Pork Belly, Perilla Leaf, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad tosses golden-browned pork belly, perilla leaves, and buckwheat noodles with a tangy dressing.
This salad tosses golden-browned pork belly, perilla leaves, and buckwheat noodles with a tangy dressing. Savory pork, fragrant perilla, and springy noodles come together for a satisfying lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Rinse the buckwheat noodles thoroughly in cold water, then drain them well so the dressing doesn’t get watered down.
Tips: Serve the pork belly separately on top to keep its edges crisp and bring out its rich, savory flavor.
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Ingredients (1 serving)
- Pork belly — 100 g
- Cooked buckwheat noodles — 150 g
- Perilla leaves — 6 pc
- Cucumber — 0.5 pc
- Red onion — 0.3 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp