{"id":145543,"title":"Otantik Gamjatang","modified":"2026-06-16T15:28:54+02:00","plain":"Gochugaru ile k\u0131pk\u0131rm\u0131z\u0131 olmu\u015f, perilla ile k\u0131vam kazanm\u0131\u015f ve lokum gibi patateslerle dolu, t\u00fcten bir domuz kemi\u011fi yahnisi.\n\n\n\nTenceredeki yahni usul usul fokurdar; y\u00fczeyi gochugaruyla k\u0131zarm\u0131\u015f, jelatinle \u0131\u015f\u0131ldar. Perilla ve doenjang\u0131n kokusu buharla birlikte y\u00fckselir. Bir patates, ka\u015f\u0131\u011f\u0131n dokunu\u015fuyla ikiye ayr\u0131l\u0131r. Masan\u0131n etraf\u0131nda herkes eti kemiklerden s\u0131y\u0131r\u0131rken taze perilla yapraklar\u0131 s\u0131ca\u011f\u0131n etkisiyle hafif\u00e7e solar. \n\n\n\nDi\u011fer i\u00e7 \u0131s\u0131tan Asya \u00e7orbalar\u0131 gibi gamjatang da payla\u015farak yenen, c\u00f6mert ve biraz da da\u011f\u0131n\u0131k bir yemektir… ama en \u00f6nemlisi, nefistir.\n\n\n\nKore mutfa\u011f\u0131n\u0131n bol baharatl\u0131 \u00e7orbalar\u0131 aras\u0131nda bir ba\u015fka b\u00fcy\u00fck klasik: jjamppong\n\n\n\nGamjatang nedir?\n\n\n\nGamjatang, kat kat derinle\u015fen tatlar\u0131n dengesi \u00fczerine kurulu bir domuz kemi\u011fi yahnisi: omurlar ya da boyun kemikleri, fermente doenjang, kurutulmu\u015f yaprak sebzeler, patates ve iki farkl\u0131 bi\u00e7imde kullan\u0131lan perilla (shiso). kimchi jjigae ve samgyetang ile akraba olan bu yemek, kemiklerinden gelen jelatinimsi yap\u0131 ve perillan\u0131n kendine \u00f6zg\u00fc karakteriyle onlardan ayr\u0131l\u0131r. Gamja patates anlam\u0131na gelir; tang ise guk'tan daha zengin, daha yo\u011fun bir yahniyi ifade eder.\n\n\n\nBir rivayete g\u00f6re gamja, domuzun belirli bir kemi\u011fini ifade eder; ancak bunu do\u011frulayan resm\u00ee bir kaynak yoktur. Ekonomik a\u00e7\u0131klama daha inand\u0131r\u0131c\u0131d\u0131r: eski usulde, et az oldu\u011funda patates yeme\u011fe hacim kazand\u0131r\u0131rd\u0131. 1990'larda restoran zincirleri bu oranlar\u0131 tersine \u00e7evirdi: daha fazla et, daha az patates; ama isim ayn\u0131 kald\u0131.\n\n\n\nJeolla'n\u0131n pirin\u00e7 tarlalar\u0131ndan Seul'\u00fcn demiryolu \u015fantiyelerine\n\n\n\nGamjatang, Jeolla'n\u0131n pirin\u00e7 ovalar\u0131ndan do\u011fmu\u015ftur. S\u0131\u011f\u0131rlar tarla s\u00fcrmek ve \u015f\u00f6len sofralar\u0131 i\u00e7in ayr\u0131l\u0131rd\u0131; LA galbi gibi \u0131zgaral\u0131k etler g\u00fcndelik hayat\u0131n par\u00e7as\u0131 de\u011fildi. \u0130\u015f\u00e7iler, domuzun boyun ve omurga kemikleriyle yetinir; ayaklar ise jokbal’a giderdi. \n\n\n\nUzun s\u00fcre pi\u015fen bu g\u00f6z ard\u0131 edilmi\u015f par\u00e7alar, kolajenini ve ili\u011fini suya b\u0131rak\u0131rd\u0131. Sonbahar hasad\u0131ndan kalan kurutulmu\u015f yapraklar da k\u0131t aylarda bu yeme\u011fi tamamlar, onu daha da doyurucu h\u00e2le getirirdi.\n\n\n\nGochugaru'nun belirgin \u015fekilde hissedildi\u011fi bir ba\u015fka Kore klasi\u011fi: dakgalbi\n\n\n\nYemek, i\u015f g\u00fcc\u00fcyle birlikte kuzeye yay\u0131ld\u0131. 1894'teki Donghak K\u00f6yl\u00fc Ayaklanmas\u0131'ndan sonra Jeolla'dan gelen i\u015f\u00e7iler, Incheon'a ve Kore'nin ilk demiryolu hatt\u0131 olan Gyeongin hatt\u0131n\u0131n \u015fantiyelerine ak\u0131n etti. 1900'ler civar\u0131nda, Sunchangl\u0131 ve karga\u015fa y\u00fcz\u00fcnden yoksulla\u015fm\u0131\u015f Han Dong-gil'in, demiryolu ekiplerini doyurmak i\u00e7in Noryangjin yak\u0131nlar\u0131nda bir hambajib a\u00e7t\u0131\u011f\u0131 s\u00f6ylenir : domuz omurlar\u0131, patates ve siraegi ile dolu kocaman kazanlar. Ucuz, doyurucu ve beden g\u00fcc\u00fcyle \u00e7al\u0131\u015fanlar i\u00e7in birebirdi.\n\n\n\nGyeonggi'nin sadaengi varyant\u0131 boyun kemiklerini \u00f6ne \u00e7\u0131kar\u0131r, patatese ise yer vermezdi. Seul'de 1980'lerde Eungam-dong'daki \u201cgamjaguk soka\u011f\u0131\u201d, bu yeme\u011fi yeniden \u00f6n plana ta\u015f\u0131d\u0131. 1990'lar\u0131n zincirleri (Wondang, Cham-imat, Jomaru) ise eti daha bol bir tang anlay\u0131\u015f\u0131n\u0131 standartla\u015ft\u0131rd\u0131. \n\n\n\nYeme bi\u00e7imi ise hi\u00e7 de\u011fi\u015fmedi: masan\u0131n ortas\u0131nda bir tencere, kemiklerden s\u0131yr\u0131lan et ve samgyeopsal ya da yachaejeon ile ayn\u0131 payla\u015f\u0131m ruhunu ta\u015f\u0131yan bir sofra.\n\n\n\nGamjatang'\u0131n ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nBoyun kemikleri (mok-ppyeo) yumu\u015fak et ve bol kolajen sa\u011flar. Omurlar (deung-ppyeo) ise kemi\u011fe yap\u0131\u015fm\u0131\u015f eti s\u0131y\u0131rman\u0131n keyfini verir. Burada kar\u015f\u0131m\u0131za \u00e7\u0131kan, \u00f6rne\u011fin jeyuk bokkeum'dan daha rustik bir domuz eti mutfa\u011f\u0131d\u0131r.\n\n\n\nPatatesler ya\u011f\u0131 ve baharatl\u0131 suyu i\u00e7ine \u00e7eker. \n\n\n\nKurutulmu\u015f turp yapraklar\u0131ndan yap\u0131lan siraegi, yeme\u011fe topraks\u0131 bir derinlik katar; ugeoji ise \u00c7in lahanas\u0131’n\u0131n d\u0131\u015f yapraklar\u0131ndan yap\u0131l\u0131r ve daha hafif bir alternatif sunar.\n\n\n\n\u0130yi bir kalguksu da masan\u0131n ortas\u0131nda servis edilen kaynar \u00e7orban\u0131n o ayn\u0131 i\u00e7 \u0131s\u0131tan rahatl\u0131\u011f\u0131n\u0131 sunar\n\n\n\nLezzetin omurgas\u0131n\u0131, fermente derinli\u011fiyle ya\u011f\u0131 dengeleyen doenjang olu\u015fturur. gochugaru renk ve ac\u0131l\u0131k katar ; gochujang ise yeme\u011fi a\u011f\u0131rla\u015ft\u0131rmamak i\u00e7in geri planda tutulur. Sar\u0131msak, zencefil, guk-ganjang ve aekjeot da bu temeli tamamlar.\n\n\n\nPerilla, bu yeme\u011fin imzas\u0131d\u0131r. Deulkkae garu (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f perilla tohumu), ya\u011f\u0131 em\u00fclsifiye eder ve \u00e7orbaya yuvarlak, hafif f\u0131nd\u0131ks\u0131 bir karakter kazand\u0131r\u0131r. En son eklenen taze kkaennip ise bitkisel ve ferah bir mentol notas\u0131 getirir. Ye\u015fil biberler \u2014 ba\u015fka bir kullan\u0131m\u0131n\u0131 gochu twigim i\u00e7inde de g\u00f6r\u00fcr\u00fcz \u2014 ve ye\u015fil so\u011fan, servis s\u0131ras\u0131nda k\u00e2seye canl\u0131l\u0131k katar.\n\n\n\nGamjatang'\u0131n yan\u0131nda \u00e7\u0131t\u0131r bir bindaetteok her zaman harika gider\n\n\n\nOtantikli\u011fi g\u00f6steren i\u015faretler ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\n\u0130yi bir gamjatang, kemiklerinin b\u00fct\u00fcn h\u00e2lde servis edilmesiyle anla\u015f\u0131l\u0131r: eti kemikten kendiniz s\u0131y\u0131r\u0131rs\u0131n\u0131z; \u00f6nceden ayr\u0131lm\u0131\u015f olarak gelmez. \n\n\n\n\u00c7orbas\u0131 opakt\u0131r, jelatin bak\u0131m\u0131ndan zengindir; neredeyse bir paitan ramen suyu kadar yo\u011fundur, ama karakterini doenjang ve deulkkae garu belirler. \u0130\u00e7inde bol siraegi ya da ugeoji, patates ve taze perilla bulunur. \n\n\n\nUyar\u0131 i\u015faretleri: gochujang ya da m\u0131s\u0131r \u015furubuyla tatland\u0131r\u0131lm\u0131\u015f bir et suyu, doenjang yerine Japon misosu kullan\u0131lmas\u0131, perilla ya da yaprakl\u0131 sebzelerin hi\u00e7 bulunmamas\u0131.\n\n\n\n\n\n\tOtantik Gamjatang\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1.5 kg domuz boyun kemikleri4 patates (soyulmu\u015f ve iri par\u00e7alara kesilmi\u015f)500 g siraegi (turp yapraklar\u0131) (ha\u015flanm\u0131\u015f (veya ha\u015flanm\u0131\u015f gen\u00e7 eolgari lahanas\u0131 ya da napa lahanas\u0131n\u0131n ha\u015flanm\u0131\u015f d\u0131\u015f yapraklar\u0131))1 dal Kore ye\u015fil so\u011fan\u0131 (iri do\u011franm\u0131\u015f)1 k\u0131rm\u0131z\u0131 ac\u0131 biber (ince dilimlenmi\u015f)2 Cheongyang biberi (ince dilimlenmi\u015f)12 yaprak perilla yapra\u011f\u0131 (iri do\u011franm\u0131\u015f)2 yemek ka\u015f\u0131\u011f\u0131 perilla tohumu tozu (veya damak tad\u0131n\u0131za g\u00f6re biraz daha fazla)Et suyu i\u00e7in3.5 L su1 yemek ka\u015f\u0131\u011f\u0131 doenjang (tepeleme; Kore usul\u00fc fermente soya ezmesi)2 dal ye\u015fil so\u011fan1 k\u00fc\u00e7\u00fck so\u011fan1 avu\u00e7 sar\u0131msak di\u015fi (b\u00fct\u00fcn)1 par\u00e7a zencefil (yakla\u015f\u0131k 2 di\u015f sar\u0131msak b\u00fcy\u00fckl\u00fc\u011f\u00fcnde)4 yemek ka\u015f\u0131\u011f\u0131 zencefilli i\u00e7ki (veya cheongju)2 yaprak defne yapra\u011f\u013112 b\u00fct\u00fcn karabiber tanesiSos kar\u0131\u015f\u0131m\u01313 yemek ka\u015f\u0131\u011f\u0131 gochugaru (tepeleme)2 yemek ka\u015f\u0131\u011f\u0131 doenjang (Kore usul\u00fc fermente soya ezmesi)1 yemek ka\u015f\u0131\u011f\u0131 gochujang1 yemek ka\u015f\u0131\u011f\u0131 Kore usul\u00fc \u00e7orbal\u0131k soya sosu (veya koyu soya sosu)2 yemek ka\u015f\u0131\u011f\u0131 ton bal\u0131\u011f\u0131 sosu (veya bal\u0131k sosu)2 yemek ka\u015f\u0131\u011f\u0131 Shaoxing pirin\u00e7 \u015farab\u01312 yemek ka\u015f\u0131\u011f\u0131 sar\u0131msak (ince do\u011franm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 zencefil (ince do\u011franm\u0131\u015f)1 yemek ka\u015f\u0131\u011f\u0131 perilla ya\u011f\u0131 (iste\u011fe ba\u011fl\u0131)1 tutam karabiber0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 deniz tuzu (damak tad\u0131na g\u00f6re)\t\n\t\n\t\tKemikleri haz\u0131rlay\u0131nDomuz boyun kemiklerini akan suyun alt\u0131nda iyice durulay\u0131n. Ard\u0131ndan b\u00fcy\u00fck bir kaseye al\u0131n, \u00fczerini suyla kapat\u0131n ve suyunu birka\u00e7 kez de\u011fi\u015ftirerek 2 ila 3 saat bekletin.Bekletti\u011finiz kemikleri kaynar suda 3 ila 4 dakika ha\u015flay\u0131n, ard\u0131ndan tek tek so\u011fuk sudan ge\u00e7irin.Et suyunu haz\u0131rlay\u0131nHa\u015flanm\u0131\u015f kemikleri; su, doenjang, ye\u015fil so\u011fan, k\u00fc\u00e7\u00fck so\u011fan, b\u00fct\u00fcn sar\u0131msaklar, zencefil par\u00e7as\u0131, zencefilli i\u00e7ki (veya cheongju), defne yapra\u011f\u0131 ve karabiber taneleriyle birlikte b\u00fcy\u00fck bir tencereye al\u0131n.Kaynat\u0131n. Ard\u0131ndan oca\u011f\u0131 orta ate\u015fe al\u0131n ve yo\u011fun aromal\u0131 bir et suyu elde etmek i\u00e7in 1 saat 30 dakika k\u0131s\u0131k ate\u015fte pi\u015firin. Eti ve et suyunu s\u00fczerek ay\u0131r\u0131n; ikisini de saklay\u0131n.Garnit\u00fcrleri ve sos kar\u0131\u015f\u0131m\u0131n\u0131 haz\u0131rlay\u0131nSiraegi'yi (veya se\u00e7ti\u011finiz alternatifi) haz\u0131rlay\u0131n: Nazik\u00e7e durulay\u0131n, gerekirse saplar\u0131ndaki ince \u015feffaf zar\u0131 soyun, ard\u0131ndan par\u00e7alara kesin.Siraegi'yi gochugaru, doenjang, gochujang, \u00e7orbal\u0131k soya sosu, ton bal\u0131\u011f\u0131 sosu (veya bal\u0131k sosu), Shaoxing pirin\u00e7 \u015farab\u0131, ince do\u011franm\u0131\u015f sar\u0131msak, ince do\u011franm\u0131\u015f zencefil, perilla ya\u011f\u0131 (iste\u011fe ba\u011fl\u0131), karabiber ve tuzla kar\u0131\u015ft\u0131r\u0131n.Patatesleri soyup iri par\u00e7alara b\u00f6l\u00fcn. Perilla yapraklar\u0131n\u0131 ve Kore ye\u015fil so\u011fan\u0131n\u0131 kabaca do\u011fray\u0131n; biberleri ise damak tad\u0131n\u0131za g\u00f6re ince ince dilimleyin.Yeme\u011fi pi\u015firinPi\u015fmi\u015f eti ve s\u00fczd\u00fc\u011f\u00fcn\u00fcz et suyunu yeniden tencereye al\u0131n, ard\u0131ndan kaynat\u0131n. (\u0130ste\u011fe ba\u011fl\u0131: Fazla ya\u011f\u0131 almak ve daha berrak bir et suyu elde etmek i\u00e7in t\u00fclbentten s\u00fczebilirsiniz.)Et suyu har\u0131l har\u0131l kaynamaya ba\u015flay\u0131nca patatesleri ekleyin ve yakla\u015f\u0131k 5 dakika pi\u015firin.Patatesler yakla\u015f\u0131k \u00fc\u00e7te bir oran\u0131nda pi\u015fince sosla harmanlanm\u0131\u015f siraegi'yi ekleyin ve yeniden kaynat\u0131n.10 dakika daha pi\u015firin; ard\u0131ndan biberleri ve Kore ye\u015fil so\u011fan\u0131n\u0131 ekleyin.Tad\u0131na bak\u0131n ve gerekirse tuzunu ayarlay\u0131n. Son olarak, aromas\u0131n\u0131 g\u00fc\u00e7lendirmek i\u00e7in perilla yapraklar\u0131n\u0131 ve perilla tohumu tozunu ekleyin.\t\n\t\n\t\tPerilla yapraklar\u0131 (veya gen\u00e7 perilla filizleri) yeme\u011fe daha belirgin ve karakteristik bir aroma katar. Daha berrak bir et suyu isterseniz, fazla ya\u011f\u0131 almak i\u00e7in et suyunu t\u00fclbentten s\u00fcz\u00fcn.\n\t\n\t\n\t\tHauptgerichtkoreanisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145543","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=145543"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145543\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/117951"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}