Turnip wrapped fresh vegetable rolls. The thinly sliced Korean turnip is soaked in brine for 30 minutes to get soft, pliable sheets.

Korean Radish Wrapped Fresh Salad Rolls

I love the idea of salad rolls, very similar to fresh thai or vietnamese rolls.  This is a Korean fusion recipe from our alcohol cooking class – this appetizer was matched with sweet pumpkin makgeolli.  I was nearly appalled by the combination of yellow mustard and peanut butter, but in the end, it tasted good.

Serves 4-6

  • 250g Korean radish, large, about 20cm diameter
  • 1/2 of each red, yellow and green sweet bell pepper
  • cucumber, peeled
  • 1/2 pack of sprouts
  • sliced ham

for brine solution:

  • combine 2 cup water, 2 tsp sea salt, 6 Tbsp vinegar, 8 Tbsp sugar.

for peanut dipping sauce:

  • combine 1 1/2 Tbsp peanut butter, 1 1/2  Tbsp mayonnaise, 1/3 Tbsp mustard, 1/2 Tbsp lemon juice, 1/2 Tbsp corn syrup, 1/3 Tbsp sugar, 1/3 Tbsp toasted sesame seeds.

Thinly slice the radish, about 0.2cm thickness.  Mandoline would be best tool for this, but we did it by hand.  Soak the sliced turnip in the brine for at least 20 minutes.  Drain, and pat dry.

Cut the vegetables and ham about 0.2cm thickness and 5cm length.

Wrap the vegetable, ham and sprouts with the turnip sheets.  Serve with peanut dipping sauce.

Making sweet pumpkin makgeolli at class. The colour is so intensely yellow, just from the pumpkin.

This is the plastic container of sweet potato makgeolli I took home to ferment. This is day 4 - the clear liquid top layer will get larger and larger as the natural yeast ferments the sugar into alcohol. At this stage you can hear it bubbling like it's alive...it's the CO2 gas being released!

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