Bulgogi and Perilla Noodle Salad recipe - ingredients, nutrition and when to eat it
A hearty bowl salad of bulgogi and perilla leaves served with cooked buckwheat noodles and crisp vegetables.
A hearty bowl salad of bulgogi and perilla leaves served with cooked buckwheat noodles and crisp vegetables. The savory-sweet soy seasoning pairs with fragrant perilla and the toasty flavor of buckwheat. It's a great choice when you want a refreshing yet satisfying lunch.
Salads & light · 25 minutes to cook
Nutrition (per 422.5g serving): 463.5 kcal · protein 27.1g · carbohydrate 57.8g · fat 12.9g · sodium 1336.4mg
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 buckwheat noodles well in cold water after cooking to keep them from sticking and give them a springy texture.
Tips: If the bulgogi is piping hot, it can wilt the vegetables, so let it cool briefly before adding it.
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Ingredients (1 serving)
- Lean beef — 100 g
- Cooked buckwheat noodles — 1 serving
- Perilla leaves — 5 sheet
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Onion — 0.1 pc
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 0.2 tsp