{"id":147481,"title":"Otantik Pajeon – Taze So\u011fanl\u0131 Kore Krep","modified":"2026-07-01T18:27:27+02:00","plain":"Deniz mahsulleri ve taze so\u011fanla haz\u0131rlanan, sirkeli soya sosuyla s\u0131cac\u0131k servis edilen \u00e7\u0131t\u0131r d\u0131\u015fl\u0131, yumu\u015fak i\u00e7li bir Kore krebi.\n\n\n\nYa\u011fmur pencereye d\u00fc\u015fmeden \u00f6nce tavada ba\u015flar: ya\u011f c\u0131z\u0131rdar, hamur hafif\u00e7e fokurdar, taze so\u011fanlar yumu\u015far ve ye\u015fil, nazik, neredeyse tatl\u0131 bir koku yayar. \u0130yi bir pajeon, yan yana dizilmi\u015f uzun taze so\u011fanlar\u0131yla tan\u0131n\u0131r; onlar\u0131 bir arada tutmaya yetecek kadar hamur kullan\u0131l\u0131r. \n\n\n\n\n\n\n\n\n\n\n\nKenarlar\u0131 \u0131s\u0131r\u0131nca \u00e7\u0131t\u0131rdar, ortas\u0131ysa yumu\u015fak kal\u0131r ve bol taze so\u011fanl\u0131d\u0131r. Benzerlerini ararsan\u0131z, Vietnam usul\u00fc b\u00e1nh x\u00e8o ya da Japon okonomiyaki de hamurla i\u00e7 harc\u0131 bir araya getirir; ama yap\u0131lar\u0131 bamba\u015fkad\u0131r. K\u0131sacas\u0131, ke\u015ffetmeye de\u011fer bir lezzet.\n\n\n\nKore mutfa\u011f\u0131n\u0131n bir di\u011fer b\u00fcy\u00fck klasi\u011fi olan bibimbap, ba\u015fl\u0131 ba\u015f\u0131na doyurucu bir k\u00e2se yeme\u011fidir\n\n\n\nPajeon nedir ?\n\n\n\nAd\u0131 olduk\u00e7a basittir. Pa \u201ctaze so\u011fan\u201d anlam\u0131na gelir, jeon ise hamura bulan\u0131p tavada pi\u015firilen bir yemek grubunu ifade eder. Kore mutfa\u011f\u0131nda jeon, ister aehobak jeon’daki kabak olsun, ister yachaejeon’daki gibi \u00e7e\u015fitli sebzeler ya da burada oldu\u011fu gibi b\u00fct\u00fcn taze so\u011fanlar, ana malzemenin karakterini korur. \n\n\n\nPajeon, hamurun bask\u0131n oldu\u011fu ve do\u011franm\u0131\u015f malzemelerin s\u0131k\u0131 bir krepin i\u00e7inde kayboldu\u011fu buchimgae’den ayr\u0131l\u0131r. Otantik bir pajeonda taze so\u011fanlar g\u00f6r\u00fcn\u00fcr kal\u0131r ve b\u00fct\u00fcnl\u00fc\u011f\u00fcn\u00fc korur; \u00e7o\u011fu zaman tavada yan yana dizilmi\u015f jjokpa (Joseon taze so\u011fan\u0131) kullan\u0131l\u0131r.\n\n\n\nHamur burada ba\u015frol de\u011fil, ba\u011flay\u0131c\u0131d\u0131r. Bu\u011fday unu yap\u0131y\u0131 sa\u011flar, ni\u015fasta ince ve k\u0131r\u0131lgan bir \u00e7\u0131t\u0131rl\u0131k verir, buz gibi su ise gl\u00fcten olu\u015fumunu yava\u015flat\u0131r. Klasik pajeon, soya sosu ve sirke bazl\u0131 bir sos ile servis edilir. \n\n\n\nBusan’daki Dongnae pajeonu ise ba\u015fka bir anlay\u0131\u015fa dayan\u0131r: daha zengin, daha yumu\u015fak ve deniz mahsulleri bak\u0131m\u0131ndan daha c\u00f6mert olan bu versiyon, gochujang ve sirke bazl\u0131, canl\u0131 aromal\u0131 bir sos olan chojang ile servis edilir; bu sos, bibimbap sosuna yak\u0131nd\u0131r.\n\n\n\n\u0130\u00e7 \u0131s\u0131tan bir Kore yeme\u011fi ar\u0131yorsan\u0131z, dakgalbi’yi deneyin\n\n\n\nAmerikan unundan ya\u011fmurlu ak\u015famlara\n\n\n\nPajeonun hik\u00e2yesi, daha geni\u015f jeon tarihinin bir par\u00e7as\u0131d\u0131r. Joseon saray\u0131nda bu zarif haz\u0131rl\u0131klara jeonyuhwa, yani \u201cya\u011fda tavada pi\u015firilmi\u015f \u00e7i\u00e7ekler\u201d denirdi. Buna ra\u011fmen pajeon, d\u00f6nemin b\u00fcy\u00fck mutfak metinlerinin hi\u00e7birinde yer almaz; ne 1670 tarihli Eumsik Dimibang’da ne de XIX. y\u00fczy\u0131l\u0131n sonlar\u0131na ait, hatta ser\u00e7eyle yap\u0131lan bir jeonu bile kayda ge\u00e7iren Siuijeonseo’da.\n\n\n\n\u0130lk bas\u0131l\u0131 kay\u0131t, 1946’da Bang Sin-young’un Chosun Eumsik Mandeuneun Beop adl\u0131 eserinde g\u00f6r\u00fcl\u00fcr: bu\u011fday unu, yumurta, tuz, taze so\u011fan ve demir sacda pi\u015firme. Kore Sava\u015f\u0131’ndan (1950-1953) sonra Amerikan yard\u0131m\u0131 \u00fclkeye b\u00fcy\u00fck miktarda bu\u011fday getirdi. \n\n\n\n\u00d6nceden pahal\u0131 olan bu\u011fday zamanla daha eri\u015filebilir h\u00e2le geldi ve ev mutfaklar\u0131 da tavada pi\u015firme geleneklerini buna g\u00f6re uyarlad\u0131. Bu ba\u011flam, unun Kore usul\u00fc corn dog gibi ba\u015fka pop\u00fcler haz\u0131rl\u0131klardaki yerini de a\u00e7\u0131klar.\n\n\n\nDoyurucu bir payla\u015f\u0131m yeme\u011fi ar\u0131yorsan\u0131z, gamjatang vazge\u00e7ilmezdir\n\n\n\nBusan’daki Dongnae semti, 1930’larda Dongnae Pazar\u0131 \u00e7evresinde kendi versiyonunu geli\u015ftirdi. Pirin\u00e7 unu, deniz mahsulleri ve taze so\u011fan bak\u0131m\u0131ndan c\u00f6mert, bol malzemeli bir pajeon olan bu versiyon, eomuk ile birlikte Busan’\u0131n deniz \u00fcr\u00fcnleri gelene\u011fine dayan\u0131r. \n\n\n\nKore k\u00fclt\u00fcr\u00fcnde pajeon h\u00e2l\u00e2 ya\u011fmurlu g\u00fcnlerle \u00f6zde\u015fle\u015fir. Genelde, hafif k\u00f6p\u00fckl\u00fc yap\u0131s\u0131 ve laktik asiditesi ya\u011fla tuzu dengeleyen makgeolli ile payla\u015f\u0131l\u0131r. Nemli ak\u015famlarda bir kimchi jjigae de \u00e7ok iyi gider.\n\n\n\nPajeonun ana malzemeleri\n\n\n\n\n\n\n\nJoseon taze so\u011fanlar\u0131 (jjokpa) yeme\u011fin temelini olu\u015fturur. B\u00fct\u00fcn ya da ikiye kesilmi\u015f h\u00e2lde, pajeona \u015feklini vermek i\u00e7in paralel bi\u00e7imde dizilirler. Hamurda yap\u0131y\u0131 bu\u011fday unu sa\u011flar; ince, k\u0131r\u0131lgan kenarlar i\u00e7inse patates, m\u0131s\u0131r ya da tapiyoka ni\u015fastas\u0131 kullan\u0131l\u0131r. Buzlu ya da gazl\u0131 su gl\u00fcten olu\u015fumunu yava\u015flat\u0131r ve dokuyu hafifletir. Yumurta ise iste\u011fe ba\u011fl\u0131d\u0131r ve nazik bir ba\u011flay\u0131c\u0131 g\u00f6revi g\u00f6r\u00fcr.\n\n\n\nhaemul pajeon i\u00e7in istiridye, karides, kalamar ve midye eklenir; bunlar\u0131n hamuru suland\u0131rmamas\u0131 i\u00e7in iyice s\u00fcz\u00fclmesi gerekir. \u00c7apraz kesilmi\u015f k\u0131rm\u0131z\u0131 ve ye\u015fil biberler hem renk hem hafif bir ac\u0131l\u0131k katar. Kore mutfa\u011f\u0131nda bunlar, gochu twigim’de oldu\u011fu gibi doldurulup k\u0131zart\u0131larak da s\u0131k\u00e7a kullan\u0131l\u0131r. \n\n\n\nK\u0131t\u0131r dokulu, otsu aromal\u0131 minari, Dongnae versiyonunda vazge\u00e7ilmezdir.\n\n\n\nTatl\u0131 bir \u015feyler ar\u0131yorsan\u0131z, hotteoklar Kore sokak mutfa\u011f\u0131n\u0131n tar\u00e7\u0131n dolgulu pankekleridir\n\n\n\nKlasik pajeon, soya sosu ve sirke bazl\u0131 bir sosla servis edilir. Dongnae usul\u00fcnde ise sirkeli, hafif ac\u0131l\u0131 chojang tercih edilir. Yap\u0131\u015fkan pirin\u00e7 unu ve normal pirin\u00e7 unuyla haz\u0131rlanan hamur, gyeongdan’da da g\u00f6r\u00fclen, esnek ve hafif yap\u0131\u015fkan bir chaljin doku kazand\u0131r\u0131r. Hamsi ve dasima suyu hamuru i\u00e7ten i\u00e7e lezzetlendirir; bu da jjamppong’un iyotlu notalar\u0131n\u0131 hat\u0131rlat\u0131r.\n\n\n\n\n\n\tOtantik Pajeon - Taze so\u011fanl\u0131 Kore krebi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tDeniz \u00fcr\u00fcnleri100 g midye eti (kabuksuz a\u011f\u0131rl\u0131k)70 g kum midyesi eti (kabuksuz a\u011f\u0131rl\u0131k)70 g istiridyeDurulamak i\u00e7in tuzlu su600 g su2 g tuzDeniz \u00fcr\u00fcnleri i\u00e7in \u00e7e\u015fni1 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 tutam karabiber\u00dczeri i\u00e7in200 g taze so\u011fan15 g ye\u015fil ac\u0131 biber (yakla\u015f\u0131k 1 adet biber)10 g k\u0131rm\u0131z\u0131 ac\u0131 biber (yakla\u015f\u0131k 2\/3 adet biber)Hamur95 g bu\u011fday unu30 g normal pirin\u00e7 unu1 g tuz (yakla\u015f\u0131k 1\/4 \u00e7ay ka\u015f\u0131\u011f\u0131)200 g su1 yumurta (\u00e7\u0131rp\u0131lm\u0131\u015f)Pi\u015firmek i\u00e7in85 g bitkisel ya\u011fSirkeli soya sosu1 yemek ka\u015f\u0131\u011f\u0131 a\u00e7\u0131k soya sosu1 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi1 yemek ka\u015f\u0131\u011f\u0131 su1 \u00e7ay ka\u015f\u0131\u011f\u0131 \u00e7am f\u0131st\u0131\u011f\u0131 (\u00f6\u011f\u00fct\u00fclm\u00fc\u015f)\t\n\t\n\t\tDeniz \u00fcr\u00fcnlerini haz\u0131rlay\u0131nSuyu ve tuzu kar\u0131\u015ft\u0131rarak hafif tuzlu bir su haz\u0131rlay\u0131n.Midye, kum midyesi ve istiridyeleri zarar vermeden nazik\u00e7e kar\u0131\u015ft\u0131rarak bu suda y\u0131kay\u0131n; ard\u0131ndan s\u00fczgece al\u0131p s\u00fcz\u00fcn.Deniz \u00fcr\u00fcnlerini yakla\u015f\u0131k 1 cm boyutunda par\u00e7alara kesin.Tuz ve karabiberle tatland\u0131r\u0131p yakla\u015f\u0131k 10 dakika marine edin.Sebzeleri haz\u0131rlay\u0131nTaze so\u011fanlar\u0131 ay\u0131klay\u0131p iyice y\u0131kay\u0131n, ard\u0131ndan yakla\u015f\u0131k 10 cm uzunlu\u011funda par\u00e7alara kesin.Ye\u015fil ve k\u0131rm\u0131z\u0131 ac\u0131 biberleri verev \u015fekilde, yakla\u015f\u0131k 2 cm uzunlu\u011funda ve 3 mm kal\u0131nl\u0131\u011f\u0131nda dilimleyin.Hamuru haz\u0131rlay\u0131nBir kar\u0131\u015ft\u0131rma kab\u0131nda bu\u011fday unu, pirin\u00e7 unu, tuz ve suyu p\u00fcr\u00fczs\u00fcz bir hamur elde edene kadar kar\u0131\u015ft\u0131r\u0131n.Yumurtay\u0131 ayr\u0131 bir kasede \u00e7\u0131rp\u0131n.Sosu haz\u0131rlay\u0131nSoya sosu, pirin\u00e7 sirkesi, su ve \u00f6\u011f\u00fct\u00fclm\u00fc\u015f \u00e7am f\u0131st\u0131\u011f\u0131n\u0131 kar\u0131\u015ft\u0131r\u0131n. Servise kadar bekletin.Pi\u015firinTavay\u0131 orta ate\u015fte \u0131s\u0131t\u0131n, ard\u0131ndan bitkisel ya\u011f\u0131 ekleyin.Tavaya ilk kat hamuru d\u00f6k\u00fcp yakla\u015f\u0131k 10 cm \u00e7ap\u0131nda ve 8 mm kal\u0131nl\u0131\u011f\u0131nda bir daire olu\u015fturun.Taze so\u011fanlar\u0131 hamurun \u00fczerine yerle\u015ftirin, ard\u0131ndan deniz \u00fcr\u00fcnlerini \u00fczerine yay\u0131n. Son olarak ye\u015fil ve k\u0131rm\u0131z\u0131 ac\u0131 biberleri ekleyin.\u00dczerine yakla\u015f\u0131k 30 g daha hamur gezdirin ve malzemeleri bir arada tutacak \u015fekilde nazik\u00e7e yay\u0131n.Son olarak \u00e7\u0131rp\u0131lm\u0131\u015f yumurtay\u0131 \u00fczerine ekleyin.Alt\u0131 iyice tutup hafif\u00e7e k\u0131zarana kadar orta ate\u015fte yakla\u015f\u0131k 5 dakika pi\u015firin.Krebi ters \u00e7evirin, tavay\u0131 kapat\u0131n ve yakla\u015f\u0131k 3 dakika daha pi\u015firin.Sirkeli soya sosuyla birlikte s\u0131cak servis edin.\t\n\t\n\t\t\nDeniz \u00fcr\u00fcnlerini durularken zarar g\u00f6rmemeleri i\u00e7in fazla h\u0131rpalamay\u0131n.\nDaha iyi bir doku i\u00e7in tavay\u0131 orta ate\u015fte tutun; b\u00f6ylece krep yanmadan g\u00fczelce k\u0131zar\u0131r.\n\n\t\n\t\n\t\tAccompagnement, Plat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/147481","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=147481"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/147481\/revisions"}],"predecessor-version":[{"id":147686,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/147481\/revisions\/147686"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/147029"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=147481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=147481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=147481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}