{"id":145381,"title":"Osam Bulgogi – Domuz etli ve kalamarl\u0131 bulgogi","modified":"2026-06-16T15:25:05+02:00","plain":"Domuz eti ve kalamarla haz\u0131rlanan nefis, geleneksel bir Kore bulgogisi\n\n\n\nWok ate\u015fi yalarken oda bir anda Do\u011fu Denizi’nin tuzlu esintisiyle dolar : \u00f6nceden hafif\u00e7e tuzlanm\u0131\u015f kalamar halkalar\u0131, parlak k\u0131rm\u0131z\u0131 bir sosla kaplanan domuz g\u00f6be\u011fi \u015feritlerinin yan\u0131nda b\u00fcz\u00fc\u015f\u00fcr; ikisi de \u00e7am k\u00fct\u00fckleri gibi c\u0131z\u0131rdar, \u00e7\u0131t\u0131rdar. gochu kokulu bir buhar bulutu y\u00fckselir, g\u00f6zleri hafif\u00e7e s\u0131zlat\u0131r ve i\u015ftah\u0131 kabart\u0131r. \n\n\n\n\u0130\u015fte Osam Bulgogi; Gangwon\u2011do’nun hem k\u0131y\u0131 hem da\u011f kimli\u011fini tek lokmada bir araya getiren, ba\u011f\u0131ml\u0131l\u0131k yaratan bir yemek. Kalamar\u0131n diri tuzlulu\u011funa, domuz g\u00f6be\u011finin ipeksi ya\u011f\u0131 e\u015flik eder; sos ise tatl\u0131l\u0131kla yak\u0131c\u0131l\u0131k aras\u0131nda gidip gelir. \n\n\n\nBu yemek, \u00e7ok sevilen samgyeopsal’\u0131n yak\u0131n akrabas\u0131 say\u0131labilir\n\n\n\nBu yaz\u0131da, bir pazar tezg\u00e2h\u0131nda do\u011fan hik\u00e2yesini ke\u015ffedecek, ger\u00e7ekten vazge\u00e7ilmez malzemeleri tan\u0131yacak, kalamar\u0131 yumu\u015fak, domuz etiniyse g\u00fczelce k\u0131zarm\u0131\u015f tutan y\u00fcksek ate\u015f tekni\u011fini \u00f6\u011frenecek, ard\u0131ndan da evde nas\u0131l servis edebilece\u011finize ya da kendi yorumunuzu nas\u0131l katabilece\u011finize dair fikirler bulacaks\u0131n\u0131z. Daha genel bak\u0131ld\u0131\u011f\u0131nda bu yemek, Kore mutfa\u011f\u0131n\u0131n bizim co\u011frafyam\u0131zda \u00e7o\u011fu zaman g\u00f6zden ka\u00e7an klasiklerinden biridir.\n\n\n\nGangwon k\u00f6kleri : Pazar\u0131n pratik zek\u00e2s\u0131 bir klasi\u011fi nas\u0131l yaratt\u0131\n\n\n\n1960’lar\u0131n sonlar\u0131nda Gangneung bal\u0131k pazar\u0131nda dola\u015ft\u0131\u011f\u0131n\u0131z\u0131 d\u00fc\u015f\u00fcn\u00fcn; Osam Bulgogi’nin do\u011fu\u015funu neredeyse hissedersiniz. \u015eafak s\u00f6kerken trol tekneleri par\u0131ldayan avlar\u0131n\u0131 bo\u015falt\u0131r, i\u00e7 kesimlerden gelen \u00e7ift\u00e7ilerse l\u00fcks s\u0131\u011f\u0131r etinden daha ucuz ama en az onun kadar i\u015ftah a\u00e7\u0131c\u0131 olan domuz g\u00f6be\u011fi tepsileriyle pazara var\u0131rd\u0131. \n\n\n\nJeyuk bokkeum, ayn\u0131 zamanda domuz bulgogisi diye de bilinir\n\n\n\nSat\u0131c\u0131lar, sava\u015f sonras\u0131 d\u00f6nemin tutumlu ruhuyla, bu iki proteini ayn\u0131 k\u0131zg\u0131n sotede bulu\u015fturdu ve s\u0131\u011f\u0131r bulgogisinin \u00e7ok daha alt\u0131nda bir fiyata bol porsiyonlu bir tabak sundu. Daegwallyeong’un dondurucu y\u00fckseklerinde, k\u0131\u015f r\u00fczg\u00e2rlar\u0131 yanaklar\u0131 kam\u00e7\u0131larken bu k\u0131pk\u0131z\u0131l tava neredeyse merkezi \u0131s\u0131tma niyetine ge\u00e7iyordu.\n\n\n\n\u0130smi asl\u0131nda her \u015feyi anlat\u0131r : O ojingeo (kalamar) i\u00e7in, Sam samgyeopsal  (domuz g\u00f6be\u011fi) i\u00e7in ve bulgogi, yani kelime anlam\u0131yla \u201cate\u015f eti\u201d. K\u0131sacas\u0131 bu, domuz etiyle kalamar\u0131 bulu\u015fturan bir bulgogidir.\n\n\n\nY\u00f6re halk\u0131 onu k\u0131sa s\u00fcrede sojuya \u00e7ok yak\u0131\u015fan ideal bir anju, yani i\u00e7ki yan\u0131nda yenilen bir e\u015flik\u00e7i olarak benimsedi. Bug\u00fcn ise gezginler Hwenggye Osam Bulgogi Street boyunca s\u0131raya giriyor; al\u00fcminyum folyoyla kapl\u0131 saclar\u0131n \u00fcst\u00fcnde, k\u0131z\u0131l soslu deniz \u00fcr\u00fcnleriyle domuz eti y\u0131\u011f\u0131nlar\u0131 h\u00e2l\u00e2 i\u015ftah a\u00e7\u0131c\u0131 bi\u00e7imde c\u0131z\u0131rd\u0131yor.\n\n\n\nOsam Bulgogi’nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\n\u00d6zg\u00fcnl\u00fck dokuyla ba\u015flar. Taze kalamar, saydam bir g\u00f6r\u00fcn\u00fcm alana kadar temizlenir; g\u00f6vdesine d\u00fczenli \u00e7apraz \u00e7izikler at\u0131l\u0131r, ard\u0131ndan 1 \u00d7 5 cm boyutlar\u0131nda ince \u015feritlere kesilir. \n\n\n\nBu \u00e7izikler sosun iyice i\u015flemesini sa\u011flar; \u0131s\u0131yla temas etti\u011finde kalamar\u0131n akordeon gibi b\u00fcz\u00fc\u015f\u00fcp yumu\u015fak ama diri bir doku kazanmas\u0131na yard\u0131mc\u0131 olur. Gangwon usul\u00fc domuz g\u00f6be\u011fi, yar\u0131m santimetreden biraz daha kal\u0131n dilimlenir; kalamar\u0131n tuzlulu\u011funu yumu\u015fatacak kadar ya\u011f salar ama yeme\u011fi a\u011f\u0131rla\u015ft\u0131rmaz. Sebzelerse daha m\u00fctevaz\u0131d\u0131r: ince so\u011fan dilimleri, verev kesilmi\u015f taze so\u011fanlar, iki \u00fc\u00e7 ye\u015fil biber; geri planda durmay\u0131 bilen tamamlay\u0131c\u0131 oyuncular.\n\n\n\nSosa gelince, burada taviz yoktur : g\u00f6vdeyi vermesi i\u00e7in g\u00fcne\u015fte kurutulmu\u015f taeyangcho biberinden yap\u0131lan gochujang, vuruculuk i\u00e7in gochugaru, tuzluluk i\u00e7in soya sosu, parlakl\u0131k i\u00e7in \u015feker, keskinlik i\u00e7in k\u0131y\u0131lm\u0131\u015f sar\u0131msak, aroma i\u00e7in birka\u00e7 damla susam ya\u011f\u0131 ve bal\u0131ks\u0131 notalar\u0131 yumu\u015fatmak i\u00e7in biraz pirin\u00e7 \u015farab\u0131. Kat\u0131 gelenek\u00e7iler burada durur. \n\n\n\nBug\u00fcn\u00fcn a\u015f\u00e7\u0131lar\u0131ysa bazen katmanl\u0131 bir tatl\u0131l\u0131k i\u00e7in istiridye sosu, bal\u0131k sosu ya da bir ka\u015f\u0131k erik \u00f6z\u00fct\u00fc de ekler; ama ama\u00e7 de\u011fi\u015fmez : maekomhago dalkomhanssat, kalamar\u0131n ve domuz etinin her k\u0131vr\u0131m\u0131na tutunan o parlak tatl\u0131-ac\u0131 denge.\n\n\n\n\n\n\tOsam Bulgogi - Domuz Etli Kalamar Bulgogi\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tAna malzemeler250 g domuz g\u00f6be\u011fi eti1 kalamar0.5 so\u011fan0.25 havu\u00e72 ac\u0131 ye\u015fil biber1 k\u0131rm\u0131z\u0131 biber1 sap taze so\u011fanSos i\u00e7in2 yemek ka\u015f\u0131\u011f\u0131 gochujang2 yemek ka\u015f\u0131\u011f\u0131 gochugaru2 yemek ka\u015f\u0131\u011f\u0131 koyu soya sosu1.5 yemek ka\u015f\u0131\u011f\u0131 \u015feker1 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak (ince k\u0131y\u0131lm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01311 yemek ka\u015f\u0131\u011f\u0131 susam ya\u011f\u0131 (kavrulmu\u015f)0.5 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r \u015furubu (veya bal)1 \u00e7ay ka\u015f\u0131\u011f\u0131 susam tohumu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (ince k\u0131y\u0131lm\u0131\u015f)1 tutam karabiber\t\n\t\n\t\t\u0130\u00e7 organlar\u0131n\u0131 \u00e7\u0131kard\u0131ktan sonra kalamar\u0131 akan suyun alt\u0131nda iyice temizleyin.So\u011fan\u0131 ve taze so\u011fan\u0131 ince ince dilimleyin, biberleri verev kesin, havucu ise uzun ve ince dilimler halinde do\u011fray\u0131n.Sos i\u00e7in t\u00fcm malzemeleri bir kasede iyice kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan 30 dakika dinlendirin.Domuz g\u00f6be\u011fi etini ve kalamar\u0131 lokmal\u0131k par\u00e7alara kesin.Domuz g\u00f6be\u011fi eti ile kalamar\u0131 so\u011fan, taze so\u011fan, havu\u00e7 ve biberlerle birlikte bir kasede kar\u0131\u015ft\u0131r\u0131n.Sosu ekleyip t\u00fcm malzemeyi iyice harmanlay\u0131n, ard\u0131ndan 30 dakika marine edin.Kar\u0131\u015f\u0131m\u0131 bir wokta veya geni\u015f bir tavada, sald\u0131\u011f\u0131 su buharla\u015fana kadar soteleyin.\t\n\t\n\t\tKalamar\u0131n sertle\u015fip lastik gibi olmamas\u0131 i\u00e7in \u00f6nce sebzeleri ve domuz g\u00f6be\u011fi etini soteleyin; marine edilmi\u015f kalamar\u0131 ise h\u0131zl\u0131 pi\u015fmesi i\u00e7in en son ekleyin. \u015eart de\u011fil, ama faydal\u0131 olabilir.\n\t\n\t\n\t\tPortata principaleCoreana\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\nGangwon-do Yerel Ansiklopedisi (\u00ab \ub514\uc9c0\ud138 \uac15\ub989\ubb38\ud654\ub300\uc804 \u00bb)\u00a0: Osam Bulgogi’nin tan\u0131m\u0131, k\u00f6keni ve temel malzemeleri\n\n\n\nDoosan Kore Ansiklopedisi (\ub450\uc0b0\ubc31\uacfc)\u00a0: yeme\u011fe dair ansiklopedik madde\n\n\n\nGangneung K\u00fclt\u00fcrel Ar\u015fivleri\u00a0: g\u00fcne\u015fte kurutulmu\u015f biber ezmesi (\ud0dc\uc591\ucd08) ile geleneksel lezzetin \u00f6ne \u00e7\u0131kar\u0131lmas\u0131\n\n\n\nVisitKorea \u2013 \u201cHwenggye Osam Bulgogi Soka\u011f\u0131\u201d\u00a0: tarih\u00e7esi ve k\u00f6m\u00fcr ate\u015finde haz\u0131rlama y\u00f6ntemi\n\n\n\nThe Women Dong-A Dergisi (17 Ocak 2011)\u00a0: \u00f6zg\u00fcn tarif, ipu\u00e7lar\u0131 & oranlar\n\n\n\nKorece Vikipedi \u2013 \u201c\uc624\uc0bc\ubd88\uace0\uae30\u201d\u00a0&\u00a0Namuwiki\u00a0: teknikler (ayr\u0131 marine etme, \u00e7ok y\u00fcksek ate\u015fte pi\u015firme)\n\n\n\nKimchimari \u2013 Osam Bulgogi tarifi\u00a0: modern yorum, servis \u00f6nerileri\n\n\n\nChef Baek \u2013 10.000 Recipe kayd\u0131\u00a0: \u00e7a\u011fda\u015f yorumlar, aile boyu porsiyonlar\n\n\n\nChef Kim\u2019in Tarif Blogu \u2013 \u201c40 y\u0131ll\u0131k gelenek\u201d\u00a0: \u00f6zg\u00fcn istiridye soslu marine\n\n\n\nSeonkyoung Longest \u2013 tarif & video\u00a0: \u0130ngilizce ad\u0131m ad\u0131m anlat\u0131m\n\n\n\nReddit r\/KoreanFood\u00a0: \u00f6zg\u00fcnl\u00fck ve pi\u015firme ipu\u00e7lar\u0131na dair kullan\u0131c\u0131 yorumlar\u0131 (2023-2024 ba\u015fl\u0131klar\u0131)\n\n\n\nFacebook \u2013 \u201cKore Osam Bulgogi\u201d\u00a0: foto\u011fraflar ve topluluk sohbetleri\n\n\n\nManGaes Recipe \u2013 \u201c\uc624\uc0bc \ub5a1 \ubd88\uace0\uae30\u201d\u00a0: tteoklu (pirin\u00e7 kekli) versiyon\n\n\n\nNaver Blog \u2013 \u201c\uc544\uc774\ub4e4\uc774 \uc88b\uc544\ud558\ub294 \uc624\uc0bc\ubd88\uace0\uae30\u201d\u00a0: fazla suland\u0131rmadan uygulanan h\u0131zl\u0131 y\u00f6ntem\n\n\n\nLampCook \u2013 \u201cAc\u0131l\u0131 Kalamar ve Domuz Etli Sote\u201d fi\u015fi\u00a0: gastronomi s\u00f6zl\u00fc\u011f\u00fc","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145381","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=145381"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145381\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/32024"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}