Name: チキンム（大根の漬け物：치킨무 (Chicken-mu (Pickled radish: 치킨무))
Uploaded: 2021-01-14T10:05:14.000Z
Duration: 8 min 9 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

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

Korean fired chicken, yangnyeom-tongdak, dakgangjeong,

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

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

This pickled radish is so easy that I thought

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

"Maangchi, I go to a Korean chicken place,

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

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

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,

The other day, I went to a Korean market,

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

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.

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

use daikon, you know, daikon is also good.

a really small size,  less than one pound.

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

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.

so probably it will be one pound exactly.

because I washed it.  Just add to your stock,

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

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

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

And mix well until all are well dissolved.

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, 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.

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?

字幕リスト動画再生

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

gorgeous

texture

recipe

firm