{"id":170247,"title":"Kalguksu \u2013 Kore Eri\u015fte \u00c7orbas\u0131","modified":"2026-09-13T17:15:01+02:00","plain":"Hamsi suyunda b\u0131\u00e7akla kesilmi\u015f yumu\u015fac\u0131k eri\u015ftelerle haz\u0131rlanan, \u00e7e\u015fitli garnit\u00fcrler ve baharatl\u0131 sosla servis edilen lezzetli bir Kore \u00e7orbas\u0131.\n\n\n\n\u0130lk fark etti\u011finiz \u015fey bu\u011fu olur. Yaz ya\u011fmuru tentede davul \u00e7alarken camda yo\u011funla\u015fan eri\u015fte kokulu bir buhar perdesi belirir. Konuklar k\u00fc\u00e7\u00fck kapl\u0131calar gibi fokurdayan k\u00e2selerin \u00fczerine e\u011filiyor. Hepsi iyeol chiyeol ilkesine uyuyor: bunalt\u0131c\u0131 s\u0131ca\u011f\u0131n, ayn\u0131 derecede s\u0131cak bir yemekle yenilece\u011fine dair Kore inanc\u0131.\n\n\n\nS\u0131cak g\u00fcnlere yak\u0131\u015fan ac\u0131l\u0131 bir lezzet, biraz \u00c7in xiaomian\u2019\u0131n\u0131 and\u0131r\u0131yor\n\n\n\nBu k\u00e2selerde sizi kalguksu bekler: b\u0131\u00e7akla kesilmi\u015f yumu\u015fac\u0131k eri\u015fteler, saatlerce pi\u015fmi\u015f tavu\u011fu and\u0131ran kokusuyla derin bir et suyunda y\u00fczer. M\u00fctevaz\u0131 g\u00f6r\u00fcn\u00fcm\u00fcn\u00fcn ard\u0131nda y\u00fczy\u0131llara uzanan bir ustal\u0131k ve i\u00e7 \u0131s\u0131tan bir \u015fefkat gizlidir; Kore\u2019nin k\u0131tl\u0131\u011f\u0131, yarat\u0131c\u0131l\u0131\u011f\u0131 ve bir avu\u00e7 unu yenilebilir bir s\u0131\u011f\u0131na\u011fa nas\u0131l d\u00f6n\u00fc\u015ft\u00fcrd\u00fc\u011f\u00fcn\u00fc yudum yudum anlatan bir tarih dersi \u00e2deta.\n\n\n\nKraliyet lezzetinden ya\u011fmurlu g\u00fcnlerin vazge\u00e7ilmezine\n\n\n\nGoryeo d\u00f6neminde ve Joseon\u2019un ba\u015flar\u0131nda bu\u011fday o kadar nadirdi ki kraliyet ambarlar\u0131nda saklan\u0131rd\u0131. Bu y\u00fczden eri\u015fte sofraya yaln\u0131zca \u00f6zel g\u00fcnlerde gelirdi: d\u00fc\u011f\u00fcnler, hasat ziyafetleri ya da eri\u015ftelerin uzun \u00f6mr\u00fc simgeledi\u011fi ilk ya\u015f kutlamas\u0131 dol.\n\n\n\n1670 tarihli klasik Eumsik Dimibang\u2019da Leydi Jang Gye-hyang, sonradan kalguksu\u2019ya d\u00f6n\u00fc\u015fecek tekni\u011fin bilinen en eski yaz\u0131l\u0131 kayd\u0131n\u0131 b\u0131rak\u0131r: b\u0131\u00e7akla kesilmi\u015f karabu\u011fday-bu\u011fday eri\u015ftesi y\u00f6ntemi. Y\u00fczy\u0131llar boyunca bu yemek se\u00e7kinlere \u00f6zg\u00fc kald\u0131; yar\u0131 saydam eri\u015fteler a\u015f\u00e7\u0131n\u0131n b\u0131\u00e7ak ustal\u0131\u011f\u0131n\u0131n g\u00f6stergesiydi.\n\n\n\nKore Sava\u015f\u0131 bu d\u00fczeni alt\u00fcst etti. Amerikan yard\u0131m gemileri limanlara beyaz un \u00e7uvallar\u0131 indirdi; bir zamanlar soylulara ayr\u0131lm\u0131\u015f bu g\u0131da birdenbire m\u00fcltecileri ve i\u015f\u00e7i s\u0131n\u0131f\u0131n\u0131 doyurur oldu. Seyyar sat\u0131c\u0131lar ta\u015f\u0131nabilir kazanlarla sat\u0131\u015f yapmaya ba\u015flad\u0131 ve 1960\u2019l\u0131 y\u0131llarda Seul\u2019de Myeongdong Kyoja a\u00e7\u0131ld\u0131; rivayete g\u00f6re bir tutam domuz etiyle zenginle\u015ftirilen tavuk suyu bug\u00fcn h\u00e2l\u00e2 kap\u0131s\u0131nda uzun kuyruklar olu\u015fturuyor.\n\n\n\nOtantik bir k\u00e2sede: eri\u015fte, et suyu, garnit\u00fcrler\n\n\n\n\n\n\n\nEri\u015fteler. Ger\u00e7ek kalguksu eri\u015ftesi asla fabrikasyon olmaz. Bir par\u00e7a hamur incecik a\u00e7\u0131l\u0131r, katlan\u0131p 3 ila 5 mm\u2019lik \u015feritler h\u00e2linde kesilir. D\u00fczensiz kenarlar\u0131 sayesinde kuru makarnalar\u0131n veremeyece\u011fi esnek, di\u015fe gelen bir doku kazan\u0131r.\n\n\n\nEt suyu. Lokantalar genellikle ikiye ayr\u0131l\u0131r. K\u0131y\u0131 usul\u00fcnde kurutulmu\u015f hamsi ve deniz yosunu (kombu) k\u0131s\u0131k ate\u015fte 20 ila 30 dakika kaynat\u0131l\u0131r; berrak bir su elde etmek i\u00e7in k\u00f6p\u00fc\u011f\u00fc s\u0131k s\u0131k al\u0131n\u0131r, yosun ise \u00e7abucak \u00e7\u0131kar\u0131l\u0131r. \u0130\u00e7 kesimlerde ise b\u00fct\u00fcn bir tavuk bir ila iki saat kaynat\u0131l\u0131r; sal\u0131nan kolajen eri\u015fteleri g\u00fczelce sarar. Her iki durumda da tatland\u0131rma sadedir: tuz ve bir tutam guk-ganjang; b\u00f6ylece unun tatl\u0131l\u0131\u011f\u0131 \u00f6ne \u00e7\u0131kar.\n\n\n\nAyr\u0131ca bibim guksu\u2019yu deneyin\n\n\n\nE\u015flik\u00e7iler. Yar\u0131m ay do\u011franm\u0131\u015f kabak ve k\u00fcp do\u011franm\u0131\u015f patates en ba\u015f\u0131ndan et suyunda pi\u015fer; sald\u0131\u011f\u0131 ni\u015fastayla \u00e7orba usulca koyula\u015f\u0131r. Deniz usul\u00fcne kum midyesi eklenir; midyeler tuzlu birer konfeti gibi birer birer a\u00e7\u0131l\u0131r. Didiklenmi\u015f g\u00f6\u011f\u00fcs eti ise dak kalguksu\u2019yu ta\u00e7land\u0131r\u0131r. Kabul g\u00f6ren tek k\u0131rm\u0131z\u0131l\u0131k, yan\u0131nda servis edilen kimchi\u2019dir; so\u011fuk \u00e7\u0131t\u0131rl\u0131\u011f\u0131yla yudumlar aras\u0131nda dama\u011f\u0131 tazeler. \u0130ste\u011fe ba\u011fl\u0131 ama \u00e7ok sevilen ekstralar: f\u0131nd\u0131ks\u0131 bir aroma i\u00e7in perilla tohumu tozu, deniz kokusu i\u00e7in yosun gevre\u011fi…\n\n\n\nKalguksu\u2019nun b\u00f6lgesel \u00e7e\u015fitleri\n\n\n\nG\u00fcneydo\u011fuya do\u011fru yakla\u015f\u0131k 230 kilometre yol gidin, bir zamanlar yangban aristokratlar\u0131n\u0131n Andong-guksi ile serinledi\u011fi Andong\u2019a var\u0131rs\u0131n\u0131z. Soya unuyla zenginle\u015ftirilen hamur neredeyse \u015feffaf olacak incelikte a\u00e7\u0131l\u0131r, sonra ha\u015flan\u0131p serin bir yaz k\u00e2sesi i\u00e7in so\u011fuk sudan ge\u00e7irilir. Birka\u00e7 \u015ferit yosun ve incecik sar\u0131 yumurta \u015feritleri saraya lay\u0131k bir dokunu\u015f katar.\n\n\n\nJjimdak da Andong\u2019a \u00f6zg\u00fcd\u00fcr\n\n\n\nRotay\u0131 bat\u0131ya, Chungcheong\u2019a \u00e7evirin; tavuk ba\u015frole ge\u00e7er. Bazen birka\u00e7 kum midyesi veya istiridyeyle g\u00fc\u00e7lendirilen b\u00f6lgenin hafif suyu, Myeong-dong\u2019un \u00fcnl\u00fc k\u00e2selerine ilham vermi\u015ftir; kentsel ikonlar\u0131n \u00e7o\u011fu zaman k\u0131rsal mutfaklara \u00e7ok \u015fey bor\u00e7lu oldu\u011funun kan\u0131t\u0131. Daha kuzeyde, denizi ve da\u011flar\u0131yla Gangwon\u2019da jang-kalguksu servis edilir; hamsi suyuna k\u00f6y usul\u00fc gochujang veya doenjang kar\u0131\u015ft\u0131r\u0131larak haz\u0131rlanan k\u0131z\u0131l bir \u00e7orbad\u0131r, yan\u0131nda buz gibi turp suyu kimchisiyle keyifle i\u00e7ilir.\n\n\n\nJeolla\u2019da k\u0131\u015f pat-kalguksu demektir: koyu k\u0131rm\u0131z\u0131 fasulye lapas\u0131nda y\u00fczen bu\u011fday eri\u015fteleriyle yemekle s\u0131cak tatl\u0131 aras\u0131 bir lezzet. Daha g\u00fcneyde, r\u00fczg\u00e2rl\u0131 Jeju\u2019da karabu\u011fday eri\u015ftesi s\u00fcl\u00fcn suyuyla bulu\u015fur; bazalt\u0131n ve a\u00e7\u0131k tarlalar\u0131n tad\u0131n\u0131 veren bir k\u00e2se \u2013 y\u00f6reselli\u011fin kep\u00e7eyle sunulabilece\u011finin kan\u0131t\u0131 \u00e2deta.\n\n\n\nGer\u00e7ek bir kalguksu\u2019yu anlamak i\u00e7in birka\u00e7 \u00f6nemli nokta\n\n\n\nOtantik kalguksu f\u0131s\u0131ldar; ba\u011f\u0131rmaz. Et suyu a\u015f\u0131r\u0131 tuzlu geliyorsa ya da bulyon k\u00fcp\u00fc kokuyorsa yolunuza devam edin. Fabrikasyon eri\u015ftelere dikkat edin: \u015fi\u015fip yap\u0131\u015f yap\u0131\u015f olurlar; ka\u015f\u0131\u011f\u0131 kaplayacak kadar koyu bir \u00e7orba da iyi bir i\u015faret de\u011fildir.\n\n\n\nYenili\u011fe de yer var: kimchiyle demlenmi\u015f, a\u011fz\u0131 kar\u0131ncaland\u0131ran bir su ya da gelenekten bilin\u00e7li \u015fekilde ayr\u0131lan kremal\u0131 \u00e7e\u015fitler olabilir; yeter ki bunlar\u0131n uyarlama oldu\u011fu, \u00f6zg\u00fcn tarif olmad\u0131\u011f\u0131 \u201cmodern\u201d etiketiyle a\u00e7\u0131k\u00e7a belirtilsin. A\u015f\u00e7\u0131lar bu\u011fday\u0131 kinoa unuyla de\u011fi\u015ftirip suyu tr\u00fcf ya\u011f\u0131yla kokuland\u0131rsa bile en iyiler kalguksu\u2019nun \u00f6z\u00fcne sad\u0131k kal\u0131r: el yap\u0131m\u0131 eri\u015fte, i\u00e7 \u0131s\u0131tan bir et suyu ve \u00f6l\u00e7\u00fcl\u00fc bir denge.\n\n\n\n\n\n\tKalguksu - Kore Usul\u00fc Eri\u015fte \u00c7orbas\u0131\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\tB\u0131\u00e7akla Kesilen Eri\u015fte Hamuru120 g \u00e7ok ama\u00e7l\u0131 un60 ml su0.25 \u00e7ay ka\u015f\u0131\u011f\u0131 tuzHamsi Suyu1 L su7 kurutulmu\u015f hamsi1 yemek ka\u015f\u0131\u011f\u0131 k\u00fc\u00e7\u00fck kuru karides (iste\u011fe ba\u011fl\u0131)1 par\u00e7a kombu yosunu (yakla\u015f\u0131k 5 x 7.5 cm)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 tuz1 \u00e7ay ka\u015f\u0131\u011f\u0131 guk ganjang (\u00e7orbal\u0131k Kore soya sosu)\u00c7orba Malzemeleri100 g kabak veya Kore hobak kaba\u011f\u0131 (j\u00fclyen do\u011franm\u0131\u015f)0.25 sar\u0131 so\u011fan100 g patates (j\u00fclyen do\u011franm\u0131\u015f)1 ye\u015fil so\u011fanDana Eti Garnit\u00fcr\u00fc85 g dana k\u0131yma1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 mirin1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 hafif soya sosu0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 sar\u0131msak (k\u0131y\u0131lm\u0131\u015f)Yangnyeom Ganjang (Ye\u015fil Biberli Sos)1 yemek ka\u015f\u0131\u011f\u0131 hafif soya sosu1.5 \u00e7ay ka\u015f\u0131\u011f\u0131 gochugaru2 \u00e7ay ka\u015f\u0131\u011f\u0131 ye\u015fil biber (k\u0131y\u0131lm\u0131\u015f)1 \u00e7ay ka\u015f\u0131\u011f\u0131 pirin\u00e7 sirkesi1 yemek ka\u015f\u0131\u011f\u0131 ye\u015fil so\u011fan (k\u0131y\u0131lm\u0131\u015f)0.5 \u00e7ay ka\u015f\u0131\u011f\u0131 susam ya\u011f\u01311 \u00e7ay ka\u015f\u0131\u011f\u0131 sar\u0131msak (k\u0131y\u0131lm\u0131\u015f)1 tutam \u015feker1 tutam karabiberEk Garnit\u00fcrlerye\u015fil so\u011fan (k\u0131y\u0131lm\u0131\u015f)ye\u015fil biber (ince dilimlenmi\u015f)sar\u0131msak (ince dilimlenmi\u015f)\t\n\t\n\t\tEri\u015ftelerin Haz\u0131rlanmas\u0131 (Haz\u0131r Eri\u015fte Kullanacaksan\u0131z Atlay\u0131n)Unu, tuzu ve suyu bir kasede spatulayla kar\u0131\u015ft\u0131r\u0131n, ard\u0131ndan elinizle toparlay\u0131p p\u00fcr\u00fczs\u00fcz bir top yap\u0131n.Hamur toparlanana kadar azar azar su ekleyin; suyu fazla ka\u00e7\u0131rmamaya dikkat edin.Hamuru unlanm\u0131\u015f tezgahta al\u0131n ve p\u00fcr\u00fczs\u00fczle\u015fene kadar yakla\u015f\u0131k on kez yo\u011furun.Hamurun \u00fczerini stre\u00e7 filmle kapat\u0131n veya bir po\u015fete koyun; oda s\u0131cakl\u0131\u011f\u0131nda en az 30 dakika, vaktiniz varsa buzdolab\u0131nda bir gece dinlendirin.Hamuru \u00e7\u0131kar\u0131p 2 dakika yo\u011furun, ard\u0131ndan unlanm\u0131\u015f tezgahta yakla\u015f\u0131k 25 x 25 cm kare veya 20 x 28 cm dikd\u00f6rtgen olacak \u015fekilde incecik a\u00e7\u0131n.\u00dczerine hafif\u00e7e un serpin, hamuru 4 ila 5 kat olacak \u015fekilde katlay\u0131n ve keskin bir b\u0131\u00e7akla \u015feritler halinde kesin.Kesti\u011finiz \u015feritleri hemen birbirinden ay\u0131r\u0131n, yap\u0131\u015fmamalar\u0131 i\u00e7in hafif\u00e7e unlay\u0131n ve pi\u015firene kadar a\u00e7\u0131kta bekletin.Dana Eti Garnit\u00fcr\u00fcDana k\u0131ymay\u0131 soya sosu, mirin ve sar\u0131msakla \u00e7e\u015fnilendirin.Yap\u0131\u015fmaz bir tavay\u0131 orta-y\u00fcksek ate\u015fte \u0131s\u0131t\u0131n ve k\u0131ymay\u0131 ezerek tamamen pi\u015fene kadar kavurun.Pi\u015fen eti servis i\u00e7in kenara ay\u0131r\u0131n.Ac\u0131 Sos (Dadaegi)Bir kasede do\u011franm\u0131\u015f ye\u015fil so\u011fanlar\u0131n yar\u0131s\u0131n\u0131 (kalan\u0131n\u0131 servis i\u00e7in ay\u0131r\u0131n), do\u011franm\u0131\u015f biberleri ve susam ya\u011f\u0131n\u0131 kar\u0131\u015ft\u0131r\u0131n.Ard\u0131ndan soya sosunu, sirkeyi, gochugaruyu, \u015fekeri, sar\u0131msa\u011f\u0131 ve karabiberi ekleyip iyice kar\u0131\u015ft\u0131r\u0131n ve kenara al\u0131n.Kalguksu \u00c7orbas\u0131n\u0131n Haz\u0131rlanmas\u0131Ev yap\u0131m\u0131 eri\u015fte kullanacaksan\u0131z hamuru \u00f6nceden haz\u0131rlay\u0131p dinlendirin.Bir tencereye suyu, kurutulmu\u015f hamsileri, kombu yosununu ve iste\u011fe ba\u011fl\u0131 olarak kuru karidesleri ekleyin.Kapa\u011f\u0131 a\u00e7\u0131k \u015fekilde 30 dakika kaynat\u0131n, ard\u0131ndan oca\u011f\u0131 kapat\u0131p demlenmeye b\u0131rak\u0131n.So\u011fan\u0131, kaba\u011f\u0131 ve kullanacaksan\u0131z patatesi j\u00fclyen do\u011fray\u0131n.Ye\u015fil so\u011fanlar\u0131, sar\u0131msa\u011f\u0131 ve ye\u015fil biberleri ince ince do\u011fray\u0131n.Hamsileri ve kombu yosununu sudan \u00e7\u0131kar\u0131n.Hamsi suyunu kaynat\u0131n, \u00e7orbal\u0131k soya sosu ve tuzla tatland\u0131r\u0131n; tad\u0131na bak\u0131p tuzunu ayarlay\u0131n.Su kaynay\u0131nca so\u011fanlar\u0131 ekleyin ve \u015feffafla\u015fana kadar yakla\u015f\u0131k 5 dakika kaynat\u0131n.Oca\u011f\u0131 orta-y\u00fcksek ate\u015fe getirin, kabaklar\u0131 ve eri\u015fteleri ekleyin.Do\u011frad\u0131\u011f\u0131n\u0131z sar\u0131msak ve ye\u015fil so\u011fan\u0131n bir k\u0131sm\u0131n\u0131 \u015fimdi ekleyin, kalan\u0131n\u0131 servis i\u00e7in ay\u0131r\u0131n.Ev yap\u0131m\u0131 eri\u015fteleri 3 ila 5 dakika pi\u015firin; haz\u0131r eri\u015fte kullan\u0131yorsan\u0131z paketteki talimatlar\u0131 izleyin.\u00c7orbay\u0131 eri\u015fteleriyle birlikte kaselere payla\u015ft\u0131r\u0131n, ac\u0131 sosu yan\u0131nda ayr\u0131 servis edin.\u00dczerini kavrulmu\u015f dana eti, taze ye\u015fil so\u011fan, sar\u0131msak ve ye\u015fil biberle s\u00fcsleyip s\u0131cak servis edin.\t\n\t\n\t\tEv yap\u0131m\u0131 eri\u015ftelerde pi\u015firme s\u00fcresini kal\u0131nl\u0131\u011f\u0131na g\u00f6re ayarlay\u0131n; damak zevkinize g\u00f6re 3 ila 5 dakika (al dente ya da yumu\u015fac\u0131k) pi\u015firin.\n\t\n\t\n\t\t\u4e3b\u83dc\u97d3\u56fd\u98a8\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\n\nKalguksu Tarifi \u2013 MasterClass (2025): b\u0131\u00e7akla kesilmi\u015f eri\u015fte \u00e7orbas\u0131 \u00fczerine kapsaml\u0131 bir e\u011fitim\n\n\n\nWorld Food \u2013 \u201cKalguksu\u201d (Slow Food): tarih, y\u00f6resellik ve Slow Food boyutu\n\n\n\n\u201c\ud55c\uc758\ud559\uc774 \ub9d0\ud558\ub294 \uc5ec\ub984\ucca0 \uce7c\uad6d\uc218\uc758 \ub9e4\ub825\u201d \u2013 Naeway News: geleneksel Kore t\u0131bb\u0131na g\u00f6re faydalar\u0131\n\n\n\n\uc11c\uc6b8\uc0ac\ub791 (belediye dergisi): Seul\u2019de kalguksu \u00e7evresinde adresler ve rit\u00fceller\n\n\n\n\ubc15\uc815\ubc30\uc758 \ud55c\uc2dd\uc758 \ud0c4\uc0dd \u2013 \u201c\uce7c\ub85c \uc22d\ub369\uc22d\ub369\u2026 \ud22c\ubc15\ud55c \uc5ec\ub984\ub098\uae30 \uad6d\uc218\u201d (Chosun Ilbo, 2017)\n\n\n\nWikipedia (ko) \u2013 \u201c\uce7c\uad6d\uc218\u201d: tan\u0131m, b\u00f6lgesel \u00e7e\u015fitler ve etimoloji\n\n\n\nKimchimari \u2013 \u201cKalguksu (Kore Usul\u00fc B\u0131\u00e7ak Kesimi Eri\u015fte \u00c7orbas\u0131)\u201d: ad\u0131m ad\u0131m ev tarifi ve el yap\u0131m\u0131 eri\u015fte ipu\u00e7lar\u0131\n\n\n\n\u201c\uc548\ub3d9 \ub9db\uc758 \uc815\uc218 \u2018\uc548\ub3d9\uad6d\uc2dc\u2019\ub97c \uc544\uc2dc\ub098\uc694\u201d \u2013 NewsPim (2022): Andong y\u00f6resel \u00e7e\u015fidine odaklanma (Andong-guksi)\n\n\n\nIMBC \u2018\uc2a4\ub9c8\ud2b8 \ub9ac\ube59\u2019 (2016) \u2013 kalguksu\u2019nun b\u00f6lgesel stilleri \u00fczerine TV r\u00f6portaj\u0131\n\n\n\nReddit Tart\u0131\u015fmalar\u0131 (2019-2024): tavsiyeler, deneyim payla\u015f\u0131mlar\u0131 ve \u00f6zg\u00fcnl\u00fck \u00fczerine tart\u0131\u015fmalar: r\/AsianEats \u00b7 r\/KoreanFood 1 \u00b7 r\/KoreanFood 2\n\n\n\n\uba74\uc0ac\ub791 NoodleLovers \u2013 kalguksu i\u00e7in taze eri\u015fte seti\n\n\n\n\ub9cc\uac1c\uc758\ub808\uc2dc\ud53c \u2013 \u201c\ub41c\uc7a5 \uc465\uce7c\uad6d\uc218\u201d: doenjang ve pelin otu (ssuk) ile besleyici versiyon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170247","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=170247"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/170247\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/32060"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=170247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=170247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=170247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}