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Crispy Gochujang Rice Salad

Crispy Gochujang Rice Salad

The Crispy Gochujang Rice Salad is a bold and vibrant Korean-inspired dish combining spicy, nutty, and fresh flavors. With gochujang, sesame oil, and crisp vegetables, this salad is quick to prepare, healthy, and full of satisfying texture — perfect for lunch, dinner, or meal prep.
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Préparation 15 minutes
Cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Main dish, Salad
Cuisine: Korean Fusion
Calories: 320
Ingredients Equipment Préparation Notes

Ingrédients
  

Main Ingredients
  • 2 cups cooked rice jasmine or brown rice recommended
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce use tamari for gluten-free option
  • 1 tbsp rice vinegar
  • 1 cup assorted fresh vegetables such as bell peppers, cucumbers, and carrots
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped
  • salt and pepper to taste
  • sesame seeds for garnish

Équipement

  • Mixing bowl
  • Wooden Spoon
  • Knife
  • Cutting Board

Préparation
 

  1. Prepare and chop all vegetables and herbs into bite-sized pieces.
  2. In a large mixing bowl, combine cooked rice, gochujang, sesame oil, soy sauce, and rice vinegar. Mix well until the rice is evenly coated.
  3. Fold in the chopped vegetables, green onions, and cilantro. Stir gently to combine without breaking the rice.
  4. Season with salt and pepper to taste.
  5. Top with sesame seeds and serve immediately for best texture.
  6. Optional: Add crispy rice or fried tofu for extra crunch and protein.

Notes et conservation

This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature or reheat slightly before serving. For a vegan version, ensure your gochujang and soy sauce are plant-based.