Go Back
–+ servings

Crispy Gochujang Rice Salad

A vibrant salad combining crispy rice, fresh vegetables, and a spicy-sweet gochujang dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 280
Ingredients Equipment Method Nutrition

Ingredients
  

Crispy Rice Base
  • 2 cups cooked white rice, cooled Use day-old rice for best results.
  • 1 tablespoon vegetable oil For frying the rice.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1 cup cucumber, diced Provides crunch.
  • 1/2 cup shredded carrots Adds color and sweetness.
  • 1/4 cup green onions, sliced Brings mild onion flavor.
  • 1/4 cup cilantro, chopped Adds a fresh note.
  • 1/4 cup gochujang (Korean chili paste) Provides a spicy kick.
  • 2 tablespoons soy sauce Adds umami flavor.
  • 1 tablespoon rice vinegar Gives a tangy touch.
  • 1 tablespoon sesame oil Adds nutty flavor.
  • 1 teaspoon honey Balances the spice.
  • 1 teaspoon sesame seeds For garnishing.

Equipment

  • Skillet

Method
 

  1. Heat vegetable oil in a skillet over medium heat. Add cooled rice and cook for 5-7 minutes until crispy and golden brown. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, and honey until smooth.
  3. In a large mixing bowl, combine cherry tomatoes, cucumber, carrots, green onions, and cilantro. Mix well.
  4. Add the cooled rice to the vegetable mixture and pour the dressing over. Toss gently until well coated.
  5. Sprinkle sesame seeds on top before serving.

Nutrition

Calories: 280kcalProtein: 6gSodium: 600mg

Tried this recipe?

Let us know how it was!