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  • (Chopping, cheery music)

  • Hi everybody!

  • Today let's make Korean jangajji!

  • Jangajji is kind of a side dish: pickles.

  • Pickled vegetables. I call this L.A. jangajji.

  • L.A., Los Angeles, this is.

  • Take a look at this, we are going to make this.

  • I made this 12 hours ago.

  • And now really ready to eat.

  • Just come!

  • So this...

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

  • This radish, I'm using celery.

  • And cucumber. I can't help tasting.

  • (crunching) Mmm!

  • It tastes sweet, sour, a little salty, very crispy.

  • Because of the celery, really herby kind of flavor.

  • Very unique.

  • This is invented by somebody who is living in Los Angeles.

  • What happened? My recipes are all melted in my life.

  • Some recipes, I just go to a restaurant and pick it up, really delicious

  • and then come home and then make up.

  • Some recipes I don't know where I learned because everybody is making this way, like kimchi. (laughs)

  • Kimchi, soybean sprouts, spinach, doenjang-jjigae, these things I don't know where I learned exactly.

  • Just we eat that way.

  • But this one, L.A. jangajji I learned this from my mom.

  • My mom is living in Los Angeles.

  • Maybe 12 years ago, before I started YouTube

  • I was living in Toronto, Canada.

  • I visited my mom by airplane.

  • Mom mom had a large jar filled with this jangajji.

  • I tasted it, really tasty.

  • My mom said: "Oh, these days my friends, everybody making this way."

  • "So you gotta make this when you go back home."

  • I wrote down, "Mom, what is it? What is it?"

  • My mom even knew the ratio.

  • When I came back to my house in Toronto I made this.

  • I took this as a lunchbox sidedish to my work.

  • My coworkers tasted it and loved it!

  • I gave them the recipe.

  • And then, time passes and I forgot about this.

  • I totally forgot about this.

  • And then, just a few months ago, I checked out all my old files

  • And then I found this recipe.

  • So I thought: "Oh, I should share this recipe with my readers, you guys."

  • Just a couple of days ago I called my mom.

  • It's just early morning there

  • and then I asked her: "Mom, do you remember a long time ago, the LA jangajji you taught me,"

  • "Made with celery?"

  • My mom: "What? What is it?"

  • She forgot! Suddenly an early morning call and then "Mom, do you remember that jangajji?"

  • "I'm going to make a video!"

  • She paused a little bit.

  • And then her brain was working hard to think about what happened.

  • And then my mom said: "Ok, Oh yeah! You gotta -"

  • She spoke in Korean: "Pal, pal kkeul-yeo-ra"

  • "You need to boil boil boil" in Korean:

  • "Boil, boil kkeul-yeo-ra!"

  • I just wrote down this recipe, and even at that time my mom made sure,

  • "You gotta boil this brine - pal pal"

  • And then her eyes are just all closed.

  • So still, over the phone, she said, she remembered and then:

  • "Pal pal kkeul-yeo-ra!" (laughs)

  • So anyway, I sometimes feel kind of guilty because I 'm doing my cooking and then make my mom work hard

  • Think so hard. (laughs) So anyway -

  • Today I'm really happy to share this kind of LA jangajji recipe with you guys.

  • And so I made this, just in case, I wanted to make sure everything is all right

  • And then now, it's so good. We gotta "pal pal" boil.

  • Pal pal means very vigorously, vigorously boiling.

  • So I just already all washed and nicely cleaned.

  • So easy! My story is long, but the recipe by itself is very very easy.

  • Let's start with celery.

  • You don't have to peel anything, just I washed very nicely.

  • That's all. And then I need to cut.

  • And now, cut just around one and half inch size.

  • Crosswise.

  • This is too wide so I'm going to cut one more time.

  • So celery, 3 stalks of celery.

  • And then this is cucumber.

  • And seedless cucumber is good.

  • Just cut crosswise.

  • About half inch.

  • Not too thin.

  • And this is radish, Korean radish.

  • I peeled. I kept this in the refrigerator for a long time

  • the skin is like brownish, so I had to all clean.

  • But if you buy a fresh Korean radish, you don't have to peel this.

  • I will use about 6 ounces.

  • This is 6 ounces.

  • I will use this amount.

  • Size is almost similar to this celery size.

  • And then, onion.

  • Onion, just medium sized.

  • Half of a medium sized onion.

  • This is one cup.

  • So, see? Around one cup.

  • Peppers. Peppers are optional because the real, original recipe

  • from my mom, she didn't use them.

  • But I just added to give some really spicy kick.

  • And it really worked well.

  • So this is a serrano pepper.

  • And this is a small red chili pepper.

  • This is my 7 cup jar.

  • "Ahh ahh" (laughs) I was surpri- "Oooh" I was surprised!

  • (laughs) This is my 7 cup jar.

  • And this glass jar is perfect for this.

  • And I will just put all this stuff inside.

  • First, let's mix.

  • And add this here...

  • Just press down.

  • It's fits well, doesn't it?

  • So actually you can add some more here if you want.

  • Just like this, just a little more.

  • And then I'm going to make brine now.

  • Soy sauce, 1 cup.

  • Vinegar, 1 cup.

  • I use this organic raw can turbinado sugar

  • So half cup.

  • You can use white sugar, or brown sugar. Half cup.

  • Two cups water.

  • And stir.

  • Let's heat it up.

  • It's has to be boiled - boil, boil, boil - vigorously. (laughs)

  • (sunny music)

  • 5 minutes later, it's really boiling. Oooh! Let's uncover.

  • (bubbling sound)

  • K, I think done! After boiling, I boiled 2 more minutes.

  • (Whispers) Pal, pal

  • Ok turn off.

  • And then, this hot broth, I'm going to add right here.

  • So this is really hot. Let it cool down, like this.

  • And later, after thoroughly cooling down, just refrigerate it.

  • And then fresh and cold, it should be served really really cold.

  • That's it. That's jangajji, L.A. jangajji.

  • And probably you guys have a question:

  • "How about after eating this radish and all this stuff,"

  • "What am I going to do with this leftover brine?"

  • You can also eat it, mix with rice, and you can eat it

  • But still if you have a lot of leftover brine, you can make the next batch.

  • New batch of this L.A. jangajji.

  • Add some more water, soy sauce, vinegar, a little sugar to your taste.

  • This is a kind of mitbanchan.

  • Mitbanchan is a side dish that you can eat over a long time.

  • Let me taste the celery.

  • (crunching) Mmm!

  • Koreans eat this with rice, but you guys can eat with hamburger, why not?

  • Some kind of greasy or oily stuff you're eating, something where you need a pickle

  • And then just taste this.

  • Today we made L.A. jangajji.

  • Enjoy my recipe! See you next time!

  • Bye!

(Chopping, cheery music)

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B1 中級

洛杉磯風情醃菜(L.A.Jangajji:L.A.장아찌)。 (L.A. style pickles (L.A. Jangajji: L.A. 장아찌))

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    林宜悉 發佈於 2021 年 01 月 14 日
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