It’s rare to come across a Korean dish that I have never seen before. So, I was surprised when I found these Korean white radish wraps in one of my favorite Korean cookbooks, A Korean Mother’s Cooking Notes. This book began as a small project where Korean author, Sun-Young Chang gathered her family favorite recipes, and then turned it into a cookbook. All of these recipes are authentic and remind me of my childhood because I grew up eating every single one, except this one!
I am super excited to share Sun-Young Chang’s Korean white radish wraps, aka Mu Ssam recipe with you today! If you grew up eating Korean food like me, or even if you didn’t but really love Korean cuisine, this is one book to seriously have in your cookbook repertoire.
I’ve seen and eaten Korean radish, mu, many times in my lifetime. But, I’ve never seen the radish used in this fashion, as a wrap. Brilliant!
The first time I came across this recipe, I ooo-ed and ahhh-ed for a full minute. Just look at these colors!
How to make Korean white radish wraps
After slicing the radish very thinly, soak them in a sweet and sour pickling liquid made of vinegar, salt, and sugar. This softens the radish for easier rolling and gives it a tangy flavor. Side note, if you can’t find Korean radish, it’s totally okay to use radish from your local grocery store. Just find one that’s big and round enough, so when cut, can be used as a wrapper. Julienned carrots, cucumbers, and ginger are soaked in the same liquid and rolled up in the radish wrapper.
Before serving, a small amount of wasabi and water are mixed together and drizzled over the wraps to balance the acidity and to add a little heat. Chloe from K FoodAddict, shares a tip to elevate these Korean radish wraps by tying a chive or spring onion around each wrap. So elegant, right!? Chloe also adds chicken and additional vegetables to her wrap. So, you can really make your wrap to your liking.
When to make Korean white radish wraps
These Korean white radish wraps are traditionally reserved for special occasions, housewarming parties and big festivities. They take a little more prep but are totally worth it, and something your guests will be raving about.
What does it taste like?
These wraps are crunchy, refreshing, and tangy. Plus, the ginger helps with digestion, so serve them alongside heavier meats and fried fish for a cleansing bite!
Oh, and thank you Sun-Young Chang for bringing this dish into my life! I’m definitely making these wraps for our Christmas party this year. If you want to make these for yourself, check out the full recipe and all the details in A Korean Mother’s Cooking Notes. It’s totally worth the buy!