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)
- 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
- 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.
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)
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
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
Awesome! Did you also make this pickled radish wraps? It’s amazing to know that Korean ingredients are available in Uganda!
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 ?
Hi Kathleen, Thanks for trying out my recipes. American name for capsicum is bell pepper, I think. Also typical Korean vinegar is apple vinegar (http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801045203218) or brown rice vinegar (http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8801045202211). For my recipe though, I just use standard white vinegar or sometimes apple vinegar (both non-Korean brand). Frankly, I didn’t notice much difference among them. 🙂 If you find white vinegar too strong, try apple vinegar. I only use rice vinegar when I make sushi rice. Though there’s no harm in trying it out for radish pickle. My radish pickle recipe is here. https://mykoreankitchen.com/korean-style-pink-radish-pickles/ I hope you like it!
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.
Your veggie bundules look so beautiful! I always have trouble with the green onion ribbon, but yours look so nice.