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Crispy Gochujang Rice Salad

Crispy Gochujang Rice Salad

This Crispy Gochujang Rice Salad delivers a burst of flavors with its spicy gochujang and fresh vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 645
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups brown rice cooked and cooled
  • 2 tsp Gochujang
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 cup peas steamed
  • 1 medium Persian cucumber chopped
  • 3 pieces green onions finely sliced
  • 1 medium avocado diced
  • ? cup mint chopped
  • ? cup cilantro chopped
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • ? cup Tahini
  • ? cup lime juice
  • ? cup water

Equipment

  • oven
  • Baking sheet
  • mixing bowl

Method
 

  1. Preheat oven to 400F. In a bowl, combine the gochujang, sesame oil, and soy sauce. Add in the rice and mix it all together.
  2. Spread it onto a lined sheet pan and place in the oven to crisp up for 15 - 20 minutes, turning occasionally.
  3. Make the dressing by mixing the honey together with the soy sauce, tahini, lime juice, and water until smooth.
  4. Add the gochujang rice to the salad bowl with the vegetables. Drizzle the dressing over the salad and toss gently until evenly coated.

Nutrition

Serving: 1servingCalories: 645kcalCarbohydrates: 94gProtein: 15gFat: 25gSodium: 1025mgFiber: 10gSugar: 8g

Notes

Feel free to customize ingredients based on your preferences. Use day-old rice for better texture.

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