{"id":156415,"title":"Bindaetteok coreean autentic","modified":"2026-07-18T02:29:48+02:00","plain":"Aceste cl\u0103tite coreene crocante \u00eembin\u0103 fasole mung, porc rumenit \u0219i kimchi, pentru un preparat plin de savoare.\n\n\n\nDe la r\u0103zboiul din Coreea \u00eencoace, familiile din mediul rural au continuat s\u0103 foloseasc\u0103 fasolea mung cultivat\u0103 local, care nu necesit\u0103 m\u0103cinare fin\u0103 \u0219i ofer\u0103 mai multe proteine dec\u00e2t orezul alb decorticat. \u0218i ast\u0103zi, acel sf\u00e2r\u00e2it inconfundabil atrage \u0219iruri de clien\u021bi fideli \u0219i turi\u0219ti sub copertinele luminate de neon, de la Jeonju p\u00e2n\u0103 la Sokcho. Mul\u021bi \u00eel \u00eenso\u021besc cu c\u00e2te o \u00eenghi\u021bitur\u0103 de makgeolli tulbure, u\u0219or dulceag.\n\n\n\nNu are leg\u0103tur\u0103 cu re\u021beta, dar voiam s\u0103 v\u0103 ar\u0103t aceste delicioase chiftele coreene de pe\u0219te f\u0103cute \u00een cas\u0103\n\n\n\nIngrediente-cheie pentru bindaetteok\n\n\n\nAluatul de baz\u0103 nu este, de fapt, dec\u00e2t un amestec de fasole mung \u00eenmuiat\u0103, ap\u0103 \u0219i un praf de sare. Totu\u0219i, odat\u0103 decojite \u0219i m\u0103cinate grosier, aceste leguminoase dezvolt\u0103 arome discret p\u0103m\u00e2ntii \u0219i ofer\u0103 un aport de proteine care dep\u0103\u0219e\u0219te cu mult pre\u021bul lor modest. \n\n\n\n\n\n\n\nCuburile de ceaf\u0103 de porc aduc o savoare caramelizat\u0103, kimchi-ul acri\u0219or ofer\u0103 o not\u0103 fermentat\u0103 \u0219i vioaie, germenii de soia \u0219i feriga uscat\u0103 dau textur\u0103, iar firele de ceap\u0103 verde parfumeaz\u0103 fiecare \u00eembuc\u0103tur\u0103. \n\n\n\nCe este un adev\u0103rat bindae-tteok?\n\n\n\nPuri\u0219tii prefer\u0103 boabe m\u0103cinate la moar\u0103 de piatr\u0103 \u0219i exclud f\u0103ina de gr\u00e2u, pentru a p\u0103stra preparatul f\u0103r\u0103 gluten, chiar dac\u0103 unii adaug\u0103 o lingur\u0103 de f\u0103in\u0103 sau amidon de orez pentru a lega mai bine compozi\u021bia. M\u00e2ndria regional\u0103 sau familial\u0103 alimenteaz\u0103 dispute amicale : unii v\u00e2nz\u0103tori moderni adaug\u0103 stridii crude pentru accente iodate, \u00een timp ce buc\u0103tarii din Nord p\u0103streaz\u0103 adesea umplutura la strictul necesar ; totu\u0219i, kimchi ajunge aproape \u00eentotdeauna \u00een tigaie. \n\n\n\nTrebuie s\u0103 \u0219ti\u021bi c\u0103 face parte din categoria buc\u0103t\u0103riei coreene numit\u0103 buchimgae, adic\u0103 o familie de preparate servite sub form\u0103 de cl\u0103tite s\u0103rate.\n\n\n\nCel mai celebru dintre buchimgae r\u0103m\u00e2ne, f\u0103r\u0103 \u00eendoial\u0103, pajeonul cu ceap\u0103 verde\n\n\n\nTarabele vegane de ast\u0103zi \u00eenlocuiesc porcul cu shiitake afuma\u021bi, dar veteranii pr\u0103jelii jur\u0103 c\u0103 u\u0219oara not\u0103 robust\u0103 a unturii topite este cea care rumene\u0219te uniform marginile.\n\n\n\nSe potrive\u0219te de minune cu un bibim guksu\n\n\n\nSfaturi pentru un bindaetteok reu\u0219it acas\u0103\n\n\n\nPreg\u0103ti\u021bi aluatul din ajunUn aluat bun se preg\u0103te\u0219te cu o zi \u00eenainte. L\u0103sa\u021bi boabele la \u00eenmuiat p\u00e2n\u0103 c\u00e2nd pieli\u021ba lor sub\u021bire, aproape pergamentoas\u0103, se desprinde u\u0219or. A doua zi, pasa\u021bi-le cu pu\u021bin\u0103 ap\u0103, dar l\u0103sa\u021bi \u0219i c\u00e2teva buc\u0103\u021bele vizibile, pentru o textur\u0103 mai interesant\u0103.\n\n\n\nAjusta\u021bi textura dup\u0103 preferin\u021b\u0103Pentru un aluat mai u\u0219or, \u00eencorpora\u021bi pur \u0219i simplu un strop de ap\u0103 cu ghea\u021b\u0103 \u00eenainte de g\u0103tire. Dac\u0103 prefera\u021bi cl\u0103tite mai ferme \u0219i mai rezistente, m\u0103ri\u021bi propor\u021bia de aluat fa\u021b\u0103 de umplutur\u0103; astfel, germenii de soia sau kimchi-ul nu vor face cl\u0103tita s\u0103 se destrame \u00een timpul g\u0103tirii.\n\n\n\nOb\u021bine\u021bi un finisaj ca la pia\u021b\u0103Dac\u0103 vre\u021bi s\u0103 imita\u021bi textura \u0219i crocantul cl\u0103titelor v\u00e2ndute \u00een pie\u021be, termina\u021bi g\u0103tirea \u00eentr-un ulei pu\u021bin mai \u00eencins, ap\u0103s\u00e2nd u\u0219or, astfel \u00eenc\u00e2t fiecare denivelare s\u0103 devin\u0103 perfect rumen\u0103 \u0219i crocant\u0103.\n\n\n\nCongela\u021bi bindaetteokPute\u021bi preg\u0103ti din timp cl\u0103tite semicoapte \u0219i le pute\u021bi congela. \u00ce\u0219i vor rec\u0103p\u0103ta tot crocantul dup\u0103 aproximativ cinci minute de g\u0103tire pe fiecare parte, \u00eentr-o tigaie u\u0219or uns\u0103 cu ulei.\n\n\n\nSos rapid pentru servire: Dou\u0103 p\u0103r\u021bi de sos de soia la o parte de o\u021bet, pres\u0103rate cu gochugaru, alc\u0103tuiesc sosul clasic.\n\n\n\nServire, asocieri \u0219i unde s\u0103-l gusta\u021bi\n\n\n\nAcas\u0103, a\u0219eza\u021bi cl\u0103titele una peste alta \u00eentr-un co\u0219 de bambus pu\u021bin ad\u00e2nc, pres\u0103ra\u021bi deasupra fire de ceap\u0103 verde t\u0103iate fin \u0219i rondele de ardei iute ro\u0219u, apoi l\u0103sa\u021bi-v\u0103 invita\u021bii s\u0103 se serveasc\u0103 c\u00e2t \u00eenc\u0103 sunt fierbin\u021bi \u0219i u\u0219or lucioase de la ulei. \n\n\n\nUn bol de makgeolli bine rece completeaz\u0103 perfect aciditatea aluatului ; o bere IPA cu note citrice este o alegere la fel de inspirat\u0103.\n\n\n\nLa Seul, \u00eendrepta\u021bi-v\u0103 spre taraba 65 (Soon-Hee Bindaetteok) din pia\u021ba Gwangjang : personalul spune c\u0103 poate vinde peste o mie de cl\u0103tite \u00een weekendurile aglomerate. Resturile merg de minune sf\u0103r\u00e2mate \u00eentr-un orez pr\u0103jit cu kimchi sau \u00eenvelite \u00een frunze de salat\u0103, cu ssamjang, \u00een stil samgyeopsal, pentru un picnic improvizat.\n\n\n\n\n\n\tBindaetteok autentice - cl\u0103tite coreene cu fasole mung\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tAluat650 g de fasole mung (greutate \u00een stare uscat\u0103, apoi \u00eenmuiat\u0103 \u0219i decojit\u0103)360 ml de ap\u01031 linguri\u021b\u0103 de floare de sareMarinad\u0103 pentru porc0.5 lingur\u0103 de usturoi (tocat)1 lingur\u0103 de mirin0.5 lingur\u0103 de zah\u0103r1 linguri\u021b\u0103 de sos de pe\u0219teUmplutura principal\u0103180 g de ceaf\u0103 de porc (t\u0103iat\u0103 \u00een cubule\u021be)180 g de kimchi (scurs \u0219i t\u0103iat)120 g de germeni de soia (op\u0103ri\u021bi \u0219i scur\u0219i)120 g de ferig\u0103 (t\u0103iat\u0103 \u00een buc\u0103\u021bi; op\u021bional)10 fire de ceap\u0103 verde (t\u0103iate \u00een segmente lungi)0.5 lingur\u0103 de usturoi (tocat)6 v\u00e2rfuri verzi de ceap\u0103 verdeDecor \u0219i pr\u0103jire1 ardei iute ro\u0219u (feliat sub\u021bire)ulei vegetal (pentru pr\u0103jit)\t\n\t\n\t\tPrepararea fasolei mungSp\u0103la\u021bi fasolea mung uscat\u0103, acoperi\u021bi-o cu ap\u0103 \u0219i l\u0103sa\u021bi-o la frigider timp de 6 ore.Freca\u021bi boabele \u00eenmuiate \u00eentre palme ca s\u0103 desprinde\u021bi cojile, apoi cl\u0103ti\u021bi-le \u0219i scurge\u021bi-le de mai multe ori, p\u00e2n\u0103 \u00eendep\u0103rta\u021bi toate \u00eenveli\u0219urile.Scurge\u021bi bine fasolea mung \u00eenmuiat\u0103 \u0219i decojit\u0103.Prepararea porculuiAmesteca\u021bi carnea de porc t\u0103iat\u0103 cu usturoiul, mirinul, zah\u0103rul \u0219i sosul de pe\u0219te.Rumeni\u021bi carnea de porc asezonat\u0103 \u00eentr-o tigaie \u00eencins\u0103 p\u00e2n\u0103 este p\u0103truns\u0103 complet, apoi pune\u021bi-o deoparte.Prepararea legumelorT\u0103ia\u021bi kimchi-ul \u00een bastona\u0219e de 3 cm x 1 cm.Op\u0103ri\u021bi germenii de soia 30 s \u00een ap\u0103 s\u0103rat\u0103, r\u0103ci\u021bi-i \u00een ap\u0103 rece, apoi scurge\u021bi-i bine.T\u0103ia\u021bi feriga \u00een buc\u0103\u021bi de 4 cm.T\u0103ia\u021bi ceapa verde \u00een segmente de 4 cm \u0219i p\u0103stra\u021bi c\u00e2teva v\u00e2rfuri verzi pentru decor.Felia\u021bi sub\u021bire ardeiul iute ro\u0219u.Prepararea aluatuluiPune\u021bi deoparte o m\u00e2n\u0103 de fasole mung, mixa\u021bi-o scurt \u0219i p\u0103stra\u021bi-o pentru un plus de textur\u0103 crocant\u0103.Mixa\u021bi restul de fasole mung cu apa \u0219i floarea de sare, p\u00e2n\u0103 ob\u021bine\u021bi un aluat u\u0219or grunjos.Transfera\u021bi aluatul \u00eentr-un bol, apoi ad\u0103uga\u021bi kimchi-ul, feriga, germenii de soia, ceapa verde, usturoiul \u0219i porcul rumenit \u0219i amesteca\u021bi bine.Pr\u0103jirea cl\u0103titelor\u00cencinge\u021bi o tigaie \u0219i turna\u021bi pu\u021bin ulei.Pune\u021bi \u00een uleiul \u00eencins c\u00e2teva rondele de ardei iute ro\u0219u \u0219i c\u00e2teva v\u00e2rfuri verzi de ceap\u0103 verde.Turna\u021bi un polonic de aluat ca s\u0103 forma\u021bi o cl\u0103tit\u0103 groas\u0103, apoi pr\u0103ji\u021bi-o p\u00e2n\u0103 se rumene\u0219te pe prima parte.\u00centoarce\u021bi cu grij\u0103 cl\u0103tita \u0219i pr\u0103ji\u021bi-o \u0219i pe cealalt\u0103 parte, p\u00e2n\u0103 devine aurie \u0219i crocant\u0103.Repeta\u021bi opera\u021biunea p\u00e2n\u0103 termina\u021bi tot aluatul, apoi servi\u021bi cl\u0103titele c\u00e2t sunt fierbin\u021bi.\t\n\t\n\t\tPute\u021bi omite feriga dac\u0103 nu g\u0103si\u021bi; dac\u0103 aluatul vi se pare prea gros, sub\u021bia\u021bi-l cu pu\u021bin\u0103 ap\u0103.\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nSurse culinare\n\n\n\n\u2022 Bindaetteok se \u00eenv\u00e2rte \u00eentruna \u2013 This Is Korea Tours (englez\u0103)\u2022 Bindaetteok \u2013 Enciclopedia culturii coreene (coreean\u0103)\u2022 Buc\u0103t\u0103rie coreean\u0103 de familie: re\u021bete pentru longevitate \u2013 Muzeul J. Paul Getty (englez\u0103)\u2022 De ce i se spune bindaetteok \u201etteok\u201d \u0219i nu \u201ejeon\u201d? \u2013 SisaIN (coreean\u0103)\u2022 Bindaetteok, gustarea popular\u0103 a epocii moderne \u2013 Regiunea N Culture (coreean\u0103)\u2022 Bindaetteok, preparatul nostalgiei \u0219i al romantismului \u2013 Koreana (coreean\u0103)\u2022 Cl\u0103tit\u0103 din fasole mung (bindaetteok) \u2013 VISITKOREA (englez\u0103)\u2022 Cum s\u0103 preg\u0103ti\u021bi o bindaetteok crocant\u0103 \u0219i gustoas\u0103 \u2013 10 000 Re\u021bete (coreean\u0103)\u2022 Bindaetteok \u2013 cl\u0103tit\u0103 din fasole mung \u2013 Kimchimari (englez\u0103)\u2022 [Saongwon] Bindaetteok din fasole mung (2 buc\u0103\u021bi) \u2013 WingEat (coreean\u0103)\u2022 Bindaetteok \u00een stil nord-coreean \u2013 TikTok (coreean\u0103)\u2022 Bindaetteok \u00eenc\u0103lze\u0219te sufletul: cl\u0103tit\u0103 pr\u0103jit\u0103 din fasole mung \u2013 Instagram (englez\u0103)\u2022 O superb\u0103 bindaetteok vegan\u0103: cl\u0103tite coreene din fasole mung \u2013 The Korean Vegan (englez\u0103)\u2022 Bindaetteok din Jeju-do: cl\u0103tit\u0103 de hri\u0219c\u0103 umplut\u0103 cu ridiche \u2013 Pinterest (englez\u0103)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/156415","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=156415"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/156415\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/49515"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=156415"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=156415"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=156415"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}