This Low FODMAP Korean Cucumber Salad is similar to the Korean Radish Salad with a slightly modified flavor and takes less than 10 minutes. You can use a variety of mild, non-bitter cucumbers. I like the English Cucumbers (yes, I see the irony here), otherwise known as Hot House. Stay away from garden style (American Peeling) and pickling cucumbers as they are too bitter and big seeded for this dish.
Make sure to use a garlic free chili powder like Korean Red Chili Flakes, Gochugaru (1 Lb) By Tae-kyung.
You can also mix the seasoning in a bowl, toss the cucumbers in a large Ziploc bag and shake vigorously (make sure it’s sealed tight). The salad is ready to be eaten immediately but can keep in the fridge for several days.
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