{"id":145060,"title":"Otantik Samgyeopsal – Kore Usul\u00fc Izgara Domuz G\u00f6be\u011fi","modified":"2026-06-16T15:04:08+02:00","plain":"Kore barbek\u00fcs\u00fcnde yiyece\u011finizden bile daha lezzetli, nefis bir \u0131zgara domuz g\u00f6be\u011fi tarifi\n\n\n\nSamgyeopsal (\uc0bc\uacb9\uc0b4\uad6c\uc774) ya da samgyeopsal-gui, Frans\u0131zlar\u0131n en sevdi\u011fi Kore yemeklerinden biridir. Yumu\u015fac\u0131k, hafif baharatl\u0131 ve son derece lezzetlidir; bu yemekte kusur bulmak ger\u00e7ekten zordur. \n\n\n\n\u0130ster pierrade\/raclette \u0131zgaras\u0131nda, ister tavada, planchada ya da geleneksel bir Kore mangal\u0131nda haz\u0131rlay\u0131n; geni\u015f, d\u00fcz ve iyice \u0131s\u0131nm\u0131\u015f bir y\u00fczey kulland\u0131\u011f\u0131n\u0131z s\u00fcrece sonu\u00e7 harika olacakt\u0131r. K\u0131sacas\u0131 bahaneye yer yok: bu ev yap\u0131m\u0131 Asya tarifini mutlaka deneyin!\n\n\n\nBulgogi udon tarifimi de deneyin.\n\n\n\nSamgyeopsal nedir?\n\n\n\nDana bulgogi, jeyuk bokkeum, osam bulgogi ve t\u00fcrl\u00fc banchan \u00e7e\u015fitleri ile birlikte, genellikle Kore barbek\u00fcs\u00fcnde servis edilen yemekler ailesinin bir par\u00e7as\u0131d\u0131r. Ad\u0131, domuz g\u00f6be\u011fini tarif etmek i\u00e7in kelimenin tam anlam\u0131yla \u201c\u00fc\u00e7 katmanl\u0131 et\u201d olarak \u00e7evrilebilir. Anlayaca\u011f\u0131n\u0131z, bu yemekte ba\u015frolde etin kendisi var. Ayr\u0131ca jokbal ile birlikte, i\u00e7ki e\u015fli\u011finde servis edilen yemekler anlam\u0131na gelen anju grubuna da girer\n\n\n\nKore usul\u00fc \u0131spanak ger\u00e7ekten nefis.\n\n\n\nK\u00fc\u00e7\u00fck bir not: Buna \u00e7o\u011funlukla sadece Samgyeopsal denir, ama teknik olarak bu tam do\u011fru de\u011fildir; \u201c-gui\u201d eki, yeme\u011fin \u0131zgara ya da k\u00f6zlenmi\u015f oldu\u011funu belirtir. Yani tam ad\u0131, \u0131zgara domuz g\u00f6be\u011fidir\n\n\n\nSamgyeopsal-gui nas\u0131l yenir?\n\n\n\nGeleneksel olarak et \u00f6nce b\u00fct\u00fcn h\u00e2lde pi\u015firilir, ard\u0131ndan makasla kesilerek lokmal\u0131k par\u00e7alara ayr\u0131l\u0131r.\n\n\n\nEv yap\u0131m\u0131 ssamjang tek kelimeyle \u015fahane.\n\n\n\nArd\u0131ndan bu par\u00e7alar\u0131 iri bir marul ya da shiso yapra\u011f\u0131na al\u0131n; birka\u00e7 dilim sar\u0131msak veya biber ekleyin ve en \u00f6nemlisi, iyi bir ev yap\u0131m\u0131 ssamjang sosu s\u00fcrmeyi unutmay\u0131n. Yan\u0131nda bazen ye\u015fil so\u011fan salatas\u0131 (pajeori) da servis edilir\n\n\n\nSamgyeopsal\u2019\u0131n temel malzemeleri\n\n\n\n\n\n\n\nDomuz g\u00f6be\u011fi: Daha \u00f6nce de de\u011findi\u011fim gibi, bu yeme\u011fi tan\u0131mlayan temel unsur tuzsuz domuz g\u00f6be\u011fidir\n\n\n\nA\u00e7\u0131k soya sosu: Marketlerde kolayca bulabilece\u011finiz klasik tuzlu soya sosu. Marinada bolca umami ve tuzlu bir derinlik katar\n\n\n\n Mirin: Tatl\u0131 bir Japon pirin\u00e7 \u015farab\u0131d\u0131r; Kore mutfa\u011f\u0131nda da Asya soslar\u0131na ve marinelere hafif tatl\u0131l\u0131k katmak i\u00e7in s\u0131k\u00e7a kullan\u0131l\u0131r\n\n\n\nSusam ya\u011f\u0131: Yeme\u011fe nefis bir susam aromas\u0131 verir\n\n\n\nGochugaru ve gochujang: Kore usul\u00fc pul biber ve biber ezmesidir; umami bak\u0131m\u0131ndan zengindirler ve hem ssamjangda hem de marinatta kullan\u0131l\u0131rlar\n\n\n\n\n\n\tOtantik Samgyeopsal - Kore Usul\u00fc Izgara Domuz G\u00f6be\u011fi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t750 g domuz g\u00f6be\u011fi (uzun, ince dilimler halinde)Marinasyon1 orta boy so\u011fan (ince dilimlenmi\u015f)3 sap taze so\u011fan (5 cm uzunlu\u011funda par\u00e7alara kesilmi\u015f)4 di\u015f sar\u0131msak (dilimlenmi\u015f)0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 toz zencefil120 g gochujang60 g hafif soya sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 gochugaru3 yemek ka\u015f\u0131\u011f\u0131 mirin1 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 yemek ka\u015f\u0131\u011f\u0131 susam1 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00e7ekilmi\u015f karabiberEv yap\u0131m\u0131 ssamjang60 g doenjang1 taze so\u011fan (ince do\u011franm\u0131\u015f)0.5 di\u015f sar\u0131msak (ince do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 gochujang1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam (kavrulmu\u015f)0.5 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131 (kavrulmu\u015f)Taze so\u011fan salatas\u0131 (pajeori)8 taze so\u011fan (ince ince dilimlenmi\u015f, foto\u011frafa bak\u0131n)30 g hafif soya sosu1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u015feker0.5 yemek ka\u015f\u0131\u011f\u0131 susam (kavrulmu\u015f)0.5 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131 (kavrulmu\u015f)1 yemek ka\u015f\u0131\u011f\u0131 gochugaruServis i\u00e7inmarulyaprak shiso\t\n\t\n\t\tTaze so\u011fan salatas\u0131Taze so\u011fanlar\u0131 ince ince dilimleyin.Dilimlenmi\u015f taze so\u011fanlar\u0131 5 dakika so\u011fuk suda bekletin.Durulay\u0131p s\u00fcz\u00fcn.Sos malzemelerini bir kaseye al\u0131n.\u0130yice kar\u0131\u015ft\u0131r\u0131n.Taze so\u011fanlar\u0131 k\u00fc\u00e7\u00fck servis kaselerine payla\u015ft\u0131r\u0131n ve her porsiyonun \u00fczerine biraz sos gezdirin.Bir kenarda bekletin.SsamjangT\u00fcm malzemeleri bir kaseye al\u0131n.\u0130yice kar\u0131\u015ft\u0131r\u0131n.Servis kasesine aktar\u0131n ve bir kenarda bekletin.Domuz g\u00f6be\u011fiGeni\u015f bir kasede marinasyon malzemelerini kar\u0131\u015ft\u0131r\u0131n.Domuz g\u00f6be\u011fi dilimlerini bu marinasyonla iyice harmanlay\u0131n.En az 2 saat buzdolab\u0131nda dinlendirin.Domuz g\u00f6be\u011fini orta ate\u015fte tavada, mangalda veya planchada pi\u015firin. \u00c7ok erken \u00e7evirmeyin ve tavay\u0131 bir seferde fazla doldurmay\u0131n.Ssamjang ve pajeori ile servis edin.Pajeori ve ssamjang\u0131 marul ya da perilla yapra\u011f\u0131na sararak afiyetle yiyin.\t\n\t\n\t\tPlancha ya da tavan\u0131z\u0131 boyutuna g\u00f6re fazla doldurmay\u0131n.\n\t\n\t\n\t\tPlat principalCor\u00e9enne\t\n\n\n\n\n\nKaynaklar\n\n\n\nSsamjang ve pajeori i\u00e7in Maangchi\u2019nin nefis tarifinden yararland\u0131m.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145060","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145060"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145060\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/19075"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}