{"id":163187,"title":"Oksusu Jeon – Cl\u0103tit\u0103 coreean\u0103 din porumb","modified":"2026-08-17T19:36:13+02:00","plain":"O cl\u0103tit\u0103 coreean\u0103 din porumb ceros proasp\u0103t, crocant\u0103 \u0219i dantelat\u0103 pe margini, elastic\u0103 \u0219i fierbinte \u00een mijloc, accentuat\u0103 de ardei iu\u021bi verzi \u0219i ro\u0219ii.\n\n\n\nLa sf\u00e2r\u0219it de var\u0103, porumbul e \u00een plin sezon \u0219i apare o poft\u0103 c\u00e2t se poate de simpl\u0103: ceva cald, crocant, de m\u00e2ncat cu degetele. Cl\u0103tita sf\u00e2r\u00e2ie imediat ce atinge uleiul, marginile se danteleaz\u0103 \u0219i se rumenesc, iar miezul r\u0103m\u00e2ne fraged \u0219i elastic, cu acea textur\u0103 coreean\u0103 numit\u0103 jjolgit-jjolgit. \n\n\n\nPorumbul coreean, \u00een varianta lui cremoas\u0103 \u0219i cu br\u00e2nz\u0103, se nume\u0219te corn cheese\n\n\n\nPorumbul ceros ras e suficient \u00een sine: f\u0103r\u0103 br\u00e2nz\u0103, f\u0103r\u0103 zah\u0103r, doar bobul, un v\u00e2rf de sare pr\u0103jit\u0103 \u0219i doi ardei iu\u021bi care trezesc totul. Ai putea crede c\u0103 e prea sobru ca s\u0103 impresioneze, p\u00e2n\u0103 la prima \u00eembuc\u0103tur\u0103, bine fierbinte.\n\n\n\nCe este oksusu jeon ?\n\n\n\nOksusu \u00eenseamn\u0103 porumb, iar jeon desemneaz\u0103 o cl\u0103tit\u0103 pr\u0103jit\u0103 \u00een tigaie, un clasic al buc\u0103t\u0103riei coreene. Versiunea din Gangwon-do se bazeaz\u0103 pe chal-oksusu, porumbul ceros coreean, bogat \u00een amilopectin\u0103, nu \u00een zaharuri simple. \n\n\n\nRa\u0219i \u0219i apoi \u00eenc\u0103lzi\u021bi, boabele elibereaz\u0103 un amidon care formeaz\u0103 o past\u0103 dens\u0103 \u0219i elastic\u0103, capabil\u0103 s\u0103 lege cl\u0103tita f\u0103r\u0103 f\u0103in\u0103 de gr\u00e2u. Tocmai asta o deosebe\u0219te de o simpl\u0103 cl\u0103tit\u0103 din porumb dulce \u0219i de corn cheese, mult mai bogat \u00een br\u00e2nz\u0103 \u0219i servit, de obicei, la tejghea.\n\n\n\nUn alt preparat coreean perfect pentru var\u0103, plin de prospe\u021bime : bibim guksu\n\n\n\n\u00cen tigaie, versiunile reu\u0219ite cap\u0103t\u0103 o crust\u0103 aurie, aproape dantelat\u0103, \u00een jurul unui miez suplu care aminte\u0219te de tteok. \n\n\n\nSarea pr\u0103jit\u0103 scoate \u00een eviden\u021b\u0103 aroma u\u0219or de alun\u0103 a bobului, ardeii iu\u021bi verzi Cheongyang \u0219i cei ro\u0219ii aduc o iu\u021beal\u0103 vegetal\u0103, iar uleiul de t\u0103r\u00e2\u021be de orez asigur\u0103 margini bine conturate, f\u0103r\u0103 s\u0103 acopere gustul porumbului.\n\n\n\nDe la hran\u0103 de nevoie la emblema Gangwon-do\n\n\n\nOksusu jeon provine din Gangwon-do, o provincie muntoas\u0103 din nord-est, unde relieful acoper\u0103 peste 80 % din teritoriu. Iernile reci, altitudinea \u0219i solurile pietroase, slab drenate, au f\u0103cut mult\u0103 vreme dificil\u0103 cultivarea orezului. \n\n\n\nPorumbul, introdus \u00een Coreea prin China \u00een secolul al XVI-lea, a devenit aici un substitut pentru orez \u0219i orz, o cultur\u0103 rezistent\u0103 acolo unde orezul nu d\u0103dea randament.\n\n\n\nO alt\u0103 specialitate coreean\u0103 care mizeaz\u0103 totul pe partea reconfortant\u0103 : gamjatang\n\n\n\nAceast\u0103 dependen\u021b\u0103 de porumb a dat na\u0219tere unei adev\u0103rate buc\u0103t\u0103rii locale : gangnaengi beombeok, un terci gros cu fasole ; olchaengi guksu, t\u0103i\u021bei din amidon de porumb \u00een form\u0103 de mormoloci ; hwangol yeot, o caramel\u0103 de porumb fermentat\u0103 cu mal\u021b ; \u0219i oksusu jeon, cl\u0103tita de var\u0103 din porumb proasp\u0103t. Texte din secolul al XIX-lea descriau deja o past\u0103 de porumb ceros, m\u0103cinat fin, f\u0103r\u0103 ap\u0103, capabil\u0103 s\u0103 prind\u0103 form\u0103 la c\u0103ldur\u0103 f\u0103r\u0103 f\u0103in\u0103 de gr\u00e2u.\n\n\n\nChal-oksusu din Hongcheon, recunoscut ca indica\u021bie geografic\u0103 nr. 15, r\u0103m\u00e2ne cel mai renumit. Cre\u0219te pe soluri nisipo-lutoase bine drenate, \u00een condi\u021biile unor diferen\u021be mari de temperatur\u0103 \u00eentre zi \u0219i noapte, care concentreaz\u0103 amidonul din boabe. La Hongcheon, unde cultura dep\u0103\u0219e\u0219te 1 000 de hectare, festivalul porumbului celebreaz\u0103 \u0219i ast\u0103zi oksusu jeon proasp\u0103t scos din tigaie.\n\n\n\nIngredientele principale ale oksusu jeon\n\n\n\n\n\n\n\nChal-oksusu este deopotriv\u0103 baza \u0219i liantul : c\u00e2nd e ras, elibereaz\u0103 un lapte de porumb bogat \u00een amilopectin\u0103, care devine suplu \u0219i elastic la g\u0103tire, cu un gust u\u0219or dulce \u0219i discret de alun\u0103. Pleurotele (neutari beoseot) adaug\u0103 umami \u0219i o textur\u0103 c\u0103rnoas\u0103, f\u0103r\u0103 s\u0103 \u00eenmoaie compozi\u021bia, iar ceapa t\u0103iat\u0103 fin rotunje\u0219te totul cu o dulcea\u021b\u0103 discret\u0103.\n\n\n\nAsezonarea r\u0103m\u00e2ne simpl\u0103 \u0219i s\u0103rat\u0103. Ardeiul iute verde Cheongyang d\u0103 o iu\u021beal\u0103 vie, iar cel ro\u0219u aduce o c\u0103ldur\u0103 mai bl\u00e2nd\u0103 \u0219i un plus de culoare. Sarea pr\u0103jit\u0103 (bokkeun-sogeum) asezoneaz\u0103 f\u0103r\u0103 am\u0103reala s\u0103rii de mare nerafinate, iar uleiul de t\u0103r\u00e2\u021be de orez (hyunmi-yu), cu punct de fum ridicat \u0219i gust neutru, d\u0103 margini crocante \u0219i dantelate.\n\n\n\nDac\u0103 vrei s\u0103 r\u0103m\u00e2i \u00een registrul coreean reconfortant : sundubu jjigae\n\n\n\nAici, la fel de importante sunt \u0219i ingredientele pe care nu le adaugi: nici f\u0103in\u0103 de gr\u00e2u, nici buchimgaru, nici twigimgaru, nici zah\u0103r, lapte condensat, unt, maionez\u0103 sau br\u00e2nz\u0103. Un praf de f\u0103in\u0103 de orez glutinos (chapssal-garu) poate, la nevoie, s\u0103 corecteze un porumb prea umed, f\u0103r\u0103 s\u0103-i strice textura elastic\u0103 \u0219i f\u0103r\u0103 s\u0103 adauge gr\u00e2u, dar ideea r\u0103m\u00e2ne aceea\u0219i: porumbul trebuie s\u0103 r\u0103m\u00e2n\u0103 \u00een prim-plan.\n\n\n\n\n\n\tOksusu Jeon - Cl\u0103tite coreene cu porumb\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 \u0219tiule\u021bi de porumb (proaspe\u021bi, cruzi)ulei (pentru tigaie)1 ardei iute verde1 ardei iute ro\u0219u6 linguri de ap\u0103jangajji \u00een sos de soia (mur\u0103turi coreene, op\u021bionale)Aluat70 g de f\u0103in\u0103 de orez (sau f\u0103in\u0103 de gr\u00e2u)5 g de sare\t\n\t\n\t\tDesprinde\u021bi boabele de pe \u0219tiule\u021bii de porumb cu ajutorul unui cu\u021bit, apoi mixa\u021bi jum\u0103tate din ele cu apa.Amesteca\u021bi porumbul mixat cu cealalt\u0103 jum\u0103tate de boabe, p\u0103strate \u00eentregi, \u0219i cu ingredientele pentru aluat.\u00cendep\u0103rta\u021bi semin\u021bele din ardeiul iute verde \u0219i din cel ro\u0219u, apoi t\u0103ia\u021bi-i rondele.\u00cencinge\u021bi o tigaie, ad\u0103uga\u021bi uleiul, apoi rumeni\u021bi cl\u0103titele de porumb. A\u0219eza\u021bi deasupra rondelele de ardei iute \u0219i continua\u021bi g\u0103tirea p\u00e2n\u0103 se rumenesc frumos. Servi\u021bi, dac\u0103 dori\u021bi, al\u0103turi de jangajji.\t\n\t\n\t\t\nPentru cl\u0103tite mai sub\u021biri \u0219i mai crocante, pune\u021bi aluatul \u00een gr\u0103m\u0103joare mici \u0219i aplatiza\u021bi-l u\u0219or cu spatula.\nJangajji (mur\u0103turi coreene \u00een sos de soia) sunt op\u021bionale, dar adaug\u0103 o not\u0103 acri\u0219oar\u0103 \u0219i s\u0103rat\u0103 foarte pl\u0103cut\u0103.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163187","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=163187"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163187\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/152772"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=163187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=163187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=163187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}