{"id":138803,"title":"Mul\u2011Naengmyeon autentic","modified":"2026-06-15T09:37:24+02:00","plain":"Descoperi\u021bi un preparat nord-coreean de t\u0103i\u021bei reci, servi\u021bi \u00eentr-un bulion r\u0103coritor de vit\u0103\n\n\n\nLingura r\u0103sun\u0103 u\u0219or \u00een bolul de metal, f\u0103r\u0103 aburi, \u00eentr-o lini\u0219te \u00een\u0103bu\u0219it\u0103. Duce\u021bi bolul la buze, inspira\u021bi discretul parfum de hri\u0219c\u0103, apoi lua\u021bi prima sorbitur\u0103 glaciar\u0103 : un bulion at\u00e2t de limpede \u00eenc\u00e2t pare z\u0103pad\u0103 topit\u0103, dar animat de o und\u0103 de gr\u0103sime de vit\u0103 \u0219i de aciditatea delicat\u0103 a kimchiului de ridiche. \n\n\n\nAcest preparat este exact opusul t\u0103i\u021beilor yakisoba japonezi\n\n\n\nMul\u2011naengmyeonul din Pyongyang, \u00eenscris \u00een 2022 pe Lista patrimoniului cultural imaterial al UNESCO sub denumirea \u201eobiceiul Pyongyang Raengmyon\u201d, nu epateaz\u0103 ; se dezv\u0103luie cu discre\u021bie. \n\n\n\nFarmecul lui st\u0103 \u00een sobrietate : fiecare element este redus la esen\u021bial, p\u00e2n\u0103 c\u00e2nd nu mai r\u0103m\u00e2ne dec\u00e2t gustul pur. \u00cen acest articol, ne vom \u00eentoarce \u00een secolul al XIXlea, vom analiza un bol clasic, vom trece \u00een revist\u0103 disputele moderne legate de t\u0103i\u021bei \u0219i de bulion \u0219i vom stabili principiile-cheie pentru a savura,  sau a compune, propria dumneavoastr\u0103 capodoper\u0103 rece de iarn\u0103.\n\n\n\nDe la un preparat al solsti\u021biului de iarn\u0103 la patrimoniul UNESCO\n\n\n\nCronicarul coreean Hong Seok\u2011mo noteaz\u0103, \u00een Dongguk Sesigi din 1849, c\u0103 familiile din Pyongyang sorbeau t\u0103i\u021bei reci la solsti\u021biul de iarn\u0103, c\u00e2nd borcanele cu ridichi dongchimi, proasp\u0103t \u00eengropate, eliberau o saramur\u0103 efervescent\u0103. \u00cen Nord, preparatul a ajuns s\u0103 simbolizeze dou\u0103 virtu\u021bi : longevitatea \u2014 t\u0103i\u021beii sunt servi\u021bi \u00eentregi, provoc\u00e2ndu-v\u0103 s\u0103 \u201em\u00e2nca\u021bi via\u021ba\u201d dintr-o singur\u0103 sorbitur\u0103 \u2014 \u0219i ospitalitatea \u2014 gazda \u00ee\u0219i \u00eemparte pre\u021bioasa vit\u0103 de iarn\u0103. \n\n\n\nUn alt preparat coreean prea pu\u021bin cunoscut este gochu twigim\n\n\n\n\u00cen anii 1940, poetul Baek Seok a surprins aceast\u0103 atmosfer\u0103 descriind un bol \u201ebl\u00e2nd, simplu, u\u0219or afumat, precum apa de sub o pojghi\u021b\u0103 sub\u021bire de ghea\u021b\u0103\u201d (traducere \u00een englez\u0103 a versului hisu\u2011murehago \u2026 seumsumhan). Tradi\u021bia a traversat r\u0103zboaie \u0219i frontiere \u0219i a fost, \u00een cele din urm\u0103, \u00eenscris\u0103 \u00een 2022 pe Lista patrimoniului cultural imaterial al UNESCO.\n\n\n\nComponentele unui bol autentic de Mul\u2011Naengmyeon\n\n\n\n\n\n\n\nT\u0103i\u021bei de hri\u0219c\u0103\n\n\n\nT\u0103i\u021beii de hri\u0219c\u0103 par austeri: de culoare gri-cenu\u0219iu, aproape sf\u0103r\u00e2micio\u0219i, pentru c\u0103 au un con\u021binut de 70 \u2013 80 % hri\u0219c\u0103. Aluatul este presat direct \u00een apa clocotit\u0103, apoi r\u0103cit brusc \u00een ghea\u021b\u0103, \u00eent\u0103rindu-se c\u00e2t trebuie ca s\u0103 poat\u0103 fi sorbit, dar rup\u00e2ndu-se la o mu\u0219c\u0103tur\u0103 neatent\u0103. \u00cen compara\u021bie cu t\u0103i\u021beii \u00eenchi\u0219i la culoare \u0219i gumo\u0219i din Hamhung, cei din Pyongyang amintesc mai degrab\u0103 de un \u0219nur suplu.\n\n\n\nBulion rece \u0219i limpede\n\n\n\nAdev\u0103ratul bulion se bazeaz\u0103 pe dou\u0103 componente. \u00centr-o oal\u0103 se las\u0103 s\u0103 fiarb\u0103 \u00eencet carnea de vit\u0103, uneori puiul, iar \u00een textele vechi chiar \u0219i fazanul, p\u00e2n\u0103 c\u00e2nd supa de baz\u0103 devine limpede \u0219i u\u0219or dulceag\u0103. Dup\u0103 ce se r\u0103ce\u0219te \u0219i se degreseaz\u0103, bulionul se amestec\u0103 \u00een p\u0103r\u021bi egale cu saramura efervescent\u0103 a dongchimiului de iarn\u0103. \n\n\n\nAsezonarea se rezum\u0103 la sare \u0219i la o not\u0103 discret\u0103 de sos de soia deschis la culoare. Servit foarte rece, bulionul trebuie s\u0103 lase s\u0103 se formeze fulgi translucizi: dovada c\u0103 buc\u0103tarul a respectat temperatura la fel de mult ca gustul.\n\n\n\nGarnituri minimaliste\n\n\n\nFelii sub\u021biri de piept de vit\u0103 acoper\u0103 cuibul de t\u0103i\u021bei. Ridichea \u0219i castravetele mura\u021bi prelungesc prospe\u021bimea bulionului, iar o felie de par\u0103 coreean\u0103, t\u0103iat\u0103 \u00een semilun\u0103, aduce o arom\u0103 discret\u0103. Deasupra, un ou fiert tare, t\u0103iat \u00een dou\u0103, \u00eencheie compozi\u021bia ; c\u00e2\u021biva s\u00e2mburi de pin adaug\u0103 o not\u0103 de rafinament. \n\n\n\nO\u021betul \u0219i mu\u0219tarul se servesc separat; restul \u021bine de gustul dumneavoastr\u0103. Acest ritual gastronomic este o bijuterie a buc\u0103t\u0103riei coreene.\n\n\n\n\n\n\tMul\u2011Naengmyeon autentic\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tT\u0103i\u021bei360 g t\u0103i\u021bei soba (greutate uscat\u0103)3 L ap\u010330 g semin\u021be de pinCarne de vit\u0103 \u0219i sup\u0103300 g piept de vit\u01032.2 L ap\u010320 g ceap\u0103 verde20 g usturoiCondimente pentru sup\u010310 g sos de soia25 g sare25 g zah\u0103r45 g o\u021bet de orez6.5 g tulpini fermentate de mu\u0219tarCastravete50 g castravete1 g sareDaikon100 g ridiche daikon1 g sare2 g zah\u0103r1.1 g pudr\u0103 de ardei iute ro\u0219u (fin\u0103)15 g o\u021bet de orezPar\u0103 coreean\u0103100 g par\u0103 coreean\u0103100 ml ap\u01034 g zah\u0103rOu\u01032 ou\u01031 L ap\u01034 g sare\t\n\t\n\t\tPrepararea c\u0103rnii de vit\u0103 \u0219i a supeiTampona\u021bi pieptul de vit\u0103 pentru a \u00eendep\u0103rta s\u00e2ngele, t\u0103ia\u021bi ceapa verde \u0219i usturoiul, apoi sp\u0103la\u021bi-le.Pune\u021bi pieptul de vit\u0103 \u0219i apa \u00eentr-o oal\u0103.Aduce\u021bi la fierbere la foc mare timp de aproximativ 10 minute.Reduce\u021bi focul la mediu \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 molcom aproximativ 1 or\u0103.Ad\u0103uga\u021bi ceapa verde \u0219i usturoiul.Reduce\u021bi focul la mic \u0219i mai l\u0103sa\u021bi s\u0103 fiarb\u0103 30 de minute.Scoate\u021bi pieptul de vit\u0103 \u0219i l\u0103sa\u021bi-l s\u0103 se r\u0103ceasc\u0103.T\u0103ia\u021bi pieptul de vit\u0103 \u00een buc\u0103\u021bi de 4 cm l\u0103\u021bime, 2 cm lungime \u0219i 0.2 cm grosime.Strecura\u021bi supa printr-un tifon.Ad\u0103uga\u021bi \u00een supa strecurat\u0103 sosul de soia, sarea, zah\u0103rul, o\u021betul de orez \u0219i tulpinile fermentate de mu\u0219tar.P\u0103stra\u021bi supa la frigider (trebuie s\u0103 fie bine rece la servire).Prepararea garniturilorCastraveteFreca\u021bi castravetele cu sare.Sp\u0103la\u021bi castravetele.T\u0103ia\u021bi castravetele \u00een dou\u0103 pe lungime, apoi \u00een felii de 0.2 cm grosime.L\u0103sa\u021bi castravetele la \u00eenmuiat \u00een ap\u0103 cu sare aproximativ 20 de minute.DaikonSp\u0103la\u021bi bine ridichea daikon.T\u0103ia\u021bi ridichea daikon \u00een buc\u0103\u021bi de 5 cm lungime, 1.5 cm l\u0103\u021bime \u0219i 0.2 cm grosime.Ad\u0103uga\u021bi peste daikon sarea, zah\u0103rul, pudra de ardei iute ro\u0219u \u0219i o\u021betul.L\u0103sa\u021bi daikonul la marinat aproximativ 20 de minute.Par\u0103 coreean\u0103Cur\u0103\u021ba\u021bi para coreean\u0103 de coaj\u0103.T\u0103ia\u021bi para coreean\u0103 \u00een felii sub\u021biri, \u00een form\u0103 de semilun\u0103, de aproximativ 0.2 cm grosime.L\u0103sa\u021bi para coreean\u0103 la \u00eenmuiat \u00een ap\u0103 cu zah\u0103r.Prepararea ou\u0103lorPune\u021bi ou\u0103le, apa \u0219i sarea \u00eentr-o oal\u0103.Fierbe\u021bi la foc mare aproximativ 5 minute.Reduce\u021bi focul la mediu \u0219i fierbe\u021bi \u00eenc\u0103 aproximativ 12 minute.L\u0103sa\u021bi ou\u0103le la r\u0103cit \u00een ap\u0103.Cur\u0103\u021ba\u021bi ou\u0103le de coaj\u0103.T\u0103ia\u021bi ou\u0103le \u00een jum\u0103t\u0103\u021bi, pe lungime.Fierberea t\u0103i\u021beilor \u0219i montareaPune\u021bi apa la fiert \u00eentr-o oal\u0103, la foc mare, timp de aproximativ 12 minute.Ad\u0103uga\u021bi t\u0103i\u021beii soba reci.Fierbe\u021bi t\u0103i\u021beii soba aproximativ 2 minute.Cl\u0103ti\u021bi t\u0103i\u021beii soba cu ap\u0103 rece.Pune\u021bi t\u0103i\u021beii soba \u00eentr-o strecur\u0103toare \u0219i scurge\u021bi-i bine.Pune\u021bi t\u0103i\u021beii soba \u00eentr-un bol.Ad\u0103uga\u021bi buc\u0103\u021bile de piept de vit\u0103, castravetele, daikonul, para coreean\u0103, oul \u0219i alte garnituri, cum ar fi semin\u021bele de pin.Turna\u021bi deasupra supa r\u0103cit\u0103.\t\n\t\n\t\tSupa trebuie s\u0103 fie bine rece pentru a servi acest preparat tradi\u021bional coreean. Pute\u021bi ad\u0103uga \u0219i cuburi de ghea\u021b\u0103 pentru un efect \u0219i mai r\u0103coritor.\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\n\nObiceiul naengmyeonului din Pyongyang \u2013 patrimoniu cultural imaterial (UNESCO)\n\n\n\nPyongyang naengmyeon \u2013 cronica \u201eAh! Coreea\u201d (World Korean News)\n\n\n\nNaengmyeon \u2013 Wikipedia\n\n\n\nPyongyang naengmyeon, \u00een dezbatere (Brunch)\n\n\n\nToat\u0103 lumea iube\u0219te naengmyeonul din Pyongyang! \u0218ti\u021bi re\u021beta? (DailyNK)\n\n\n\nKoreaNet \u2013 serie de re\u021bete coreene: naengmyeon\n\n\n\nSite-ul oficial Myeon Sarang \u2013 kit pentru Pyongyang naengmyeon\n\n\n\nDe ce a disp\u0103rut bulionul de dongchimi din Pyongyang naengmyeon la Seul? (Chosun)\n\n\n\nUraeok, considerat cel mai bun restaurant pentru pasiona\u021bii de Pyongyang naengmyeon (MK Business)\n\n\n\n\u201ePyongyang naengmyeon este fad?\u201d Adev\u0103rul despre gustul s\u0103u (Segye Ilbo)\n\n\n\nIstoria Pyongyang naengmyeon \u00een Coreea de Nord \u0219i \u00een Coreea de Sud (blog Tistory)\n\n\n\nPove\u0219tile celor dou\u0103 Corei: t\u0103i\u021beii reci din Pyongyang, gustul unit\u0103\u021bii (Korea Foundation)\n\n\n\nPreparatul emblematic al Coreei de Nord: Pyongyang naengmyeon (video AFP)\n\n\n\nNaengmyeon: o cald\u0103 scrisoare de dragoste pentru t\u0103i\u021beii reci (Koryo Tours)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138803","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=138803"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138803\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/35170"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}