{"id":148180,"title":"Corn cheese – porumb cu br\u00e2nz\u0103 \u00een stil coreean","modified":"2026-07-15T16:24:31+02:00","plain":"Marele clasic al barurilor coreene : porumb dulce topit sub un strat de mozzarella elastic\u0103, servit clocotind \u00eentr-o tigaie \u00eencins\u0103.\n\n\n\nO tigaie neagr\u0103 ajunge la mas\u0103 sf\u00e2r\u00e2ind, boabele de porumb dulce lucesc \u00een maionez\u0103 \u0219i unt, iar mozzarella aurie se \u00eentinde \u00een fire lungi de \u00eendat\u0103 ce \u00eenfigi be\u021bi\u0219oarele. \n\n\n\nCorn cheese-ul coreean nu caut\u0103 echilibrul: este de-a dreptul dulce, cremos \u0219i untos. E genul de gustare pe care o ciugule\u0219ti cu o bere rece \u00een m\u00e2n\u0103, f\u0103r\u0103 s\u0103 te po\u021bi opri cu adev\u0103rat.\n\n\n\nO alt\u0103 gustare coreean\u0103 care mizeaz\u0103 totul pe br\u00e2nz\u0103 \u0219i pe crocant: corn dog-ul coreean.\n\n\n\nCe este corn cheese-ul?\n\n\n\n\u00cen Coreea, i se spune kon-chijeu (\ucf58\uce58\uc988), mai degrab\u0103 o gustare de bar dec\u00e2t un gratin \u00een stil occidental. Baza este simpl\u0103 \u0219i modern\u0103: porumb dulce la conserv\u0103, maionez\u0103, unt, pu\u021bin zah\u0103r \u0219i mozzarella cu con\u021binut sc\u0103zut de ap\u0103, celebra \u201epizza cheese\u201d coreean\u0103. \n\n\n\nTotul se tope\u0219te \u00eentr-o textur\u0103 cremoas\u0103 \u0219i elastic\u0103, care se gratineaz\u0103 f\u0103r\u0103 s\u0103 devin\u0103 vreodat\u0103 lichid\u0103. Este o gustare tipic\u0103 a buc\u0103t\u0103riei coreene moderne, n\u0103scut\u0103 mai degrab\u0103 \u00een baruri \u0219i restaurante dec\u00e2t \u00een buc\u0103t\u0103riile de familie.\n\n\n\nNu este nici acri\u0219or, nici picant : f\u0103r\u0103 lime, f\u0103r\u0103 chili pres\u0103rat deasupra, ceea ce face \u00een\u0219el\u0103toare compara\u021bia cu elote-ul mexican. Corn cheese-ul r\u0103m\u00e2ne \u00eentr-un registru lactat \u0219i delicat, iar mozzarella cu con\u021binut sc\u0103zut de ap\u0103 este cea care \u021bine totul laolalt\u0103 : mozzarella proasp\u0103t\u0103, prea umed\u0103, stric\u0103 textura de care depinde reu\u0219ita preparatului.\n\n\n\nLa o mas\u0103 de samgyeopsal, vine adesea \u00eentr-o tigaie clocotind, al\u0103turi de carnea la gr\u0103tar.\n\n\n\nCum a luat form\u0103 corn cheese-ul\n\n\n\nIngredientele din corn cheese au ap\u0103rut \u00eentr-un context dificil. \u00cen timpul \u0219i dup\u0103 r\u0103zboiul din Coreea, surplusurile alimentare americane au adus pe pia\u021ba coreean\u0103 porumbul dulce la conserv\u0103, br\u00e2nza topit\u0103, Spam \u0219i c\u00e2rna\u021bii. \n\n\n\nLa fel ca budae-jjigae, preparatul s-a n\u0103scut din aceast\u0103 improviza\u021bie, dar a urmat un alt drum : \u00een loc s\u0103 ajung\u0103 \u00eentr-o sup\u0103 picant\u0103, aceste produse \u0219i-au p\u0103strat caracterul cremos \u0219i dulce.\n\n\n\n\u00cen anii 1990, mai ales \u00een restaurantele de pe\u0219te crud din jurul Busanului, se servea un \u201ecorn butter\u201d drept gustare oferit\u0103 din partea casei : porumb dulce tras la tigaie \u00een margarin\u0103, cu o doz\u0103 generoas\u0103 de maionez\u0103, care se rumenea la c\u0103ldur\u0103. \n\n\n\nClien\u021bii au confundat aceast\u0103 suprafa\u021b\u0103 gratinat\u0103 cu br\u00e2nza, iar barurile din cartierul studen\u021besc Sinchon, din Seul, au ajuns s\u0103 adauge efectiv mozzarella pentru a face din el un anju, o gustare servit\u0103 cu alcool. \u00cenc\u0103 din 1999, o carte de bucate explica deja cum s\u0103 gratinezi porumb cu \u201epizza cheese\u201d acas\u0103.\n\n\n\nVrei ceva mai intens ? kimchi jjigae merge \u00een direc\u021bia opus\u0103: fierbinte \u0219i acri\u0219or.\n\n\n\nRestul a \u021binut de br\u00e2nza disponibil\u0103. Dezvoltarea livr\u0103rii de pizza \u0219i ascensiunea unor produc\u0103tori coreeni precum Imsil Cheese, la sf\u00e2r\u0219itul anilor 1990, au f\u0103cut mozzarella cu con\u021binut sc\u0103zut de ap\u0103 accesibil\u0103 \u0219i u\u0219or de g\u0103sit. Aceast\u0103 br\u00e2nz\u0103 foarte elastic\u0103 a dat preparatului forma sa actual\u0103 : porumbul dedesubt, un strat auriu \u0219i clocotitor deasupra, pe care \u00eel \u00eentinzi cu be\u021bi\u0219oarele.\n\n\n\nIngredientele de baz\u0103 ale corn cheese-ului\n\n\n\n\n\n\n\nTotul porne\u0219te de la porumbul dulce la conserv\u0103, dan-oksusu, cu boabele sale fragede \u0219i suculente, care dau dulcea\u021ba preparatului. Trebuie scurs bine, fiindc\u0103 un exces de lichid face compozi\u021bia apoas\u0103.\n\n\n\n Porumbul coreean tradi\u021bional, chal-oksusu, mai lipicios \u0219i mai ferm, cere mai mult zah\u0103r \u0219i r\u0103m\u00e2ne mai tare la mestecat : nu pe el \u00eel c\u0103ut\u0103m aici.\n\n\n\nMaioneza leag\u0103 umiditatea porumbului de gr\u0103simea lactat\u0103, aduce o u\u0219oar\u0103 aciditate \u0219i ajut\u0103 suprafa\u021ba s\u0103 se rumeneasc\u0103. Ottogi Gold este referin\u021ba coreean\u0103, dar mul\u021bi buc\u0103tari prefer\u0103 Kewpie pentru gustul s\u0103u bogat \u00een umami. Untul nes\u0103rat a \u00eenlocuit margarina de la \u00eenceputuri datorit\u0103 gustului s\u0103u mai plin, iar pu\u021bin zah\u0103r, zah\u0103r brun sau lapte condensat \u00eendulcit ofer\u0103 echilibrul dulce-s\u0103rat caracteristic.\n\n\n\nMozzarella cu con\u021binut sc\u0103zut de ap\u0103, \u201epizza cheese\u201d, este elementul emblematic : se tope\u0219te \u00eentr-un strat omogen care formeaz\u0103 bule la foc mare, \u00een timp ce mozzarella proasp\u0103t\u0103 ar l\u0103sa prea mult zer. \n\n\n\nO ceap\u0103 tocat\u0103 fin \u0219i c\u00e2teva cubule\u021be de ardei ro\u0219u sau verde adaug\u0103 arom\u0103 \u0219i crocant, ca \u00een versiunile de restaurant. Un praf de glutamat r\u0103m\u00e2ne op\u021bional, util mai ales dac\u0103 folose\u0219ti o maionez\u0103 occidental\u0103 mai fad\u0103.\n\n\n\nPartenerul ideal pentru soju \u0219i bere\n\n\n\nCorn cheese-ul \u021bine mai degrab\u0103 de cultura b\u0103uturii dec\u00e2t de masa de zi cu zi, cu orez \u0219i sup\u0103. \u00cel g\u0103se\u0219ti \u00een pojangmacha, \u00een baruri, \u00een restaurantele de gr\u0103tar coreean \u0219i \u00een restaurantele de pe\u0219te crud, uneori servit \u00eentr-o tigaie \u00eenc\u0103 clocotind.\n\n\n\nDulcea\u021ba \u0219i gr\u0103simea lui tempereaz\u0103 t\u0103ria soju-ului \u0219i merg de minune cu o bere blond\u0103, bine rece.\n\n\n\nCa s\u0103 domole\u0219ti iu\u021beala unui ramen foarte picant, \u00eencearc\u0103 o lingur\u0103 de corn cheese sau un bol de Buldak carbonara.\n\n\n\nDomole\u0219te \u0219i iu\u021beala ardeiului iute. Gr\u0103simea din mozzarella, maionez\u0103 \u0219i unt ajut\u0103 la desprinderea capsaicinei de pe palat, ceea ce explic\u0103 de ce merge at\u00e2t de bine al\u0103turi de preparate foarte iu\u021bi precum dakbal, jjukkumi sau t\u0103i\u021beii Buldak. Este acela\u0219i principiu care explic\u0103 succesul Buldak carbonara \u0219i al altor ramenuri picante, acoperite cu corn cheese topit.\n\n\n\n\n\n\tCorn cheese - porumb cu br\u00e2nz\u0103, \u00een stil coreean\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t430 g de porumb dulce din conserv\u0103 (bine scurs)20 g de unt1 lingur\u0103 de unt de arahide2 linguri de maionez\u01031 lingur\u0103 de zah\u0103r100 g de mozzarella (ras\u0103)de p\u0103trunjel (tocat foarte fin, dup\u0103 gust (op\u021bional))de piper (dup\u0103 gust (op\u021bional))\t\n\t\n\t\tPreparareScurge\u021bi bine porumbul dulce \u00eentr-o strecur\u0103toare.Topi\u021bi untul \u00eempreun\u0103 cu untul de arahide \u00eentr-o tigaie, la foc mediu spre mic.Ad\u0103uga\u021bi porumbul dulce scurs, amesteca\u021bi, apoi g\u0103ti\u021bi-l p\u00e2n\u0103 este bine acoperit.Ad\u0103uga\u021bi zah\u0103rul \u0219i maioneza, apoi continua\u021bi s\u0103 g\u0103ti\u021bi, amestec\u00e2nd, p\u00e2n\u0103 se evapor\u0103 complet lichidul \u0219i preparatul cap\u0103t\u0103 textura dorit\u0103.Pres\u0103ra\u021bi mozzarella peste porumb, acoperi\u021bi \u0219i g\u0103ti\u021bi la foc mic p\u00e2n\u0103 se tope\u0219te br\u00e2nza. Opri\u021bi focul.Transfera\u021bi \u00eentr-un vas, pres\u0103ra\u021bi p\u0103trunjel \u0219i\/sau piper, dup\u0103 gust, apoi servi\u021bi fierbinte.\t\n\t\n\t\t\nPentru o textur\u0103 mai \"rumenit\u0103\", l\u0103sa\u021bi porumbul s\u0103 se prind\u0103 u\u0219or de fundul tig\u0103ii \u00eenainte s\u0103 \u00eel amesteca\u021bi.\nAjusta\u021bi cantitatea de maionez\u0103 \u0219i de zah\u0103r \u00een func\u021bie de c\u00e2t de dulce \u00eel prefera\u021bi.\n\n\t\n\t\n\t\tAccompagnementItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/148180","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=148180"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/148180\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/148022"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=148180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=148180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=148180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}