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 as a light meal or a side, it brings a satisfying crunch and a delightful kick to your table.

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)
• 2 tbsp toasted sesame seeds (for topping)
• 2 sliced green onions (for topping)

Instructions

1. Step 1: Cook the jasmine rice according to package instructions. Fluff it 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 to 25 minutes until they are tender.
3. Step 3: In a bowl, whisk together gochujang, honey, lime juice, and a splash of water until the dressing is smooth and well combined.
4. 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.
5. Step 5: Serve the salad in bowls, topped with toasted sesame seeds and sliced green onions for added texture and flavor.

Tips & Variations

• For extra crunch, try adding toasted nuts like almonds or cashews as a topping.
• Swap out jasmine rice for brown rice or quinoa for a different texture and added nutrition.
• If you prefer less heat, reduce the amount of gochujang or mix it with a little more honey to balance the spice.

Storage

Store the rice salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep toppings separate and add them just before serving. Reheat gently if desired, but this salad is also delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Yes, frozen mixed vegetables can be used. Just thaw and drain any excess water before roasting to avoid sogginess.

Is gochujang spicy for beginners?

Gochujang does have a spicy kick but also a hint of sweetness. You can adjust the amount to your taste or combine it with more honey to mellow the heat.

Crispy Gochujang Rice Salad Recipe

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★★★★★

4.8 from 94 reviews

This Crispy Gochujang Rice Salad is a vibrant and flavorful dish combining tender jasmine rice with roasted mixed vegetables and a spicy-sweet gochujang dressing. The salad is topped with toasted sesame seeds and fresh green onions for added texture and aroma, making it a delightful and healthy meal option that balances savory, spicy, and tangy flavors.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: Korean-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice

• 4 cups cooked jasmine rice

Vegetables and Dressing

• 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
• 2 tbsp olive oil (for roasting)
• Salt (to taste)
• 3 tbsp gochujang
• 1 tbsp honey (or maple syrup)
• 2 tbsp lime juice (freshly squeezed)
• A splash of water (to thin dressing)

Toppings

• 2 tbsp toasted sesame seeds
• 2 sliced green onions

Instructions

1. Cook 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.
2. Roast vegetables: Preheat the 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 for 20-25 minutes or until the vegetables are tender and slightly caramelized.
3. Prepare dressing: In a small bowl, whisk together the gochujang, honey (or maple syrup), lime juice, and a splash of water until the mixture is smooth and well combined.
4. Combine salad: In a large mixing bowl, combine the cooled jasmine rice with the roasted vegetables. Pour the prepared dressing over the rice and vegetables and toss gently to evenly coat all ingredients.
5. Serve: Divide the salad into serving bowls and garnish each with toasted sesame seeds and sliced green onions for added flavor and crunch.

Notes

• Allowing the rice to cool slightly before combining prevents the dressing from becoming too diluted.
• Feel free to use any seasonal vegetables you prefer for roasting.
• Adjust the amount of gochujang to control the spiciness level of the salad.
• For a vegan option, substitute honey with maple syrup.
• This salad can be served warm or at room temperature, making it versatile for any season.

Keywords: gochujang rice salad, roasted vegetables, Korean rice salad, spicy rice salad, vegetarian salad