{"id":156673,"title":"Galbitang autentic \u2013 pot-au-feu coreean","modified":"2026-07-18T02:33:20+02:00","plain":"Marea sup\u0103 coreean\u0103 cu coaste de vit\u0103, fiart\u0103 \u00eendelung p\u00e2n\u0103 cap\u0103t\u0103 un bulion limpede, auriu \u0219i profund.\n\n\n\nUn bol fumeg\u00e2nd apare \u00eentr-un nor de aburi. Bulionul este auriu, aproape transparent, iar coastele c\u0103rnoase se desprind u\u0219or sub be\u021bi\u0219oare. Miroase a oase fierte \u00eendelung \u0219i a ridiche dulceag\u0103. \n\n\n\nServit\u0103 fierbinte, aceast\u0103 sup\u0103 din buc\u0103t\u0103ria coreean\u0103 r\u0103m\u00e2ne totu\u0219i limpede \u0219i r\u0103coritoare, cu acel faimos siwonhada care cur\u0103\u021b\u0103 palatul \u00een loc s\u0103-l \u00eengreuneze. M\u00e2ncare de banchet, de ospitalitate \u0219i de convalescen\u021b\u0103, galbitangul se judec\u0103 dup\u0103 un singur lucru: limpezimea sa. \u00ce\u021bi dai seama de ce de la prima \u00eenghi\u021bitur\u0103.\n\n\n\nPoft\u0103 de coaste de vit\u0103 la gr\u0103tar, nu \u00een sup\u0103? LA galbi pune aceea\u0219i carne \u00een valoare pe gr\u0103tar.\n\n\n\nCe este galbitangul?\n\n\n\nNumele spune totul: galbi, coaste de vit\u0103, \u0219i tang, sup\u0103. Autenticitatea se sprijin\u0103 pe dou\u0103 ingrediente de ne\u00eenlocuit, coaste cu os \u0219i ridichea coreean\u0103 mu, plus arome folosite cu m\u0103sur\u0103: daepa, ceap\u0103, usturoi \u0219i, uneori, pu\u021bin ghimbir. \n\n\n\nAsezonarea r\u0103m\u00e2ne discret\u0103, cu sare sau cu guk ganjang, acel sos de soia deschis la culoare pentru supe, mai s\u0103rat \u0219i mai limpede dec\u00e2t sosurile de soia \u00eenchise la culoare. T\u0103i\u021beii dangmyeon, frecven\u021bi ast\u0103zi, adaug\u0103 mai ales o textur\u0103 supl\u0103.\n\n\n\nRezultatul nu este nici brun, nici ro\u0219u, nici l\u0103ptos. Bulionul trebuie s\u0103 r\u0103m\u00e2n\u0103 translucid, auriu sau ambrat, profund, f\u0103r\u0103 s\u0103 devin\u0103 opac. Un galbitang autentic nu folose\u0219te gochugaru, gochujang, rumenirea \u00een ulei sau sosul de soia \u00eenchis la culoare, care i-ar masca nuan\u021ba. Aromatele doar \u00eel parfumeaz\u0103, apoi sunt \u00eendep\u0103rtate. Tot farmecul st\u0103 \u00een acest bulion clar \u0219i luminos, f\u0103r\u0103 s\u0103 fie incolor.\n\n\n\nUn alt preparat coreean reconfortant la bol: sundubu jjigae, cu tofu m\u0103t\u0103sos \u0219i fierbinte.\n\n\n\nDe la raritatea c\u0103rnii de vit\u0103 la marile oale din Suwon\n\n\n\nGalbitangul s-a n\u0103scut \u00eentr-o epoc\u0103 a rarit\u0103\u021bii. Sub dinastia Joseon, bovinele erau \u00eenainte de toate animale de trac\u021biune: arau, tr\u0103geau poveri \u0219i sus\u021bineau economia rural\u0103. Sacrificarea era reglementat\u0103, uneori interzis\u0103, iar carnea de vit\u0103 r\u0103m\u00e2nea rezervat\u0103 ritualurilor, cur\u021bii \u0219i familiilor yangban. A servi o sup\u0103 de coaste de vit\u0103 era, a\u0219adar, un semn de bun\u0103stare. Termenul Galbiguk, atestat \u00eenc\u0103 de la sf\u00e2r\u0219itul Goryeo, desemna la \u00eenceput o simpl\u0103 sup\u0103 de coaste, nu \u00eentotdeauna de vit\u0103.\n\n\n\nLa curte, preparatul a c\u0103p\u0103tat o form\u0103 fastuoas\u0103: acela\u0219i bol putea reuni coaste, tripe, un abalon \u00eentreg, castrave\u021bi de mare, ou\u0103, ridiche \u0219i ciuperci, \u00eentr-o \u00eent\u00e2lnire \u00eentre uscat \u0219i mare demn\u0103 de un banchet regal. C\u0103r\u021bile de bucate de la \u00eenceputul secolului al XX-lea l-au readus apoi la o formul\u0103 mai sobr\u0103 \u0219i mai precis\u0103: aproximativ 2 kg de coaste, 300 g de ridiche, mai mul\u021bi litri de ap\u0103 \u0219i cinci p\u00e2n\u0103 la \u0219ase ore de g\u0103tire, cu o recomandare clar\u0103 \u00eenc\u0103 de atunci: ridichea trebuie scoas\u0103 la timp, pentru a-\u0219i p\u0103stra textura \u0219i pentru a men\u021bine bulionul limpede.\n\n\n\n\u00cen secolul al XX-lea, galbitangul s-a r\u0103sp\u00e2ndit odat\u0103 cu av\u00e2ntul economic al \u021b\u0103rii. \u00cen anii 1970 \u0219i 1980, \u00een plin \u201eMiracol de pe r\u00e2ul Han\u201d, devine un fel festiv pentru o clas\u0103 de mijloc capabil\u0103 s\u0103 le ofere invita\u021bilor carne de vit\u0103. \n\n\n\nLa Suwon, ora\u0219 cunoscut pentru pia\u021ba sa de vite, Wanggalbitang pune \u00een valoare coaste uria\u0219e \u0219i o limpezime dus\u0103 la extrem. Mai la nord, \u00een Hamgyeong, Garitgukbap reune\u0219te orez, tofu, carne \u0219i seonji, s\u00e2nge de vit\u0103 coagulat, \u00eentr-o versiune mai robust\u0103 \u0219i mai s\u0103\u021bioas\u0103.\n\n\n\nIngredientele principale ale galbitangului\n\n\n\n\n\n\n\nCoastele stau la baza preparatului. Buc\u0103\u021bile groase, de cinci-\u0219ase centimetri, elibereaz\u0103 colagen, gelatin\u0103, m\u0103duv\u0103 \u0219i umami \u00een timpul unei fierberi \u00eendelungate. Feliile sub\u021biri, \u00een stil LA galbi, nu rezist\u0103 acestei fierberi lente \u0219i se destram\u0103. \n\n\n\nRidichea coreean\u0103 mu, \u00een schimb, d\u0103 acea senza\u021bie de siwonhada: mai dens\u0103 \u0219i mai parfumat\u0103 dec\u00e2t daikonul japonez, aduce o dulcea\u021b\u0103 vegetal\u0103, absoarbe o parte din gr\u0103sime \u0219i u\u0219ureaz\u0103 bog\u0103\u021bia c\u0103rnii de vit\u0103. G\u0103tit\u0103 corect, \u00ee\u0219i p\u0103streaz\u0103 textura ferm\u0103; dac\u0103 este fiart\u0103 prea mult, se destram\u0103 \u0219i tulbur\u0103 supa.\n\n\n\nPentru o sup\u0103 coreean\u0103 mai intens\u0103, \u00eencerca\u021bi kimchi jjigae.\n\n\n\nAromatele parfumeaz\u0103 f\u0103r\u0103 s\u0103 devin\u0103 vreodat\u0103 garnitur\u0103: daepa, c\u0103\u021bei \u00eentregi de usturoi, buc\u0103\u021bi mari de ceap\u0103 \u0219i o not\u0103 de ghimbir, menit\u0103 s\u0103 tempereze notele animalice. Toate sunt \u00eendep\u0103rtate \u00eenainte de servire. Pentru asezonare, guk ganjang aduce sare \u0219i umami, p\u0103str\u00e2nd nuan\u021ba deschis\u0103; \u00een anumite stiluri din Suwon se folose\u0219te sare de mare, uneori \u00eenso\u021bit\u0103 de pu\u021bin zah\u0103r pres\u0103rat pe carne. Un praf de piper negru, un strop de ulei de susan sau pu\u021bin usturoi tocat pun perfect \u00een valoare coastele.\n\n\n\nLa servire, dangmyeon, t\u0103i\u021beii din amidon de cartof dulce, adaug\u0103 suple\u021be, iar jidan, f\u00e2\u0219iile fine de g\u0103lbenu\u0219 \u0219i albu\u0219, trimit cu g\u00e2ndul la mesele festive. Versiunile yakseon, cu o latur\u0103 mai medicinal\u0103, \u00eencorporeaz\u0103 uneori astragal, ginseng, jujube, semin\u021be de pin sau dashima, at\u00e2t timp c\u00e2t bulionul r\u0103m\u00e2ne limpede.\n\n\n\n\n\n\tGalbitang autentic \u2013 pot-au-feu coreean\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 kg de coaste de vit\u0103450 g de ridiche alb\u0103 coreean\u0103 (\u00eenlocui\u021bi cu daikon, la nevoie)1 ceap\u01032 tije de ceap\u0103 verde8 c\u0103\u021bei de usturoi5 felii de ghimbir (uscat)4 L de ap\u01032 ou\u0103sare (pu\u021bin\u0103 \u00een plus, pentru asezonare)1 lingur\u0103 de ulei vegetalPentru des\u00e2ngerarea coastelor de vit\u01031 lingur\u0103 de zah\u0103rPentru op\u0103rirea coastelor de vit\u0103partea verde a cepei verzi (de la ceapa verde)Pentru asezonarea galbitanguluipiper (dup\u0103 gust)\t\n\t\n\t\tDes\u00e2ngerarea coastelorL\u0103sa\u021bi coastele de vit\u0103 la \u00eenmuiat \u00een ap\u0103 rece, pentru a elimina s\u00e2ngele.Ad\u0103uga\u021bi zah\u0103rul \u00een ap\u0103 pentru a ajuta la eliminarea s\u00e2ngelui, apoi schimba\u021bi apa din c\u00e2nd \u00een c\u00e2nd.Cl\u0103ti\u021bi coastele de vit\u0103 cu ap\u0103 rece, apoi scurge\u021bi-le bine.Op\u0103rirea coastelorPune\u021bi partea verde a cepei verzi \u00eentr-o oal\u0103 cu ap\u0103 \u0219i aduce\u021bi-o la fierbere.Ad\u0103uga\u021bi coastele de vit\u0103 \u00een apa clocotit\u0103. C\u00e2nd apa fierbe \u00een clocot, opri\u021bi focul, apoi cl\u0103ti\u021bi coastele cu ap\u0103 rece.Preg\u0103tirea \u0219i fierberea bulionuluiT\u0103ia\u021bi grosier ridichea alb\u0103 coreean\u0103, ceapa, usturoiul, ghimbirul uscat \u0219i partea alb\u0103 a cepei verzi (vor fi folosite la prepararea bulionului).Turna\u021bi apa \u00eentr-o oal\u0103 mare, ad\u0103uga\u021bi ridichea, ceapa, usturoiul, ghimbirul \u0219i ceapa verde, apoi aduce\u021bi totul la fierbere, la foc mare.Ad\u0103uga\u021bi coastele de vit\u0103 op\u0103rite. Fierbe\u021bi-le 10 minute la foc mare, f\u0103r\u0103 capac.Reduce\u021bi focul la mediu-mic \u0219i l\u0103sa\u021bi s\u0103 fiarb\u0103 domol aproximativ 50 de minute. A\u0219eza\u021bi un prosop de h\u00e2rtie \u00eentre oal\u0103 \u0219i capac, ca s\u0103 evita\u021bi rev\u0103rsarea bulionului.Scoate\u021bi ridichea dup\u0103 aproximativ 30 de minute de g\u0103tire \u0219i t\u0103ia\u021bi-o \u00een buc\u0103\u021bi u\u0219or de m\u00e2ncat.Preg\u0103tirea garniturii de ouSparge\u021bi ou\u0103le \u00eentr-un bol, ad\u0103uga\u021bi pu\u021bin\u0103 sare \u0219i bate\u021bi-le. Unge\u021bi o tigaie \u00eencins\u0103 cu ulei, coace\u021bi o omlet\u0103 sub\u021bire, rula\u021bi-o, apoi t\u0103ia\u021bi-o \u00een f\u00e2\u0219ii fine.Strecura\u021bi bulionul \u0219i finaliza\u021bi supaDup\u0103 g\u0103tire, strecura\u021bi bulionul \u0219i p\u0103stra\u021bi separat bulionul \u0219i coastele de vit\u0103.Pune\u021bi bulionul \u00eenapoi \u00een oal\u0103, ad\u0103uga\u021bi coastele, ridichea \u0219i ceapa verde tocat\u0103, apoi aduce\u021bi-l u\u0219or aproape de fierbere.Potrivi\u021bi de sare \u0219i ad\u0103uga\u021bi piper, dup\u0103 gust.Servi\u021bi supa fierbinte, cu f\u00e2\u0219iile de ou deasupra.\t\n\t\n\t\t\nPentru un bulion mai limpede, \u00eendep\u0103rta\u021bi spuma la \u00eenceputul fierberii, dac\u0103 este nevoie, \u0219i cl\u0103ti\u021bi bine coastele dup\u0103 op\u0103rire.\nTimpul de \u00eenmuiere poate varia: prelungi\u021bi-l dac\u0103 apa continu\u0103 s\u0103 se coloreze puternic.\n\n\t\n\t\n\t\tSoupes et bouillonsCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/156673","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=156673"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/156673\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/147765"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=156673"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=156673"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=156673"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}