Imported from the web

Ssam Mu (Korean Pickled Radish Wraps)

Name: Ssam Mu (Korean Pickled Radish Wraps)
Prep time: 15 min
Cook time: 5 min
Total time: 2885 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: Korean radish (washed, peeled, and sliced as thinly as possible; quantity not stated); 1 cup water; 1 cup vinegar (type not specified); 1 cup sugar (use less if preferred)

Recipe by Full Belly Travels Facebook

Imported by John Tan on SeeMeCook

Thinly sliced Korean radish is covered with a sweet-and-sour pickling liquid to make crunchy wraps served with grilled meat, especially Korean BBQ. The simple liquid uses equal parts water, vinegar, and sugar.

8 servings2885 minEast Asian

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Ingredients

Korean radish (washed, peeled, and sliced as thinly as possible; quantity not stated)
1 cup water
1 cup vinegar (type not specified)
1 cup sugar (use less if preferred)

Steps

1
Wash and peel the Korean radish.
2
Cut off a chunk of radish, then slice it as thinly as possible. Use a mandolin if available.
3
Combine the water and sugar in a saucepan and bring to a gentle boil. Stir until the sugar has dissolved.
4
Turn off the heat and add the vinegar to the dissolved sugar mixture.
5
Place the radish slices in a container and pour the pickling liquid over them.
6
Let the radish and liquid cool, then cover and refrigerate for 1–2 days. The video transcript says 2–3 days.
7
Serve the pickled radish wraps with grilled meat or Korean BBQ.

Notes

The radish quantity is not stated. The description recommends refrigerating for 1–2 days, while the video transcript says 2–3 days; the description's timing is used here. The vinegar type is unspecified.