Crispy Gochujang Rice Salad: A Colorful Flavor Adventure

A vibrant and nutritious Crispy Gochujang Rice Salad, perfect for busy evenings with customizable fresh ingredients.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Jasmine Rice Can substitute with basmati
2 cups Mixed Vegetables Bell peppers, carrots, cucumbers
2 tablespoons Toasted Sesame Seeds Optional, enhances crunch
2 stalks Green Onions Chives can be used as a substitute

For the Dressing

2 tablespoons Gochujang Can use sriracha for alternative heat
1 tablespoon Honey Use maple syrup for vegan option
2 tablespoons Lime Juice Freshly squeezed or bottled
3 tablespoons Olive Oil Can use avocado oil for different flavor
1 teaspoon Salt Adjust to taste

Equipment

Oven
Baking sheet
Mixing Bowl
fork
Small mixing bowl

Method

Preparation Steps

Cook jasmine rice according to package instructions, about 15-20 minutes. Fluff rice and let cool.
Preheat oven to 425°F (220°C). Chop mixed vegetables into bite-sized pieces and toss with olive oil and salt.
Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.
In a small bowl, whisk together gochujang, honey, lime juice, and a splash of water until smooth.
In a large bowl, combine cooled rice and roasted vegetables, drizzle with dressing, and toss gently.
Serve in bowls and garnish with toasted sesame seeds and green onion slices.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, keep dressing separate until serving to maintain crunchiness of vegetables.

Tried this recipe?

Let us know how it was!