Korean Bulgogi Couscous Salad recipe - ingredients, nutrition and when to eat it
This bowl-style salad pairs bulgogi with couscous and fresh vegetables. The sweet and savory meat goes beautifully with tangy tomatoes and fresh herbs.
This bowl-style salad pairs bulgogi with couscous and fresh vegetables. The sweet and savory meat goes beautifully with tangy tomatoes and fresh herbs. Enjoy it warm as a meal, or make it ahead and serve it chilled.
World cuisine · 25 minutes to cook
Tips: Fluff the couscous well with a fork after soaking so it doesn’t clump.
Tips: Bulgogi marinade can be salty, so taste it before adding salt at the end.
Tips: Toss in the cucumber and tomatoes just before serving to keep them crisp.
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Ingredients (1 serving)
- Bulgogi — 120 g
- Couscous — 60 g
- Cucumber — 0.5 pc
- Tomato — 0.5 pc
- Red onion — 0.3 pc
- Parsley — 1 Tbsp
- Lemon juice — 1 Tbsp
- Olive oil — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp