Sweet & Tangy Fruit Radish Wraps
Visually Delightful & Super Simple Watermelon Radish Wraps / Sweet & Crisp Fruit Radish Wraps!
Featuring a vibrant red flesh, a small, round shape, and a slightly sweeter taste, the watermelon radish (also known as fruit radish) gets its beautiful reddish-purple hue from anthocyanins, a type of polyphenol. With this visually appealing radish, we’ve created incredibly simple wraps perfect for pairing with bossam (Korean boiled pork). These sweet and crisp wraps are not only a wonderful side dish but also pair exceptionally well with fish or su육 (boiled pork). The best part? They’re made with a simple recipe that requires no added sugar or sweeteners. * Per 1 fruit (approx. 350g): 61 kcal (The sweetness is milder than it appears; sugar content can vary depending on growing conditions.) * Rich in glucosinolates, a potent anti-cancer compound, more than double that found in regular radishes. * Contains enzymes that aid in digesting carbohydrates and proteins, supporting detoxification. * Anthocyanins, powerful antioxidants, are present at 10 times the level found in regular radishes. * Abundant in Vitamin C and beta-carotene (antioxidants). * Contains sulforaphane (an antioxidant) which benefits stomach health. * Packed with various minerals.
Wasabi Wrap Ingredients- 1 Fruit Radish (approx. 300g, Watermelon Radish)
- 300ml Water
- 70-80ml Vinegar (Water:Vinegar ratio 4:1)
- 1/2 Tbsp Wasabi paste
- Pinch of Salt (0.5 tsp)
Cooking Instructions
Step 1
1. First, wash the watermelon radish (fruit radish) thoroughly and prepare it.
Step 2
2. Slice the prepared radish thinly and uniformly, about 3mm thick. Thin slices will absorb the brine better and result in a pleasant texture.
Step 3
3. Arrange the sliced radish neatly, layer by layer, into a clean glass container.
Step 4
4. Now, let’s prepare the pickling brine. In a clean bowl, combine 300ml of water with 70-80ml of vinegar, 0.5 tsp of salt, and 1/2 Tbsp of wasabi paste. Stir well until all ingredients are dissolved. The basic ratio for water to vinegar is 4:1, but feel free to adjust the amount of vinegar to your preference.
Step 5
5. Pour the prepared vinegar and wasabi brine over the radish slices in the glass container. Ensure the radish is fully submerged in the liquid.
Step 6
6. Place the sealed container in the refrigerator. As time passes, the acidity from the vinegar will gently permeate the radish, causing its color to magically begin to change.
Step 7
7. After two days, your delicious radish wraps will be ready! You’ll notice the color has transformed from its original reddish-purple to a unique and captivating reddish hue. Store the wraps in the refrigerator and enjoy them starting from the second day. They make a fantastic side dish on their own, but they are especially perfect when served alongside su육 (boiled pork)! Their crisp and tangy flavor beautifully cuts through the richness, creating a harmonious balance.
