My Korean KitchenKorean Pickled Radish Wraps (Mussammari)
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 4- 100 g cucumber ((3.5 ounces), seed removed and julienned)
- 12 g chives ((0.4 ounces), (or garlic chives, water dropwort), (optional))
- 25 g snow pea sprouts ((0.9 ounces))
- 70 g carrot ((2.5 ounces), peeled and julienned)
- 70 g yellow bell pepper (/ capsicum, (2.5 ounces), seed removed and julienned)
- Avocado
- King Oyster Mushroom
- 70 g imitation crab sticks ((2.5 ounces), julienned)
- Cooked cocktail shrimps
- Shredded chicken
- Shredded egg omelette
- Smoked duck
- Smoked ham
- Tofu
- 1 tsp honey
- 2 Tbsp dijon mustard
- 1 tsp sugar
- 1/2 tsp rice vinegar
- 14 pickled radish paper ((ssam-mu), 1 pack)
- 20 g salami ((0.7 ounces), julienned)
- Radish sprouts
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
In a small bowl, mix the sauce ingredients together. Add the rice vinegar last, otherwise the mustard sauce will be separated.
- Step 2
Bring a pot of water to the boil, adding a pinch of salt. Once boiling, blanch your string vegetable (chives, garlic chives or water dropwort) for one minute. – This step is only necessary if you plan on tying the radish wraps.
- Step 3
Place the pickled radish on an assembly plate or board. Place a small portion of each prepared ingredient – e.g. bell peppers / capsicum, carrots, imitation crab sticks, ham / salami, and radish sprouts onto the radish paper. Fold the radish half gently to make a half moon shaped wraps.If tying, gather both ends of the radish paper and wrap around the radish wrap with your choice of edible string – e.g. garlic chives or water dropwort. Repeat this with the remaining ingredients and assemble the radish wraps on a plate.
- Step 4
Serve with dipping sauce.
Interactive, hands-free timers are available in the Supper app.
In a small bowl, mix the sauce ingredients together. Add the rice vinegar last, otherwise the mustard sauce will be separated.
Source: My Korean Kitchen
