Charred Corn Bulgur Gochujang Salad
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
A gochujang dressing sweetened with maple syrup gives bulgur, the cracked wheat of Middle Eastern tabbouleh, a Korean turn.
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Corn charred in a dry pan until spotted brown adds concentrated sweetness to soften the chili heat, while cucumber and cherry tomatoes keep it fresh. The grains keep absorbing the dressing as they sit, so leftovers taste even fuller the next day.
Ingredients
Instructions
- 1
Cook 180 g bulgur in 300 ml boiling water for 8 minutes.
Drain through a sieve and spread out to cool completely.
- 2
Cook 180 g corn kernels in a dry hot pan over high heat for 3 minutes, stirring until some kernels are charred brown to concentrate sweetness.
- 3
Halve 140 g cherry tomatoes.
Dice 120 g cucumber into 1 cm cubes. Slice 30 g scallions into 0.5 cm rounds.
- 4
Whisk together 1 tbsp gochujang, 3 tbsp olive oil, 1.5 tbsp apple cider vinegar, 1 tbsp maple syrup, and 0.75 tsp salt until completely smooth.
- 5
Combine cooled bulgur, charred corn, cherry tomatoes, cucumber, and scallions in a large bowl.
Pour over the dressing and toss evenly.
- 6
Let rest 10 minutes so the bulgur absorbs the dressing fully.
Serve chilled or at room temperature. Flavor deepens further the next day.
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