{"id":11286,"date":"2020-04-14T20:26:22","date_gmt":"2020-04-14T17:26:22","guid":{"rendered":"http:\/\/www.saranghanguk.ro\/?p=11286"},"modified":"2020-04-14T20:26:24","modified_gmt":"2020-04-14T17:26:24","slug":"jajangmyeon-un-deliciu-culinar-ce-trebuie-incercat","status":"publish","type":"post","link":"https:\/\/www.saranghanguk.ro\/index.php\/2020\/04\/14\/jajangmyeon-un-deliciu-culinar-ce-trebuie-incercat\/","title":{"rendered":"Jajangmyeon &#8211; un DELICIU culinar ce trebuie \u00eencercat!"},"content":{"rendered":"\n<p>Ziua de ast\u0103zi ne-a inspirat \u0219i a\u0219a am ajuns iar \u00een buc\u0103t\u0103rie, unde am g\u0103tit un delicios Jjajangmyeon! Despre acest fel de m\u00e2ncare noi v-am povestit un pic ast\u0103zi \u00een articolul dedicat <a href=\"http:\/\/www.saranghanguk.ro\/index.php\/2020\/04\/14\/coreenii-sarbatoresc-astazi-black-day-ziua-persoanelor-singure\/\">Black Day<\/a>, a\u0219a c\u0103 v\u0103 propun s\u0103 aflam afl\u0103m mai multe despre acest preparat.<\/p>\n\n\n\n<p>Jajangmyeon dateaz\u0103 din anul 1905, c\u00e2nd a fost\nintrodus \u00een Gonghwachun (\uacf5\ud654\ucd98), \u00eentr-un restaurant chinezesc din\nIncheon Chinatown condus de un imigrant din provincia Shandong din China.\nRestaurantul este acum Muzeul Jajangmyeon.<\/p>\n\n\n\n<p>De\u0219i numele jajangmyeon este \u00eenrudit cu m\u00e2ncarea chinez\u0103 zh\u00e1ji\u00e0ngmi\u00e0n (\u70b8\u9171\u9762), re\u021beta coree\u0103 a jajangmyeon difer\u0103 \u00een multe feluri de cea chinezeasc\u0103. Yong Chen, profesor de istorie asociat la Universitatea Irvine din California sus\u021bine c\u0103, de\u0219i felul de m\u00e2ncare \u201ea \u00eenceput ca fiind un preparat de porc cu t\u0103ie\u021bei din nordul Chinei, zh\u00e1ji\u00e0ngmi\u00e0n este complet coreean.&#8221; <\/p>\n\n\n\n<p>La mijlocul anilor 50, la scurt timp dup\u0103 r\u0103zboiul din Coreea, jajangmyeon a fost v\u00e2ndut la pre\u021buri mici, astfel \u00eenc\u00e2t oricine s\u0103-l poat\u0103 m\u00e2nca f\u0103r\u0103 grija pre\u021bului. La acea vreme, noul jajangmyeon \u00een stil coreean a \u00eenceput s\u0103 c\u00e2\u0219tige popularitate printre numero\u0219ii comercian\u021bi care vizitau portul Incheon, centrul comer\u021bului de la acea perioad\u0103, \u0219i printre lucr\u0103torii care lucrau \u00een pia\u021ba de pe\u0219te, \u0219i s-a r\u0103sp\u00e2ndit rapid \u00een toat\u0103 \u021bara.<\/p>\n\n\n\n<p>Dac\u0103 v\u0103 \u00eentreba\u021bi de unde \u00eei vine numele, atunci este bine de \u0219tiut c\u0103 Jajang (\uc790\uc7a5; jjajang)  deriv\u0103 din cuv\u00e2ntul chinez zh\u00e1ji\u00e0ng (\u70b8\u9171), care \u00eenseamn\u0103 \u201esos pr\u0103jit\u201d, iar Myeon (\uba74) \u00eenseamn\u0103 \u201et\u0103i\u021bei\u201d. Caracterele chineze\u0219ti sunt pronun\u021bate jak (\uc791; \u70b8) \u0219i jang (\uc7a5; \u91ac) \u00een coreean\u0103, dar farfuria de t\u0103i\u021bei se nume\u0219te jajangmyeon, nu jakjangmyeon, deoarece originea sa nu este cuv\u00e2ntul sino-coreean, ci o transliterare a pronun\u021biei chineze\u0219ti. Deoarece pronun\u021bia chinez\u0103 a zh\u00e1 suna a jja (\u0219i nu a ja) pentru coreeni, felul de m\u00e2ncare este cunoscut \u00een Coreea de Sud drept jjajangmyeon, iar marea majoritate a restaurantelor chineze\u0219ti folosesc aceast\u0103 ortografie.<\/p>\n\n\n\n<p>Timp de mai mul\u021bi ani, p\u00e2n\u0103 pe 22 august 2011, Institutul Na\u021bional de Limba Coreean\u0103 nu a recunoscut cuv\u00e2ntul jjajangmyeon ca o transliterare idiomatic\u0103 acceptat\u0103. Motivul pentru care jjajangmyeon nu a dob\u00e2ndit ortografia standard s-a datorat regulilor de transliterare a cuvintelor str\u0103ine promulgate  \u00een 1986 de Ministerul Educa\u021biei, care declarau c\u0103 obstruen\u021bii str\u0103ini nu trebuie transfera\u021bi folosind consoane duble, cu excep\u021bia unor utiliz\u0103ri consacrate. Lipsa de recunoa\u0219tere s-a confruntat cu critici dure din partea celor care au sus\u021binut ortografia jjajangmyeon, cum ar fi Ahn Do-hyeon, un poet c\u00e2\u0219tig\u0103tor al Sowol Poetry Prize. Mai t\u00e2rziu, jjajangmyeon a fost acceptat ca ortografie standard alternativ\u0103 al\u0103turi de jajangmyeon \u00een Consiliul Na\u021bional de Deliberare a Limbilor \u0219i, la 31 august, inclus\u0103 ca ortografie standard \u00een Dic\u021bionarul standard al limbii coreene.<\/p>\n\n\n\n<p>Dup\u0103 toat\u0103 aceast\u0103 poveste frumoas\u0103 legat\u0103 de originea\n\u0219i istoria jjajangmyeon, eu zic\u0103 s\u0103 trecem la treab\u0103!<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/jajangmyeon-e1447380359794-1.jpg\" alt=\"\" class=\"wp-image-11295\" width=\"767\" height=\"513\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/jajangmyeon-e1447380359794-1.jpg 650w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/jajangmyeon-e1447380359794-1-300x201.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/jajangmyeon-e1447380359794-1-90x60.jpg 90w\" sizes=\"(max-width: 767px) 100vw, 767px\" \/><\/figure>\n\n\n\n<p><strong>Ingrediente\npentru 2-3 por\u021bii<\/strong><\/p>\n\n\n\n<ul><li>o jum\u0103tate de kilogram carne de porc, t\u0103iat\u0103 \u00een cuburi de \u00bd inch (\u00een cantitate de aproximativ 1\u00bd can\u0103) \u2013 noi am folosit carne tocat\u0103 de porc \u00een aceea\u0219i cantitate;<\/li><\/ul>\n\n\n\n<ul><li>1 can\u0103 de ridiche coreean\u0103 (sau daikon), t\u0103iat\u0103 cuburi (aproximativ 1 can\u0103) \u2013 noi am folosit o jumatate de daikon medie ca \u0219i form\u0103<\/li><\/ul>\n\n\n\n<ul><li>1 can\u0103 de zuchini sau dovlecel, t\u0103iat  cuburi \u2013 noi am folosit o bucat\u0103 de form\u0103 medie de zuchini;<\/li><\/ul>\n\n\n\n<ul><li>1 can\u0103 de cartofi t\u0103ia\u021bi cuburi \u2013 noi am folosit 2 cartofi;<\/li><\/ul>\n\n\n\n<ul><li>1\u00bd can\u0103 de ceap\u0103 t\u0103iat\u0103 cubule\u021be \u2013 noi am folosit o ceapa mare \u0219i una medie<\/li><\/ul>\n\n\n\n<ul><li>3 linguri de ulei vegetal<\/li><\/ul>\n\n\n\n<ul><li>\u00bc can\u0103 de past\u0103 de fasole neagr\u0103 \u2013 noi am pus 2 linguri<\/li><\/ul>\n\n\n\n<ul><li>2 linguri de pudr\u0103 de amidon, combinat\u0103 cu \u00bc can\u0103 de ap\u0103 \u0219i 1 linguri\u021b\u0103 de zah\u0103r puse deoparte, \u00eentr-un bol mic<\/li><\/ul>\n\n\n\n<ul><li>1 linguri\u021b\u0103 de ulei de susan <\/li><\/ul>\n\n\n\n<ul><li> castravete, t\u0103iat \u00een f\u00e2\u0219ii sub\u021biri pentru garnitur\u0103 \u2013 noi am folosit o jum\u0103tate de castravete fabio;<\/li><\/ul>\n\n\n\n<div class=\"wp-container-1 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/page.jpg\" alt=\"\" class=\"wp-image-11294\" width=\"736\" height=\"736\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/page.jpg 409w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/page-300x300.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/page-150x150.jpg 150w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2020\/04\/page-80x80.jpg 80w\" sizes=\"(max-width: 736px) 100vw, 736px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<p><strong>Mod de preparare<\/strong><\/p>\n\n\n\n<ul><li>Pr\u0103ji\u021bi \u00een putin ulei vegetal (2 linguri) carnea \u00eentr-un wok mare, ad\u00e2nc, pentru aproximativ 4-5 minute, p\u00e2n\u0103 c\u00e2nd \u00ee\u0219i schimb\u0103 culoarea spre auriu (aproape pr\u0103jit\u0103)<\/li><\/ul>\n\n\n\n<ul><li>Dac\u0103 este cazul, \u00eendep\u0103rta\u021bi excesul de gr\u0103sime\/ulei rezultat dup\u0103 pr\u0103jire \u2013 la noi nu a fost cazul, carnea tocat\u0103 folosita fiind mai mult macr\u0103<\/li><\/ul>\n\n\n\n<ul><li>Ad\u0103uga\u021bi ridichea \u0219i pr\u0103ji\u021bi-o \u00eempreuna cu carnea cam 1 minut. Aten\u021bie: amesteca\u021bi mereu!<\/li><\/ul>\n\n\n\n<ul><li>Ad\u0103uga\u021bi cartoful, ceapa \u0219i dovlecelul \u0219i continua\u021bi s\u0103 amesteca\u021bi aproximativ 3 minute, p\u00e2n\u0103 c\u00e2nd cartoful arat\u0103 pu\u021bin translucid<\/li><\/ul>\n\n\n\n<ul><li>Face\u021bi putin spa\u021biu \u00een centrul wokului \u00eemping\u00e2nd ingredientele c\u0103tre margini<\/li><\/ul>\n\n\n\n<ul><li>Se adaug\u0103 2 linguri de ulei vegetal \u00een centrul wok-ului, apoi se adaug\u0103 pasta de fasole neagr\u0103 \u0219i se amestec\u0103 cu o lingur\u0103 de lemn timp de 1 minut pentru a o pr\u0103ji. Apoi amestec\u0103 totul \u00een wok \u0219i continu\u0103 s\u0103 tragi ingredientele la tigaie<\/li><\/ul>\n\n\n\n<ul><li>Se adaug\u0103 2 c\u0103ni de ap\u0103 \u00een wok, se pune capacul \u0219i se las\u0103 la foc potrivit timp aproximativ 10 minute<\/li><\/ul>\n\n\n\n<ul><li>\u00cendep\u0103rta\u021bi capacul \u0219i gusta\u021bi ridichea \u0219i cartoful pentru a v\u0103 asigura c\u0103 sunt f\u0103cute. Dac\u0103 sunt g\u0103tite complet, amestec\u0103 pu\u021bin\u0103 ap\u0103 cu amidon. Continua\u021bi s\u0103 agita\u021bi p\u00e2n\u0103 este bine amestecat \u0219i gros. \u2013 noi nu am mai folosit amidonul pentru ca ni s-a p\u0103rut suficient cel din cartof<\/li><\/ul>\n\n\n\n<ul><li>Ad\u0103uga\u021bi uleiul de susan \u0219i \u00eendep\u0103rta\u021bi de pe foc<\/li><\/ul>\n\n\n\n<ul><li>Se serve\u0219te cu taitei (jjajangmyeon) sau orez la aburi (jjajangbap).<\/li><\/ul>\n\n\n\n<p><strong>T\u0103i\u021beii<\/strong><\/p>\n\n\n\n<p>&#8211; se g\u0103sesc la magazinele alimentare coreene \u2013 noi am improvizat, am folosit t\u0103ie\u021beii din 2 supe coreene;<\/p>\n\n\n\n<p>&#8211; se fierb \u0219i se scurg , apoi se cl\u0103tesc \u0219i se strecoar\u0103 \u00een ap\u0103 rece;<\/p>\n\n\n\n<p>Pune\u021bi o por\u021bie de t\u0103ie\u021bei pe o farfurie \u0219i ad\u0103uga\u021bi sosul de jjajang deasupra. Garnisi\u021bi cu f\u00e2\u0219ii de castrave\u021bi \u0219i servi\u021bi imediat cu kimchi sau ridiche galben\u0103 murat\u0103.<\/p>\n\n\n\n<p>Poft\u0103  bun\u0103\u0103\u0103! \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ziua de ast\u0103zi ne-a inspirat \u0219i a\u0219a am ajuns iar \u00een buc\u0103t\u0103rie, unde am g\u0103tit un delicios Jjajangmyeon! Despre acest..<\/p>\n","protected":false},"author":2,"featured_media":11295,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[147,20],"tags":[2921,2925,2926,2927],"_links":{"self":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/11286"}],"collection":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/comments?post=11286"}],"version-history":[{"count":3,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/11286\/revisions"}],"predecessor-version":[{"id":11296,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/11286\/revisions\/11296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/media\/11295"}],"wp:attachment":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/media?parent=11286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/categories?post=11286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/tags?post=11286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}