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–+ servings

Crispy Gochujang Rice Salad

A vibrant and spicy rice salad featuring crispy vegetables and a flavorful gochujang dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: main, Salad
Cuisine: Korean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 2 cups cooked brown rice cooled
  • 1 cup cucumber diced
  • 1 cup red bell pepper diced
  • 1 cup carrots shredded
  • 1 cup green onions sliced
  • 1 cup edamame shelled and cooked
Crispy Topping
  • 1 cup panko breadcrumbs for crunch
  • 2 tablespoons olive oil for frying
  • 1 teaspoon salt
Gochujang Dressing
  • 3 tablespoons gochujang Korean chili paste
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup for vegan
  • 1 clove garlic minced

Method
 

Prepare the Rice Salad
  1. In a large bowl, combine the cooked brown rice, cucumber, red bell pepper, carrots, green onions, and edamame.
  2. In a separate bowl, whisk together the gochujang, soy sauce, sesame oil, rice vinegar, honey, and minced garlic to make the dressing.
Make the Crispy Topping
  1. Preheat the oven to 400°F (200°C).
  2. In a frying pan, heat olive oil over medium heat. Add panko breadcrumbs and salt, stirring until golden brown and crispy, about 5 minutes.
  3. Spread the crispy panko on a baking sheet and bake for an additional 5 minutes to ensure crispiness.
Combine and Serve
  1. Pour the gochujang dressing over the rice salad and toss to combine.
  2. Top the salad with the crispy panko breadcrumbs just before serving.
  3. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 1.5gFiber: 6gSugar: 5g

Notes

This salad can be made ahead of time, but add the crispy topping just before serving to maintain crunch.

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