Crispy Gochujang Rice Salad Recipe
This Crispy Gochujang Rice Salad features perfectly cooked jasmine rice combined with roasted mixed vegetables and a spicy-sweet gochujang dressing. Topped with toasted sesame seeds and fresh green onions, this vibrant dish offers a delightful balance of textures and flavors, making it a satisfying and wholesome meal.
- 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
Scale
Rice
- 4 cups cooked jasmine rice
Vegetables
- 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
- 2 tbsp olive oil (for roasting)
- Salt to taste
Dressing
- 3 tbsp gochujang
- 1 tbsp honey (or maple syrup)
- 2 tbsp lime juice (freshly squeezed)
- A splash of water (to thin the dressing)
Toppings
- 2 tbsp toasted sesame seeds
- 2 sliced green onions
Instructions
- Prepare the Rice: Cook the jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and let it cool slightly to room temperature.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces, toss them with olive oil and salt, and spread them evenly on a baking sheet. Roast for 20 to 25 minutes or until the vegetables are tender and slightly caramelized.
- Make the 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.
- Combine Ingredients: In a large mixing bowl, combine the cooled jasmine rice and the roasted vegetables. Pour the prepared gochujang dressing over the mixture and gently toss everything together to ensure even coating.
- Serve: Transfer the dressed rice salad into serving bowls and garnish with toasted sesame seeds and sliced green onions for an added crunch and flavor boost.
Notes
- For a vegan option, substitute honey with maple syrup.
- Adjust the amount of gochujang to control the spiciness of the dish.
- Rice can be cooked a day ahead and refrigerated to speed up assembly time.
- Feel free to add other vegetables such as zucchini or snap peas based on preference.
- Ensure rice is slightly cooled before mixing with the dressing to prevent wilting the vegetables.
Keywords: gochujang rice salad, roasted vegetables, jasmine rice salad, Korean spicy rice salad, vegetarian rice bowl
Find it online: https://annakocht.com/crispy-gochujang-rice-salad-recipe/
