Bulgogi Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This chilled salad is made with cooked buckwheat noodles topped with sweet-savory bulgogi and crisp vegetables.
This chilled salad is made with cooked buckwheat noodles topped with sweet-savory bulgogi and crisp vegetables. The nutty noodles pair well with the tangy dressing, making it a great lunch or light dinner.
World cuisine · 25 minutes to cook
Nutrition (per 421.1g serving): 450.6 kcal · protein 25.7g · carbohydrate 57.2g · fat 12.3g · sodium 539.1mg
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 noodles thoroughly in cold water after cooking so they stay springy and don’t stick together.
Tips: Drain the bulgogi and noodles well so the dressing doesn’t pool on the plate.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Lean beef — 100 g
- Lettuce — 40 g
- Cucumber — 0.3 pc
- Carrot — 20 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp
- Cooking oil — 0.5 tsp
- Vinegar — 1 Tbsp
- Honey — 0.5 tsp
- Sesame seeds — 1 tsp