Korean pickled radish slices (ssam mu)
These pickled radish slices are quick and easy to make and ready soon, too. Great with Korean BBQ and more.
Servings: 4 approx
Calories: 62kcal
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Ingredients
- 8 oz Korean radish or daikon radish (8oz is around 1 small radish or half a larger one)
- ⅓ cup water
- ¼ cup white vinegar
- ¼ cup sugar
- 1 teaspoon salt
Instructions
- Peel the outer skin layer off the radish - it's generally not that thick so you don't need to take off much. Using a mandolin or thin, sharp knife, cut thin slices off the radish so you have lots of thin circles. Make sure the slices are as even as possible so they pickle evenly. Place the slices in a clean sealable jar.
- Combine the water, vinegar, sugar, and salt in a small saucepan. Warm gently to dissolve the sugar then remove from heat. Pour the liquid over the sliced radish in the jar. The slices should be covered with the liquid - push down a little if not.
- Cover the jar, but don't seal tightly yet. Let the liquid cool to room temperature then seal and place the jar in the fridge and allow to pickle for at least 1 hour, but overnight will give a stronger flavor. Keep refrigerated for storage and use as needed - best used within a week.
Nutrition (per serving)
Calories: 62kcal | Carbohydrates: 15g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 603mg | Potassium: 129mg | Fiber: 1g | Sugar: 14g | Vitamin C: 12mg | Calcium: 17mg | Iron: 0.2mg
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