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 Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
