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.
![Tangy Radish Wraps (Ssam-Mu) 1 Tangy Radish Wraps](https://kimkimcooking.com/wp-content/uploads/2024/06/Tangy-Radish-Wraps_post3-1024x643.png)
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.
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.