Cucumber Kimchi Tabbouleh

• 1 1/3 cups medium grain bulgur
• 2 cups chopped cucumber kimchi
• 1/4 cup kimchi juice
• 2 heirloom tomatoes, chopped
• 6 radishes, thinly sliced
• 3 scallions, thinly sliced
• 1/2 cup chopped parsley
• 1/4 cup thinly sliced red onion
• 3 tablespoons grapeseed oil
• 2 tablespoons fresh lemon juice
• Kosher salt
• Pepper

1. In a medium saucepan of boiling water, cook the bulgur until al dente, about 10 minutes.
2. Drain well and cool.
3. In a large bowl, combine the bulgur with all of the remaining ingredients.
4. Season with salt and pepper and mix well.

medium grain bulgur, cucumber, kimchi juice, tomatoes, radishes, scallions, parsley, red onion, grapeseed oil, lemon juice, kosher salt, pepper

Taken from www.foodandwine.com/recipes/cucumber-kimchi-tabbouleh (may not work)