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  • (knife chopping)

    切菜聲音

  • (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)

(knife chopping)

切菜聲音

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B2 中高級 中文 蘿蔔 韓式 炸雞 切成 食譜 比較

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

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    林宜悉 發佈於 2021 年 01 月 14 日
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