Name: 雞毛（醃蘿蔔：치킨무）。 (Chicken-mu (Pickled radish: 치킨무))
Uploaded: 2021-01-14T10:05:14.000Z
Duration: 8 min 9 s

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

Korean fired chicken, yangnyeom-tongdak, dakgangjeong,

韓式炸雞，yangnyeom-tongdak, dakgangjeong,

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

This pickled radish is so easy that I thought

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

"Maangchi, I go to a Korean chicken place,

"Maangchi, 當我去吃韓式炸雞的時候

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"

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

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,

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

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,

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.

When you just press it just a little bit,

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

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

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.

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.

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

削皮前我已經洗過了,  煮湯可以把蘿蔔皮加上去

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

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

現在這裡只有甜酸, 我們要加上鹽

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

1/2 杯的水 + 1/4 杯 的水就等於 3/4 杯的水了

這個醃料的味道將會是, 甜, 酸, 帶一點點咸味

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.

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

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.

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

這個醃蘿蔔要需要另點的, 有時候它的價錢會很貴

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,

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

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,

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.

我現在在做 dakgangjeong, 韓式炸雞

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

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雞毛（醃蘿蔔：치킨무）。 (Chicken-mu (Pickled radish: 치킨무))

gorgeous

texture

recipe

firm