(intro music)
- Hi everybody! Check it out. What is it? Radish.
How many of you guys have requested this recipe?
Danmuji. Danmuji is Korean yellow pickled radish.
Danmuji is an essential ingredient for making Gimbap
A lot of my YouTube audience and my readers,
they let me know, "Maangchi, where can I find this Danmuji?
In my area there is no Korean grocery store."
When I heard this I thought that
maybe I should develop this recipe.
Actually, it took a few years to develop this recipe.
I remember when I was young, my grandmother
made some Korean-style called moo-jang-ah-ti
I combined my grandmother's old fashioned,
very authentic kind of style of a Korean moo-jang-ah-jji
plus I added my own style so that easily you can make this.
My grandmother used Korean radish,
the little, kind of like the big.
To make Gimbap I prefer to use daikon radish.
If you guys didn't request it, I would never think about
making my own Danmuji because wherever I go
Korean grocery stores everywhere.
I got this from Chinatown and I washed and dried this
on the basket for three days.
They are flexible, like this.
This one, I left it for you guys to show
how to wash this.
First, when you bring it, just wash this in cold water.
And then dry this.
Some beard, kind of root, is everywhere.
So we gotta trim this.
And then, let's remove this top part.
And then, dry. Dry this for three days.
And it will look like this.
Before we handle this radish, I will
show you a very important ingredient.
Do you know the plant flower gardenia?
This flower really smells good,
like white flower, the flower has fruits.
The fruit looks like a oval shape like this,
this is a really dark, deep orange color.
And this fruit dried, gardenia, gardenia fruit.
In Korean, it's called the chija.
This is one ounce, one ounce, let's just
put this in a plastic bag.
(loud banging)
(banging)
And then, let's boil this.
Ziploc bag, radish, and then I'm going to use four pounds.
The size should be go here, go inside.
Make these even size
a little less than this. Like this.
So this, look at that.
Really dark orange color, I'm going to
boil this over medium high heat for 20 minutes.
You don't have to clean all, peel all
just only brown spots, I'm just removing this.
So exactly this is four pounds of radish.
I boiled it for 20 minutes and then, let's turn off.
Bring this, a really dark orange color, almost brown.
(pot clanging)
Squeeze it a little bit
(water running)
About one-third cup and top it up, make it one cup.
And then we are going to add salt, sugar and vinegar.
The salt, a quarter cup.
Turbinado sugar, sugar in the raw, one-third cup.
Same amount of white vinegar. Well mix.
And then, I'm going to add this rice bran.
I found out I need to use, just like
my grandmother's method, rice bran.
Rice bran, I used it exactly and I got this deep flavor.
So it looks like this kind of color, right?
First I'm going to take out one
and then pour this here.
And put it back.
Lay it down.
This fruit has a lot of good nutrients inside
and it's good for our health, so I like to use this.
And then I'm going to use cheese cloth.
Put it here.
Just make knots, like that.
Any place, you can put it here.
Today's job is done, I need a plastic bag.
One time double.
Double bag plus ziploc, done!
Isn't it pretty?
I'm going to the mountain, hiking.
(laughs)
You know where we are supposed to put this?
Tell me, yes, yes.
In the refrigerator, keep this
in the refrigerator for 24 hours.
Tomorrow at this time, I'm going to film again
and then show you what we have to do.
24 hours later, let's check out our babies.
There you go, you see a lot of water
drawn out from the radish.
We need to mix this radish with a sweet, sour, salty brine.
You don't need to open this,
just using like this, try to mix.
You know what it is?
This is the pouch we made, it is a pouch
it's the gardenia fruit.
Like this, so all water goes down.
And then, extra squeeze.
Like this.
So keep this in the refrigerator for one month.
During this month, it's going to be well fermented
and also well mixed, also color, it's a yellow color,
from the extra pouch, it makes this yellow.
Every other day, take it out from the refrigerator
do same thing as I do today and just massage.
See you in a month!
30 days passed! How have you been doing?
Did you massage radish every other day?
Massage -- let's check it out!
Here you go.
(laughs)
Wow, you know, for 30 days, I never opened this.
I just only massaged.
I can feel this radish is firm so really
like a pickle, well pickled, delicious.
You remember this gardenia pouch?
Here we go, look at that.
Zip this again, and then, tight close
And then, keep this in the refrigerator again
until it runs out.
(water running)
Look at this beautiful color and this
gardenia fruit is really good for your health.
And then, for gimbap making, you can cut this way.
Let me taste this.
Mmm, mmm,
salty, a little vinegary,
like a little sour and also sweet
and crunchy, crispy, and refreshing.
And also this is kind of irresistible aftertaste.
You gotta make it.
(pan sizzling)
On purpose, I chose all of these recipes
are available on my website so if you
like to make and really duplicate
this lunchbox, you can do.
Stir fried, spicy fish cake.
This is tuna pancake.
And also this is "gim", doljaban-muchim
we call this, this is seaweed.
Seaweed smells really really like ocean
and that's my favorite.
And this is spinach for color and also vitamin.
Always rice is first.
So make side dish really kind of bland
so that just a little amount of rice
and lots of side dishes, when you make lunch box
don't make it too salty.
Sesame seeds.
So this is lunch box!
Person who eats this lunch box,
they will enjoy well balanced diet
plus delicious food, Korean dosirak.
So we made Danmuji, it was kind of a one month big project
but once you get to know how to do
you can make this all the time just like me.
Today we finished danmuji project
so let's make danmuji together.
Enjoy my recipe, see you next time!
Bye!
(upbeat music)