(upbeat music)

背景音樂

- Hi, everybody.

嗨，大家好

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

今天我們一起來做一個特別的配菜

Very easy and simple.

非常簡易而且容易。

This is side dish for Korean chicken,

這是韓式炸雞常見配菜

Korean fired chicken, yangnyeom-tongdak, dakgangjeong,

韓式炸雞，yangnyeom-tongdak, dakgangjeong,

or with Korean roasted chicken.

或韓式烤雞。

So, we call this even chicken mu.

我們還會稱呼這個叫chicken mu

Mu is a radish in Korean.

Mu 在韓國稱為蘿蔔

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

所以chicken mu 或醃蘿蔔, 或甜酸蘿蔔

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

這個配菜是不會跟白飯一起吃的

It's only served with the chicken.

只會跟炸雞一起吃

This pickled radish is so easy that I thought

這個醃蘿蔔做法我認為太簡單

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

所以我沒想過要拍影片製作這個食譜

but I met a couple of my readers,

但我遇到幾個讀者

They really have requested this recipe.

他們真的非常想要這個食譜

"Maangchi, I go to a Korean chicken place,

"Maangchi, 當我去吃韓式炸雞的時候

and they serve this white cubed radish.

旁邊總會有這個切成方塊的醃蘿蔔

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

吃起來是甜酸的, 你可以拍片教我們做嗎"

So, I decide to make it.

所以我就決定來做了

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

首先, 我們要選質素好的蘿蔔

Sometimes, radish is not good,

有時候, 蘿蔔的質素不夠好

and I just give up making because the radish

我寧願放棄製作這個食譜, 因為蘿蔔

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

應該要多汁, 結實, 清甜而且爽脆

Usually, the peak time for radish is late fall,

平常蘿蔔當造期是秋天後期

but sometimes you can find really good quality radish,

但有時候也可以買到質素很好的蘿蔔

even though it's not its peak time.

就算不是當造的時候

The other day, I went to a Korean market,

有一天, 我去了韓式市場

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

我買到非常漂亮的蘿蔔

Here you go.

我們開始了

I love all of these three radishes.

我非常喜歡這三個蘿蔔

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

你看到綠色的部份嗎? 綠色部份比白色部份多

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

代表蘿蔔清甜, 而且非常結實

When you just press it just a little bit,

當你用手指按一下蘿蔔

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

蘿蔔是結實的, 蘿蔔外表有光澤而且摸上去是平滑的

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

這是韓國蘿蔔, 非常好而且漂亮的蘿蔔

Sometimes, really, plump one like this.

有時候蘿蔔的形狀就像果子一樣

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

阿, 順帶一提, 如果買不到韓國蘿蔔

use daikon, you know, daikon is also good.

買大根(日本蘿蔔) 也可以, 大根也是不錯的

Very fresh, and very tender,

非常清新而且細嫩

but Korean radish is more sweet.

不過韓國蘿蔔相對比較清甜

Sometimes, it's very cute, like this!

有時候蘿蔔形象長的比較可愛, 就像這個

a really small size, less than one pound.

迷你形的, 重量少於一磅

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

我想這個蘿蔔大概是4磅多

I would choose this guy

我會選擇這個蘿蔔來製作

because it's very handsome and good-looking.

因為這個蘿蔔很漂亮

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

首先, 把蘿蔔頂部切掉

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

然後中間切開, 大概一磅左右

(crunching knife chopping)

我會把蘿蔔切成一磅左右

I'm going to make it with one pound.

切後一磅的蘿蔔

So, one pound of radish.

這裡是一磅三安士的蘿蔔

One pound and three ounces.

現在我會用刨刀把蘿蔔削皮

I'm going to peel off the skin,

削完皮的蘿蔔, 大概就剛好一磅了

so probably it will be one pound exactly.

給你們一個好建議, 蘿蔔皮不要丟掉

(metal clanking)

這些蘿蔔非常乾淨

Good tip for you! Don't throw away,

削皮前我已經洗過了, 煮湯可以把蘿蔔皮加上去

this radish skin is very clean

這樣湯底會更鮮甜

because I washed it. Just add to your stock,

我先把蘿蔔皮放在這裡, 現在我們有一磅的蘿蔔在這裡

to make it sweet.

我們先把蘿蔔切成方塊狀

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

切蘿蔔前, 我們先來準備醃料

Then, I'll just cut it into cubes.

1/3 杯糖

Before cutting, I'll just make brine.

這是白醋

1/3 cup sugar.

白醋同樣 1/3 杯

This is white vinegar,

再加一湯匙白醋

1/3 cup (liquid sloshing)

現在這裡只有甜酸, 我們要加上鹽

plus 1 tablespoon of vinegar.

加入一湯匙的鹽

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

然後把它們攪拌均匀

1 tablespoon salt.

然後再加入3/4杯的水

Just mix together.

1/2 杯的水 + 1/4 杯 的水就等於 3/4 杯的水了

Water, I'll add 3/4 cup.

這個醃料的味道將會是, 甜, 酸, 帶一點點咸味

Half a cup plus quarter cup.

把它們攪拌均匀, 直到完全溶解

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

我現在來處理蘿蔔, 大概 1/3 吋的位置

And mix well until all are well dissolved.

1/3 吋跟 1/4 中間的位置

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

製作這種醃蘿蔔

between 1/3 inch to 1/4 inch

通常都要切成比較細小

Cubed radish: pickled radish

有時候我看到切成比較大塊的醃蘿蔔, 它們的味道沒有那麼好

should be very small.

切成大塊的蘿蔔比較適合 kkakdugi, , 蘿蔔泡菜

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

但以這個醃蘿蔔來說, 應該要切成小塊狀才比較適合

Big chunks are for kkakdugi, kkakdugi, radish kimchi.

小塊狀的蘿蔔比較好

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

平常我會先切片

So that they easily absorb the brine.

然後切成塊狀

(knife chopping)

這次我會兩個一起切

Cubed!

好, 這裡1磅的蘿蔔已切成塊狀

(knife chopping)

當你去韓式炸雞店的時候

I'll make these 2.

這個醃蘿蔔要需要另點的, 有時候它的價錢會很貴

(knife chopping)

只是放在一個小碗裡面

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

這樣收費3元 (美元)以上, 實在太貴喇

When you go to a Korean fried chicken place,

現在把碗裡的蘿蔔攪拌均匀

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

你可以放在封密的容器裡面, 然後鎖上防止滲漏

for just a small bowl,

然後就可以放到冰箱裡面, 大概12個小時之後

you know, more than 3 dollars. Expensive!

蘿蔔就會變的好吃, 因為蘿蔔已經

And then, (sloshing noise) mix all together.

吸收了甜酸醃料, 如果你想要試吃

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

最少要等3小時後, 我現在就打算要吃了

and refrigerate it . Around 12 hours later,

不過蘿蔔必需要冷藏足夠

it will be more delicious because all are pickled and

如果不夠冷, 這樣就不好吃了

the brine is absorbed, but you can start eating

(油炸聲音)

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

為了配合這個醃蘿蔔

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

我現在在做 dakgangjeong, 韓式炸雞

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

(油炸聲音)

(cheerful music)

你看, 今天的食譜是醃蘿蔔

To eat this pickled radish,

但我做了dakgangjeong

I'm making dakgangjeong, Korean fried chicken.

韓式炸雞, 我想示範給你看

(sizzling noise)

要怎樣才能更享受地吃這個韓式炸雞

(cheerful music)

配合醃蘿蔔

Today's recipe is mu pickle, radish pickle,

而且吃韓式炸雞, 我喜歡配可樂一起吃

but I made this dakgangjeong,

炸雞加可樂, 非常高的卡路里, 但我不在乎

Korean fried chicken, and I wanna show you

因為這個太好吃了, 偶爾才一次, 無所謂, 你說對不對?

how you guys can enjoy dakgangjeong more than before,

哇, 可樂很冰, 太好了, 現在來吃醃蘿蔔

with this radish pickle.

吃完一塊雞, 再吃一口醃蘿蔔

And also I like to have this with my coke.

會令你感覺非常清新

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

因為蘿蔔的酸甜, 而且爽脆的口感

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

它們真的很適合配搭在一起

(crunching noise)

誰發明這個醃蘿蔔的人

Mmm. Mmm! (chewing noise)

不管是男是女, 真的是天才

(slurping noise)

我會不停的吃, 停不下來

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

今天, 我們一起做了醃蘿蔔

(crunching noise)

這個醃蘿蔔經常會跟韓式炸雞配合在一起

After one bite of chicken, then radish pickle,

或配合韓式烤雞

it will make you really feel refreshing,

還有最後, 我的下一段影片

because sweet and sour with a really crispy texture,

將會煮韓式烤雞,

they really go well together.

比韓式炸雞更歷史悠久

Whoever invented this radish pickle,

好好享久我的醃蘿蔔食譜, 我們下次再見

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)