Looking for a delicious and easy-to-make Korean side dish? Try ssam-mu, or pickled radish paper! This dish is sweet, tangy, and crunchy, and pairs perfectly with Korean BBQ.
Prep Time10 minutesmins
Cook Time5 minutesmins
Total Time15 minutesmins
Course: Side dishes
Cuisine: Korean
Keyword: korean pickled radish, pickled radish, radish paper, Ssam-Mu
500gradish, Korean or daikon radish (round and stout), (1.1 pounds), peeled and ends trimmed
1cupwater
1/2cupwhite sugar
1/2cupwhite vinegar
1tspfine 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.