de ardei iute coreean, moderat picant\u0103.\n\n\n\nFondul de pui: ideal, f\u0103cut \u00een cas\u0103; iar dac\u0103 folosi\u021bi unul din comer\u021b, asigura\u021bi-v\u0103 c\u0103 nu este s\u0103rat.\n\n\n\n\n\n\tJjamppong - Sup\u0103 cu t\u0103i\u021bei \u0219i fructe de mare\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tProteine150 g carne de porc (t\u0103iat\u0103 julienne)700 g fructe de mare (proaspete, precum calmar, creve\u021bi, midii, scoici, crab etc. Minim: midii\/creve\u021bi\/inele de calmar)Legume150 g varz\u0103 chinezeasc\u0103 (t\u0103iat\u0103 \u00een buc\u0103\u021bi)200 g ceap\u0103 (feliat\u0103 (1 ceap\u0103 medie))30 g morcov (t\u0103iat julienne)60 g dovlecel (t\u0103iat julienne)Aromate4 linguri ulei cu gust neutru7 c\u0103\u021bei usturoi (tocat)2 linguri\u021be ghimbir (tocat)6 ceap\u0103 verde (feliat\u0103 sub\u021bire)Condimente4 linguri gochugaru (m\u0103cina\u021bi-l fin \u00een blender)1 lingur\u0103 paprika afumat\u01032 linguri sos de soia light2 linguri\u021be sos de stridii60 ml vin Shaoxing (sau ap\u0103)1.5 L sup\u0103 de pui0.25 linguri\u021b\u0103 sare (dup\u0103 gust)1 ardei iute ro\u0219u (op\u021bional)Pentru servire2 por\u021bii de t\u0103i\u021bei cu ouceap\u0103 verde feliat\u0103 sub\u021bire (pentru decor)\t\n\t\n\t\tPune\u021bi uleiul, usturoiul, ghimbirul \u0219i ceapa verde \u00eentr-un wok sau \u00eentr-o oal\u0103 mare, \u00eenc\u0103 recePorni\u021bi focul la intensitate medie \u0219i c\u0103li\u021bi p\u00e2n\u0103 c\u00e2nd ingredientele devin parfumate, aproximativ 2-3 minute. \u00cen func\u021bie de puterea plitei, poate dura chiar de trei ori mai mult; important este s\u0103 sf\u00e2r\u00e2ieM\u0103ri\u021bi focul la intensitate mare, apoi ad\u0103uga\u021bi carnea de porc, varza chinezeasc\u0103, ceapa, morcovul \u0219i dovlecelulSota\u021bi ingredientele aproximativ 45 de secunde, c\u00e2t s\u0103 se combine bineAd\u0103uga\u021bi gochugaru \u0219i paprika afumat\u0103Sota\u021bi 30 de secunde p\u00e2n\u0103 la 1 minut, apoi turna\u021bi sosul de soia \u0219i sosul de stridii pe pere\u021bii interiori ai wokului. Vor fumega c\u00e2teva secunde \u0219i \u00ee\u0219i vor intensifica aromaAmesteca\u021bi rapid toate ingredientele, apoi turna\u021bi supa de pui \u0219i vinul Shaoxing sau apaAduce\u021bi la fierbere. Ad\u0103uga\u021bi fructele de mare \u0219i fierbe\u021bi energic p\u00e2n\u0103 c\u00e2nd sunt g\u0103tite complet, aproximativ 2-3 minuteAd\u0103uga\u021bi ardeiul iute ro\u0219u, dac\u0103 \u00eel folosi\u021biG\u0103ti\u021bi t\u0103i\u021beii conform instruc\u021biunilor de pe ambalajScurge\u021bi t\u0103i\u021beii \u0219i cl\u0103ti\u021bi-i sub ap\u0103 rece pentru a \u00eendep\u0103rta excesul de amidonLa final, cl\u0103ti\u021bi-i cu cea mai fierbinte ap\u0103 posibil\u0103 pentru a-i re\u00eenc\u0103lzi. Scurge\u021bi-i foarte bine \u0219i pune\u021bi-i \u00eentr-un bol de servireTurna\u021bi din bel\u0219ug supa cu fructe de mare peste t\u0103i\u021bei \u0219i servi\u021bi imediat. Pres\u0103ra\u021bi ceap\u0103 verde \u0219i s\u0103ra\u021bi dup\u0103 gust\t\n\t\n\t\tTurnarea sosului de soia \u0219i a sosului de stridii pe marginile wokului \u00eencins arde u\u0219or sosurile, ceea ce d\u0103 supei o arom\u0103 pl\u0103cut\u0103 de fum. Sosul de stridii nu este, de obicei, suficient de fluid pentru a fi turnat astfel, a\u0219a c\u0103 v\u0103 recomand s\u0103 \u00eel amesteca\u021bi dinainte cu sosul de soia light, ca s\u0103 ob\u021bine\u021bi o consisten\u021b\u0103 mai lichid\u0103 \u0219i mai u\u0219or de turnat\n\t\n\t\n\t\tPortata principale, Zuppe e brodiCoreana\t\n\n\n\n\n\nSurse culinare\n\n\n\nPentru aceast\u0103 re\u021bet\u0103, m-am inspirat din varianta publicat\u0103 pe blogul talentatei Seonkyoung Longest.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138721","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=138721"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138721\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/19786"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}