AI-generated imageSsam-mu: Korean Sweet-and-Sour Pickled Radish Sheets (20 Side Portions)
Thin, wide Korean radish slices pickled in a sweet vinegar brine for wrapping barbecue or vegetables, distinct from cubed chicken-mu.
Ingredients
servings: 20 · Check ingredients
Steps
- 01
Rinse and peel the radish; slice into thin 3 mm rounds with a mandoline hand guard.
- 02
Place the 500 g sliced radish in a clean, dry lidded container.
- 03
Warm 250 ml water, 100 g sugar, 125 ml vinegar and 1 tsp salt over low heat for 2–3 minutes, stirring until dissolved.
- 04
When the brine is no longer steaming hot, pour it over the radish to submerge the slices, cover and refrigerate promptly.
- 05
Allow 1–2 days in the refrigerator for flavor, then serve cold. Keep refrigerated and use clean tongs.
Helpful source links
Before you cook
Use a mandoline guard and avoid hot-brine burns. Refrigerate; this is not a shelf-stable preserve. Discard if mold or off odors develop.
Image & source credits
AI-generated image.