My Korean KitchenPickled Radish Paper (Ssam-Mu)
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Ingredients
Serves 20- 1 cup water
- 1/2 cup white vinegar
- 1 tsp fine sea salt
- 1/2 cup white sugar
- 500 g radish (, Korean or daikon radish (round and stout), (1.1 pounds), peeled and ends trimmed)
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Steps
- Step 1
Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.
- Step 2
Combine the water, sugar, vinegar, and salt in a saucepan. Heat over low to medium-low heat, stirring, just until the sugar dissolves (about 2 to 3 minutes). A gentle simmer is fine, but boiling is not necessary.
- Step 3
Pour the brine over the sliced radish and close the lid. Leave the jar at room temperature for 3 to 4 hours then refrigerate. The pickled radish should be ready to eat within 1 to 2 days.
- Step 4
Serve chilled with your favorite meal (e.g. Korean BBQ pork). It can be refrigerated in an air tight container for several weeks.
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Use a mandoline slicer to thinly slice the radish into rounds that are about 0.3cm / 0.1 inch in thickness. Place the slices into a sterilized wide-base glass jar.
Source: My Korean Kitchen
