Let me tell you about this game-changing pickled daikon radish recipe that will elevate your snacking game to a whole new level—it’s tangy, it’s crunchy, and it’s incredibly easy to make.
I love the refreshing tang of Korean Pickled White Daikon Radish Slices, commonly known as Ssam Mu. This delightful dish blends the subtle sweetness of sugar and rice vinegar with a hint of salt, creating a crisp and crunchy treat.
It’s a staple in Korean cuisine, perfect for adding brightness to any meal.
Korean Pickled White Daikon Radish Slices Ssam Mu Recipe Ingredients
- White daikon radish: Rich in vitamin C, low in calories, fiber content aids digestion.
- Rice vinegar: Provides mild acidity and flavor, low-calorie, helps preserve the radish.
- Sugar: Adds sweetness, balances vinegar’s sourness, key to pickling flavor.
- Salt: Essential mineral, enhances flavor, aids in preserving pickled radishes.
Korean Pickled White Daikon Radish Slices Ssam Mu Recipe Ingredient Quantities
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- 1 large white daikon radish (about 1 pound)
- 2 cups water
- 1 cup rice vinegar
- 1 cup sugar
- 1 tablespoon salt
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How to Make this Korean Pickled White Daikon Radish Slices Ssam Mu Recipe
1. Peel the daikon radish and slice it into thin, round slices, about 1/8 inch thick. Aim for uniform thickness for even pickling.
2. In a medium saucepan, combine the water, rice vinegar, sugar, and salt. Stir to dissolve the sugar and salt completely.
3. Bring the mixture to a boil over medium heat, ensuring everything is dissolved and well mixed.
4. Once boiling, remove the mixture from the heat and let it cool slightly for about 5-10 minutes.
5. Place the daikon slices into a clean, airtight container or jar, ensuring they are evenly distributed.
6. Pour the slightly cooled pickling liquid over the daikon slices, making sure they are fully submerged.
7. Seal the container or jar tightly with its lid to prevent any air from entering.
8. Allow the daikon to cool completely at room temperature, then transfer the container to the refrigerator.
9. Let the daikon pickle in the refrigerator for at least 24 hours for the best flavor development.
10. Serve the pickled daikon slices cold as a side dish or use them as a wrap for ssam (Korean lettuce wraps) or in sandwiches. Store any leftovers in the refrigerator for up to two weeks.
Korean Pickled White Daikon Radish Slices Ssam Mu Recipe Equipment Needed
1. Vegetable peeler
2. Knife
3. Cutting board
4. Medium saucepan
5. Measuring cups
6. Measuring spoons
7. Stirring spoon
8. Airtight container or jar with lid
FAQ
- What is Ssam Mu? Ssam Mu refers to Korean pickled white daikon radish slices, commonly used as a wrapping layer for grilled meats in Korean cuisine.
- Can I use regular vinegar instead of rice vinegar? While rice vinegar is preferred for its mild and slightly sweet flavor, you can use white vinegar as a substitute, but it may slightly alter the taste.
- How long do I need to pickle the daikon slices? Allow the daikon slices to pickle for at least 4 hours for a mild flavor, but for best results, let them pickle overnight in the refrigerator.
- How should I store Ssam Mu? Store the pickled radish slices in an airtight container in the refrigerator. They typically last for 2-3 weeks.
- Can I reuse the pickling liquid? The pickling liquid can be reused once for another batch of pickles, though its flavor may be slightly diluted.
- Can I add other spices to the pickling liquid? Yes, you can add a few slices of ginger or chili peppers for additional flavor, but sticking to the basic recipe ensures a classic taste.
Korean Pickled White Daikon Radish Slices Ssam Mu Recipe Substitutions and Variations
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- Rice vinegar: substitute with apple cider vinegar or white vinegar.
- Sugar: substitute with honey, maple syrup, or coconut sugar.
- Salt: substitute with sea salt or kosher salt.
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Pro Tips
1. Uniform Slicing: Use a mandoline slicer to achieve perfectly uniform daikon slices. This ensures consistent texture and flavor absorption while pickling.
2. Enhanced Flavor: Add a few slices of fresh ginger or a couple of garlic cloves to the pickling liquid for extra depth of flavor.
3. Color Boost: For a touch of color and additional flavor, consider adding a small piece of beet or a few slices of chili pepper to the jar before pouring in the pickling liquid.
4. Quick Pickling: If you’re short on time, slice the daikon thinner, around 1/16 inch. This will allow the flavors to penetrate more quickly, letting you enjoy the pickles sooner.
5. Prolonged Storage: Ensure that the jars and lids are sterilized before use by boiling them in water for 10 minutes. This helps prevent contamination and allows the pickles to last longer in the refrigerator.
Korean Pickled White Daikon Radish Slices Ssam Mu Recipe
My favorite Korean Pickled White Daikon Radish Slices Ssam Mu Recipe
Equipment Needed:
1. Vegetable peeler
2. Knife
3. Cutting board
4. Medium saucepan
5. Measuring cups
6. Measuring spoons
7. Stirring spoon
8. Airtight container or jar with lid
Ingredients:
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- 1 large white daikon radish (about 1 pound)
- 2 cups water
- 1 cup rice vinegar
- 1 cup sugar
- 1 tablespoon salt
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Instructions:
1. Peel the daikon radish and slice it into thin, round slices, about 1/8 inch thick. Aim for uniform thickness for even pickling.
2. In a medium saucepan, combine the water, rice vinegar, sugar, and salt. Stir to dissolve the sugar and salt completely.
3. Bring the mixture to a boil over medium heat, ensuring everything is dissolved and well mixed.
4. Once boiling, remove the mixture from the heat and let it cool slightly for about 5-10 minutes.
5. Place the daikon slices into a clean, airtight container or jar, ensuring they are evenly distributed.
6. Pour the slightly cooled pickling liquid over the daikon slices, making sure they are fully submerged.
7. Seal the container or jar tightly with its lid to prevent any air from entering.
8. Allow the daikon to cool completely at room temperature, then transfer the container to the refrigerator.
9. Let the daikon pickle in the refrigerator for at least 24 hours for the best flavor development.
10. Serve the pickled daikon slices cold as a side dish or use them as a wrap for ssam (Korean lettuce wraps) or in sandwiches. Store any leftovers in the refrigerator for up to two weeks.
