Bulgogi and Glass Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines bulgogi and glass noodles with cucumber and carrot, served chilled.
This salad combines bulgogi and glass noodles with cucumber and carrot, served chilled. The sweet-salty soy sauce pairs well with the chewy noodles and crisp vegetables. It’s a good choice for lunch on a hot day or a light dinner.
Salads & light · 25 minutes to cook
Nutrition (per 258g serving): 353.9 kcal · protein 16.9g · carbohydrate 36.1g · fat 15.5g · sodium 1265.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the glass noodles in cold water and drain them well so the dressing doesn’t get watery.
Tips: Let the beef cool completely to keep the cucumber crisp.
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Ingredients (1 serving)
- Lean beef — 80 g
- Glass noodles — 30 g
- Cucumber — 0.5 pc
- Carrot — 0.3 pc
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 tsp