STEP 1/8
Peel the radish and slice it with a cabbage chopper.
*If you don't have a chopping knife, it'll look like a knife
Slice it thinly.
STEP 2/8
*I just cut a radish, but there are so many that I can forget about it for a while and eat as much meat as I want.Haha
PS: Radish wraps are not only wrapped in meat
It's also good for one-piece dishes such as radish wraps, so make a lot and use it a lot.
STEP 3/8
Wash the perilla leaves clean and cut off the stems.
STEP 4/8
Put perilla leaves and radish on a plate
I'll pile it up one by one.
STEP 5/8
I made perilla leaf radish wrap and put perilla leaf and radish in the container one by one because there were a lot of radish left.
STEP 6/8
Add water, sugar, vinegar, salt, bay leaves, and pepper to boil until they are fully fragrant.
STEP 7/8
Press the chilled sauce on a plate so it doesn't float
Leave it at room temperature for a day, refrigerate it, and eat it after a week.
STEP 8/8
After three days, I took it out because my liver was cut well, not very much.
The radish isn't seasoned enough, but I think it'll taste better as time goes by
Ssammu should be sliced thin enough to be reflected, so use a chopping knife and if you like perilla leaves, please buy more and put them in alternately.
If you add spices and boil it, it becomes more delicious radish wraps.