Crispy Gochujang Rice Salad Recipe

Introduction

This Crispy Gochujang Rice Salad is a vibrant and flavorful dish that combines tender roasted vegetables with a spicy, tangy dressing. Perfect for a light lunch or a satisfying side, it features a delicious Korean-inspired twist using gochujang.

Ingredients

• 4 cups cooked jasmine rice
• 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
• 3 tbsp gochujang
• 1 tbsp honey (or maple syrup)
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp olive oil (for roasting)
• Salt (to taste)
• Toppings: 2 tbsp toasted sesame seeds
• Toppings: 2 sliced green onions

Instructions

1. Step 1: Cook the jasmine rice according to package instructions. Fluff with a fork and let it cool slightly.
2. Step 2: Preheat the oven to 425°F (220°C). Chop the mixed vegetables and toss them with olive oil and salt on a baking sheet. Roast for 20-25 minutes until tender.
3. Step 3: In a bowl, whisk together gochujang, honey, lime juice, and a splash of water until the dressing is smooth.
4. Step 4: In a large mixing bowl, combine the cooled rice and roasted vegetables. Pour the dressing over the mixture and toss gently to coat.
5. Step 5: Serve the rice salad in bowls, topped with toasted sesame seeds and sliced green onions for added crunch and flavor.

Tips & Variations

• For extra crispiness, spread the rice thinly on a baking sheet and toast it briefly in the oven before mixing.
• Swap the mixed vegetables with your favorites like zucchini or snap peas for seasonal variation.
• Add a protein such as grilled chicken or tofu to make it a fuller meal.
• If you prefer less heat, reduce the gochujang or add extra honey for sweetness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to retain texture, or enjoy cold as a refreshing salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this salad?

Yes, you can substitute jasmine rice with basmati, brown rice, or even quinoa for a different texture and flavor.

How spicy is gochujang?

Gochujang has a moderate level of heat with a sweet and savory flavor. You can adjust the quantity to suit your spice preference or substitute with a milder chili paste.

Crispy Gochujang Rice Salad Recipe

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★★★★★

4.8 from 104 reviews

Crispy Gochujang Rice Salad is a vibrant and flavorful dish featuring fluffy jasmine rice tossed with roasted mixed vegetables and a spicy-sweet gochujang dressing. This easy-to-make salad combines Asian-inspired flavors with a hint of lime and honey, finished with crunchy toasted sesame seeds and fresh green onions for a delightful texture and taste.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Korean Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 4 cups cooked jasmine rice

Vegetables

• 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
• 2 tbsp olive oil (for roasting)
• Salt (to taste)

Dressing

• 3 tbsp gochujang
• 1 tbsp honey (or maple syrup)
• 2 tbsp lime juice (freshly squeezed)
• A splash of water (to loosen dressing)

Toppings

• 2 tbsp toasted sesame seeds
• 2 sliced green onions

Instructions

1. Cook Rice: Prepare jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and allow it to cool slightly to room temperature.
2. Roast Vegetables: Preheat the oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces. Toss them with olive oil and salt on a baking sheet evenly and roast for 20-25 minutes until tender and slightly caramelized.
3. Make Dressing: In a small bowl, whisk together gochujang, honey (or maple syrup), freshly squeezed lime juice, and a splash of water until you achieve a smooth and pourable dressing.
4. Combine Salad: In a large mixing bowl, combine the slightly cooled jasmine rice and roasted vegetables. Pour the prepared dressing over the mixture and toss gently but thoroughly to evenly coat all ingredients.
5. Serve: Divide the dressed rice salad into serving bowls and top each with toasted sesame seeds and sliced green onions for added crunch and flavor. Serve immediately.

Notes

• To make this dish vegan, substitute honey with maple syrup or agave nectar.
• Use any preferred vegetables for roasting such as zucchini, eggplant, or sweet potatoes for variation.
• For extra protein, add cooked tofu, chicken, or shrimp on top.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This salad tastes great served warm, room temperature, or cold.

Keywords: gochujang rice salad, roasted vegetable salad, Korean rice salad, spicy rice salad, healthy rice dish