Pork Bulgogi and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
A salad of soy-sauce-seasoned pork bulgogi and buckwheat noodles on lettuce and perilla leaves, tossed with a tangy dressing.
A salad of soy-sauce-seasoned pork bulgogi and buckwheat noodles on lettuce and perilla leaves, tossed with a tangy dressing. Nutty buckwheat, savory pork, and crisp vegetables make it a refreshing choice for lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Rinse the buckwheat noodles well in cold water so they stay springy and don’t stick together as much.
Tips: Spread the bulgogi out in the pan as it cooks instead of adding it all in a heap to keep it from releasing too much liquid.
Tips: Add the dressing just before serving to keep the vegetables crisp longer.
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Ingredients (1 serving)
- Pork shoulder — 100 g
- Cooked buckwheat noodles — 1 serving
- Lettuce — 4 sheet
- Perilla leaves — 3 sheet
- Soy sauce — 1 Tbsp
- Onion — 0.3 pc
- Garlic — 1 clove
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Vinegar — 1 Tbsp
- Lemon juice — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp