Cucumber & Radish Pickle Sheets
If you already love pickled vegetables, these pickle sheets are such a fun twist.
This recipe was inspired by ssam-mu (Korean pickled radish wraps). Since cucumbers are everywhere during the summer, I decided to make pickle sheets using both cucumbers and radish.
The cucumber adds a light, refreshing crunch, while the radish provides the crisp bite that’s similar to traditional ssam-mu. Together they make flexible pickle sheets that are surprisingly versatile and fun to eat.
What Are Pickle Sheets?
Instead of slicing pickles into rounds or spears, pickle sheets are made by thinly slicing vegetables lengthwise into flexible ribbons.
In Korea, pickled vegetables aren’t just served on the side—they’re often used to wrap and roll different foods. These pickle sheets are perfect for wrapping Korean BBQ, rice, cold noodles, kimbap fillings, or just about any of your favorite ingredients.
How to Use Pickle Sheets
One of my favorite ways to use these is with Korean BBQ, wrapping the meat just like you would with ssam-mu.
They’re also delicious wrapped around rice, cold noodles, kimbap fillings, smoked salmon, grilled chicken, sandwiches, or even as a fresh alternative to tortillas or lettuce wraps.
Once you start using pickle sheets this way, you’ll probably find yourself wrapping everything.
Cucumber & Radish Pickle Sheets
Ingredients
Equipment
Method
- Slice the vegetablesTrim the ends off the cucumbers.Using a mandoline or vegetable peeler, thinly slice the cucumbers lengthwise into long sheets.Cut the Korean radish (or daikon) into long rectangular pieces that are roughly the same length and width as the cucumber sheets.Then, using a mandoline or knife, thinly slice each rectangular piece into sheets about the same thickness as the cucumbers.
- LayerAlternate the cucumber and radish sheets in a rectangular airtight container.
- Make the pickling brineIn a small saucepan, combine the water, sugar, and salt.Bring to a boil over medium heat, stirring until the sugar has completely dissolved.Remove from the heat and stir in the rice vinegar.Let the brine cool for about 10–15 minutes.
- PicklePour the slightly cooled brine over the vegetables until they're fully submerged.Cover and refrigerate overnight for the best flavor.
- ServeUse the pickle sheets to wrap Korean BBQ, rice, cold noodles, kimbap fillings, or your favorite ingredients.
Notes
Difficulty
Easy – A simple overnight pickle that’s perfect for wrapping all kinds of foods.Storage
Refrigerator: Store in an airtight container for up to 1 week, keeping the pickle sheets submerged in the brine. The flavor continues to develop after the first day. Freezer: Not recommended.Tips
• A mandoline or vegetable peeler makes it much easier to create long, even pickle sheets. • Let the pickling brine cool slightly before pouring it over the vegetables. If the brine is too hot, the cucumbers can lose their bright green color and turn slightly yellow. • Slice the cucumbers and radish to a similar thickness so they pickle evenly and stay equally flexible for wrapping. • You may need more or less brine depending on the size of your container. Simply adjust the brine while keeping the 2 : 1 : 1 (water : sugar : vinegar) ratio the same. • The pickle sheets taste even better after chilling overnight.If you liked this, you might also like:
Homemade Ssam-Mu (Korean Pickled Radish Wraps)
Air Fryer Gochujang Samgyeopsal (Spicy Korean BBQ Pork Belly)
