Crispy Gochujang Rice Salad for a Flavor-Packed Meal

This Crispy Gochujang Rice Salad is a vibrant blend of fluffy rice and roasted vegetables drizzled with a spicy-sweet dressing.

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Prep Time 15

Cook Time 25

Cooling Time 10

Total Time 50

Servings: 4 bowls

Course: Salads

Cuisine: Korean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 cup Jasmine Rice Substitute with brown rice or quinoa for a healthier option.
2 cups Mixed Vegetables A mix of bell peppers, carrots, and cucumbers.
2 tablespoons Toasted Sesame Seeds Can substitute with sunflower seeds or omit.
2 stalks Green Onions Substitute with chives or omit if unavailable.

For the Dressing

2 tablespoons Gochujang Korean chili paste that gives spice and sweetness.
1 tablespoon Honey Can substitute with maple syrup for vegan option.
0.5 lime Lime Juice Freshly squeezed for the best flavor.
2 tablespoons Olive Oil For roasting vegetables.
to taste teaspoon Salt Adjust based on your preferences.

Equipment

Oven
baking sheet
mixing bowl
whisk
Fork

Method

Preparation Steps

Cook jasmine rice according to the package instructions, then fluff and let cool to room temperature.
Preheat oven to 425°F (220°C). Chop mixed vegetables, toss with olive oil and salt, then roast for 20-25 minutes.
Whisk together gochujang, honey, lime juice, and water in a medium bowl until smooth.
Combine the cooled rice and roasted vegetables in a large mixing bowl. Drizzle with dressing and toss to coat.
Garnish with sesame seeds and green onions before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 7gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 300mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 50mgIron: 1.5mg

Notes

For best freshness, keep the dressing separate until serving. Customize the vegetables as desired for seasonal variety.

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