| 11 | 25 | 220 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 1/3 cup | Bulgur, dry |
| 2 cup | Cucumber kimchi (chopped) |
| 1/4 cup | Kimchi juice |
| 2 medium | Heirloom tomatoes (chopped) |
| 6 medium | Radish (thinly sliced) |
| 3 stalk(s) | Green onion (thinly sliced) |
| 1/2 cup | Parsley, Italian, fresh (chopped) |
| 1/4 cup | Red onion (thinly sliced) |
| 2 tbsp | Lemon juice |
| 1 pinch | Kosher salt |
| 1 dash | Black pepper |
In a medium saucepan of boiling water, cook the bulgur until al dente, about 10 minutes. Drain well and cool.
In a large bowl, combine the bulgur with all of the remaining ingredients.
Season with salt and pepper and mix well.
| Grain | 2.0 |
| Vegetables | 1.2 |
