Ssam-mu, or pickled radish paper, is a Korean side dish that’s easy to make and pairs well with Korean BBQ for a sweet, tangy, and crunchy bite. While you can easily buy it at your local Korean grocer, it’s just as easy to make at home! Making your own ssam-mu allows you to customize the flavor to your preference, so try it soon!
What is pickled radish paper (Ssam-Mu)
Ssam-mu or Ssammu (쌈무) is a Korean dish made from thinly sliced radish seasoned with vinegar, salt and sugar. The dish is a kind of pickled radish.
Pickled radish paper is usually served as a side dish, especially with Korean BBQ, but it can also be used as an appetizer ingredient in combination with other ingredients (e.g. radish foil – mussammari).
Ssam-mu is also known as Korean BBQ radish wrap because it is often used to wrap grilled meats. The pickles have a slightly sweet and spicy taste that goes well with the meat, and have a satisfying crunchy bite. A touch of wasabi powder can be added to the brine for a refreshing kick.
My best tips
Here are some things to keep in mind when making pickled radish paper.
- Korean Radish – For this recipe you need a white radish that is round and firm. Korean radish is the best option, but if you can’t find it, daikon radish will also work. Avoid using thin, slender radishes, as they do not provide a stable, wide base for the wrap.
- Thickness – When slicing the radish, pay attention to the thickness. If it’s too thin, the wrappers will tear more easily; if it’s too thick, the wraps won’t fold easily.
- Food coloring – Radish paper also comes in a variety of colors, such as pink, yellow, and green. Different natural dye powders such as turmeric, beetroot, wasabi but also green tea can be used to obtain these different colors of radish paper.
Tools you need
To make pickled radish paper, you will need it for your convenience.
- Mandolin Slicer – A mandolin slicer is a great tool, it cuts radishes into evenly thin slices.
- Cut resistance gloves – This minimizes the risk of cutting yourself while cutting the radish.
- Wide base glass jar (e.g. square bottom glass jar) – The glass bottle jar should fit comfortably into the sliced radish without folding the pickled radish. Remember that in order to wrap food in a radish slice, you need to choose a round and thick radish. And the sliced radish should fit in this jar.
How to serve?
Pickled radish paper is usually served with grilled Korean BBQ meat, but it can also be served as a side dish with a bowl of rice.
How to save?
Store pickled radishes refrigerated in an airtight container. These pickled radish slices will keep for weeks if stored properly. That said, it is best to consume within 6 weeks as the radishes may become tender.
Other Korean Pickle Recipes
If you like pickled food, you’ll love these Korean pickled food recipes! They are a delicious way to add some spice to your meal.
Ingredients for pickled radish paper
- 500 g (1.1 pounds) Korean radish or daikon radish (round and firm), peeled and ends trimmed
- 1 cup of water
- 1/2 cup white sugar
- 1/2 cup white vinegar
- 1 tsp fine sea salt
* 1 tablet = 15 ml, 1 cup = 250 ml
How do you make pickled radish paper?
1. Use a mandolin slicer to cut the radish into thin slices about 0.3 cm thick. Place the slices in a sterilized wide-bottomed glass jar.
2. Combine the water, sugar, vinegar and salt in a saucepan and bring to a boil over low to medium heat until sugar has dissolved (about 2-3 minutes). Stir often.
3. Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours and then put it in the refrigerator. The pickled radish should be ready to eat within 1 to 2 days.
4. Serve chilled with your favorite meal (eg Korean BBQ pork). It can be refrigerated in an airtight container for several weeks.
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- Use a mandolin slicer to cut the radish into thin slices about 0.3 cm thick. Place the slices in a sterilized wide-bottomed glass jar.
- Combine the water, sugar, vinegar and salt in a saucepan and bring to a boil over low to medium heat until sugar has dissolved (about 2-3 minutes). Stir often.
- Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours and then put it in the refrigerator. 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 airtight container for several weeks.
- 1 tablet = 15 ml, 1 cup = 250 ml
- Store pickled radishes refrigerated in an airtight container. These pickled radish slices will keep for weeks if stored properly. That said, it is best to consume within 6 weeks as the radishes may become tender.
Calories: 24 kcal | Carbohydrates: 6 g | Protein: 0.2 g | Thick : 0.04g | Saturated fat: 0.01 g | Polyunsaturated fat: 0.01 g | Monounsaturated fat: 0.004 g | Sodium: 127 mg | Potassium: 59 mg | Fiber : 0.4g | Sugar: 5 g | Vitamin A: 2 IU| Vitamin C: 4 mg | Calcium : 7mg | Iron : 0.1mg
The nutritional information shown is an estimate from an online nutritional calculator. It should not be considered a substitute for the advice of a professional nutritionist.
