Easy Korean Pickled Radish Wraps with Vegetables and Crab Sticks (14 Pieces)

Rinse bell pepper, carrot and cucumber under running water and dry. Remove the soft seed core from cucumber if needed.

Julienne pepper, carrot, cucumber and ready-to-eat imitation crab into strips shorter than the radish diameter.

Mix mustard, honey and sugar, adding rice vinegar last to make the dipping sauce.

If using chives as ties, blanch in boiling water for about one minute and cool. Otherwise skip this step.

Drain each radish sheet lightly. Place a small amount of vegetables and crab stick in the center, fold in half, or tie gently with chives.

Arrange 14 wraps on a plate and serve with mustard dip. If made ahead, cover and refrigerate; preferably eat the same day.