{"id":67475,"date":"2026-11-02T17:50:31","date_gmt":"2026-11-02T17:50:31","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/02\/glazuruo-tos-morkos-su-karamelizuotu-medumi-ir-cili-kaip-isvengti-per-saldaus-skonio\/"},"modified":"2026-11-02T17:50:31","modified_gmt":"2026-11-02T17:50:31","slug":"glazuruo-tos-morkos-su-karamelizuotu-medumi-ir-cili-kaip-isvengti-per-saldaus-skonio","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/11\/02\/glazuruo-tos-morkos-su-karamelizuotu-medumi-ir-cili-kaip-isvengti-per-saldaus-skonio\/","title":{"rendered":"Glaz\u016bruo tos morkos su karamelizuotu medumi ir \u010dili: kaip i\u0161vengti per saldaus skonio"},"content":{"rendered":"<div class=\"text-bl-text side-pads-d clearfix\">\n<p class=\"descr\">Lai l\u012bdzsvarotu \u0161o glaz\u0113to burk\u0101nu saldumu, medu kars\u0113jam, l\u012bdz tas s\u0101k karameliz\u0113ties (k\u013c\u016bst tum\u0161\u0101ks), un m\u0113rcei pievienojam \u010dili piparus, ingveru, k\u0101 ar\u012b nedaudz eti\u0137a, pied\u0101v\u0101 &#8220;Serious Eats&#8221;.<\/p>\n<div class=\"bl-ad-cont wrap side-pads-d mt-dx2\">\n<div class=\"bl-ad ad-wide-width\">\n<div id=\"nra_outstream_01\"><\/div>\n<\/p><\/div>\n<\/div>\n<div>Glaz\u0113ti burk\u0101ni ir klasisks d\u0101rze\u0146u piedevu \u0113diens, kura pagatavo\u0161an\u0101 izmantota fran\u010du kulin\u0101rijas tehnika, ko d\u0113v\u0113 par &#8220;gla\u00e7age&#8221;. T\u0101s b\u016bt\u012bba ir d\u0101rze\u0146u v\u0101r\u012b\u0161ana uz lielas uguns buljon\u0101, pievienojot sviestu un saldin\u0101t\u0101ju (piem\u0113ram, cukuru vai medu), l\u012bdz d\u0101rze\u0146i k\u013c\u016bst m\u012bksti, bet \u0161\u0137idrums nov\u0101r\u0101s, veidojot sp\u012bd\u012bgu, emul\u0123\u0113tu m\u0113rci.<\/div>\n<div> <\/div>\n<div>V\u0101r\u012b\u0161an\u0101s process, k\u0101 ar\u012b pannas virpin\u0101\u0161ana un satura mais\u012b\u0161ana rada meh\u0101nisku iedarb\u012bbu, kas nepiecie\u0161ama stabilas emulsijas &#8211; glaz\u016bras &#8211; izveidei (l\u012bdz\u012bgi k\u0101 gatavojot z\u012bdainu m\u0113rci pann\u0101 vai pareizi nosl\u0113dzot pastas gatavo\u0161anas procesu).<\/div>\n<div>\u0160\u012b versija, ko iedvesmoju\u0161i korejie\u0161u &#8220;banchan&#8221; stila kartupe\u013ci sald\u0101 sojas glaz\u016br\u0101, apvieno burk\u0101nus ar sp\u0113c\u012bgi gar\u0161viel\u0101m bag\u0101tin\u0101tu glaz\u016bru. T\u0101s sast\u0101v\u0101 ir &#8220;gochugaru&#8221; un karameliz\u0113ts medus, kas rada ide\u0101lu l\u012bdzsvaru starp s\u0101\u013co, saldo un aso gar\u0161u.<\/div>\n<div class=\"text-ph-item photo-with-zoom\" data-zoom-photo=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/1440px\/825233_669ab95a22.jpg\" data-zoom-photo-size=\"1440x960\">\n<div class=\"img\"><img decoding=\"async\" style=\"max-width: 600px\" src=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/600px\/825233_669ab95a22.jpg\" alt=\"\"><\/div>\n<p class=\"descr-author\"><span class=\"author\">Foto: magnific.com<\/span><\/p>\n<\/p><\/div>\n<div>Medus kars\u0113\u0161ana l\u012bdz br\u012bdim, kad tas k\u013c\u016bst nedaudz tum\u0161\u0101ks, pie\u0161\u0137ir tam pat\u012bkamu r\u016bgtumu, kas l\u012bdzsvaro dabisko saldumu. Burk\u0101nu v\u0101r\u012b\u0161ana buljon\u0101 uz lielas uguns, pievienojot sviestu un medu &#8211; vienlaikus tos intens\u012bvi maisot un virpinot pann\u0101 -, rada nepiecie\u0161amo meh\u0101nisko iedarb\u012bbu, lai izveidotu stabilu emulsiju. Sojas m\u0113rce un zivju m\u0113rce pie\u0161\u0137ir \u0113dienam bag\u0101t\u012bgu, s\u0101\u013cu dzi\u013cumu, savuk\u0101rt &#8220;gochugaru&#8221; (korejie\u0161u \u010dili p\u0101rslas) sniedz ziedu not\u012bm bag\u0101tu asumu.<\/div>\n<div>Bie\u017ei sastopama probl\u0113ma, gatavojot glaz\u0113tus burk\u0101nus (un citus sak\u0146augus), ir t\u0101, ka \u0113diens var k\u013c\u016bt p\u0101r\u0101k salds &#8211; dr\u012bz\u0101k atg\u0101dinot desertu, nevis s\u0101\u013cu piedevu pamat\u0113dienam. Burk\u0101nos jau dabiski ir daudz cukura: lai izdz\u012bvotu aukstos apst\u0101k\u013cos, tie p\u0101rv\u0113r\u0161 cieti cukur\u0101, kas darbojas k\u0101 dabisks pretsasal\u0161anas l\u012bdzeklis.<\/div>\n<div class=\"text-ph-item photo-with-zoom\" data-zoom-photo=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/1440px\/825232_5c7ec3bb9d.jpg\" data-zoom-photo-size=\"1440x960\">\n<div class=\"img\"><img decoding=\"async\" style=\"max-width: 600px\" src=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/600px\/825232_5c7ec3bb9d.jpg\" alt=\"\"><\/div>\n<p class=\"descr-author\"><span class=\"author\">Foto: magnific.com<\/span><\/p>\n<\/p><\/div>\n<div>Gatavojot \u0161os glaz\u0113tos burk\u0101nus, \u0161o probl\u0113mu risina, vispirms apzin\u0101ti kars\u0113jot medu, l\u012bdz tas k\u013c\u016bst tum\u0161i br\u016bns &#8211; teju melases ton\u012b. Tas pie\u0161\u0137ir vieglu r\u016bgtumu, kas l\u012bdzsvaro medus dabisko saldumu. P\u0113c tam tiek pievienoti &#8220;gochugaru&#8221; (korejie\u0161u \u010dili p\u0101rslas), burk\u0101ni, smalki sakap\u0101ts ingvers un \u0137iploki. Korejie\u0161u \u010dili p\u0101rslu un svaig\u0101 ingvera ziedainais asums papildina un sabalans\u0113 burk\u0101nu un medus saldumu. Tad mais\u012bjumam pievieno buljonu, sviestu, sojas m\u0113rci un zivju m\u0113rci, un visu uzv\u0101ra.<\/div>\n<div>Burk\u0101nus saut\u0113 zem v\u0101ka, l\u012bdz tie k\u013c\u016bst m\u012bksti un \u0161\u0137idrums p\u0101rv\u0113r\u0161as viendab\u012bg\u0101, kr\u0113m\u012bg\u0101 m\u0113rc\u0113. P\u0113d\u0113j\u0101s min\u016btes burk\u0101nus gatavo bez v\u0101ka, lai glaz\u016bra nov\u0101r\u012btos un izveidotu sp\u012bd\u012bgu k\u0101rti\u0146u. Nosl\u0113gum\u0101, kad \u0113diens no\u0146emts no uguns, pievieno nedaudz r\u012bsu eti\u0137a un sezama e\u013c\u013cas \u2014 tas pie\u0161\u0137ir sk\u0101bumu un izce\u013c grauzd\u0113to, smalko r\u016bgtumu, kas radies, kars\u0113jot medu. \u0160is ir \u0101tri pagatavojams d\u0101rze\u0146u garn\u012brs, kas noteikti nav tikai &#8220;piedeva \u0137eks\u012b\u0161a p\u0113c&#8221;; tas lieliski iederas gan ikdienas malt\u012bt\u0113, gan sv\u0113tku mielast\u0101.<\/div>\n<h2> <\/h2>\n<div class=\"text-ph-item photo-with-zoom\" data-zoom-photo=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/1440px\/825234_44c460c531.jpg\" data-zoom-photo-size=\"1440x958\">\n<div class=\"img\"><img decoding=\"async\" style=\"max-width: 600px\" src=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/600px\/825234_44c460c531.jpg\" alt=\"\"><\/div>\n<p class=\"descr-author\"><span class=\"author\">Foto: magnific.com<\/span><\/p>\n<\/p><\/div>\n<h2>SAST\u0100VDA\u013bAS:<\/h2>\n<ul>\n<li>\n<div>2 \u0113damkarotes (30 ml) <a href=\"https:\/\/nra.lv\/birka\/medus\/\">medus<\/a><\/div>\n<\/li>\n<li>\n<div>340 g <a href=\"https:\/\/nra.lv\/birka\/burkani\/\">burk\u0101nu<\/a> &#8211; nomizotu un sagrieztu aptuveni 6,5 cm garos un 1,3 cm biezos stien\u012b\u0161os (apm\u0113ram 6 nelieli burk\u0101ni)<\/div>\n<\/li>\n<li>\n<div>Viens aptuveni 1,3 cm liels svaiga ingvera gabali\u0146\u0161 &#8211; nomizots un smalki sakap\u0101ts (6 g; apm\u0113ram 1 t\u0113jkarote)<\/div>\n<\/li>\n<li>\n<div>1 vid\u0113ja \u0137iploka daivi\u0146a (5 g) &#8211; smalki sakap\u0101ta<\/div>\n<\/li>\n<li>\n<div>1 \u0113damkarote (8 g) rupji maltu &#8220;gochugaru&#8221; (korejie\u0161u \u010dili p\u0101rslu)<\/div>\n<\/li>\n<li>\n<div>240 ml vistas buljona ar samazin\u0101tu s\u0101ls saturu (pa\u0161gatavota vai veikal\u0101 pirkta) &#8211; un v\u0113l papildus p\u0113c nepiecie\u0161am\u012bbas<\/div>\n<\/li>\n<li>\n<div>2 \u0113damkarotes nes\u0101l\u012bta sviesta (apm\u0113ram 28 g)<\/div>\n<\/li>\n<li>\n<div>2 t\u0113jkarotes (10 ml) sojas m\u0113rces<\/div>\n<\/li>\n<li>\n<div>1 t\u0113jkarote (5 ml) zivju m\u0113rces<\/div>\n<\/li>\n<li>\n<div>1 t\u0113jkarote (5 ml) r\u012bsu eti\u0137a (bez piedev\u0101m)<\/div>\n<\/li>\n<li>\n<div>1 t\u0113jkarote (5 ml) grauzd\u0113tu sezama s\u0113klu e\u013c\u013cas<\/div>\n<\/li>\n<li>\n<div>Smalki sagriezti maurloki, loci\u0146i vai \u0137iplokloki &#8211; pasnieg\u0161anai<\/div>\n<\/li>\n<\/ul>\n<div><strong>PAGATAVO\u0160ANA<\/strong><\/div>\n<div> <\/div>\n<div>Aptuveni 2,8 litru ietilp\u012bbas katl\u0101 vai dzi\u013c\u0101 pann\u0101 uz vid\u0113ji stipras uguns kars\u0113jiet medu, nep\u0101rtraukti maisot ar silikona l\u0101psti\u0146u, l\u012bdz tas k\u013c\u016bst tum\u0161\u0101ks un ieg\u016bst melases kr\u0101su (tas pras\u012bs 2-3 min\u016btes).<\/div>\n<div> <\/div>\n<div>Pievienojiet burk\u0101nus, ingveru, \u0137iplokus un &#8220;gochugaru&#8221;, nedaudz p\u0101rkaisiet ar s\u0101li un turpiniet kars\u0113t, nep\u0101rtraukti maisot, l\u012bdz mais\u012bjums k\u013c\u016bst \u013coti arom\u0101tisks (apm\u0113ram 30 sekundes).<\/div>\n<div>Pievienojiet buljonu, sviestu, sojas m\u0113rci un zivju m\u0113rci, samaisiet un uzkars\u0113jiet l\u012bdz v\u0101r\u012b\u0161an\u0101s temperat\u016brai.<\/div>\n<div>P\u0101rkl\u0101jiet katlu ar v\u0101ku vai apa\u013cu cepam\u0101 pap\u012bra loksni un noregul\u0113jiet karstumu t\u0101, lai \u0161\u0137idrums turpin\u0101tu strauji v\u0101r\u012bties.<\/div>\n<div>V\u0101riet, ik pa laikam apmaisot un viegli pakratot katlu, l\u012bdz burk\u0101ni ir m\u012bksti un, iedurot tajos ar konditorejas irbuli vai mazu nazi, j\u016btama pavisam neliela pretest\u012bba (8-10 min\u016btes).<\/div>\n<div class=\"text-ph-item photo-with-zoom\" data-zoom-photo=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/1440px\/825236_6c8a0281cb.jpg\" data-zoom-photo-size=\"1440x960\">\n<div class=\"img\"><img decoding=\"async\" style=\"max-width: 600px\" src=\"https:\/\/zinas.nra.lv\/_mm\/photos\/2026-11\/600px\/825236_6c8a0281cb.jpg\" alt=\"\"><\/div>\n<p class=\"descr-author\"><span class=\"author\">Foto: magnific.com<\/span><\/p>\n<\/p><\/div>\n<div>Ja gatavo\u0161anas laik\u0101 \u0161\u0137idruma l\u012bmenis nokr\u012btas zem 1,3 cm, pielejiet v\u0113l buljonu vai \u016bdeni.<\/div>\n<div>No\u0146emiet v\u0101ku un turpiniet gatavot burk\u0101nus strauji v\u0101ro\u0161\u0101 \u0161\u0137idrum\u0101, nep\u0101rtraukti maisot un virpinot, l\u012bdz m\u0113rce k\u013c\u016bst sp\u012bd\u012bga un nedaudz sabiez\u0113 &#8211; tas pras\u012bs 1-2 min\u016btes.<\/div>\n<div>Ja m\u0113rce k\u013c\u016bst p\u0101r\u0101k bieza un emulsija sairst (par to liecina tauku atdal\u012b\u0161an\u0101s, padarot \u0161\u0137idrumu taukainu), pa vienai \u0113damkarotei (15 ml) pievienojiet \u016bdeni vai buljonu, nep\u0101rtraukti maisot un virpinot trauku, l\u012bdz emulsija atkal stabiliz\u0113jas.<\/div>\n<div>No\u0146emiet no uguns, iemaisiet r\u012bsu eti\u0137i un sezama e\u013c\u013cu, p\u0113c gar\u0161as pievienojiet s\u0101li. K\u0101rtojiet uz pasnieg\u0161anas \u0161\u0137\u012bvja, p\u0101rlejiet ar m\u0113rci (p\u0113c v\u0113l\u0113\u0161an\u0101s), rot\u0101jiet ar maurlokiem vai za\u013cajiem loci\u0146iem un pasniedziet.<\/div>\n<h2>Gatavo\u0161ana iepriek\u0161 un uzglab\u0101\u0161ana<\/h2>\n<div> <\/div>\n<div>Glaz\u0113tos burk\u0101nus vislab\u0101k pasniegt uzreiz, ta\u010du tos var uzglab\u0101t ledusskap\u012b herm\u0113tiski nosl\u0113gt\u0101 trauk\u0101 l\u012bdz pat 3 dien\u0101m.<\/div>\n<div>Lai uzsild\u012btu, ievietojiet tos katli\u0146\u0101, pievienojiet 2 \u0113damkarotes (30 ml) \u016bdens vai buljona un kars\u0113jiet uz vid\u0113ji stipras uguns.<\/div>\n<div>Uzkars\u0113jiet l\u012bdz straujai v\u0101r\u012b\u0161an\u0101s temperat\u016brai un kars\u0113jiet, nep\u0101rtraukti virpinot trauku (lai atjaunotu glaz\u016bras emulsiju), l\u012bdz burk\u0101ni ir piln\u012bb\u0101 uzsilu\u0161i.<\/div>\n<div> <\/div>\n<div>Vair\u0101k recep\u0161u <a href=\"https:\/\/nra.lv\/birka\/receptes\/\">lasiet \u0161eit.<\/a><\/div>\n<div class=\"\" style=\"background-color:#eee;padding:10px 20px;font-size:0.8em;border-radius:20px;border:1px solid #ddd\">\n<div style=\"display:flex;align-items:center;gap:10px\">\n<p>\t\t\t\t\t\t\t<a href=\"\/neatkariga\/abonet\/\" data-ga-event=\"elem-click|click_location=item_footer|click_element=subscribe_newsletter_btn\">S\u0101c dienu ar svar\u012bg\u0101ko &#8211; <b>piesakies NRA r\u012bta e-pastam<\/b><\/a>\n\t\t\t\t\t\t<\/div>\n<\/p><\/div>\n<div class=\"item-keywords\">\n<ul class=\"no-list\">\n<li><a href=\"\/birka\/medus\/\"><span class=\"material-symbols-outlined\">label<\/span>Medus<\/a><\/li>\n<li><a href=\"\/birka\/receptes\/\"><span class=\"material-symbols-outlined\">label<\/span>Receptes<\/a><\/li>\n<li><a href=\"\/birka\/burkani\/\"><span class=\"material-symbols-outlined\">label<\/span>burk\u0101ni<\/a><\/li>\n<li><a href=\"\/birka\/glazeti-burkani\/\"><span class=\"material-symbols-outlined\">label<\/span>glaz\u0113ti burk\u0101ni<\/a><\/li>\n<li><a href=\"\/birka\/burkanu-recepte\/\"><span class=\"material-symbols-outlined\">label<\/span>burk\u0101nu recepte<\/a><\/li>\n<\/ul>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Glaz\u016bruotos morkos su karamelizuotu medumi, \u010dili ir soj\u0173 pada\u017eu: paprasta technika, padedanti i\u0161vengti per saldaus skonio ir i\u0161gauti blizgi\u0105 glaz\u016br\u0105.<\/p>\n","protected":false},"author":0,"featured_media":67476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[52326,52324,52325,243,3066,1871,3409],"miestas":[],"class_list":["post-67475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maistas","tag-darzoviu-garnyrai","tag-glazuruotos-morkos","tag-gochugaru","tag-imbieras","tag-medus","tag-morkos","tag-soju-padazas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=67475"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/67475\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/67476"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=67475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=67475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=67475"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=67475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}