Homemade Ssam-Mu (Korean Pickled Radish Wraps)

Byhubbybap@gmail.com
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Ssam-mu is one of those things I almost never buy from the store because it’s surprisingly easy to make at home.

In Korea, it’s commonly served with Korean BBQ, especially alongside grilled pork or beef, and the fresh, tangy flavor balances rich meats so well. I also use it often in my kimbap recipes instead of danmuji because I like the lighter, fresher taste.

I love adding a little natural color to mine using red cabbage or beets. Red cabbage gives a soft light pink color, while beets create a much deeper pink-red shade.

It’s simple, refreshing, and really useful to keep in the fridge for wraps, rice rolls, noodles, BBQ, or quick side dishes.

Homemade Ssam Mu Korean pickled radish wraps

Homemade Ssam-Mu (Korean Pickled Radish Wraps)

Easy Korean pickled radish wraps perfect for Korean BBQ and lettuce wraps.
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Prep Time 20 minutes
Cook Time 5 minutes
Servings: 2
Course: Side Dish
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

  • ½ Large Korean radish or daikon radish
  • ½ cup Red cabbage chunks or ¼ cup thinly sliced beet (for deeper color)
Pickling Liquid
  • ¾ cup Rice vinegar white vinegar works too
  • 1½ cup Water
  • ¾ cup Sugar
  • ½ tsp Salt

Equipment

  • Mandoline or sharp knife
  • Small saucepan
  • Large airtight container or jar

Method
 

  1. Prep vegetables
    Peel the radish and thinly slice using a mandoline or knife. Cut red cabbage into large chunks, or thinly slice beet if using.
  2. Layer
    Place some red cabbage or beet at the bottom of a large container. Layer sliced radish on top, alternating as desired.
  3. Make pickling liquid
    In a saucepan, combine water, sugar, and salt. Heat over medium heat until fully dissolved, then simmer for 2–3 minutes.
  4. Add vinegar
    Remove from heat and stir in rice vinegar. Let cool for about 10–15 minutes.
  5. Pickle
    Pour the cooled liquid over the radish and cabbage or beet, making sure everything is submerged.
  6. Chill
    Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
  7. Serve
    Serve chilled with Korean BBQ, wraps, noodles or kimbap.

Notes

Difficulty

Easy – Very simple pickling recipe with minimal prep.

Storage

Refrigerator: Up to 2–3 weeks airtight.
Tip: Keep radish submerged in the pickling liquid for best freshness.
Flavor improves after the first day.

Tips

• Red cabbage gives a soft light pink color
• Beet creates a deeper pink-red color and stronger flavor
• Slice radish thinly for the best texture
• If adjusting the amount of radish, simply scale the brine while keeping the same ratio
• The key ratio for the brine is 1:1:2 (vinegar:sugar:water)
• Rice vinegar gives a milder flavor, but white vinegar works well too
• Best after chilling overnight

If you liked this, you might also like:

Egg, Carrot & Avocado Kimbap (Mini Rice Paper Version)

Gochujang Shrimp Lettuce Wraps (with Vietnamese Pickled Carrot & Radish)

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