Placeholder Image

字幕表 動画を再生する

  • (knife chopping)

  • (upbeat music)

  • - Hi, everybody.

  • Today, we are going to make some special side dish.

  • Very easy and simple.

  • This is side dish for Korean chicken,

  • Korean fired chicken, yangnyeom-tongdak, dakgangjeong,

  • or with Korean roasted chicken.

  • So, we call this even chicken mu.

  • Mu is a radish in Korean.

  • So, chicken mu, or pickled radish, or mu pickle,

  • this side dish is never served as a side dish for rice.

  • It's only served with the chicken.

  • This pickled radish is so easy that I thought

  • that I don't have to make this into a recipe video,

  • but I met a couple of my readers,

  • They really have requested this recipe.

  • "Maangchi, I go to a Korean chicken place,

  • and they serve this white cubed radish.

  • It's like sweet and sour. Can you upload the video?"

  • So, I decide to make it.

  • First, we have to find the real good quality radish.

  • Sometimes, radish is not good,

  • and I just give up making because the radish

  • should be really juicy, firm, sweet, and crispy.

  • Usually, the peak time for radish is late fall,

  • but sometimes you can find really good quality radish,

  • even though it's not its peak time.

  • The other day, I went to a Korean market,

  • I found really, really nice, beautiful, gorgeous radish!

  • Here you go.

  • I love all of these three radishes.

  • You see the green part? More green part than white part,

  • that means sweet, and also it should be really firm.

  • When you just press it just a little bit,

  • it should be firm, and the skin is shiny, and smooth.

  • This is a real Korean radish, and nice, good-looking radish.

  • Sometimes, really, plump one like this.

  • Oh, by the way, if Korean radish is not available,

  • use daikon, you know, daikon is also good.

  • Very fresh, and very tender,

  • but Korean radish is more sweet.

  • Sometimes, it's very cute, like this!

  • a really small size, less than one pound.

  • This is, I think, more than four pounds, it's really heavy.

  • I would choose this guy

  • because it's very handsome and good-looking.

  • First, I cut off the top. (knife chopping)

  • And then, around one pound. Maybe this-- this amount.

  • (crunching knife chopping)

  • I'm going to make it with one pound.

  • So, one pound of radish.

  • One pound and three ounces.

  • I'm going to peel off the skin,

  • so probably it will be one pound exactly.

  • (metal clanking)

  • Good tip for you! Don't throw away,

  • this radish skin is very clean

  • because I washed it. Just add to your stock,

  • to make it sweet.

  • I'll just put it here, later I will use. Now we have one pound of radish.

  • Then, I'll just cut it into cubes.

  • Before cutting, I'll just make brine.

  • 1/3 cup sugar.

  • This is white vinegar,

  • 1/3 cup (liquid sloshing)

  • plus 1 tablespoon of vinegar.

  • So, this is sweet and sour, we needed some salt.

  • 1 tablespoon salt.

  • Just mix together.

  • Water, I'll add 3/4 cup.

  • Half a cup plus quarter cup.

  • This is sweet, sour, and a little salty brine.

  • And mix well until all are well dissolved.

  • And then, let's cut. Around 1/3 inch,

  • between 1/3 inch to 1/4 inch

  • Cubed radish: pickled radish

  • should be very small.

  • Sometimes, I see big chunks. It's not tasty.

  • Big chunks are for kkakdugi, kkakdugi, radish kimchi.

  • But, for this one, it should be really small-sized pices.

  • So that they easily absorb the brine.

  • (knife chopping)

  • Cubed!

  • (knife chopping)

  • I'll make these 2.

  • (knife chopping)

  • So, this is 1 pound of radish, all cubed.

  • When you go to a Korean fried chicken place,

  • you have to order separately. Sometimes it's very expensive.

  • for just a small bowl,

  • you know, more than 3 dollars. Expensive!

  • And then, (sloshing noise) mix all together.

  • You can put it in air-tight container, close the lid,

  • and refrigerate it . Around 12 hours later,

  • it will be more delicious because all are pickled and

  • the brine is absorbed, but you can start eating

  • just in a couple of hours. That's what I'm doing.

  • But, it has to be really, really cold and refreshing.

  • If this is not cold, not tasty, isn't it?

  • (cheerful music)

  • To eat this pickled radish,

  • I'm making dakgangjeong, Korean fried chicken.

  • (sizzling noise)

  • (cheerful music)

  • Today's recipe is mu pickle, radish pickle,

  • but I made this dakgangjeong,

  • Korean fried chicken, and I wanna show you

  • how you guys can enjoy dakgangjeong more than before,

  • with this radish pickle.

  • And also I like to have this with my coke.

  • Chicken, coke, high calories, but I don't care,

  • because this is delicious. Once in a while it's okay, isn't it?

  • (crunching noise)

  • Mmm. Mmm! (chewing noise)

  • (slurping noise)

  • Wow, so cold and good! Radish pickle, let's eat.

  • (crunching noise)

  • After one bite of chicken, then radish pickle,

  • it will make you really feel refreshing,

  • because sweet and sour with a really crispy texture,

  • they really go well together.

  • Whoever invented this radish pickle,

  • he or she must be so genius.

  • On and on I keep, keep eating.

  • Today, we made radish pickle,

  • it's always served with Korean fried chicken,

  • or roasted chicken.

  • By the way, my next recipe video

  • will be roasted chicken, which has a longer history

  • than this kind of Korean fried chicken.

  • Enjoy my recipe, see you next time! Bye!

  • (upbeat music)

(knife chopping)

字幕と単語

動画の操作 ここで「動画」の調整と「字幕」の表示を設定することができます

B2 中上級

チキンム(大根の漬け物:치킨무 (Chicken-mu (Pickled radish: 치킨무))

  • 5 0
    林宜悉 に公開 2021 年 01 月 14 日
動画の中の単語