In my late 20s, I was introduced to large circular pieces of pickled radish that's eaten with Korean barbecued meats. I was a huge fan of these radish pickles (but usually in a smaller form) as a kid and my mind was blown that it could be enjoyed in this way with bbq. The saddest realization was that this wasn't usually offered at most Korean bbq restaurants.
Fast forward a decade later: I've now been making these pickled radish at home to enjoy to my heart's content whenever I make bulgogi. And I finally just found it in my local Korean grocery so there is this option of procuring it the refrigerated section of your local Korean grocery.
I also made my first batch of spicy pork bulgogi at home, which oddly I've never made before since I love eating it. The combo of the tangy, sweet pickled radish and spicy pork wrapped in lettuce was perfection!
The Recipe: Ssam Mu (Pickled Radish) from My Korean Kitchen and Spicy Pork Bulgogi from Beyond Kimchee topped with ssamjang
- Recipe note: using ground pork for the bulgogi makes the dish come together really quickly.
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