{"id":560,"date":"2015-09-07T05:49:48","date_gmt":"2015-09-07T05:49:48","guid":{"rendered":"http:\/\/www.saranghanguk.ro\/?p=560"},"modified":"2016-07-25T21:29:31","modified_gmt":"2016-07-25T18:29:31","slug":"jajangmyeon-deliciu-al-bucatariei-asiatice","status":"publish","type":"post","link":"https:\/\/www.saranghanguk.ro\/index.php\/2015\/09\/07\/jajangmyeon-deliciu-al-bucatariei-asiatice\/","title":{"rendered":"Jajangmyeon – un deliciu al bucatariei asiatice"},"content":{"rendered":"

Jajangmyeon (\uc790\uc7a5\uba74, \uc9dc\uc7a5\uba74, jjajangmyeon), este un fel de m\u00e2ncare din taitei acoperiti cu un sos gros din chunjang (o past\u0103 de soia neagra, sarata), carne de porc taiata cubulete \u0219i legume \u0219i, uneori, de asemenea, fructe de mare. Jajang (jjajang ) \u2013 numele sosului \u2013 este pronuntia coreeana a caracterelor chineze\u0219ti \u70b8\u91ac, ceea ce \u00eenseamn\u0103 literalmente “sos prajit.” Myeon (myun) \u00eenseamn\u0103 “taitei”, in chineza fiind scris \u9eb5. Acest fel de mancare provine de la zhajiangmian (\u70b8\u91ac\u9eb5, literal “taitei\/fidea prajita cu sos”), cunoscuti \u00een regiunea Shandong din China. Pronuntia numelui acestui fel de mancare este aproape identica cu cea a omologului s\u0103u coreean. Dar jajangmyeon-ul coreean difer\u0103 de zhajiangmian chinez, intrucat felul de mancare coreean foloseste sosul negru de chunjang, inclusiv caramel, \u0219i ceap\u0103.<\/p>\n

Ingrediente:<\/strong>
\nJajangmyeon folose\u0219te fideaua groasa facute din f\u0103in\u0103 alb\u0103 de gr\u00e2u. Fideaua, care este realizata \u00een \u00eentregime de m\u00e2n\u0103, \u0219i nu de ma\u0219ini, este numita sutamyeon<\/em> (\uc218\ud0c0\uba74; \u624b \u9eb5 \u6253), fiind laudata \u00een Coreea de Sud ca un ingredient esen\u021bial pentru un jajangmyeon bun.<\/p>\n

\u00cen timp ce \u00een bucatariile din Beijing este folosita pasta de soia galbena (\u9ec3\u91ac), \u00een Tianjin \u0219i \u00een alte p\u0103r\u021bi ale Chinei – tianmianjiang (\u751c\u9eb5\u91ac), sosul hoisin (\u6d77\u9bae \u91ac) sau sosul gros de fasole (\u8373\u74e3\u91ac) pot fi utilizate \u00een locul pastei de soia galbene. Cu toate acestea, \u00een Coreea, sosul se face cu o past\u0103 de soia neagra. Aceast\u0103 past\u0103, ce este facuta din boabe de soia pr\u0103jite \u0219i caramel, se nume\u0219te chunjang<\/em> (literal “past\u0103 de prim\u0103var\u0103”, hangul: \ucd98\uc7a5, chinez\u0103: \u6625 \u91ac) c\u00e2nd este ne\u00eenc\u0103lzit\u0103, \u00een timp ce sosul \u00eenc\u0103lzit (care con\u021bine legume \u0219i carne sau fructe de mare) este numit jjajang<\/em> (literalmente “sos prajit”).<\/p>\n

Chunjang-ul se amesteca cu ceapa taiata cubulete, carne taiata si ea tot cubulete (fie carne de vit\u0103 sau de porc) ori fructele de mare tocate \u0219i alte ingrediente prajite. Carnea are rolul de a reduce gustul s\u0103rat. In plus, se adaug\u0103 amidon de cartofi sau amidon de porumb pentru a da sosului consisten\u021ba groas\u0103. Sosul se serveste fierbinte peste taitei, uneori cu cateva felii de castrave\u021bi taiate subtiri, pe lungime si adaugate deasupra. Acelasi sos este, de asemenea, folosit pentru a face jajangbap (orez servit cu sos) \u0219i jajangtteokbokki (tteokbokki f\u0103cut cu sos chunjang \u00een locul sosului picant, obisnuit).<\/p>\n

Jajangmyeon este, de obicei, servit cu o cantitate mic\u0103 de danmuji<\/em> (\ub2e8\ubb34\uc9c0) \u2013 un fel de mancare adesea servit cu o cantitate mic\u0103 de felii de ceapa, asezonate cu otet de orez si \u00eenso\u021bite de o cantitate mica de sos jajang. In restaurante si localuri se mananca t\u0103i\u021beii cu danmuji si ceapa inmuiate in sosul chunjang.
\nVaria\u021bi ale jajangmyeon includ ganjajangmyeon (\uac04 \uc790\uc7a5\uba74), care este jajangmyeon servit cu sos jajang f\u0103r\u0103 amidon, sosul \u0219i fideaua fiind servite separat in diferite boluri, \u0219i jajangmyeon samseon (\uc0bc\uc120 \uc790\uc7a5\uba74; \u4e09\u9bae \u70b8\u91ac\u9eb5), ce include fructe de mare, cum ar fi calmar, creve\u021bi, castraveti de mare, \u0219i altele (dar niciodat\u0103 pe\u0219te). Samseon ganjajangmyeon (\uc0bc\uc120 \uac04 \uc790\uc7a5\uba74; \u4e09\u9bae \uac04 \u70b8\u91ac\u9eb5) const\u0103 din taitei serviti cu sos, care con\u021bine fructe de mare. Jajangbap este, \u00een esen\u021b\u0103, acelasi fel de mancare ca jajangmyeon, dar f\u0103cut cu orez \u00een loc de fidea.
\nPentru cei care nu au cum sa faca rost de ingredientele mentionate mai sus pentru a-si prepara un jajangmyeon sanatos si delicios, exista si varianta de jajangmyeon instant (la plic), constand\u00a0in t\u0103i\u021bei uscati ce trebuie pusi la fiert \u00een acela\u0219i mod ca \u0219i ramen-ul, impreuna cu bucati micute de legume uscate. Dupa ce acestea s-au fiert, trebuie scurse \u0219i amestecate cu pudra de jajang (pe care o veti gasit tot in plic) \u0219i o cantitate mic\u0103 de ap\u0103 \u0219i ulei. Se servesc fierbinti.<\/p>\n

Sursa text:<\/strong><\/em> www.en.wikipedia.org<\/a><\/p>\n

Traducere:<\/strong><\/em> Han Sarang<\/p>\n

\"Jajangmyeon\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Jajangmyeon (\uc790\uc7a5\uba74, \uc9dc\uc7a5\uba74, jjajangmyeon), este un fel de m\u00e2ncare din taitei acoperiti cu un sos gros din chunjang (o past\u0103..<\/p>\n","protected":false},"author":2,"featured_media":561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[147],"tags":[133,135,132,134],"_links":{"self":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/560"}],"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=560"}],"version-history":[{"count":3,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/560\/revisions"}],"predecessor-version":[{"id":2529,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/posts\/560\/revisions\/2529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/media\/561"}],"wp:attachment":[{"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/media?parent=560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/categories?post=560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saranghanguk.ro\/index.php\/wp-json\/wp\/v2\/tags?post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}