{"id":145388,"title":"Otantik Andong Usul\u00fc Jjimdak","modified":"2026-06-16T15:25:13+02:00","plain":"Garson masaya wok kadar geni\u015f bir servis taba\u011f\u0131 b\u0131rak\u0131r; i\u00e7inden soya sosu ve zencefille kokuland\u0131r\u0131lm\u0131\u015f, \u0131l\u0131k ve i\u015ftah a\u00e7\u0131c\u0131 bir bu\u011fu y\u00fckselir. Tavuk par\u00e7alar\u0131 maun renkli parlak bir sosun alt\u0131nda \u0131\u015f\u0131ldar ; yar\u0131 saydam eri\u015fteler, yumruk b\u00fcy\u00fckl\u00fc\u011f\u00fcndeki patateslerin etraf\u0131nda cam kurdeleler gibi k\u0131vr\u0131l\u0131r ve uzun ye\u015fil biberler y\u00fczeyde s\u00fcz\u00fcl\u00fcr; k\u0131z\u0131l tohumlar\u0131 buhar\u0131n i\u00e7inden par\u0131ldar.\n\n\n\nBu yemek size etli japchae tarifimi hat\u0131rlat\u0131yorsa, bu hi\u00e7 tesad\u00fcf de\u011fil!\n\n\n\nDaha ilk lokmay\u0131 almadan bile yaln\u0131zca kokusu \u2014 tatl\u0131, tuzlu, hafif biberli \u2014 bu bir zamanlar\u0131n m\u00fctevaz\u0131 pazar yeme\u011finin neden ya\u011fmurlu g\u00fcnlerde \u00fclkenin en sevilen konfor yemeklerinden birine d\u00f6n\u00fc\u015ft\u00fc\u011f\u00fcn\u00fc anlatmaya yeter. Peki ta\u015fra sokaklar\u0131nda do\u011fmu\u015f bu uygun fiyatl\u0131 tencere yeme\u011fi, Seul\u2019den New York\u2019a kadar nas\u0131l k\u00fclt bir \u00fcne kavu\u015ftu ? Cevap, 1980\u2019lerin sonunda Andong\u2019un g\u00fcr\u00fclt\u00fcl\u00fc pazar\u0131nda sakl\u0131.\n\n\n\nPazardaki pratik \u00e7\u00f6z\u00fcmlerden ulusal bir simgeye\n\n\n\n1980\u2019lerin sonunda, Andong \u015fehir merkezindeki eski \u00e7ar\u015f\u0131 pasaj\u0131 \u00ab Tavuk Soka\u011f\u0131 \u00bb lakab\u0131yla an\u0131l\u0131yordu ve zor g\u00fcnler ge\u00e7iriyordu. Bat\u0131 usul\u00fc k\u0131zarm\u0131\u015f tavuk d\u00fckk\u00e2nlar\u0131 m\u00fc\u015fterileri kap\u0131yordu; yerel sat\u0131c\u0131lar\u0131n ise daha doyurucu, daha hesapl\u0131 ve payla\u015fmas\u0131 kolay bir yeme\u011fe ihtiyac\u0131 vard\u0131. \n\n\n\n\u00c7\u00f6z\u00fcmleri \u015fuydu: b\u00fct\u00fcn tavu\u011fun kemikleriyle birlikte uzun s\u00fcre kapal\u0131 pi\u015firildi\u011fi tan\u0131d\u0131k dakjjim tekni\u011fini, Kore\u2019de zaten \u00e7ok sevilen galbi marinad\u0131n\u0131n tatl\u0131-tuzlu tonlar\u0131yla birle\u015ftirmek. Kazana bolca sebze ve bir avu\u00e7 cam eri\u015fte at\u0131ld\u0131; b\u00f6ylece porsiyon b\u00fcy\u00fct\u00fcl\u00fcyor, yemek de bir grup \u00f6\u011frenci i\u00e7in yeterince uygun fiyatl\u0131 kal\u0131yordu.\n\n\n\n\u00dcnl\u00fc bulgogi\n\n\n\nKulaktan kula\u011fa h\u0131zla yay\u0131ld\u0131. 1990\u2019lar\u0131n ortas\u0131nda bu yemek, Seul\u2019\u00fcn \u00fcniversite semtlerine kadar ula\u015fm\u0131\u015ft\u0131. Andong\u2019da Tavuk Soka\u011f\u0131 da 2000\u2019lerin ba\u015f\u0131nda resmen \u00ab Jjimdak Soka\u011f\u0131 \u00bb ad\u0131n\u0131 ald\u0131. \n\n\n\n\u015e\u00f6hreti, KBS\u2019nin 2001\u2019de yay\u0131mlad\u0131\u011f\u0131 bir haberin onu \u00ab geleneksel mutfakta devrim \u00bb ilan etmesinden sonra iyice artt\u0131; \u00e7ok ge\u00e7meden yar\u0131madan\u0131n d\u00f6rt bir yan\u0131nda franchise zincirleri boy g\u00f6stermeye ba\u015flad\u0131. Bir zamanlar yaln\u0131zca pazarda do\u011fmu\u015f bir do\u011fa\u00e7lama olan bu yemek, art\u0131k turist anketlerinde \u00ab mutlaka tad\u0131lmas\u0131 gerekenler \u00bb aras\u0131nda d\u00fczenli olarak bulgogi\u2019nin hemen arkas\u0131nda (daha \u00fcnl\u00fc pek \u00e7ok yeme\u011fin de \u00f6n\u00fcnde ) yer al\u0131yor; bu da Andong\u2019un zorunlulu\u011fu ulusal kimli\u011fe d\u00f6n\u00fc\u015ft\u00fcrme becerisinin en g\u00fczel kan\u0131t\u0131.\n\n\n\nJjimdak nedir?\n\n\n\nKoyu soya sosu bazl\u0131 sos\n\n\n\nOtantik bir jjimdak, olgunla\u015ft\u0131r\u0131lm\u0131\u015f soya sosu kadar koyu bir sosun i\u00e7inde pi\u015fer. Kore soya sosu ganjang, esmer \u015feker ya da malt \u015furubu, do\u011franm\u0131\u015f sar\u0131msak, zencefil ve bazen de biraz pirin\u00e7 \u015farab\u0131yla kar\u0131\u015ft\u0131r\u0131l\u0131r. \n\n\n\nAndong\u2019daki baz\u0131 a\u015f\u00e7\u0131lar, bu neredeyse siyaha \u00e7alan parlak g\u00f6r\u00fcn\u00fcm\u00fc yakalamak i\u00e7in tavu\u011fu eklemeden \u00f6nce bir ka\u015f\u0131k \u015fekeri karamelize eder (hatta bir miktar kola bile ekler). Lezzet tam bir denge \u00fczerindedir : tatl\u0131, tuzlu ve sar\u0131msakl\u0131; asla yak\u0131c\u0131, asla ya\u011fl\u0131 de\u011fil.\n\n\n\nKalguksu da Kore soya sosuyla yap\u0131l\u0131r\n\n\n\nB\u00fct\u00fcn biberlerin g\u00fcc\u00fc\n\n\n\nGochujang\u2019\u0131n k\u0131z\u0131l ve bask\u0131n karakteri yerine, jjimdak b\u00fct\u00fcn biberlerin daha \u00f6l\u00e7\u00fcl\u00fc g\u00fcc\u00fcne yaslan\u0131r. Birka\u00e7 kurutulmu\u015f k\u0131rm\u0131z\u0131 biber isli bir s\u0131cakl\u0131k verirken, boydan \u00e7izilmi\u015f Cheongyang ye\u015fil biberleri sosa net ve keskin bir ac\u0131l\u0131k katar. Biberler b\u00fct\u00fcn kald\u0131\u011f\u0131 i\u00e7in sos kahverengi kal\u0131r : herkes onlar\u0131 isterse ay\u0131klayabilir, isterse \u0131s\u0131rabilir; b\u00f6ylece yeme\u011fi k\u0131rm\u0131z\u0131ya boyamadan ac\u0131l\u0131k seviyesini damak tad\u0131na g\u00f6re ayarlayabilir.\n\n\n\n Dangmyeon eri\u015ftesi: vazge\u00e7ilmez\n\n\n\nWok\u2019a son dakikalarda eklenen bu tatl\u0131 patates ni\u015fastal\u0131 eri\u015fteler, koyula\u015fm\u0131\u015f sosu i\u00e7ine \u00e7ekerek kabu\u011fu and\u0131ran rengini ve kendine has esnek dokusunu kazan\u0131r. Bir\u00e7ok Koreli, jjimdak\u2019\u0131n ruhunun tavuk de\u011fil bu eri\u015fteler oldu\u011funu s\u00f6yler ; onlar\u0131 \u00e7\u0131kar\u0131n, Andong\u2019un \u00ab ajummalar\u0131 \u00bb ba\u015f\u0131n\u0131 sallayacakt\u0131r.\n\n\n\nYard\u0131mc\u0131 malzemeler de en az ana unsur kadar \u00f6nemlidir : lezzeti derinle\u015ftiren kemikli tavuk par\u00e7alar\u0131, yeme\u011fi zenginle\u015ftiren patates-havu\u00e7-so\u011fan-lahana d\u00f6rtl\u00fcs\u00fc ve servis \u00f6ncesinde dama\u011f\u0131 uyand\u0131ran ince k\u0131y\u0131lm\u0131\u015f taze so\u011fan ile kavrulmu\u015f susam serpi\u015ftirmesi. Elbette burada b\u00fct\u00fcn tavuk yerine \u00fcst but kullan\u0131yoruz; ama ne demek istedi\u011fimi anlad\u0131n\u0131z.\n\n\n\nJjimdak\u2019\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nA\u00e7\u0131k soya sosu : Asya mutfa\u011f\u0131nda tuzlu tad\u0131 ve hafif yap\u0131s\u0131 nedeniyle s\u0131k\u00e7a kullan\u0131lan a\u00e7\u0131k soya sosu, burada sosun tuzlu temelini olu\u015fturur.\n\n\n\nKoyu soya sosu : A\u00e7\u0131k soya sosundan daha koyu, yo\u011fun ve hafif tatl\u0131 olan koyu soya sosu, sosa renk ve derinlik katar.\n\n\n\nShaoxing \u015farab\u0131 : Aromatik zenginli\u011fi i\u00e7in kullan\u0131lan \u00c7in pirin\u00e7 \u015farab\u0131, sosu derinle\u015ftirir ve tavu\u011fun yumu\u015famas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nSusam ya\u011f\u0131 : Kavrulmu\u015f, f\u0131nd\u0131ks\u0131 aromas\u0131yla sosa son dokunu\u015fu yapar.\n\n\n\nSusam tohumlar\u0131 : En son serpilir; k\u0131t\u0131rl\u0131k ve f\u0131nd\u0131ks\u0131 bir aroma katar.\n\n\n\nCam eri\u015fte : Ni\u015fasta bazl\u0131 yar\u0131 saydam eri\u015ftelerdir (\u00f6rne\u011fin tatl\u0131 patates ni\u015fastas\u0131ndan yap\u0131l\u0131r); bunlara cam eri\u015fte de denir, sosu emerek yeme\u011fe ho\u015f bir doku katar.\n\n\n\nKurutulmu\u015f k\u0131rm\u0131z\u0131 biber : Yeme\u011fe orta d\u00fczeyde ac\u0131l\u0131k ve hafif isli bir aroma katar.\n\n\n\n\n\n\tAndong usul\u00fc otantik jjimdak\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t1 kg tavuk (tercihen derili \u00fcst but)700 ml su90 g cam eri\u015ftesi (kuru halde)1 patates (yakla\u015f\u0131k 2.5 cm'lik iri k\u00fcpler halinde)1 so\u011fan (ince dilimlenmi\u015f)1 havu\u00e7 (dilimlenmi\u015f)2 ye\u015fil so\u011fan (iri par\u00e7alara kesilmi\u015f)1 kuru k\u0131rm\u0131z\u0131 biber (iri par\u00e7alara kesilmi\u015f)3 di\u015f sar\u0131msak (dilimlenmi\u015f)Sos4.5 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1 yemek ka\u015f\u0131\u011f\u0131 koyu soya sosu3 yemek ka\u015f\u0131\u011f\u0131 Shaoxing \u015farab\u01313 yemek ka\u015f\u0131\u011f\u0131 koyu kahverengi \u015feker1.5 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak (ince do\u011franm\u0131\u015f)1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01310.25 \u00e7ay ka\u015f\u0131\u011f\u0131 karabiber2 tutam toz zencefil\u00dczeri i\u00e7inye\u015fil so\u011fan (ince dilimlenmi\u015f)beyaz susam\t\n\t\n\t\tTavu\u011fu, \u00fczerindeki ya\u011f\u0131n ve kirlerin bir k\u0131sm\u0131n\u0131 gidermek i\u00e7in 1 dakika \u00f6n ha\u015flay\u0131nSuyunu s\u00fcz\u00fcp tavu\u011fu bir kenara al\u0131nDi\u011fer malzemeleri haz\u0131rlarken cam eri\u015ftesini s\u0131cak suda bekletinSos i\u00e7in t\u00fcm malzemeleri bir kasede kar\u0131\u015ft\u0131r\u0131nGeni\u015f bir tavay\u0131 orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n, ard\u0131ndan tavu\u011fu ve sar\u0131msa\u011f\u0131 ekleyinTavu\u011fu birka\u00e7 dakika m\u00fch\u00fcrleyinSosu ve suyu tavu\u011fun \u00fczerine d\u00f6k\u00fcnBir ta\u015f\u0131m kaynat\u0131n, ard\u0131ndan ate\u015fi orta seviyeye d\u00fc\u015f\u00fcr\u00fcp 15 dakika pi\u015firinPatatesi, so\u011fan\u0131, havucu ve kuru k\u0131rm\u0131z\u0131 biberi tavaya ekleyinMalzemeler neredeyse tamamen pi\u015fene kadar orta-y\u00fcksek ate\u015fte 15 ila 25 dakika pi\u015firinS\u00fcz\u00fclm\u00fc\u015f cam eri\u015ftesini ve ye\u015fil so\u011fanlar\u0131 ekleyinY\u00fcksek ate\u015fte 10 ila 15 dakika daha ya da s\u0131v\u0131 neredeyse tamamen \u00e7ekene kadar pi\u015firin, ard\u0131ndan oca\u011f\u0131 kapat\u0131nTaban\u0131n tutmamas\u0131 i\u00e7in d\u00fczenli aral\u0131klarla kar\u0131\u015ft\u0131r\u0131n\u00dczerini susam ve ince dilimlenmi\u015f ye\u015fil so\u011fanla s\u00fcsleyin\t\n\t\n\t\tSuyunu iyice \u00e7ektirin\u00a0\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145388","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=145388"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145388\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/31707"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145388"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145388"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145388"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}