Homemade Refreshing Pickled Radish Wraps (Ssammu)
The Easiest Ssammu You Can Make: Sweet and Tangy Perfection, Now Made Fresh at Home!
Radish, often called a natural digestive aid, is a wonderful accompaniment to meat dishes. Homemade ssammu is incredibly versatile – it can be served alongside grilled meats, used as a substitute for pickled radish with fried chicken (chicken mu), as a pickle for kimbap, or even as a refreshing addition to cold noodles (naengmyeon). We highly recommend making your own!
Ingredients
- 1kg daikon radish
- 200ml water
- 100ml vinegar
- 100ml sugar
- 2/3 tsp salt
Cooking Instructions
Step 1
Begin by thoroughly washing 1kg of fresh daikon radish. Peel the outer skin using a peeler or a knife. Removing the skin ensures a better texture and flavor for your ssammu.
Step 2
Cut the peeled radish in half. Then, using a mandoline slicer or a sharp knife, slice the radish as thinly as possible. Thin slices will absorb the pickling liquid better and result in a tender, pleasant texture. Aim for a thickness of about 1-2mm.
Step 3
Arrange the thinly sliced radish in a wide, airtight container made of glass or plastic. It’s best to leave a little room rather than packing it too tightly.
Step 4
Now, let’s prepare the delicious pickling brine. In a separate bowl, combine 200ml of water, 100ml of vinegar, 100ml of sugar, and 2/3 tsp of salt. Stir well until the sugar and salt are completely dissolved. Pour this brine over the sliced radish in the container, ensuring the radish is fully submerged. If the radish floats, you can place a small plate on top to keep it submerged.
Step 5
Seal the container with its lid and refrigerate for at least two days to allow it to mature. While you can enjoy it after just one day, letting it pickle for two days or longer will allow the flavors to meld beautifully, resulting in a more deeply satisfying sweet and tangy ssammu. Serve your delicious homemade ssammu with grilled meats, fried dishes, cold noodles, and more!
