Ssam-mu, or pickled radish paper, is a Korean side dish that is easy to make and pairs well with Korean BBQ for a sweet, tangy and crunchy bite. While you can buy it easily at your local Korean grocer, it’s just as easy to make at home! Making your own ssam-mu allows you to customize the taste to your preference, so give it a try soon!
What is Pickled Radish Paper (Ssam-Mu)
Ssam-mu or Ssammu (쌈무) is a Korean dish made of thinly sliced radish that is seasoned with vinegar, salt, and sugar. The dish is a type of pickled radish.
Pickled radish paper is usually served as a side dish, particularly with Korean BBQ, but it can be also used as an appetizer ingredient when used with other ingredients (e.g. radish wrap – mussammari).
Ssam-mu is also known as Korean BBQ radish wrap because it is often used to wrap grilled meat. The pickles have a slightly sweet and tangy taste that goes well with the meat, and have a satisfying crunchy bite. A hint of wasabi powder can be added to the brine for a refreshing kick.
My Best Tips
Here are some things to keep in mind when you’re making pickled radish paper.
- Korean Radish – For this recipe, you will need a white radish that is round and stout. Korean radish is the best option, but if you can’t find it, daikon radish will also work. Avoid using thin, slim varieties of radish, as they won’t provide a steady wide base for the wrap.
- Thickness – When slicing the radish, be sure to balance thickness. If it’s too thin, the wraps will tear more easily; if it’s too thick, the wraps won’t be easy to fold.
- Food Coloring – Radish paper also comes in different colors such as pink, yellow, and green. Different natural food coloring powders like turmeric, beetroot, wasabi but also green tea can be used to achieve these different colored radish paper.
Tools You Need
To make pickled radish paper, you’ll need these for your convenience.
- Mandoline Slicer – A mandoline slicer is an amazing tool, it slices radishes into evenly thin slices.
- Cut Resistance Gloves – This will minimize the risk of getting cut while you slice the radish.
- Wide Base Glass Jar (e.g. square base glass jar) – The jar of the glass bottle should be able to fit the sliced radish comfortably without folding the pickled radish. Just remember that to be able to wrap food inside of a slice of radish, you need to choose a round and thick radish. And, the sliced radish should fit into this jar.
How to Serve
Pickled radish paper is typically served with grilled Korean BBQ meat, but it can also be served as a side dish with a bowl of rice.
How to Store
Keep pickled radish refrigerated in an airtight container. These pickled radish slices will keep for weeks when stored correctly. That being said, it’s best to consume within 6 weeks, as the radish can start to turn soft.
Other Korean Pickle Recipes
If you love pickled dishes, you’ll love these Korean pickled recipes! They’re a delicious way to add some zing to your meal.
Ingredients for Pickled Radish Paper
- 500g (1.1 pounds) Korean radish or daikon radish (round and stout), peeled and ends trimmed
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp fine sea salt
* 1 Tbsp = 15 ml, 1 cup = 250 ml
How to Make Pickled Radish Paper
1. Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.
2. Combine the water, sugar, vinegar and salt in a sauce pan and bring to boil over low to medium-low heat until the sugar dissolves (about 2-3 mins). Stir often.
3. Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.
4. Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.
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Pickled Radish Paper (Ssam-Mu)
Ingredients
- 500 g radish , Korean or daikon radish (round and stout), (1.1 pounds), peeled and ends trimmed
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp fine sea salt
Instructions
- Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.
- Combine the water, sugar, vinegar and salt in a sauce pan and bring to boil over low to medium-low heat until the sugar dissolves (about 2-3 mins). Stir often.
- Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.
- Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.
Notes
- 1 Tbsp = 15 ml, 1 cup = 250 ml
- Keep pickled radish refrigerated in an airtight container. These pickled radish slices will keep for weeks when stored correctly. That being said, it’s best to consume within 6 weeks, as the radish can start to turn soft.
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.
