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  • (intro music)

  • - Hi everybody! Check it out. What is it? Radish.

  • How many of you guys have requested this recipe?

  • Danmuji. Danmuji is Korean yellow pickled radish.

  • Danmuji is an essential ingredient for making Gimbap

  • A lot of my YouTube audience and my readers,

  • they let me know, "Maangchi, where can I find this Danmuji?

  • In my area there is no Korean grocery store."

  • When I heard this I thought that

  • maybe I should develop this recipe.

  • Actually, it took a few years to develop this recipe.

  • I remember when I was young, my grandmother

  • made some Korean-style called moo-jang-ah-ti

  • I combined my grandmother's old fashioned,

  • very authentic kind of style of a Korean moo-jang-ah-jji

  • plus I added my own style so that easily you can make this.

  • My grandmother used Korean radish,

  • the little, kind of like the big.

  • To make Gimbap I prefer to use daikon radish.

  • If you guys didn't request it, I would never think about

  • making my own Danmuji because wherever I go

  • Korean grocery stores everywhere.

  • I got this from Chinatown and I washed and dried this

  • on the basket for three days.

  • They are flexible, like this.

  • This one, I left it for you guys to show

  • how to wash this.

  • First, when you bring it, just wash this in cold water.

  • And then dry this.

  • Some beard, kind of root, is everywhere.

  • So we gotta trim this.

  • And then, let's remove this top part.

  • And then, dry. Dry this for three days.

  • And it will look like this.

  • Before we handle this radish, I will

  • show you a very important ingredient.

  • Do you know the plant flower gardenia?

  • This flower really smells good,

  • like white flower, the flower has fruits.

  • The fruit looks like a oval shape like this,

  • this is a really dark, deep orange color.

  • And this fruit dried, gardenia, gardenia fruit.

  • In Korean, it's called the chija.

  • This is one ounce, one ounce, let's just

  • put this in a plastic bag.

  • (loud banging)

  • (banging)

  • And then, let's boil this.

  • Ziploc bag, radish, and then I'm going to use four pounds.

  • The size should be go here, go inside.

  • Make these even size

  • a little less than this. Like this.

  • So this, look at that.

  • Really dark orange color, I'm going to

  • boil this over medium high heat for 20 minutes.

  • You don't have to clean all, peel all

  • just only brown spots, I'm just removing this.

  • So exactly this is four pounds of radish.

  • I boiled it for 20 minutes and then, let's turn off.

  • Bring this, a really dark orange color, almost brown.

  • (pot clanging)

  • Squeeze it a little bit

  • (water running)

  • About one-third cup and top it up, make it one cup.

  • And then we are going to add salt, sugar and vinegar.

  • The salt, a quarter cup.

  • Turbinado sugar, sugar in the raw, one-third cup.

  • Same amount of white vinegar. Well mix.

  • And then, I'm going to add this rice bran.

  • I found out I need to use, just like

  • my grandmother's method, rice bran.

  • Rice bran, I used it exactly and I got this deep flavor.

  • So it looks like this kind of color, right?

  • First I'm going to take out one

  • and then pour this here.

  • And put it back.

  • Lay it down.

  • This fruit has a lot of good nutrients inside

  • and it's good for our health, so I like to use this.

  • And then I'm going to use cheese cloth.

  • Put it here.

  • Just make knots, like that.

  • Any place, you can put it here.

  • Today's job is done, I need a plastic bag.

  • One time double.

  • Double bag plus ziploc, done!

  • Isn't it pretty?

  • I'm going to the mountain, hiking.

  • (laughs)

  • You know where we are supposed to put this?

  • Tell me, yes, yes.

  • In the refrigerator, keep this

  • in the refrigerator for 24 hours.

  • Tomorrow at this time, I'm going to film again

  • and then show you what we have to do.

  • 24 hours later, let's check out our babies.

  • There you go, you see a lot of water

  • drawn out from the radish.

  • We need to mix this radish with a sweet, sour, salty brine.

  • You don't need to open this,

  • just using like this, try to mix.

  • You know what it is?

  • This is the pouch we made, it is a pouch

  • it's the gardenia fruit.

  • Like this, so all water goes down.

  • And then, extra squeeze.

  • Like this.

  • So keep this in the refrigerator for one month.

  • During this month, it's going to be well fermented

  • and also well mixed, also color, it's a yellow color,

  • from the extra pouch, it makes this yellow.

  • Every other day, take it out from the refrigerator

  • do same thing as I do today and just massage.

  • See you in a month!

  • 30 days passed! How have you been doing?

  • Did you massage radish every other day?

  • Massage -- let's check it out!

  • Here you go.

  • (laughs)

  • Wow, you know, for 30 days, I never opened this.

  • I just only massaged.

  • I can feel this radish is firm so really

  • like a pickle, well pickled, delicious.

  • You remember this gardenia pouch?

  • Here we go, look at that.

  • Zip this again, and then, tight close

  • And then, keep this in the refrigerator again

  • until it runs out.

  • (water running)

  • Look at this beautiful color and this

  • gardenia fruit is really good for your health.

  • And then, for gimbap making, you can cut this way.

  • Let me taste this.

  • Mmm, mmm,

  • salty, a little vinegary,

  • like a little sour and also sweet

  • and crunchy, crispy, and refreshing.

  • And also this is kind of irresistible aftertaste.

  • You gotta make it.

  • (pan sizzling)

  • On purpose, I chose all of these recipes

  • are available on my website so if you

  • like to make and really duplicate

  • this lunchbox, you can do.

  • Stir fried, spicy fish cake.

  • This is tuna pancake.

  • And also this is "gim", doljaban-muchim

  • we call this, this is seaweed.

  • Seaweed smells really really like ocean

  • and that's my favorite.

  • And this is spinach for color and also vitamin.

  • Always rice is first.

  • So make side dish really kind of bland

  • so that just a little amount of rice

  • and lots of side dishes, when you make lunch box

  • don't make it too salty.

  • Sesame seeds.

  • So this is lunch box!

  • Person who eats this lunch box,

  • they will enjoy well balanced diet

  • plus delicious food, Korean dosirak.

  • So we made Danmuji, it was kind of a one month big project

  • but once you get to know how to do

  • you can make this all the time just like me.

  • Today we finished danmuji project

  • so let's make danmuji together.

  • Enjoy my recipe, see you next time!

  • Bye!

  • (upbeat music)

(intro music)

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黄色い大根の切り漬け (Yellow Pickled Radish)

  • 22 1
    明穎吳 に公開 2021 年 01 月 14 日
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