Instructions

1. 1

   Cook bulgur in boiling water for 8 minutes, then drain and cool.

2. 2

   Char corn in a hot pan over high heat for about 3 minutes.

3. 3

   Halve cherry tomatoes, dice cucumber, and finely slice scallions.

4. 4

   Whisk gochujang, olive oil, vinegar, maple syrup, and salt until smooth.

5. 5

   Combine bulgur, corn, tomatoes, cucumber, and scallions, then toss with dressing.

6. 6

   Let rest 10 minutes so grains absorb flavor, then serve chilled or at room temperature.

Tips

Nutrition (per serving)