{"id":138740,"title":"Dakgalbi – pui coreean picant la tigaie","modified":"2026-06-15T09:35:40+02:00","plain":"O re\u021bet\u0103 coreean\u0103 de Dak Galbi, incredibil de reconfortant\u0103\n\n\n\nDac\u0103 vi s-au p\u0103rut reconfortante tteokbokki sau fondue chinezeasc\u0103, da\u021bi-mi voie s\u0103 v\u0103 prezint o re\u021bet\u0103 coreean\u0103 care le \u021bine piept f\u0103r\u0103 nicio problem\u0103: dakgalbi.\n\n\n\nTteokbokki se prepar\u0103 cu tteok (pr\u0103jituri coreene din orez), la fel ca dakgalbi. \u00cen zilele noastre, g\u0103si\u021bi chiar \u0219i la Auchan\n\n\n\nEste relativ simplu de preg\u0103tit \u0219i nu cere prea multe ingrediente exotice. Iar cele c\u00e2teva mai speciale pot fi omise sau \u00eenlocuite cu u\u0219urin\u021b\u0103. Pe scurt, o s\u0103 v\u0103 plac\u0103 la nebunie!\n\n\n\nCe este dakgalbi?\n\n\n\nDakgalbi (\ub2ed\uac08\ube44) este un preparat coreean din pui picant, g\u0103tit \u00een mod tradi\u021bional \u00eentr-o tigaie mare din font\u0103. Numele lui este format din dou\u0103 cuvinte: \u201cdak\u201d (pui) \u0219i \u201cgalbi\u201d (coaste). Nu trebuie confundat cu LA Galbi, care se prepar\u0103 din coaste.\n\n\n\nLA Galbi \u00een toat\u0103 splendoarea lui\n\n\n\n\u00cen ciuda denumirii, preparatul nu con\u021bine coaste propriu-zise de pui: este o trimitere istoric\u0103 la versiunea originar\u0103, dweji galbi (porc la gr\u0103tar), care pe vremuri era considerat\u0103 prea scump\u0103.\n\n\n\nDakgalbi se face din buc\u0103\u021bi de pui marinate, apoi sotate \u00eempreun\u0103 cu tteok (pr\u0103jituri din orez), sos coreean picant, cartof dulce, varz\u0103 \u0219i frunze de perilla.\n\n\n\nKimchi jjigae este un alt preparat coreean extrem de reconfortant\n\n\n\nOriginar din Chuncheon (\ucd98\ucc9c), un ora\u0219 cochet din provincia Gangwon, renumit pentru lacurile sale, acest preparat a devenit rapid popular \u00een toat\u0103 Coreea. \u00cen unele restaurante, pute\u021bi alege \u00eentre pui cu os sau f\u0103r\u0103 os, \u00een timp ce altele ofer\u0103 o variant\u0103 la gr\u0103tar, cu o arom\u0103 u\u0219or afumat\u0103.\n\n\n\n\u00cen plus, versiunile moderne includ \u0219i br\u00e2nz\u0103 topit\u0103 (cheese dakgalbi), iar exact despre asta este re\u021beta de fa\u021b\u0103, hehe. Pentru c\u0103, \u00een secta Marelui C\u0103\u021bel de Usturoi, ne place r\u0103sf\u0103\u021bul culinar! Iar cum ultima mea raclette a fost acum ceva vreme, iat\u0103… pofta de br\u00e2nz\u0103 topit\u0103 nu mai putea a\u0219tepta.\n\n\n\nCum se m\u0103n\u00e2nc\u0103 \u0219i cum se serve\u0219te dakgalbi?\n\n\n\nC\u00e2nd vine vorba de servirea dakgalbi, nimic nu e mai simplu \u0219i mai prietenos! Tradi\u021bia spune s\u0103 pune\u021bi un platou mare sau o tigaie \u00een mijlocul mesei, deja \u00eenc\u0103rcat\u0103 cu pui \u0219i legume marinate \u00een sosul picant.\n\n\n\nPreparatul se g\u0103te\u0219te chiar la mas\u0103, sub ochii tuturor, ceea ce creeaz\u0103 o atmosfer\u0103 cald\u0103 \u0219i interactiv\u0103.\n\n\n\nC\u00e2t timp dakgalbi se g\u0103te\u0219te, profita\u021bi de micile garnituri (banchan) sau sta\u021bi la pove\u0219ti \u0219i comanda\u021bi c\u00e2teva b\u0103uturi al\u0103turi de prieteni ori familie. Desigur, totul depinde de cum v\u0103 organiza\u021bi; re\u021beta mea este adaptat\u0103 pentru o g\u0103tire separat\u0103, astfel \u00eenc\u00e2t apoi s\u0103 aduce\u021bi preparatul aproape gata pe re\u0219oul din mijlocul mesei sau chiar s\u0103 \u00eel servi\u021bi f\u0103r\u0103 re\u0219ou.\n\n\n\nSpanacul cu susan este un banchan foarte popular\n\n\n\n\u00cen momentul \u00een care chelneri\u021ba (sau chelnerul) v\u0103 d\u0103 und\u0103 verde \u2013 de obicei cu un \u201e\uc774\uc81c \ub4dc\uc138\uc694!\u201d (\u201eAcum pute\u021bi m\u00e2nca!\u201d) \u2013 e timpul s\u0103 trece\u021bi la degustare. Fiecare se serve\u0219te direct din vas, folosind be\u021bi\u0219oare sau o lingur\u0103, \u0219i se bucur\u0103 de combina\u021bia de pui fraged \u0219i legume crocante, \u00eembr\u0103cate \u00eentr-un sos delicios \u0219i bine condimentat.\n\n\n\nBr\u00e2nza se pune fie \u00een mijloc, ca \u00een re\u021beta mea, fie \u00eentr-un cerc concentric mai larg. \u00cen ambele variante, pl\u0103cerea e aceea\u0219i: trece\u021bi ingredientele prin ea, ca la o fondue savoiard\u0103.\n\n\n\nIngredientele principale din dakgalbi\n\n\n\n\n\n\n\nVin Shaoxing: un vin de orez chinezesc care aduce profunzime umami \u0219i o u\u0219oar\u0103 not\u0103 dulce; aici este folosit pentru marinarea puiului \u0219i pentru a parfuma sosul.\n\n\n\nVarz\u0103 chinezeasc\u0103: o varz\u0103 fraged\u0103, u\u0219or dulce, care adaug\u0103 textur\u0103 crocant\u0103 \u0219i absoarbe aromele sosului.\n\n\n\nGochujang: o past\u0103 coreean\u0103 fermentat\u0103 de ardei iute, dulce-picant\u0103, care d\u0103 caracter \u0219i profunzime sosului.\n\n\n\nSos de soia light: un sos de soia deschis la culoare, dar bine s\u0103rat, care echilibreaz\u0103 aromele preparatului.\n\n\n\nAmidon de porumb: folosit \u00een marinad\u0103 pentru a fr\u0103gezi puiul \u0219i pentru a-i da o textur\u0103 mai delicat\u0103.\n\n\n\nShiso: cunoscut\u0103 \u0219i sub numele de perilla, este o plant\u0103 aromatic\u0103 cu gust u\u0219or mentolat \u0219i condimentat, care adaug\u0103 o not\u0103 de prospe\u021bime preparatului.\n\n\n\n\n\n\tDakgalbi - Pui coreean picant, sotat\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t350 g de pulpe superioare de pui (dezosate \u0219i feliate)Marinad\u01030.5 linguri\u021b\u0103 de sare1 lingur\u0103 de vin Shaoxing1 lingur\u0103 de usturoi (ras)1 linguri\u021b\u0103 de amidon de porumbAlte ingrediente300 g de batoane coreene din orez (tteok)1 ceap\u0103 (feliat\u0103)100 g de varz\u0103 chinezeasc\u0103 (t\u0103iat\u0103 foarte, foarte sub\u021bire)1 bucat\u0103 de mozzarella100 g de cartof dulce (cur\u0103\u021bat \u0219i t\u0103iat \u00een bastona\u0219e lungi, ca pentru cartofi pr\u0103ji\u021bi)60 g de morcovi (felia\u021bi pe diagonal\u0103)12 frunze de perilla (t\u0103iate grosier)Sos6 linguri de vin Shaoxing120 ml de ap\u01033 linguri de gochujang3 linguri de zah\u0103r tos1 linguri\u021b\u0103 de gochugaru1 linguri\u021b\u0103 de sos de soia light1 lingur\u0103 de curry coreean pudr\u0103 (sau alt tip de curry pudr\u0103)7 c\u0103\u021bei de usturoi (t\u0103ia\u021bi felii sub\u021biri)\t\n\t\n\t\tL\u0103sa\u021bi puiul la marinat cel pu\u021bin 10 minute.Pune\u021bi tteok-ul la \u00eenmuiat \u00een ap\u0103 cald\u0103 timp de 10 minute. Scurge\u021bi \u0219i pune\u021bi deoparte.\u00centr-un bol, amesteca\u021bi toate ingredientele pentru sos.\u00centr-o crati\u021b\u0103 mare, la foc iute, \u00eenc\u0103lzi\u021bi pu\u021bin ulei \u0219i sota\u021bi puiul timp de 5 minute, p\u00e2n\u0103 se rumene\u0219te.Ad\u0103uga\u021bi ceapa \u0219i sota\u021bi-o timp de 5 minute.Ad\u0103uga\u021bi sosul \u0219i amesteca\u021bi bine.G\u0103ti\u021bi timp de 5 minute la foc mediu-iute; sosul va \u00eencepe s\u0103 se \u00eengroa\u0219e u\u0219or, dar nu trebuie s\u0103 devin\u0103 prea gros.Ad\u0103uga\u021bi morcovii \u0219i cartoful dulce.Acoperi\u021bi \u0219i l\u0103sa\u021bi s\u0103 g\u0103teasc\u0103 15 minute. Descoperi\u021bi \u0219i amesteca\u021bi la fiecare 5 minute.Ad\u0103uga\u021bi varza \u0219i amesteca\u021bi bine.Acoperi\u021bi din nou \u0219i mai l\u0103sa\u021bi la g\u0103tit 10 minute.Ad\u0103uga\u021bi tteok-ul, amesteca\u021bi \u0219i mai g\u0103ti\u021bi 5 minute.Ad\u0103uga\u021bi frunzele de perilla \u0219i mai l\u0103sa\u021bi c\u00e2teva minute.Ad\u0103uga\u021bi mozzarella \u00een mijloc, sub forma unei benzi late, apoi acoperi\u021bi pentru a se topi rapid.\t\n\t\n\t\tDac\u0103 nu ave\u021bi un re\u0219ou de pus \u00een mijlocul mesei, nu v\u0103 face\u021bi griji. Re\u021beta este g\u00e2ndit\u0103 s\u0103 fie preg\u0103tit\u0103 integral \u00eenainte de servire; doar asigura\u021bi-v\u0103 c\u0103 acoperi\u021bi bine preparatul cu mozzarella c\u00e2t timp este \u00eenc\u0103 pe foc, dac\u0103 vre\u021bi ca aceasta s\u0103 se topeasc\u0103 rapid.\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138740","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=138740"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138740\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/28321"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138740"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}