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Korean Pickled Radish Wraps (Mussammari)

Korean Pickled Radish Wraps (Mussammari)

I heard about Korean pickled radish wraps while I was surfing the internet a couple of months ago. It was the first time I heard of that food. I don’t know about the history of it, but someone named this dish “Naeng gujeolpan” (냉 구절판). Naeng means cold in Korean and Gujeolpan is a nine different foods assorted on a wooden plate with nine divided sections.

However, its more popular name is “Mussammari (무쌈마리)”, which means Korean pickled radish wraps.

It seemed to be really popular as a house warming day food these days. Although I didn’t have a house warming party or anything like that, I wanted to try some by myself too. Because most Koreans seemed to love this meal and tasted it at least once in their life time, but I hadn’t.

As you can see, by the picture below, it looks very pretty, but it takes some effort to make. I think it would be a really good appetizer.

Ingredients for Korean Pickled Radish Wraps (for 3 servings)

Main

  • 1 pack sliced radish pickle (Ssam-Mu, 쌈무)Ingredients for radish wraps
  • 1/3 medium yellow bell pepper / capsicum, julienned
  • 1/4 medium carrot, julienned
  • 2 imitation crab sticks, julienned
  • 30g / 1 ounce block of ham, julienned
  • 2 shiitake mushrooms, thinly sliced
  • Some radish sprouts or snow pea sprouts
  • Some garlic chives or water dropwort for tieing
  • Pinch of fine sea salt

Dipping sauce (Mix these together in a bowl)

  • 1/2 tsp yellow mustard sauce
  • 1/2 tsp rice vinegar
  • 1/2 tsp sugar
  • 1/2 tsp water

 

How to Make Pickled Radish Wraps

  1. Boil some water in a pot and add pinch of salt. When the water starts to boil, parboil your string material (garlic chives or water dropwort).
  2. Pan fry lightly filling ingredients – bell peppers / capsicum, carrot, mushrooms, and ham, in a frying pan without any oil.
  3. Place the pickled radish on your (left) hand. Place a bit of each prepared ingredients (bell peppers / capsicum, carrots, imitation crab sticks, ham, mushrooms, and radish sprouts) onto the radish. Fold the radish gently to make an open ended wrap. Tie it with garlic chives or water dropwort. Repeat this with remaining ingredients.
  4. Serve on a plate with dipping sauce.

Radish wraps on the plate

Note

Since the dipping sauce is made with mustard sauce, it is a bit spicy. Be careful not to put too much sauce on the wraps.


Korean Pickled Radish Wraps (Mussammari)

How to make pickled radish wraps. This is a perfect appetiser for a dinner party!
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 to 4
Calories: 34kcal

Ingredients

Main

  • 1 pack Korean white radish pickles Ssam-Mu
  • 1/3 yellow bell pepper / capsicum, julienned
  • 1/4 carrot julienned
  • 2 imitation crab sticks julienned
  • 30 g block of ham (1 ounce), julienned
  • 2 shiitake mushrooms
  • Some radish sprouts (or snow pea sprouts)
  • Some Garlic chives or water dropwort for tieing
  • Pinch fine sea salt

DIPPING SAUCE (MIX THESE TOGETHER IN A BOWL)

  • 1/2 tsp yellow mustard sauce
  • 1/2 tsp rice vinegar
  • 1/2 tsp sugar
  • 1/2 tsp water

Instructions

  • Boil some water in a pot and add pinch of salt. When the water starts to boil, parboil your string material (garlic chives or water dropwort).
  • Pan fry lightly filling ingredients – bell peppers / capsicum, carrot, mushrooms, and ham, in a frying pan without any oil.
  • Place the pickled radish on your (left) hand. Place a bit of each prepared ingredients (bell peppers / capsicum, carrots, imitation crab sticks, ham, mushrooms, and radish sprouts) onto the radish. Fold the radish gently to make an open ended wrap. Tie it with garlic chives or water dropwort. Repeat this with remaining ingredients.
  • Serve on a plate with dipping sauce.

Nutrition

Calories: 34kcal
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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14 thoughts on “Korean Pickled Radish Wraps (Mussammari)”

  1. Thanks i managed to do the korean bibimbap rice in the a function held at the korean embassy in uganda thank God every one liked it korean food is tasty i like the pickling taste

  2. What is capsicum ? I’m enjoying so many new dishes thanks to your website. Thank you for such simple and clear directions to make yummy food. I’m new to Korean food and have only shop at H Mart twice.
    It took me a long time to go up and down all the isles to see what is being sold. But i enjoyed every minute. I may never get to travel to Korea so this is one way to experience some of the culture. I do tend to seek out vegetarian/vegan dishes. What kind of vinegar is recommended for the radish pickles.
    I find the white distilled vinegar to be too strong so I of ten use a rice vinegar….is there a Korean equivalent ?

  3. It is really hard work to bind such small wraps with such thin weak leaves, isn’t it? It required a lot of my patience too. 🙂
    It wan’t perfect though, hopely I do better next time.

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