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Crispy Gochujang Rice Salad Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://ellaeatsdaily.com/crispy-gochujang-rice-salad-recipe/