(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!