{"id":19189,"date":"2021-08-06T11:05:10","date_gmt":"2021-08-06T08:05:10","guid":{"rendered":"http:\/\/www.saranghanguk.ro\/?p=19189"},"modified":"2021-08-06T11:05:56","modified_gmt":"2021-08-06T08:05:56","slug":"deliciul-saptamanii-ganjang-gejang-crabi-marinati-in-sos-de-soia","status":"publish","type":"post","link":"https:\/\/www.saranghanguk.ro\/index.php\/2021\/08\/06\/deliciul-saptamanii-ganjang-gejang-crabi-marinati-in-sos-de-soia\/","title":{"rendered":"Deliciul s\u0103pt\u0103m\u00e2nii &#8211; Ganjang Gejang (Crabi marina\u021bi \u00een sos de soia)"},"content":{"rendered":"<p style=\"text-align: justify;\"><em>Ganjang gejang<\/em> este un fel de m\u00e2ncare tradi\u021bional coreean care se face prin marinarea crabilor proaspe\u021bi \u00eentr-o saramur\u0103 u\u0219oar\u0103 pe baz\u0103 de sos de soia. Castronul cu orez se va goli \u00een cel mai scurt timp, deoarece v\u0103 ve\u021bi delecta cu carnea de crab aromat\u0103 ce poate fi g\u0103sit\u0103 \u00een carapace, cu care se combin\u0103 perfect.<\/p>\n<p style=\"text-align: justify;\"><strong>Ce este gejang?<\/strong><br \/>\nGejang (\uac8c\uc7a5) este un fel de m\u00e2ncare tradi\u021bional care se face prin marinarea crabilor cruzi \u00een sos de soia. Din punct de vedere istoric, o saramur\u0103 de sos de soia foarte s\u0103rat\u0103 a fost folosit\u0103 ca modalitate de conservare a crabilor pentru o lung\u0103 perioad\u0103 de timp. \u00cen zilele noastre, gejang este savurat pentru gustul s\u0103u delicios, a\u0219adar crabii proaspe\u021bi se marineaz\u0103 \u00eentr-o saramur\u0103 u\u0219oar\u0103 pe baz\u0103 de sos de soia \u0219i se consum\u0103 de obicei \u00een c\u00e2teva zile. Aceast\u0103 versiune modern\u0103 este extrem de popular\u0103 \u00een Coreea. Gejang-ul pe baz\u0103 de sos de soia mai este numit \u0219i ganjang gejang (\uac04\uc7a5 \uac8c\uc7a5) pentru a-l deosebi de versiunea sa picant\u0103, care este un alt amestec modern, numit yangnyeom gejang (\uc591\ub150 \uac8c\uc7a5).<\/p>\n<div id=\"attachment_19208\" style=\"width: 660px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1742-e1541276829303.jpg\"><img aria-describedby=\"caption-attachment-19208\" loading=\"lazy\" class=\"wp-image-19208 size-full\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1742-e1541276829303.jpg\" alt=\"\" width=\"650\" height=\"971\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1742-e1541276829303.jpg 650w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1742-e1541276829303-201x300.jpg 201w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1742-e1541276829303-335x500.jpg 335w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><p id=\"caption-attachment-19208\" class=\"wp-caption-text\"><strong><em>Sursa foto: Korean Bapsang<\/em><\/strong><\/p><\/div>\n<p style=\"text-align: justify;\">Gejang se serve\u0219te al\u0103turi de un castron cu orez. De fapt, coreenii se refer\u0103 la acest fel de m\u00e2ncare drept \u201eho\u021b de orez\u201d (\ubc25\ub3c4\ub451) pentru c\u0103 \u00eel ve\u021bi consuma rapid. Asigura\u021bi-v\u0103 \u00eens\u0103 c\u0103 p\u0103stra\u021bi o lingur\u0103 sau dou\u0103 de orez pentru a-l amesteca cu icrele. Saramura infuzat\u0103 cu crab este de asemenea delicioas\u0103 amestecat\u0103 cu orezul sau ca sos pentru alte preparate.<\/p>\n<p style=\"text-align: justify;\"><strong>Cum se prepar\u0103 gejang?\u00a0<\/strong><br \/>\n\u00cen Coreea, gejang este cel mai frecvent preparat cu o specie de crab numit\u0103 kkotge (\uaf43\uac8c), aka crabul-cal. Numele coreean se traduce literalmente prin \u201ecrab de flori\u201d.\u00a0 Coreenii prefer\u0103 crabii femele pentru a face gejang, dar pute\u021bi folosi, de asemenea, crabi masculi, mai ales toamna, c\u00e2nd sunt gra\u0219i \u0219i mai u\u0219or de g\u0103sit. La fel ca \u00een cazul consumului de fructe de mare crude, asigura\u021bi-v\u0103 c\u0103 utiliza\u021bi numai cei mai proaspe\u021bi crabi.<\/p>\n<p style=\"text-align: justify;\">Metoda de realizare a ganjang gejang este relativ simpl\u0103. A face fa\u021b\u0103 crabilor vii va fi cea mai mare provocare. Cu toate acestea, \u00een Coreea este foarte frecvent\u0103 \u00eenghe\u021barea crabilor vii, deoarece cei proaspe\u021bi se degradeaz\u0103 foarte repede. A\u0219adar sunt pu\u0219i mereu la congelator o vreme pentru o cur\u0103\u021bare mai u\u0219oar\u0103.<\/p>\n<p>Pentru a face saramur\u0103, buc\u0103tarii coreeni tind s\u0103 foloseasc\u0103 o mare varietate de ingrediente savuroase. Scopul este de a elimina gustul crud, de pe\u0219te, sporind \u00een acela\u0219i timp aroma crabilor. Saramura trebuie s\u0103 fie aromat\u0103, dar nu prea puternic\u0103 \u0219i prea s\u0103rat\u0103.<\/p>\n<div id=\"attachment_19209\" style=\"width: 660px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1841-e1541277088543.jpg\"><img aria-describedby=\"caption-attachment-19209\" loading=\"lazy\" class=\"wp-image-19209 size-full\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1841-e1541277088543.jpg\" alt=\"\" width=\"650\" height=\"435\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1841-e1541277088543.jpg 650w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1841-e1541277088543-300x201.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_1841-e1541277088543-335x224.jpg 335w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><p id=\"caption-attachment-19209\" class=\"wp-caption-text\"><strong><em>Sursa foto: Korean Bapsang<\/em><\/strong><\/p><\/div>\n<p><strong>Ingrediente necesare<\/strong><\/p>\n<ul>\n<li>5 crabi alba\u0219tri proaspe\u021bi, de dimensiune medie &#8211; aproximativ 2 kilograme<\/li>\n<li style=\"text-align: justify;\">Pentru saramur\u0103:\u00a0 2 c\u0103ni sos de soia, \u00bd can\u0103 de vin de orez sau mirin, 6 c\u0103ni ap\u0103, 3 linguri de zah\u0103r (sau dup\u0103 preferin\u021be), \u00bd ceap\u0103 medie t\u0103iat\u0103 m\u0103runt, 5 &#8211; 6 c\u0103\u021bei de usturoi mari, 3 &#8211; 4 felii sub\u021biri de ghimbir rotunde de aproximativ 1 inci, 1 bucat\u0103 alg\u0103 uscat\u0103 dashima (aproximativ 5 inch), 1 m\u0103r mic feliat grosier (sau \u00bd par\u0103 coreean\u0103 \/ asiatic\u0103 mic\u0103), 1 frunz\u0103 de dafin, \u00bd linguri\u021b\u0103 de piper negru boabe, 2-3 ardei iu\u021bi ro\u0219ii \u00eentregi usca\u021bi<\/li>\n<li>Pentru garnitur\u0103: 2-3 ardei iu\u021bi verzi \u0219i\/sau ro\u0219ii t\u0103ia\u021bi sub\u021bire, c\u00e2teva felii sub\u021biri de ceap\u0103, 3 felii sub\u021biri de l\u0103m\u00e2ie<\/li>\n<\/ul>\n<p><strong>Instruc\u021biuni\u00a0<\/strong><\/p>\n<p style=\"text-align: justify;\">1. Pune\u021bi crabii vii \u00een congelator timp de o or\u0103 sau dou\u0103 (este bine \u0219i mai mult), cu excep\u021bia cazului \u00een care v\u0103 sim\u021bi\u021bi confortabil cu manevrarea crabilor vii.<\/p>\n<p style=\"text-align: justify;\">2.\u00a0 \u00centre timp, aduce\u021bi toate ingredientele pentru marinat\u0103 la fierbere, la foc mediu. Reduce\u021bi c\u0103ldura la sc\u0103zut \u0219i continua\u021bi s\u0103 fierbe\u021bi, cu vasul acoperit, timp de aproximativ 20 de minute. Scoate\u021bi algele dup\u0103 aproximativ 10 minute de fierbere. Strecura\u021bi saramura, elimin\u00e2nd fructele \u0219i legumele. Se r\u0103ce\u0219te complet, apoi se pune la frigider p\u00e2n\u0103 c\u00e2nd este gata de folosit.<\/p>\n<div id=\"attachment_19210\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_2670-600x402-1.jpg\"><img aria-describedby=\"caption-attachment-19210\" loading=\"lazy\" class=\"wp-image-19210 size-full\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_2670-600x402-1.jpg\" alt=\"\" width=\"600\" height=\"402\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_2670-600x402-1.jpg 600w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_2670-600x402-1-300x201.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_2670-600x402-1-335x224.jpg 335w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-19210\" class=\"wp-caption-text\"><em><strong>Sursa foto: Korean Bapsang<\/strong><\/em><\/p><\/div>\n<p>3.\u00a0 Cur\u0103\u021ba\u021bi bine fiecare crab cu o perie de buc\u0103t\u0103rie. Scurge\u021bi-i bine.<\/p>\n<div id=\"attachment_19207\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0520-600x402-1.jpg\"><img aria-describedby=\"caption-attachment-19207\" loading=\"lazy\" class=\"wp-image-19207 size-full\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0520-600x402-1.jpg\" alt=\"\" width=\"600\" height=\"402\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0520-600x402-1.jpg 600w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0520-600x402-1-300x201.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0520-600x402-1-335x224.jpg 335w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-19207\" class=\"wp-caption-text\"><strong><em>Sursa foto: Korean Bapsang<\/em><\/strong><\/p><\/div>\n<p style=\"text-align: justify;\">4. A\u0219eza\u021bi crabii \u00eentr-un recipient sau borcan etan\u0219. Ad\u0103uga\u021bi ardeiul iute, ceapa \u0219i feliile de l\u0103m\u00e2ie. Se toarn\u0103 saramura peste crabi. Asigura\u021bi-v\u0103 c\u0103 to\u021bi crabii sunt scufunda\u021bi. C\u00e2nt\u0103ri\u021bi-i, dac\u0103 este necesar, cu un castron mic sau o farfurie care se potrive\u0219te \u00een interiorul recipientului. Pune\u021bi-i la frigider.<\/p>\n<div id=\"attachment_19206\" style=\"width: 610px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0258-1-600x402-1.jpg\"><img aria-describedby=\"caption-attachment-19206\" loading=\"lazy\" class=\"wp-image-19206 size-full\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0258-1-600x402-1.jpg\" alt=\"\" width=\"600\" height=\"402\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0258-1-600x402-1.jpg 600w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0258-1-600x402-1-300x201.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0258-1-600x402-1-335x224.jpg 335w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/a><p id=\"caption-attachment-19206\" class=\"wp-caption-text\"><em><strong>Sursa foto: Korean Bapsang<\/strong><\/em><\/p><\/div>\n<p style=\"text-align: justify;\">5.\u00a0 Dup\u0103 o zi, strecura\u021bi saramura \u00eentr-o oal\u0103 (\u0219i pune\u021bi crabii la loc \u00een frigider). Aduce\u021bi saramura la fiert la foc mediu \u0219i fierbe\u021bi timp de 3 p\u00e2n\u0103 la 4 minute. A\u0219tepta\u021bi ca saramura s\u0103 se r\u0103ceasc\u0103 complet, apoi turna\u021bi-o \u00eenapoi peste crabi. Pute\u021bi s\u0103ri peste acest proces, dar \u00eembun\u0103t\u0103\u021be\u0219te aroma saramurii \u0219i ajut\u0103 crabii s\u0103 reziste mai mult.<\/p>\n<p><strong>Sfatul buc\u0103tarului<\/strong><\/p>\n<p style=\"text-align: justify;\">Crabii sunt gata de m\u00e2ncat dup\u0103 dou\u0103-trei zile de preg\u0103tire. Separa\u021bi coaja superioar\u0103 \u0219i rupe\u021bi corpul \u00een jum\u0103tate \u00eenainte de servire. Folosi\u021bi un sp\u0103rg\u0103tor de nuci pentru a sparge mai u\u0219or cle\u0219tii. Dac\u0103 sunt l\u0103sa\u021bi \u00een saramur\u0103 prea mult timp, crabii pot deveni prea s\u0103ra\u021bi, iar carnea va \u00eencepe s\u0103 se dizolve.<\/p>\n<div id=\"attachment_19205\" style=\"width: 660px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0049-e1541277118363.jpg\"><img aria-describedby=\"caption-attachment-19205\" loading=\"lazy\" class=\"wp-image-19205 size-full\" src=\"http:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0049-e1541277118363.jpg\" alt=\"\" width=\"650\" height=\"435\" srcset=\"https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0049-e1541277118363.jpg 650w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0049-e1541277118363-300x201.jpg 300w, https:\/\/www.saranghanguk.ro\/wp-content\/uploads\/2021\/08\/dsc_0049-e1541277118363-335x224.jpg 335w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><\/a><p id=\"caption-attachment-19205\" class=\"wp-caption-text\"><em><strong>Sursa foto: Korean Bapsang<\/strong><\/em><\/p><\/div>\n<p style=\"text-align: justify;\">Cel mai bine sunt consuma\u021bi \u00een termen de 3 p\u00e2n\u0103 la 4 zile de la preparare. Dup\u0103 aceea, \u00eenghe\u021ba\u021bi individual orice rest de crabi cu un pic de saramur\u0103 \u00eentr-o pung\u0103 de congelator. Decongela\u021bi \u00een frigider c\u00e2teva ore \u00eenainte de servire. Restul de saramur\u0103 cu infuzie de crab poate fi refolosit pentru a marina carnea, ca sos\u00a0 sau condiment. Se fierbe c\u00e2teva minute \u0219i se r\u0103ce\u0219te \u00eenainte de a o p\u0103stra la frigider pentru o utilizare ulterioar\u0103.<\/p>\n<p>Poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ganjang gejang este un fel de m\u00e2ncare tradi\u021bional coreean care se face prin marinarea crabilor proaspe\u021bi \u00eentr-o saramur\u0103 u\u0219oar\u0103 pe..<\/p>\n","protected":false},"author":10,"featured_media":19209,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[147,20,17],"tags":[748,4185,4186,4187],"_links":{"self":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/19189"}],"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\/10"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/comments?post=19189"}],"version-history":[{"count":4,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/19189\/revisions"}],"predecessor-version":[{"id":19212,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/19189\/revisions\/19212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/media\/19209"}],"wp:attachment":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/media?parent=19189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/categories?post=19189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/tags?post=19189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}