{"id":163186,"title":"Oksusu Jeon – Kore usul\u00fc m\u0131s\u0131r m\u00fccveri","modified":"2026-08-17T19:36:13+02:00","plain":"Taze mumsu m\u0131s\u0131rla yap\u0131lan; kenarlar\u0131 \u00e7\u0131t\u0131r ve dantelimsi, i\u00e7i s\u0131cak ve elastik, ye\u015fil ile k\u0131rm\u0131z\u0131 biberle lezzeti canlanan bir Kore m\u00fccveri.\n\n\n\nYaz sonuna do\u011fru m\u0131s\u0131r en g\u00fczel zaman\u0131n\u0131 ya\u015far ve insan\u0131n can\u0131 basit bir \u015fey ister: s\u0131cak, \u00e7\u0131t\u0131r, elinizle yiyebilece\u011finiz bir lokma. M\u00fccver ya\u011fa de\u011fer de\u011fmez c\u0131z\u0131rdamaya ba\u015flar, kenarlar\u0131 dantelimsi bir g\u00f6r\u00fcn\u00fcm al\u0131p k\u0131zar\u0131r; orta k\u0131sm\u0131ysa Korelilerin jjolgit-jjolgit dedi\u011fi o ho\u015f, \u00e7i\u011fnenebilir dokuyla yumu\u015fak ve esnek kal\u0131r. \n\n\n\nKore m\u0131s\u0131r\u0131n\u0131n ak\u0131\u015fkan, peynirli yorumu: m\u0131s\u0131rl\u0131 peynir\n\n\n\nRendelenmi\u015f mumsu m\u0131s\u0131r asl\u0131nda tek ba\u015f\u0131na yeterlidir: ne peynir ne \u015feker; sadece m\u0131s\u0131r\u0131n kendisi, bir tutam kavrulmu\u015f tuz ve lezzeti canland\u0131ran iki biber. \u0130lk s\u0131cak lokmay\u0131 al\u0131ncaya kadar fazla sade oldu\u011funu d\u00fc\u015f\u00fcnebilirsiniz.\n\n\n\nOksusu jeon nedir ?\n\n\n\nOksusu \u201cm\u0131s\u0131r\u201d, jeon ise tavada pi\u015firilen, yass\u0131 bir k\u0131zartmaya benzeyen m\u00fccver anlam\u0131na gelir; Kore mutfa\u011f\u0131n\u0131n klasiklerinden biridir. Gangwon-do usul\u00fc, basit \u015fekerlerden \u00e7ok amilopektin bak\u0131m\u0131ndan zengin olan Kore mumsu m\u0131s\u0131r\u0131 chal-oksusu'ya dayan\u0131r. \n\n\n\nRendelenip \u0131s\u0131t\u0131lan taneler, yo\u011fun ve esnek bir hamur olu\u015fturan ni\u015fastas\u0131n\u0131 salar; b\u00f6ylece m\u00fccver, bu\u011fday unu kullan\u0131lmadan bir arada kal\u0131r. Onu s\u0131radan bir tatl\u0131 m\u0131s\u0131r m\u00fccverinden ve tezgahta servis edilen bol peynirli m\u0131s\u0131rl\u0131 peynirden ay\u0131ran da budur.\n\n\n\nYaz i\u00e7in birebir, ferahlat\u0131c\u0131 bir ba\u015fka Kore klasi\u011fi: bibim guksu\n\n\n\nTavada iyi yap\u0131lm\u0131\u015f bir oksusu jeon, tteok'u and\u0131ran yumu\u015fak bir orta k\u0131sm\u0131n etraf\u0131nda alt\u0131n rengi, neredeyse dantelimsi bir kabuk olu\u015fturur. \n\n\n\nKavrulmu\u015f tuz, m\u0131s\u0131r\u0131n hafif f\u0131nd\u0131ks\u0131 aromas\u0131n\u0131 \u00f6ne \u00e7\u0131kar\u0131r; ye\u015fil Cheongyang biberiyle k\u0131rm\u0131z\u0131 biber ise bitkisel bir ac\u0131l\u0131k katar. Pirin\u00e7 kepe\u011fi ya\u011f\u0131 da m\u0131s\u0131r\u0131n tad\u0131n\u0131 bast\u0131rmadan d\u00fczg\u00fcn, \u00e7\u0131t\u0131r kenarlar elde etmeyi sa\u011flar.\n\n\n\nYokluk yiyece\u011finden Gangwon-do'nun simgesine\n\n\n\nOksusu jeon, kuzeydo\u011fudaki da\u011fl\u0131k Gangwon-do eyaletine \u00f6zg\u00fcd\u00fcr; burada engebeli arazi b\u00f6lgenin %80'inden fazlas\u0131n\u0131 kaplar. So\u011fuk k\u0131\u015flar, y\u00fcksek rak\u0131m ve suyu iyi s\u00fczd\u00fcrmeyen ta\u015fl\u0131 topraklar, uzun y\u0131llar boyunca pirin\u00e7 tar\u0131m\u0131n\u0131 zorla\u015ft\u0131rm\u0131\u015ft\u0131r. \n\n\n\nKore'ye \u00c7in \u00fczerinden XVI. y\u00fczy\u0131lda ula\u015fan m\u0131s\u0131r, burada pirin\u00e7 ve arpan\u0131n yerini alan bir \u00fcr\u00fcn olmu\u015f; pirincin zor yeti\u015fti\u011fi b\u00f6lgelerde g\u00fcvenilir bir tar\u0131m alternatifi haline gelmi\u015ftir.\n\n\n\n\u0130\u00e7 \u0131s\u0131tan bir ba\u015fka Kore klasi\u011fi: gamjatang\n\n\n\nM\u0131s\u0131ra duyulan bu ihtiya\u00e7, ba\u015fl\u0131 ba\u015f\u0131na yerel bir mutfak do\u011furmu\u015ftur: gangnaengi beombeok, fasulyeli koyu bir lapa; olchaengi guksu, iriba\u015f bi\u00e7iminde m\u0131s\u0131r ni\u015fastas\u0131 eri\u015ftesi; hwangol yeot, maltla fermente edilmi\u015f m\u0131s\u0131r karamelas\u0131; ve taze m\u0131s\u0131rla yap\u0131lan yaz m\u00fccveri oksusu jeon. XIX. y\u00fczy\u0131l metinleri bile, su eklenmeden ince \u00f6\u011f\u00fct\u00fclm\u00fc\u015f mumsu m\u0131s\u0131rdan yap\u0131lan ve bu\u011fday unu olmadan \u0131s\u0131yla \u015fekil alabilen bir hamurdan s\u00f6z eder.\n\n\n\n15 numaral\u0131 co\u011frafi i\u015faretle tescillenen Hongcheon chal-oksusu'su, bug\u00fcn de en sayg\u0131n \u00e7e\u015fit kabul edilir. \u0130yi drene olan kumlu-siltli topraklarda yeti\u015fir; g\u00fcnd\u00fcz ve gece aras\u0131ndaki b\u00fcy\u00fck s\u0131cakl\u0131k fark\u0131 da tanelerdeki ni\u015fastan\u0131n yo\u011funla\u015fmas\u0131na yard\u0131mc\u0131 olur. Ekimin 1 000 hektar\u0131 a\u015ft\u0131\u011f\u0131 Hongcheon'da d\u00fczenlenen m\u0131s\u0131r festivali, tavadan yeni \u00e7\u0131km\u0131\u015f oksusu jeon'u h\u00e2l\u00e2 ba\u015f tac\u0131 eder.\n\n\n\nOksusu jeon'un temel malzemeleri\n\n\n\n\n\n\n\nChal-oksusu hem ana malzeme hem de do\u011fal ba\u011flay\u0131c\u0131d\u0131r: rendelendi\u011finde amilopektin a\u00e7\u0131s\u0131ndan zengin bir m\u0131s\u0131r s\u00fct\u00fc salar; bu s\u00fct pi\u015fince hafif tatl\u0131, f\u0131nd\u0131ks\u0131 aromal\u0131, yumu\u015fak ve esnek bir yap\u0131ya d\u00f6n\u00fc\u015f\u00fcr. \u0130stiridye mantar\u0131 (neutari beoseot), hamuru suland\u0131rmadan umami ve dolgun bir doku kazand\u0131r\u0131r; ince k\u0131y\u0131lm\u0131\u015f so\u011fan da kar\u0131\u015f\u0131ma hafif bir tatl\u0131l\u0131k verir.\n\n\n\nBaharatland\u0131rma k\u0131sa ama etkili tutulur. Ye\u015fil Cheongyang biberi keskin bir ac\u0131l\u0131k verir; k\u0131rm\u0131z\u0131 biber ise daha yumu\u015fak bir s\u0131cakl\u0131k ve renk katar. Kavrulmu\u015f tuz (bokkeun-sogeum), \u00e7i\u011f deniz tuzundaki sertli\u011fi hissettirmeden lezzet verir; y\u00fcksek dumanlanma noktas\u0131na ve n\u00f6tr tada sahip pirin\u00e7 kepe\u011fi ya\u011f\u0131 (hyunmi-yu) ise \u00e7\u0131t\u0131r, dantelimsi kenarlar olu\u015fturur.\n\n\n\nKore usul\u00fc i\u00e7 \u0131s\u0131tan lezzetlerden devam etmek isterseniz: sundubu jjigae\n\n\n\nBu tarifte eklenmeyenler de en az eklenenler kadar \u00f6nemlidir: ne bu\u011fday unu, ne buchimgaru, ne twigimgaru, ne \u015feker, yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct, tereya\u011f\u0131, mayonez ya da peynir. Gerekirse bir tutam yap\u0131\u015fkan pirin\u00e7 unu (chapssal-garu), fazla sulu bir m\u0131s\u0131r\u0131 toparlayabilir; \u00fcstelik bunu \u00e7i\u011fnenebilir dokuyu bozmadan ve bu\u011fday eklemeden yapar. As\u0131l ama\u00e7 ise m\u0131s\u0131r\u0131 her zaman ba\u015frolde tutmakt\u0131r.\n\n\n\n\n\n\tOksusu Jeon - Kore usul\u00fc m\u0131s\u0131r m\u00fccveri\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 ko\u00e7an m\u0131s\u0131r (taze, \u00e7i\u011f)s\u0131v\u0131 ya\u011f (tava i\u00e7in)1 ye\u015fil ac\u0131 biber1 k\u0131rm\u0131z\u0131 ac\u0131 biber6 yemek ka\u015f\u0131\u011f\u0131 sujangajji (soya soslu Kore tur\u015fusu, iste\u011fe ba\u011fl\u0131)Hamur i\u00e7in70 g pirin\u00e7 unu (veya bu\u011fday unu)5 g tuz\t\n\t\n\t\tM\u0131s\u0131r tanelerini ko\u00e7anlardan b\u0131\u00e7ak yard\u0131m\u0131yla ay\u0131r\u0131n. Ard\u0131ndan m\u0131s\u0131r\u0131n yar\u0131s\u0131n\u0131 suyla birlikte blenderdan ge\u00e7irin.Blenderdan ge\u00e7irdi\u011finiz m\u0131s\u0131r\u0131, taneleri b\u00fct\u00fcn kalacak di\u011fer m\u0131s\u0131r yar\u0131s\u0131yla ve hamur malzemeleriyle kar\u0131\u015ft\u0131r\u0131n.Ye\u015fil ve k\u0131rm\u0131z\u0131 ac\u0131 biberlerin \u00e7ekirdeklerini \u00e7\u0131kar\u0131n, ard\u0131ndan halka halka do\u011fray\u0131n.Tavay\u0131 \u0131s\u0131t\u0131p s\u0131v\u0131 ya\u011f\u0131 ekleyin, ard\u0131ndan m\u0131s\u0131r m\u00fccverlerini alt\u0131n rengi alana kadar k\u0131zart\u0131n. \u00dczerlerine biber halkalar\u0131n\u0131 yerle\u015ftirip iyice k\u0131zarana kadar pi\u015firmeyi s\u00fcrd\u00fcr\u00fcn. \u0130sterseniz jangajji ile servis edin.\t\n\t\n\t\t\nDaha ince ve \u00e7\u0131t\u0131r m\u00fccverler i\u00e7in hamuru tavaya k\u00fc\u00e7\u00fck par\u00e7alar halinde koyup spatulayla hafif\u00e7e bast\u0131r\u0131n.\nJangajji (soya soslu Kore tur\u015fusu) iste\u011fe ba\u011fl\u0131d\u0131r; ancak yeme\u011fe ho\u015f bir ek\u015filik ve tuzluluk katar.\n\n\t\n\t\n\t\tPlat principalCor\u00e9enne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163186","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=163186"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/163186\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/152772"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=163186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=163186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=163186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}