Introduction

This Crispy Gochujang Rice Salad is a vibrant and flavorful dish that combines tender jasmine rice with roasted vegetables and a spicy-sweet dressing. It’s perfect as a light meal or a side, offering a wonderful balance of textures and bold Korean-inspired flavors.

A close-up view of a bowl with a mix of stir-fried rice as the base layer, showing soft grains with a slight orange tint from seasoning. The second layer consists of thin green onion slices scattered evenly, adding bright green color and texture. There are small crispy bits sprinkled throughout, which have a golden-brown look, giving a crunchy texture. Tiny white sesame seeds are sprinkled over all layers, adding small white specks. Fried chili flakes add red spots for color contrast. A pair of wooden chopsticks held by a woman's hand lifts a portion of the rice mix. The bowl is white with a brown rim, sitting on a white marbled surface. The background is blurred with green and yellow tones, giving a natural light effect. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked jasmine rice
2 cups mixed vegetables (bell peppers, carrots, cucumbers)
3 tbsp gochujang
1 tbsp honey (or maple syrup)
2 tbsp lime juice (freshly squeezed)
2 tbsp olive oil (for roasting)
Salt (to taste)
Toppings: 2 tbsp toasted sesame seeds, 2 sliced green onions

Instructions

Step 1: Cook the jasmine rice according to package instructions. Fluff with a fork and let it cool slightly.
Step 2: Preheat the oven to 425°F (220°C). Chop the mixed vegetables and toss them with olive oil and salt on a baking sheet. Roast for 20-25 minutes, until tender.
Step 3: In a small bowl, whisk together the gochujang, honey, lime juice, and a splash of water until smooth to create the dressing.
Step 4: In a large mixing bowl, combine the cooled rice and roasted vegetables. Pour the dressing over and toss gently to evenly coat.
Step 5: Serve the salad in bowls topped with toasted sesame seeds and sliced green onions.

Tips & Variations

For extra crunch, let the rice cool completely and then pan-fry it briefly in a non-stick skillet before mixing with the vegetables.
Substitute the mixed vegetables with your favorite roasted veggies like zucchini, broccoli, or sweet potatoes.
Adjust the gochujang amount to control the spice level to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet, adding a splash of water if the rice feels dry. The salad can also be enjoyed cold.

How to Serve

A close-up view of a bowl filled with a layered dish starting with white rice mixed with small green herbs and cucumber slices around the edges. On top of the rice are thin dark red strips, sprinkled generously with white sesame seeds and bright green sliced scallions. The dish is garnished with fresh leafy greens and small bits of fried garlic or shallots, creating a mix of soft, crunchy, and fresh textures. The bowl is white, placed on a white marbled surface. A pair of chopsticks holds a small portion of the rice and toppings above the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this salad?

Yes, you can use short-grain or brown rice, but jasmine rice’s fragrant and slightly sticky texture works best for this recipe.

What if I don’t have gochujang?

You can substitute with a mix of chili paste or hot sauce combined with a bit of miso paste or soy sauce to mimic the flavor and texture.

Crispy Gochujang Rice Salad Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

This Crispy Gochujang Rice Salad is a vibrant and flavorful dish featuring tender roasted vegetables tossed with fragrant jasmine rice and a spicy-sweet gochujang dressing. The salad is garnished with toasted sesame seeds and fresh green onions, delivering a perfect balance of textures and bold Korean-inspired flavors, ideal for a nutritious lunch or light dinner.

Author: Ella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Korean Fusion
Diet: Vegetarian

Ingredients

Scale

Rice

4 cups cooked jasmine rice

Vegetables

2 cups mixed vegetables (bell peppers, carrots, cucumbers), chopped

Dressing

3 tbsp gochujang
1 tbsp honey (or maple syrup)
2 tbsp lime juice (freshly squeezed)
1 splash water

Roasting

2 tbsp olive oil
Salt to taste

Toppings

2 tbsp toasted sesame seeds
2 sliced green onions

Instructions

Cook Rice: Cook the jasmine rice according to the package instructions. Once cooked, fluff the rice with a fork and allow it to cool slightly to prevent it from becoming mushy when mixed with the vegetables and dressing.
Roast Vegetables: Preheat your oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces. Toss them in 2 tablespoons of olive oil and a pinch of salt, then spread them out evenly on a baking sheet. Roast for 20-25 minutes or until the vegetables are tender and lightly caramelized.
Prepare Dressing: In a bowl, whisk together the gochujang, honey (or maple syrup), freshly squeezed lime juice, and a splash of water until the dressing becomes smooth and well combined. This dressing will bring a spicy, tangy, and slightly sweet flavor to the salad.
Combine Salad: In a large mixing bowl, add the slightly cooled rice and the roasted vegetables. Pour the prepared gochujang dressing over the top and gently toss to evenly coat every grain and vegetable piece with the flavorful sauce.
Serve: Transfer the rice salad into serving bowls and garnish with toasted sesame seeds and sliced green onions to add crunch and a fresh aroma. Serve immediately to enjoy the contrast between the warm roasted vegetables and the crisp toppings.

Notes

You can substitute honey with maple syrup to make the recipe vegan-friendly.
For extra protein, consider adding cooked tofu or grilled chicken.
If you prefer less heat, reduce the amount of gochujang or mix it with a bit of mayonnaise or yogurt.
This salad is best eaten fresh but can be refrigerated for up to 2 days; reheat slightly before serving.
Feel free to use any mix of your favorite roasting vegetables such as zucchini, broccoli, or cherry tomatoes.

Keywords: gochujang rice salad, roasted vegetable rice, Korean rice salad, spicy rice salad, healthy rice dish