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Homemade Crispy Gochujang Rice Salad photo

Crispy Gochujang Rice Salad

This Crispy Gochujang Rice Salad is a vibrant meal packed with flavor! Enjoy the perfect balance of spices and fresh veggies.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Korean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 cups brown rice cooked and cooled (or leftover)
  • 2 tsp gochujang Korean chili paste
  • 2 tbsp sesame oil for a nutty flavor
  • 2 tbsp soy sauce enhances umami notes
  • 1 cup peas steamed
  • 1 unit Persian cucumber chopped
  • 3 unit green onions finely sliced
  • 1 unit avocado diced
  • ½ cup mint chopped
  • ½ cup cilantro chopped
  • 1 tbsp honey adds sweetness
  • 2 tbsp soy sauce for extra seasoning
  • ½ cup tahini for creamy dressing
  • ½ cup lime juice for acidity
  • ½ cup water to adjust dressing consistency

Equipment

  • Large mixing bowl
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving platter or bowls

Method
 

Preparation Steps:
  1. Start by cooking your brown rice according to package instructions. Once done, allow it to cool completely.
  2. While the rice is cooling, steam your peas until they are bright green and tender, about 2-3 minutes. Set them aside to cool.
  3. Dice the Persian cucumber and avocado, and finely slice the green onions. Chop the mint and cilantro, ensuring you have all your fresh ingredients ready to go.
  4. In a small bowl, whisk together the gochujang, sesame oil, soy sauce, honey, tahini, lime juice, and water. Adjust the consistency with more water if necessary, until it’s smooth and pourable.
  5. In a large mixing bowl, combine the cooled brown rice, steamed peas, cucumber, green onions, avocado, mint, and cilantro. Drizzle the dressing over the salad and toss gently to combine.
  6. Transfer the salad to a serving platter or individual bowls. Enjoy!

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Keep the dressing separate until ready to serve to prevent sogginess.
  • Feel free to freeze the rice portion for up to a month.