Korean Pickled White Daikon Radish Slices (Ssam Mu)
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Looking for a simple, tangy side dish that pairs perfectly with Korean BBQ?
Ssam Mu, or Korean pickled white daikon radish slices, is exactly what you need.
It’s easy to make, requires just a few ingredients, and adds a refreshing crunch to pork or beef bulgogi.
What You Will Need
To make this Korean pickled white daikon radish side dish, gather the following ingredients and equipment.
Ingredients
Daikon Radish: Daikon radishes have a mild flavor and crisp texture. They are now widely available, not just in Asian supermarkets. For easier preparation, look for long daikon radishes to make circular slices. You can also use Korean daikon radishes, which are shorter and wider with a greenish-white top, but you may need to slice them in half first.
Vinegar: I’m using distilled white vinegar that gives the pickles their tangy flavor.
Sugar: Sugar balances the tanginess of the vinegar and adds sweetness. I’m using white granulated sugar.
Salt: I’m using fine ground sea salt to draw out the moisture from the radish and enhances the flavors.
Water: For the brine.
Equipment
For the best results, use a mandoline slicer or a food processor with a slicer attachment to get uniform, thin sheets of daikon radish. This also ensures even pickling.
If you don’t have a mandoline or food processor, use a sharp knife. Try to cut the slices as uniformly thin as possible for the best results.
How to Make It
Step 1: Prepare the Radish
Peel the daikon radish and slice it into very thin sheets.
Mix the daikon slices with salt and let them sit for 30 minutes. This helps to draw out excess moisture. Squeeze out the excess water from the radish slices, but do not rinse them.
Place the radish slices in a clean jar or container.
Step 2: Make the Pickling Solution/Brine
In a small pot or saucepan, combine water, vinegar, and sugar. Bring the mixture to a boil, stirring until the sugar is fully dissolved. Turn off heat and allow it to cool to room temperature.
Step 3: Brine and Refrigerate
Pour the pickling solution over the radish slices, ensuring they are fully submerged. Seal the container.
Let the radish pickle in the refrigerator for at least 1 hour. For best results, let it sit overnight.
The longer it pickles, the better the flavor.
FAQs
How long do pickled daikon radishes last?
Pickled daikon radishes can last up to 2 weeks in the refrigerator. Always keep them submerged in the pickling liquid to prevent spoilage.
Can I add other spices or flavors?
Yes, you can although it’s not needed for traditional Ssam Mu. If you want to add more flavor, try adding thinly sliced ginger, garlic, or a chili pepper to the brine.
What do I serve with Ssam Mu?
Ssam Mu is traditionally served as a side dish to Korean BBQ grilled meats, such as grilled fatty pork belly and beef short ribs. The pickles complement the fattiness of the grilled meats, creating more well-rounded flavors.
Related Recipes
If you enjoy this recipe, you might also enjoy these Korean recipes:
Korean Pickled White Daikon Radish Slices (Ssam Mu)
Ingredients
Instructions
- Prepare the Radish. Peel the daikon radish and thinly slice it into circular slices using a mandoline slicer, food processor with a slicing attachment, or a sharp knife. Mix the daikon slices with salt and let them sit for 30 minutes. This helps to draw out excess moisture. Squeeze out the excess water from the radish slices, but do not rinse them. Place the radish slices in a clean jar or container.
- Make the Pickling Solution. In a small pot or saucepan, combine water, vinegar, and sugar. Bring the mixture to a boil, stirring until the sugar is fully dissolved. Then, turn off the heat. Set aside to cool to room temperature.
- Pour Brine and Refrigerate: Pour the pickling solution over the radish slices, ensuring they are fully submerged. Seal the container. Let the radish pickle in the refrigerator for at least 1 hour. For best results, let it sit overnight. The longer it pickles, the better the flavor.
