Korean Pickled Radish Wraps
Ssam-mu is a Korean sweet-and-sour pickled radish made by slicing Korean radish into very thin two-millimeter rounds and submerging them in a warm brine of water, vinegar, sugar, salt, and bay leaves. The slices must be thin enough to wrap around grilled meat without tearing, and the brine is cooled to lukewarm before pouring - boiling hot liquid would cook the radish and destroy its crunch. Ready after one day of refrigeration, the pickle reaches its peak on day three when the vinegar tang and sugar sweetness have fully penetrated each slice. Adding a lemon slice to the jar introduces a fresh citrus note. Wrapped around a piece of grilled pork belly or fried chicken, the sweet-sour radish provides an immediate contrast that lifts the fatty richness of each bite.
Adjust Servings
Instructions
- 1
Slice radish into very thin 2 mm rounds.
- 2
Boil water, vinegar, sugar, salt, and bay leaves once.
- 3
Let the brine cool until warm, not boiling.
- 4
Layer radish in a container and pour brine to fully submerge.
- 5
Refrigerate at least 1 day; flavor peaks around day 3.
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