Crisp and Sweet & Sour Homemade Pickled Radish Wraps
How to Make Ssammu (Pickled Radish Wraps): A Recipe for Crisp Pickled Radish
Let’s make homemade Ssammu, which is a perfect match for grilled meats. These pickled radish wraps offer a delightful crisp texture and a refreshing sweet and sour flavor.
Ingredients- 1/2 medium daikon radish
- 5 cups water
- 1 cup sugar
- 1 cup vinegar
- 1 tsp salt
Cooking Instructions
Step 1
This recipe is foolproof and guarantees delicious pickled radish wraps that are hard to resist. These wraps are wonderful not only with grilled meats like pork belly but also as a topping for Korean mixed noodles (bibim guksu) or cold noodles (mul naengmyeon). They add a fantastic sweet and sour kick!
Step 2
First, slice the daikon radish as thinly as possible. Thin slices absorb the pickling liquid better and result in a crispier texture. If you find it difficult to slice thinly, don’t worry, you can still use thicker slices, but the thin ones truly elevate the experience.
Step 3
In a pot, combine 5 cups of water, 1 cup of sugar, 1 cup of vinegar, and 1 teaspoon of salt. Stir well to dissolve the sugar and salt. Bring the mixture to a boil over medium heat. Continue to stir occasionally until everything is fully dissolved and the liquid is clear.
Step 4
While the pickling liquid is heating up, prepare your storage container. Use a glass jar or container and sterilize it by boiling it in water for about 5 minutes. This ensures hygienic storage. After sterilizing, drain the container and let it cool down.
Step 5
Carefully place the thinly sliced daikon radish into the sterilized glass container. Since the radish will release water, avoid packing the container too tightly. Leave a little bit of space at the top; this will prevent overflow once the pickling liquid is added and allow for even marination.
Step 6
Pour the prepared pickling liquid over the radish slices, ensuring they are mostly submerged. Let the mixture cool down to room temperature. Once cooled, cover the container with a lid and refrigerate. For the best flavor, allow the radish wraps to pickle for at least one day before serving. We always keep a batch in our fridge, ready to accompany our grilled meals. If we run out, we often make a new batch in the afternoon to enjoy with dinner the next day!
