{"id":147460,"title":"Pajeon autentic – cl\u0103tit\u0103 coreean\u0103 cu ceap\u0103 verde","modified":"2026-07-01T18:27:21+02:00","plain":"O cl\u0103tit\u0103 coreean\u0103 crocant\u0103 la exterior \u0219i fraged\u0103 la interior, cu fructe de mare \u0219i ceap\u0103 verde, servit\u0103 fierbinte al\u0103turi de un sos de soia cu o\u021bet.\n\n\n\nPloaia parc\u0103 \u00eencepe \u00een tigaie \u00eenainte s\u0103 ajung\u0103 la fereastr\u0103: uleiul sf\u00e2r\u00e2ie, aluatul frem\u0103t\u0103, iar ceapa verde se \u00eenmoaie \u0219i elibereaz\u0103 un parfum vegetal, delicat, aproape dulce. Un pajeon reu\u0219it se recunoa\u0219te dup\u0103 firele lungi de ceap\u0103 verde, aliniate frumos \u0219i legate de doar at\u00e2ta aluat c\u00e2t s\u0103 le \u021bin\u0103 \u00eempreun\u0103. \n\n\n\n\n\n\n\n\n\n\n\nMarginile trosnesc pl\u0103cut sub din\u021bi, iar mijlocul r\u0103m\u00e2ne fraged \u0219i plin de ceap\u0103 verde. Dac\u0103 \u00eei c\u0103ut\u0103m rudele, b\u00e1nh x\u00e8o-ul vietnamez sau okonomiyaki-ul japonez combin\u0103 \u0219i ele aluatul cu umplutura, dar \u00eentr-o cu totul alt\u0103 form\u0103. Pe scurt, un deliciu care merit\u0103 descoperit.\n\n\n\nUn alt mare clasic coreean, bibimbapul este un bol complet, bun ca mas\u0103 \u00een sine\n\n\n\nCe este pajeonul ?\n\n\n\nNumele spune totul. Pa \u00eenseamn\u0103 \u201eceap\u0103 verde\u201d, iar jeon desemneaz\u0103 o familie de preparate trecute prin aluat \u0219i apoi pr\u0103jite \u00een tigaie. \u00cen buc\u0103t\u0103ria coreean\u0103, jeonul p\u0103streaz\u0103 identitatea ingredientului principal, fie c\u0103 e vorba de dovlecel, ca la aehobak jeon, de legume variate, ca \u00een yachaejeon, sau, ca aici, de ceap\u0103 verde \u00eentreag\u0103. \n\n\n\nPajeonul se deosebe\u0219te de buchimgae, \u00een care aluatul domin\u0103, iar ingredientele, tocate m\u0103runt, dispar \u00eentr-o turt\u0103 compact\u0103. \u00centr-un pajeon autentic, ceapa verde r\u0103m\u00e2ne vizibil\u0103 \u0219i \u00eentreag\u0103, adesea sub forma jjokpa (ceap\u0103 verde de Joseon), a\u0219ezat\u0103 una l\u00e2ng\u0103 alta \u00een tigaie.\n\n\n\nAluatul este liantul, nu vedeta. F\u0103ina de gr\u00e2u d\u0103 structur\u0103, amidonul aduce un crocant pl\u0103cut, iar apa foarte rece limiteaz\u0103 formarea glutenului. Pajeonul clasic se serve\u0219te cu un sos de soia cu o\u021bet. \n\n\n\nPajeonul din Dongnae, \u00een Busan, urmeaz\u0103 o alt\u0103 logic\u0103: este mai bogat, mai pufos \u0219i \u00eenc\u0103rcat cu fructe de mare, iar la servire vine \u00eenso\u021bit de chojang, un sos vioi pe baz\u0103 de gochujang \u0219i o\u021bet, apropiat de un sos pentru bibimbap.\n\n\n\nPentru un preparat coreean care \u00eenc\u0103lze\u0219te, \u00eencearc\u0103 dakgalbi\n\n\n\nDe la f\u0103ina american\u0103 la serile ploioase\n\n\n\nIstoria pajeonului se \u00eenscrie \u00een istoria mai ampl\u0103 a jeon. La curtea Joseon, aceste preparate rafinate se numeau jeonyuhwa, \u201eflori pr\u0103jite \u00een ulei\u201d. Totu\u0219i, pajeonul nu apare \u00een niciunul dintre marile texte culinare ale epocii: nici \u00een Eumsik Dimibang din 1670, nici \u00een Siuijeonseo de la sf\u00e2r\u0219itul secolului al XIX-lea, care totu\u0219i men\u021bioneaz\u0103 un jeon cu vrabie.\n\n\n\nPrima men\u021biune tip\u0103rit\u0103 dateaz\u0103 din 1946, \u00een Chosun Eumsik Mandeuneun Beop de Bang Sin-young: f\u0103in\u0103 de gr\u00e2u, ou, sare, ceap\u0103 verde, totul g\u0103tit pe o plit\u0103 de fier. Dup\u0103 r\u0103zboiul din Coreea (1950-1953), ajutorul american a adus \u00een \u021bar\u0103 cantit\u0103\u021bi mari de gr\u00e2u. \n\n\n\nGr\u00e2ul, odinioar\u0103 costisitor, a devenit accesibil, iar buc\u0103t\u0103riile de acas\u0103 au adaptat tradi\u021biile g\u0103titului la tigaie. Acest context explic\u0103 \u0219i locul f\u0103inii \u00een alte preparate populare, precum corn dogul coreean.\n\n\n\nPentru un preparat consistent, bun de \u00eemp\u0103r\u021bit, gamjatang este de neratat\n\n\n\nCartierul Dongnae din Busan \u0219i-a dezvoltat propria versiune \u00een anii 1930, \u00een jurul pie\u021bei Dongnae. Aceast\u0103 versiune opulent\u0103 de pajeon, bogat\u0103 \u00een f\u0103inuri de orez, fructe de mare \u0219i ceap\u0103 verde, \u00eemp\u0103rt\u0103\u0219e\u0219te cu eomuk aceea\u0219i leg\u0103tur\u0103 cu produsele m\u0103rii din Busan. \n\n\n\n\u00cen cultura coreean\u0103, pajeonul r\u0103m\u00e2ne str\u00e2ns legat de zilele ploioase. Se \u00eemparte adesea al\u0103turi de makgeolli, al c\u0103rui perlaj fin \u0219i a c\u0103rui aciditate lactic\u0103 echilibreaz\u0103 uleiul \u0219i sarea. Un kimchi jjigae \u00eenc\u0103lze\u0219te de minune \u0219i serile umede.\n\n\n\nIngredientele principale ale pajeonului\n\n\n\n\n\n\n\nFirele de ceap\u0103 verde de Joseon (jjokpa) stau la baza preparatului. \u00centregi sau t\u0103iate \u00een dou\u0103, ele se aliniaz\u0103 \u00een paralel \u0219i dau pajeonului structura lui caracteristic\u0103. Aluatul combin\u0103 f\u0103ina de gr\u00e2u pentru structur\u0103 cu amidon de cartof, de porumb sau de tapioca, pentru margini sub\u021biri \u0219i crocante. Apa cu ghea\u021b\u0103 sau apa carbogazoas\u0103 \u00eencetine\u0219te formarea glutenului \u0219i face textura mai u\u0219oar\u0103. Oul, op\u021bional, are rol de liant discret.\n\n\n\nPentru haemul pajeon, se adaug\u0103 stridii, creve\u021bi, calamari \u0219i midii, bine scurse, ca s\u0103 nu \u00eenmoaie cl\u0103tita. Ardeii iu\u021bi ro\u0219ii \u0219i verzi, t\u0103ia\u021bi oblic, aduc culoare \u0219i o iu\u021beal\u0103 bl\u00e2nd\u0103. \u00cen buc\u0103t\u0103ria coreean\u0103, apar adesea \u0219i umplu\u021bi, \u0219i pr\u0103ji\u021bi, ca \u00een gochu twigim. \n\n\n\nMinari, crocant \u0219i cu note ierboase, este esen\u021bial \u00een versiunea din Dongnae.\n\n\n\nLa capitolul dulce, hotteokurile sunt cl\u0103titele umplute cu scor\u021bi\u0219oar\u0103 din street foodul coreean\n\n\n\nLa capitolul sosuri, pajeonul clasic se serve\u0219te cu un sos de soia cu o\u021bet. Stilul Dongnae prefer\u0103 chojang, u\u0219or acri\u0219or \u0219i discret picant. Aluatul s\u0103u, pe baz\u0103 de f\u0103inuri de orez glutinos \u0219i obi\u0219nuit, d\u0103 o textur\u0103 chaljin, supl\u0103 \u0219i lipicioas\u0103, pe care o reg\u0103sim \u0219i \u00een gyeongdan. Fondul de an\u0219oa \u0219i dasima d\u0103 gust aluatului din interior, amintind de notele iodate ale jjamppong.\n\n\n\n\n\n\tPajeon autentic - cl\u0103tit\u0103 coreean\u0103 cu ceap\u0103 verde\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tFructe de mare100 g miez de midii (greutate f\u0103r\u0103 cochilii)70 g miez de scoici (greutate f\u0103r\u0103 cochilii)70 g stridiiPentru cl\u0103tire600 g ap\u01032 g sarePentru condimentarea fructelor de mare1 linguri\u021b\u0103 sare1 priz\u0103 piperGarnitur\u0103200 g ceap\u0103 verde15 g ardei iute verde (aproximativ 1 ardei iute)10 g ardei iute ro\u0219u (aproximativ 2\/3 de ardei iute)Aluat95 g f\u0103in\u0103 de gr\u00e2u30 g f\u0103in\u0103 de orez neglutinos1 g sare (aproximativ 1\/4 de linguri\u021b\u0103)200 g ap\u01031 ou (b\u0103tut)Pentru pr\u0103jit85 g ulei vegetalSos de soia cu o\u021bet1 lingur\u0103 sos de soia light1 lingur\u0103 o\u021bet de orez1 lingur\u0103 ap\u01031 linguri\u021b\u0103 semin\u021be de pin (m\u0103cinate)\t\n\t\n\t\tPreg\u0103tirea fructelor de mareAmesteca\u021bi apa cu sarea p\u00e2n\u0103 ob\u021bine\u021bi o solu\u021bie u\u0219or s\u0103rat\u0103.Sp\u0103la\u021bi delicat midiile, scoicile \u0219i stridiile \u00een aceast\u0103 ap\u0103, mi\u0219c\u00e2ndu-le u\u0219or ca s\u0103 nu se rup\u0103, apoi scurge\u021bi-le \u00eentr-o strecur\u0103toare.T\u0103ia\u021bi fructele de mare \u00een buc\u0103\u021bi de aproximativ 1 cm.Condimenta\u021bi-le cu sare \u0219i piper, apoi l\u0103sa\u021bi-le la marinat aproximativ 10 minute.Preg\u0103tirea legumelorCur\u0103\u021ba\u021bi ceapa verde, sp\u0103la\u021bi-o bine, apoi t\u0103ia\u021bi-o \u00een buc\u0103\u021bi de aproximativ 10 cm.T\u0103ia\u021bi ardeiul iute verde \u0219i ardeiul iute ro\u0219u pe diagonal\u0103, \u00een buc\u0103\u021bi de aproximativ 2 cm lungime \u0219i 3 mm grosime.Preg\u0103tirea aluatului\u00centr-un bol \u00eenc\u0103p\u0103tor, amesteca\u021bi f\u0103ina de gr\u00e2u, f\u0103ina de orez, sarea \u0219i apa p\u00e2n\u0103 ob\u021bine\u021bi un aluat omogen.Bate\u021bi oul \u00eentr-un bol separat.Preg\u0103tirea sosuluiAmesteca\u021bi sosul de soia, o\u021betul de orez, apa \u0219i semin\u021bele de pin m\u0103cinate. Pune\u021bi sosul deoparte p\u00e2n\u0103 la servire.G\u0103tirea\u00cencinge\u021bi o tigaie la foc mediu \u0219i ad\u0103uga\u021bi uleiul vegetal.Turna\u021bi \u00een tigaie un prim strat de aluat, form\u00e2nd un disc de aproximativ 10 cm \u00een diametru \u0219i 8 mm grosime.A\u0219eza\u021bi ceapa verde peste aluat, apoi distribui\u021bi deasupra fructele de mare. Ad\u0103uga\u021bi \u0219i buc\u0103\u021bile de ardei iute verde \u0219i ro\u0219u.Turna\u021bi deasupra \u00eenc\u0103 aproximativ 30 g de aluat \u0219i \u00eentinde\u021bi-l u\u0219or, c\u00e2t s\u0103 lege umplutura.La final, turna\u021bi deasupra oul b\u0103tut.G\u0103ti\u021bi aproximativ 5 minute la foc mediu, p\u00e2n\u0103 c\u00e2nd partea de dedesubt este bine f\u0103cut\u0103 \u0219i u\u0219or rumenit\u0103.\u00centoarce\u021bi cl\u0103tita, acoperi\u021bi tigaia \u0219i continua\u021bi g\u0103tirea \u00eenc\u0103 aproximativ 3 minute.Servi\u021bi-o fierbinte, al\u0103turi de sosul de soia cu o\u021bet.\t\n\t\n\t\t\nNu agita\u021bi prea tare fructele de mare \u00een timpul cl\u0103tirii, ca s\u0103 nu le deteriora\u021bi.\nPentru o textur\u0103 c\u00e2t mai bun\u0103, p\u0103stra\u021bi tigaia la foc mediu, astfel \u00eenc\u00e2t cl\u0103tita s\u0103 se rumeneasc\u0103 frumos f\u0103r\u0103 s\u0103 se ard\u0103.\n\n\t\n\t\n\t\tAccompagnement, Plat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/147460","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=147460"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/147460\/revisions"}],"predecessor-version":[{"id":147678,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/147460\/revisions\/147678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/147029"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=147460"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=147460"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=147460"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}