🥢 Introduction

One of my favorite side dishes at Korean BBQ restaurants has always been ssammu, or Korean pickled radish. It may not be the star of the table, but I don’t think Korean BBQ feels complete without it. The crisp texture and sweet, tangy flavor perfectly balance rich grilled meat, making every bite even more satisfying.

Growing up in Korea, I never really thought much about ssammu because it was everywhere. You could find it in almost every grocery store, and every Korean BBQ restaurant served it. It was simply one of those everyday foods that I assumed would always be easy to find.

That completely changed after I moved abroad.

I could still find ssammu at some Asian grocery stores, but it wasn’t always available. When I did find it, it was often much more expensive than it was in Korea, and the flavor wasn’t quite the same. It made me realize how much I had taken this simple side dish for granted.

That’s when I decided to start making it myself.

Freshly made pickling liquid being poured over sliced daikon radish.

To my surprise, it was much easier than I expected. With just a daikon radish, vinegar, sugar, salt, and water, I could make fresh, crunchy ssammu that tasted just like the one I grew up eating. Now I almost always keep a container in my refrigerator because it goes with so many meals—not just Korean BBQ, but also fried chicken, rice bowls, sandwiches, and even simple weeknight dinners.

If you’re looking for an authentic Korean pickled radish recipe that’s easy to make and tastes just like the one served at Korean BBQ restaurants, I hope you’ll give this recipe a try.

🛒 Ingredients

✓ ½ daikon radish (500 g)
✓ 300 ml water (1¼ cups)
✓ 120 g sugar (about ½ cup + 1 tbsp)
✓ 1 tsp salt
✓ 150 ml white vinegar (⅔ cup)

Fresh daikon radish used to make Korean pickled radish.

🍳 Instructions

Step 1. Prepare the radish

Wash the daikon well. If the skin is smooth and looks fresh, there’s no need to peel it. If it’s rough or damaged, just peel it first. Then slice the radish as thinly as you can. A mandoline makes this much easier, but a sharp knife works just fine too.

Thinly slicing daikon radish for homemade Korean pickled radish.

Step 2. Prepare the pickling liquid

Add the water, sugar, and salt to a small saucepan. Bring it to a boil, stirring until the sugar dissolves. Turn off the heat, then stir in the vinegar.

Adding white vinegar to the hot pickling liquid.

Step 3. Pickle the radish

Place the sliced radish in a clean airtight container. Pour the hot pickling liquid over the radish, making sure all of the slices are fully covered.

Step 4. Chill and serve

Let it cool to room temperature, then cover and refrigerate. You can enjoy it after a few hours, but it tastes even better the next day.

Homemade Korean pickled radish (ssammu) served in a glass container.

🍽️ Serving Tips

Of course, ssammu is a must-have for Korean BBQ, especially samgyeopsal (grilled pork belly). The sweet and tangy flavor cuts through the richness of the meat, making every bite more refreshing.

I also love serving it with bulgogi, spicy pork (jeyuk bokkeum), grilled chicken, and Korean fried chicken. It’s one of those simple side dishes that can make almost any meal feel more complete.

Wrapping grilled pork belly with Korean pickled radish.

❓ FAQ

Q. Can I boil the vinegar with the other ingredients?
A. You can, but I usually don’t. I prefer adding the vinegar after turning off the heat because I think it keeps the flavor a little brighter. Either way works, so feel free to use whichever method you prefer.

Q. Why do you pour the hot pickling liquid over the radish?
A. This is how I’ve always made it. The hot pickling liquid helps the radish absorb the flavors more quickly while keeping it nice and crisp.

Q. When should I refrigerate the pickled radish?
A. Once it has cooled to room temperature, cover the container and place it in the refrigerator. I wouldn’t leave it on the counter any longer than necessary.

Q. Can I leave it at room temperature overnight?
A. I don’t recommend it. Once it has cooled, move it to the refrigerator. It will continue to pickle and develop flavor while chilling.

Q. Can I eat it the same day?
Absolutely! It’ll already taste good after a few hours, but I think it’s even better the next day.

Q. How long does Korean pickled radish last?
Mine usually stays fresh for about 2 weeks in the refrigerator, as long as it’s stored in a clean airtight container.