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–+ servings
Crispy Gochujang Rice Salad

Crispy Gochujang Rice Salad – Bold Flavors in Every Bite

This Crispy Gochujang Rice Salad combines vibrant flavors and textures, transforming leftover rice into a delicious and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads Recipes
Cuisine: Korean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Cooked Chilled Brown Rice Use day-old rice for the best texture
  • 2 tablespoons Gochujang Adjust the heat depending on your taste
  • 1 tablespoon Toasted Sesame Oil Regular sesame oil works fine if unavailable
  • 2 tablespoons Soy Sauce Switch to Tamari for gluten-free option
  • 1 cup Cooked Peas Edamame is a great substitute
  • 1 medium Persian Cucumber Regular cucumber can be used
  • 2 stalks Green Onions Chives or shallots can be replacements
  • 1 medium Avocado Add just before serving
  • 1/4 cup Fresh Mint
  • 1/4 cup Cilantro Parsley can replace
For the Tahini Dressing
  • 1 tablespoon Honey Swap with agave for vegan option
  • 1/4 cup Tahini Whisk thoroughly to avoid lumps
  • 2 tablespoons Lime Juice Freshly squeezed is best
  • 2 tablespoons Water Use warm water for smooth blending

Equipment

  • Baking Sheet
  • Medium Bowl
  • whisk
  • Large salad bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine gochujang, toasted sesame oil, and soy sauce. Whisk until well blended.
  3. Add the cooked, chilled brown rice to the bowl and gently fold until each grain is coated.
  4. Transfer the rice mixture onto a baking sheet and spread it in a single layer. Bake for 15-20 minutes, stirring halfway through.
  5. Chop the Persian cucumber, dice the avocado, slice the green onions, and finely chop the fresh mint and cilantro.
  6. In a separate bowl, whisk together honey, soy sauce, tahini, lime juice, and warm water until smooth.
  7. In a large salad bowl, mix the crispy rice with chopped vegetables.
  8. Drizzle the tahini dressing over the salad and toss gently to combine.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 610mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

Use chilled, day-old rice for best results. Store leftovers in an airtight container for up to 3 days. Keep avocado and dressing separate until serving.

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