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