Delightful Crispy Gochujang Rice Salad Recipe
Introduction
This Delightful Crispy Gochujang Rice Salad is a vibrant and satisfying dish perfect for any meal. It combines crispy roasted vegetables with a spicy, tangy gochujang dressing that will awaken your taste buds.
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, 2 sliced green onions
Instructions
- Step 1: Cook the jasmine rice according to package instructions. Fluff with a fork and let it cool slightly.
- Step 2: Preheat your 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 and slightly crispy.
- Step 3: In a bowl, whisk together the gochujang, honey, lime juice, and a splash of water until the dressing is smooth and well combined.
- Step 4: In a large mixing bowl, combine the cooled rice with the roasted vegetables. Pour the dressing over and toss gently to coat everything evenly.
- Step 5: Serve the salad in bowls topped with toasted sesame seeds and sliced green onions for a fresh, crunchy finish.
Tips & Variations
- For added protein, toss in some grilled chicken, tofu, or chickpeas.
- Use short-grain rice for a stickier texture or brown rice for a nuttier flavor.
- Add a handful of fresh herbs like cilantro or mint for extra brightness.
- Adjust the heat by adding more or less gochujang based on your preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the rice from drying out. The salad can also be enjoyed cold as a refreshing meal.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this recipe?
Yes, you can substitute jasmine rice with basmati, brown rice, or even short-grain rice. Each variety will slightly change the texture and flavor of the salad.
Is gochujang gluten-free?
Traditional gochujang contains fermented wheat, so it may not be gluten-free. Look for certified gluten-free gochujang if you have dietary restrictions or substitute with a gluten-free chili paste.
PrintDelightful Crispy Gochujang Rice Salad Recipe
A delightful crispy gochujang rice salad combining perfectly roasted mixed vegetables with a spicy-sweet gochujang dressing, topped with toasted sesame seeds and fresh green onions. This vibrant dish offers a harmonious blend of textures and flavors, perfect for a light lunch or a side that packs a flavorful punch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Korean-inspired
- Diet: Vegetarian
Ingredients
Main 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
- 2 sliced green onions
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork and allow it to cool slightly to room temperature.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces and toss them with olive oil and salt on a baking sheet. Roast the vegetables for 20 to 25 minutes or until tender and slightly caramelized.
- Make the Dressing: In a bowl, whisk together gochujang, honey (or maple syrup), lime juice, and a splash of water until the mixture is smooth and well combined.
- Combine Salad: In a large mixing bowl, combine the cooled jasmine rice and the roasted vegetables. Pour the gochujang dressing over the mixture and toss gently until everything is evenly coated.
- Serve: Portion the rice salad into serving bowls and garnish with toasted sesame seeds and sliced green onions for added flavor and crunch.
Notes
- You can substitute maple syrup for honey to make this recipe vegan-friendly.
- For extra crispiness, spread the tossed salad and briefly broil before serving.
- Add protein such as grilled tofu or chicken to turn this into a complete meal.
- Adjust the level of gochujang to control the spiciness according to your preference.
- Use leftover jasmine rice chilled in the fridge to achieve better texture.
Keywords: gochujang rice salad, crispy rice salad, Korean salad, roasted vegetable salad, spicy rice salad, vegetarian salad, jasmine rice salad
