Charred Corn Bulgur Gochujang Salad
Charred corn bulgur gochujang salad dry-chars corn kernels in a hot pan for three minutes to caramelize their natural sugars, then combines them with bulgur wheat cooked for eight minutes to a chewy, al dente finish. A smooth dressing of gochujang, olive oil, apple cider vinegar, and maple syrup coats the grains in spicy-sweet Korean flavor, and diced cucumber with halved cherry tomatoes provides moisture and bright acidity. Pulling the bulgur while still slightly firm prevents it from turning mushy, and resting the salad for 10 minutes at room temperature lets the grains soak up the dressing. Thinly sliced scallions add a mild onion note on top.
Adjust Servings
Instructions
- 1
Cook bulgur in boiling water for 8 minutes, then drain and cool.
- 2
Char corn in a hot pan over high heat for about 3 minutes.
- 3
Halve cherry tomatoes, dice cucumber, and finely slice scallions.
- 4
Whisk gochujang, olive oil, vinegar, maple syrup, and salt until smooth.
- 5
Combine bulgur, corn, tomatoes, cucumber, and scallions, then toss with dressing.
- 6
Let rest 10 minutes so grains absorb flavor, then serve chilled or at room temperature.
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