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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/crispy-gochujang-rice-salad-recipe/