{"id":163270,"title":"Dakdoritang autentic \u2013 pui coreean \u00een\u0103bu\u0219it","modified":"2026-08-17T19:37:34+02:00","plain":"Un pui coreean \u00een\u0103bu\u0219it, asezonat cu gochugaru, g\u0103tit \u00eencet cu cartofi, morcovi \u0219i turte de orez, servit chiar \u00een mijlocul mesei.\n\n\n\nOala ajunge \u00een centrul mesei, ro\u0219ie de la gochugaru, iar aburul \u00eempr\u0103\u0219tie aroma de usturoi \u0219i ceap\u0103 verde \u00een toat\u0103 \u00eenc\u0103perea. Puiul a fiert \u00eencet cu tot cu oase, p\u00e2n\u0103 c\u00e2nd carnea se desprinde singur\u0103, iar cartofii \u00eencep s\u0103 se sf\u0103r\u00e2me pe margini \u0219i absorb zeama picant\u0103. \n\n\n\nFiecare \u00ee\u0219i pune direct din oal\u0103: o bucat\u0103 de pui, o turt\u0103 de orez, un polonic de sos. Pare prea simplu ca s\u0103 te surprind\u0103, p\u00e2n\u0103 la prima \u00eembuc\u0103tur\u0103, bine iute.\n\n\n\nPe o mas\u0103 coreean\u0103, un bun kimchi de cas\u0103 nu lipse\u0219te niciodat\u0103 de l\u00e2ng\u0103 oal\u0103\n\n\n\nCe este dakdoritangul ?\n\n\n\nDakdoritangul este un preparat coreean de pui \u00een\u0103bu\u0219it, picant \u0219i plin de savoare, preg\u0103tit dintr-un pui \u00eentreg t\u0103iat cu os. Zeama se bazeaz\u0103 pe gochugaru, mai degrab\u0103 dec\u00e2t pe o past\u0103 groas\u0103 de ardei iute: fulgii coloreaz\u0103 lichidul \u00eentr-un ro\u0219u aprins \u0219i \u00eei dau o iu\u021beal\u0103 curat\u0103. \n\n\n\nSosul de soia adaug\u0103 sare \u0219i umami, vinul de orez atenueaz\u0103 mirosul specific al c\u0103rnii de pas\u0103re, iar un v\u00e2rf de zah\u0103r rotunje\u0219te gustul. Buc\u0103\u021bile mari de cartofi elibereaz\u0103 suficient amidon c\u00e2t s\u0103 \u00eengroa\u0219e zeama, \u00een timp ce morcovii \u0219i ceapa \u00eei dau o dulcea\u021b\u0103 discret\u0103. Preparatul ocup\u0103 un loc aparte \u00een buc\u0103t\u0103ria coreean\u0103 a felurilor puse la mijlocul mesei.\n\n\n\nOriginea numelui s\u0103u r\u0103m\u00e2ne disputat\u0103. Din 1992, Institutul Na\u021bional al Limbii Coreene prefer\u0103 dak-bokkeum-tang \u0219i consider\u0103 dakdoritang un hibrid care combin\u0103 termenul coreean dak (pui), japonezul tori \u0219i sino-coreeanul tang (sup\u0103). \n\n\n\nAl\u021bii sus\u021bin o origine pur coreean\u0103, dori venind dintr-un verb care \u00eenseamn\u0103 \u201ea t\u0103ia \u00een buc\u0103\u021bi\u201d, iar uzul curent nu a abandonat niciodat\u0103 doritang.\n\n\n\nTot de \u00eemp\u0103r\u021bit : pajeon, cl\u0103tita coreean\u0103 cu ceap\u0103 verde\n\n\n\nDe la supele limpezi la varianta ro\u0219ie de azi\n\n\n\nVersiunea ro\u0219ie a preparatului este mai recent\u0103 dec\u00e2t pare. \u00cenainte ca ardeiul iute s\u0103 devin\u0103 elementul central, preparatele coreene de pui \u00een\u0103bu\u0219it erau limpezi \u0219i piperate, pe baz\u0103 de sos de soia sau de saramur\u0103 din fructe de mare fermentate. Textele vechi descriu un pui rumenit \u00een ulei de susan, apoi g\u0103tit \u00eencet cu ceap\u0103 verde, sare \u0219i piper negru, f\u0103r\u0103 ardei iute ro\u0219u.\n\n\n\nTermenul doritang apare mai limpede \u00een anii 1920, pentru un pui t\u00e2n\u0103r t\u0103iat \u00een buc\u0103\u021bi \u0219i asezonat cu saramur\u0103 de creve\u021bi. Ardeiul iute ro\u0219u intr\u0103 \u00een aceast\u0103 familie de re\u021bete abia \u00een 1946, odat\u0103 cu un dak-bokkeum care \u00eel include pentru prima dat\u0103.\n\n\n\nPreparatul \u0219i-a c\u0103p\u0103tat forma actual\u0103 \u00een anii 1970. Industrializarea postbelic\u0103 \u0219i dezvoltarea aviculturii au f\u0103cut puiul mai abundent \u0219i mai ieftin, iar \u00een ora\u0219e era nevoie de un fel unic, picant \u0219i accesibil, capabil s\u0103 hr\u0103neasc\u0103 mai multe persoane. Tehnica \u00een\u0103bu\u0219irii a r\u0103mas ; culoarea, iu\u021beala \u0219i obiceiul de a \u00eemp\u0103r\u021bi oala au f\u0103cut restul.\n\n\n\nPentru o mas\u0103 coreean\u0103 complet\u0103, ad\u0103uga\u021bi \u0219i un bulgogi de vit\u0103\n\n\n\nIngredientele de baz\u0103 ale dakdoritangului\n\n\n\n\n\n\n\nUn pui \u00eentreg (sau, cel pu\u021bin, ni\u0219te pulpe) cu osul st\u0103 la baza preparatului. Oasele t\u0103iate elibereaz\u0103 m\u0103duv\u0103 \u0219i colagen, gr\u0103simea din piele se emulsioneaz\u0103 \u00een zeam\u0103 \u0219i \u00eei d\u0103 o textur\u0103 pe care carnea dezosat\u0103 nu o poate oferi. \n\n\n\nGochugaru este sursa principal\u0103 de culoare \u0219i iu\u021beal\u0103: de obicei se folosesc patru p\u00e2n\u0103 la \u0219ase linguri, suficient c\u00e2t s\u0103 coloreze zeama \u0219i s\u0103-i dea zv\u00e2c, f\u0103r\u0103 s\u0103 o \u00eengreuneze.\n\n\n\nSosul de soia aduce sare \u0219i profunzime, vinul de orez atenueaz\u0103 mirosul c\u0103rnii de pas\u0103re \u0219i ajut\u0103 aromele s\u0103 se deschid\u0103. Cartofii, boga\u021bi \u00een amidon \u0219i t\u0103ia\u021bi \u00een buc\u0103\u021bi mari, \u00eengroa\u0219\u0103 zeama f\u0103r\u0103 s\u0103 se destrame. Morcovii \u0219i ceapa, t\u0103ia\u021bi \u00een sferturi groase, \u00ee\u0219i p\u0103streaz\u0103 forma \u0219i \u00ee\u0219i elibereaz\u0103 treptat zaharurile.\n\n\n\nUn alt mare clasic de \u00eemp\u0103r\u021bit : bibimbap\n\n\n\nUsturoiul \u0219i ceapa verde se adaug\u0103 spre finalul g\u0103tirii, ca s\u0103-\u0219i p\u0103streze prospe\u021bimea \u0219i aroma \u00een aburul fierbinte. Un v\u00e2rf de zah\u0103r, ad\u0103ugat din timp, echilibreaz\u0103 ardeiul iute \u0219i sosul de soia. Pentru mai mult\u0103 profunzime, pu\u021bin doenjang, o not\u0103 de gochujang sau un kimchi bine maturat fac minuni, at\u00e2t timp c\u00e2t sunt folosite cu m\u0103sur\u0103.\n\n\n\n\n\n\tDakdoritang autentic \u2013 pui coreean \u00een\u0103bu\u0219it\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g de cioc\u0103nele de pui1 fir de praz coreean (sau praz t\u00e2n\u0103r)1 ceap\u01030.5 morcov150 g de dangmyeon150 g de batoane de orez pentru tteokbokki3 ardei iu\u021bi Cheongyang (op\u021bionali)Sos2.5 linguri de zah\u0103r700 ml de ap\u0103120 ml de sos de soia2 linguri de mirin (sau vin de g\u0103tit)1.5 linguri de usturoi (tocat m\u0103runt)0.5 linguri\u021b\u0103 de ghimbir (tocat m\u0103runt)3 linguri de gochugaru (grosier)1 lingur\u0103 de gochugaru (fin)semin\u021be de susan (pentru servit)\t\n\t\n\t\tPreg\u0103tirePune\u021bi t\u0103i\u021beii dangmyeon la \u00eenmuiat cu 30 de minute \u00eenainte.Cl\u0103ti\u021bi u\u0219or batoanele de orez pentru tteokbokki sub jet de ap\u0103.T\u0103ia\u021bi morcovul \u00een buc\u0103\u021bi de m\u0103rimea unei \u00eembuc\u0103turi.T\u0103ia\u021bi ceapa \u00een buc\u0103\u021bi de m\u0103rimea unei \u00eembuc\u0103turi.T\u0103ia\u021bi prazul coreean \u00een buc\u0103\u021bi de 5 cm, apoi despica\u021bi fiecare bucat\u0103 pe lungime.G\u0103tireCresta\u021bi buc\u0103\u021bile mai groase de pui, ca sosul s\u0103 p\u0103trund\u0103 bine.Scufunda\u021bi puiul \u00een ap\u0103 clocotit\u0103 \u0219i op\u0103ri\u021bi-l timp de 5-10 minute, p\u00e2n\u0103 c\u00e2nd exteriorul devine alb.Cl\u0103ti\u021bi puiul op\u0103rit pentru a \u00eendep\u0103rta s\u00e2ngele coagulat \u0219i micile resturi de os.Pune\u021bi puiul \u00eentr-o crati\u021b\u0103. Ad\u0103uga\u021bi mai \u00eent\u00e2i morcovul, apa \u0219i zah\u0103rul, apoi aduce\u021bi la fierbere.Ad\u0103uga\u021bi sosul de soia, mirinul, usturoiul \u0219i ghimbirul, apoi aduce\u021bi din nou la fierbere.Acoperi\u021bi \u0219i g\u0103ti\u021bi timp de 10 minute, la foc mediu.C\u00e2nd morcovul este p\u0103truns, ad\u0103uga\u021bi gochugaru grosier \u0219i fin, ceapa, partea alb\u0103 a prazului coreean \u0219i batoanele de orez, apoi g\u0103ti\u021bi 5 minute.C\u00e2nd gochugaru se umfl\u0103, iar lichidul scade, ad\u0103uga\u021bi t\u0103i\u021beii dangmyeon \u0219i partea verde a prazului coreean, apoi g\u0103ti\u021bi \u00eenc\u0103 aproximativ 5 minute, p\u00e2n\u0103 c\u00e2nd t\u0103i\u021beii sunt f\u0103cu\u021bi.Pres\u0103ra\u021bi cu semin\u021be de susan \u0219i servi\u021bi.\t\n\t\n\t\t\nAd\u0103ugarea zah\u0103rului de la \u00eenceput ajut\u0103 gustul dulce s\u0103 p\u0103trund\u0103 mai bine \u00een preparat.\nM\u0103sura\u021bi cu grij\u0103 sosul de soia; dac\u0103 pune\u021bi prea mult, gustul devine repede prea puternic.\nDac\u0103 gochugaru-ul fin este din Cheongyang, pute\u021bi omite ardeii iu\u021bi Cheongyang.\nDac\u0103 folosi\u021bi ardei iu\u021bi Cheongyang, ad\u0103uga\u021bi-i odat\u0103 cu t\u0103i\u021beii dangmyeon (\u00eempreun\u0103 cu partea verde a prazului coreean).\nAd\u0103uga\u021bi partea verde a prazului coreean la final, ca s\u0103 \u00ee\u0219i p\u0103streze culoarea.\nDac\u0103 lichidul scade prea mult, mai ad\u0103uga\u021bi pu\u021bin\u0103 ap\u0103.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163270","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=163270"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/163270\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/148064"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=163270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=163270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=163270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}