{"id":1228,"date":"2026-03-16T13:36:46","date_gmt":"2026-03-16T12:36:46","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1228"},"modified":"2026-03-16T13:45:16","modified_gmt":"2026-03-16T12:45:16","slug":"pikantni-marinovany-veprovy-bucek-%eb%a7%a4%ec%9a%b4-%ec%96%91%eb%85%90-%ec%82%bc%ea%b2%b9%ec%82%b4","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1228","title":{"rendered":"Pikantn\u00ed marinovan\u00fd vep\u0159ov\u00fd b\u016f\u010dek &#8211; \ub9e4\uc6b4 \uc591\ub150 \uc0bc\uacb9\uc0b4"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" data-id=\"1229\" src=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/03\/IMG_4892-1024x768.jpeg\" alt=\"\" class=\"wp-image-1229\" srcset=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/03\/IMG_4892-1024x768.jpeg 1024w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/03\/IMG_4892-500x375.jpeg 500w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/03\/IMG_4892-768x576.jpeg 768w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/03\/IMG_4892-1536x1152.jpeg 1536w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/03\/IMG_4892.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p><strong>\ub9e4\uc6b4 \uc591\ub150 \uc0bc\uacb9\uc0b4<\/strong> <em>(Maun Yangnyeom Samgyeopsal)<\/em> doslova znamen\u00e1 \u201epikantn\u00ed ko\u0159en\u011bn\u00fd b\u016f\u010dek na t\u0159i vrstvy\u201c \u2013 <em>samgyeopsal \uc0bc\uacb9\uc0b4<\/em> znamen\u00e1 \u201et\u0159\u00edvrstv\u00fd tuk\u201c a ozna\u010duje klasick\u00fd b\u016f\u010dek s k\u016f\u017e\u00ed, tukem a masem.<br>Dost casto se vyskytuje pod n\u00e1zvem &#8222;<strong>Pikantn\u00ed lepkav\u00fd vep\u0159ov\u00fd b\u016f\u010dek<\/strong>&#8220; nebo &#8222;<strong>Korejsk\u00fd lepkav\u00fd vep\u0159ov\u00fd b\u016f\u010dek<\/strong>&#8222;.<\/p>\n\n\n\n<p>Tento pokrm je obl\u00edben\u00fd v modern\u00edch korejsk\u00fdch restaurac\u00edch, \u010dasto p\u0159ipravovan\u00fd na p\u00e1nvi nebo grilu.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udcdd Suroviny (pro 2\u20133 porce)<\/h3>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83e\udd69 Na maso:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g vep\u0159ov\u00e9ho b\u016f\u010dku (ide\u00e1ln\u011b v pl\u00e1tc\u00edch nebo kostk\u00e1ch)<\/li>\n\n\n\n<li>1\/2 l\u017ei\u010dky soli <\/li>\n\n\n\n<li>1\/2 l\u017ei\u010dky pep\u0159e<\/li>\n\n\n\n<li>1 l\u017e\u00edce rostlinn\u00e9ho oleje (na sma\u017een\u00ed)<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">\ud83c\udf36 Na marin\u00e1du \/ om\u00e1\u010dku (yangnyeom \uc591\ub150):<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 l\u017e\u00edce <strong>gochujang<\/strong> (\uace0\ucd94\uc7a5 \u2013 korejsk\u00e1 fermentovan\u00e1 chilli pasta)<\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>gochugaru<\/strong> (\uace0\ucda7\uac00\ub8e8 \u2013 korejsk\u00e9 chilli vlo\u010dky) \u2013 voliteln\u00e9 pro ostrost<\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky<\/strong><\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>r\u00fd\u017eov\u00e9ho octa<\/strong> (nebo jable\u010dn\u00e9ho, pokud nem\u00e1te)<\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>medu<\/strong> nebo <strong>cukru<\/strong><\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>pasty z \u010desneku<\/strong> (nebo 3 strou\u017eky \u010desneku nasekan\u00e9ho)<\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>pasty ze z\u00e1zvoru<\/strong> (nebo \u010derstv\u00fd z\u00e1zvor nastrouhan\u00fd)<\/li>\n\n\n\n<li>1 l\u017ei\u010dka <strong>sezamov\u00e9ho oleje<\/strong><\/li>\n\n\n\n<li>1 l\u017e\u00edce <strong>sezamov\u00fdch sem\u00ednek<\/strong><\/li>\n\n\n\n<li>2 l\u017e\u00edce vody (pro z\u0159ed\u011bn\u00ed om\u00e1\u010dky, podle pot\u0159eby)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udd2a Postup<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>P\u0159\u00edprava masa<\/strong>:<br>B\u016f\u010dek nakr\u00e1jej na men\u0161\u00ed pl\u00e1tky nebo kostky. Osol, opep\u0159i a nech 10 minut odle\u017eet.<\/li>\n\n\n\n<li><strong>Sma\u017een\u00ed<\/strong>:<br>Na p\u00e1nvi rozeh\u0159ej trochu oleje a b\u016f\u010dek ope\u010d dozlatova a dok\u0159upava. M\u011bl by b\u00fdt m\u011bkk\u00fd a m\u00edt ope\u010den\u00e9 okraje (cca 10\u201315 minut na st\u0159edn\u00ed teplot\u011b).<\/li>\n\n\n\n<li><strong>P\u0159id\u00e1n\u00ed om\u00e1\u010dky (yangnyeom)<\/strong>:<br>Sm\u00edchej v\u0161echny ingredience na om\u00e1\u010dku v misce. Kdy\u017e je b\u016f\u010dek hotov\u00fd, slij p\u0159ebyte\u010dn\u00fd tuk z p\u00e1nve a nalij om\u00e1\u010dku. M\u00edchej, dokud neza\u010dne houstnout a obalit maso lesklou lepkavou glazurou (2\u20133 minuty).<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Serv\u00edrov\u00e1n\u00ed<\/strong>:<br>Pod\u00e1vej hork\u00e9, ide\u00e1ln\u011b s r\u00fd\u017e\u00ed<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ub9e4\uc6b4 \uc591\ub150 \uc0bc\uacb9\uc0b4 (Maun Yangnyeom Samgyeopsal) doslova znamen\u00e1 \u201epikantn\u00ed ko\u0159en\u011bn\u00fd b\u016f\u010dek na t\u0159i vrstvy\u201c \u2013 samgyeopsal \uc0bc\uacb9\uc0b4 znamen\u00e1 \u201et\u0159\u00edvrstv\u00fd tuk\u201c a ozna\u010duje klasick\u00fd b\u016f\u010dek s k\u016f\u017e\u00ed, tukem a masem.Dost casto se vyskytuje pod n\u00e1zvem &#8222;Pikantn\u00ed lepkav\u00fd vep\u0159ov\u00fd b\u016f\u010dek&#8220; nebo &#8222;Korejsk\u00fd lepkav\u00fd vep\u0159ov\u00fd b\u016f\u010dek&#8222;. Tento pokrm je obl\u00edben\u00fd v modern\u00edch korejsk\u00fdch restaurac\u00edch, \u010dasto p\u0159ipravovan\u00fd na p\u00e1nvi [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1229,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[22,46],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1228"}],"version-history":[{"count":6,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1228\/revisions"}],"predecessor-version":[{"id":1236,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1228\/revisions\/1236"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1229"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}