Tangy Radish Wraps (Ssam-Mu) are super easy to make and bring a delightful crunch with a sweet-tangy flavor that pairs perfectly with BBQ. They’re made with just a few simple ingredients: Korean radish, sugar, vinegar, and salt.
What is Korean Ssam-Mu?
Ssam-Mu is a Korean term that means “wrap radish.” It’s a type of pickled radish slice used as a wrap for various fillings, typically meats and veggies. The radish is thinly sliced and pickled in a mixture of vinegar, sugar, and salt, giving it a unique tangy flavor that enhances the taste of whatever you wrap in it. Ssam-Mu is often served with Korean BBQ, providing a refreshing and crunchy contrast to the savory and grilled flavors.
Ssam-Mu not only adds flavor but also a beautiful presentation to your dishes. The pale, almost translucent slices of radish create an elegant look, making your meal feel special and thoughtfully prepared. They are also low in calories and high in vitamins, making them a healthy addition to your meals.
I love making these wraps because they are quick to prepare and add a refreshing twist to any meal. Whether you’re having a BBQ with friends or a family dinner, Tangy Radish Wraps are sure to impress. Plus, they’re great for meal prep, so you can enjoy them anytime.
So, let’s get started and make these tasty wraps together!
Table of Contents
Chef’s Notes – Tangy Radish Wraps (Ssam-Mu)
- Uniform Slicing: Ensure the radish slices are uniformly thin (about 0.1 inch) to absorb the brine evenly. A mandoline slicer is highly recommended for precision.
- Brine Variations: Experiment with adding spices such as mustard seeds, chili flakes, or garlic to the brine for extra flavor.
- Serving Suggestions: These tangy wraps pair excellently with grilled meats, especially Korean BBQ. They also make a refreshing addition to salads or as a crunchy snack on their own.
- Storage Tips: Store the pickled radish in an airtight container in the refrigerator to keep them fresh for several weeks.
- Alternative Ingredients: If you don’t have Korean radish, you can substitute it with jicama or turnip for a different texture. For a natural sweetener, use honey or agave syrup instead of granulated sugar.
- Quick Pickling Tip: If you’re short on time, you can expedite the pickling process by slicing the radish thinner or letting the brine sit for a longer initial period before refrigeration.
Tangy Radish Wraps
20
wraps10
minutes5
minutes24
kcal4
hours4
hours15
minutesDive into the delightful crunch of Tangy Radish Wraps! This Korean-inspired side dish is a sweet and tangy treat that pairs wonderfully with any BBQ. Ready in just 15 minutes, it’s the perfect addition to your meal prep. Get ready to impress your taste buds with this simple yet flavorful recipe!
Ingredients
1 large Korean radish or daikon radish peeled and trimmed
1 cup water
1/2 cup granulated sugar
1/2 cup distilled white vinegar
1 tsp fine sea salt
- Alternative Ingredients:
Radish Substitute: Jicama or turnip for a different texture.
Sugar Substitute: Honey or agave syrup for a natural sweetener.
Vinegar Substitute: Apple cider vinegar for a milder taste.
Salt Substitute: Kosher salt or Himalayan pink salt.
Directions
- Slicing Radish – Use a mandoline slicer to cut the radish into thin rounds about 0.1 inch thick. Place these slices into a sterilized wide-base glass jar.
- Preparing Brine – In a saucepan, combine water, granulated sugar, distilled white vinegar, and fine sea salt. Heat over medium-low heat until the sugar completely dissolves, stirring frequently (about 2-3 minutes).
- Pickling Process – Pour the hot brine over the radish slices in the jar. Seal the jar with a lid and let it sit at room temperature for 3 to 4 hours. After resting at room temperature, transfer the jar to the refrigerator. The pickled radish will be ready to enjoy in 1 to 2 days.
- Serving Suggestion – Serve chilled with your favorite meal such as Korean BBQ pork. Store in an airtight container in the refrigerator for several weeks.
Equipment
- mandoline slicer
- sauce pan
- sterilized wide-base glass jar
Nutrition Facts
- Calories: 24kcal
- Fat: 0.04g
- Saturated Fat: 0.01g
- Cholesterol: 0mg
- Sodium: 127mg
- Potassium: 59mg
- Carbohydrates: 6g
- Fiber: 0.4g
- Sugar: 5g
- Protein: 0.2g
- Vitamin A: 2IU
- Vitamin C: 4mg
- Calcium: 7mg
- Iron: 0.1mg
FAQ – Tangy Radish Wraps (Ssam-Mu)
How long do Tangy Radish Wraps last in the refrigerator?
Tangy Radish Wraps can last for several weeks in an airtight container in the refrigerator. The vinegar and salt in the brine help preserve the radish slices.
Can I use a different type of radish?
Yes, you can use different types of radish such as daikon radish, jicama, or turnip. Each will provide a slightly different texture and flavor, but all will work well in this recipe.
Can I make the brine spicier?
Absolutely! You can add chili flakes, sliced jalapeños, or even a dash of hot sauce to the brine for a spicier version of Tangy Radish Wraps.
Do I need to peel the radish before slicing?
Yes, it’s best to peel the radish before slicing to ensure a smooth texture and better absorption of the brine.
Is there a sugar substitute I can use?
Yes, you can substitute granulated sugar with honey or agave syrup for a natural sweetener. Keep in mind that this may slightly alter the flavor profile of the pickled radish.
Can I reuse the brine for another batch?
It’s not recommended to reuse the brine because it can lose its potency and may not effectively pickle another batch. It’s best to make a fresh brine for each new batch of radish wraps.
How long do I need to let the radish sit in the brine before eating?
The radish slices should sit in the brine for at least 3 to 4 hours at room temperature and then be refrigerated. They will be ready to eat in 1 to 2 days, but letting them sit longer can enhance the flavor.
