After spending an afternoon experimenting with different flavors and cuisines, I stumbled upon a delightful mix that led to my new favorite dish: Crispy Gochujang Rice Salad. The harmony of the sweet, spicy gochujang with the freshness of crisp vegetables and fluffy jasmine rice is simply irresistible. Plus, it’s super simple and quick to whip up perfect for busy weeknights or a satisfying lunch.

What Makes This So Good

Flavor Explosion: The gochujang packs a punch with its vibrant spiciness, balanced by the sweet honey or maple syrup.
Crispy Veggies: Roasting the vegetables gives them a delightful crunch, enhancing the overall texture of the dish.
Healthy and Wholesome: Packed with colorful veggies and whole grains, this salad is not just delicious but nutritious too.

Ingredients

4 cups (600g) cooked jasmine rice
2 cups (300g) mixed vegetables (e.g., bell peppers, carrots, cucumbers)
3 tbsp (45g) gochujang
1 tbsp (15g) honey (or maple syrup for a vegan option)
2 tbsp (30ml) lime juice (freshly squeezed)
2 tbsp (30ml) olive oil (for roasting)
Salt (to taste)
Toppings:
- 2 tbsp toasted sesame seeds
- 2 sliced green onions

Smart Swaps

Use brown rice or quinoa for added fiber and nutrients.
Substitute maple syrup with agave nectar or stevia for a low-sugar option.
Opt for any seasonal vegetables you have on hand, like zucchini or broccoli.

Sourcing Tips

When selecting your veggies, look for vibrant colors and crisp textures—this often indicates freshness. For gochujang, I recommend a well-known brand like Chung Jung One, which offers great flavor without artificial additives.

Directions

Cook the Rice: Prepare your jasmine rice according to package instructions. Fluff it with a fork and let it cool slightly.
Preheat the Oven: Set your oven to 425°F (220°C).
Prepare the Veggies: Chop your mixed vegetables into bite-sized pieces. Toss them in a bowl with 2 tablespoons olive oil and a pinch of salt.
Roast the Veggies: Spread the seasoned vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. They should be golden on the edges.
Make the Dressing: In a bowl, whisk together the gochujang, honey, lime juice, and a splash of water until you achieve a smooth consistency.
Combine Everything: In a large mixing bowl, combine the cooled rice and roasted vegetables. Pour the dressing over the mixture and toss gently until everything is well coated.
Serve: Dish into bowls and top with toasted sesame seeds and sliced green onions for a beautiful presentation.

Safety Note

Remember to handle hot vegetables and baking sheets with care to avoid burns.

Pro Tips

Make-Ahead: You can prepare the rice and roast the veggies in advance. Just combine everything before serving.
Transport: To take this salad on the go, pack the dressing separately to keep the rice and veggies from getting soggy.
Re-Crisping: If you have leftovers, an air fryer can help re-crisp the veggies beautifully at 375°F (190°C) for 5-7 minutes.

Quick Variations

Protein Boost: Add grilled chicken or tofu for an extra source of protein.
Spicy Kick: Toss in some sliced jalapeños or sprinkle chili flakes for added heat.
Nutty Flavor: Incorporate chopped peanuts or cashews for a crunchy twist.

Serving Ideas

This salad is fantastic on its own or as a side dish paired with grilled meats or seafood.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can enjoy them cold, or reheat in the microwave for about 1-2 minutes.

FAQs

Can I use brown rice instead of jasmine rice?
Yes! Brown rice is a great substitute and adds a nutty flavor.
What if I don’t have gochujang?
You can use sriracha or any hot sauce mixed with a bit of sugar as an alternative.
Is this recipe suitable for meal prep?
Absolutely! This salad holds up well and can be prepped in advance for quick lunches throughout the week.

Crispy Gochujang Rice Salad

Print Recipe

A delightful mix of crispy vegetables and fluffy jasmine rice tossed in a spicy and sweet gochujang dressing.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

4 cups (600g) cooked jasmine rice
2 cups (300g) mixed vegetables (e.g., bell peppers, carrots, cucumbers)
3 tbsp (45g) gochujang
1 tbsp (15g) honey (or maple syrup for a vegan option)
2 tbsp (30ml) lime juice (freshly squeezed)
2 tbsp (30ml) olive oil (for roasting)
Salt (to taste)
2 tbsp toasted sesame seeds (for topping)
2 sliced green onions (for topping)

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Instructions

Prepare jasmine rice according to package instructions. Fluff with a fork and let cool slightly.
Preheat your oven to 425°F (220°C).
Chop mixed vegetables into bite-sized pieces, and toss them with 2 tablespoons of olive oil and a pinch of salt.
Spread seasoned vegetables on a baking sheet and roast for 20-25 minutes until tender and golden on the edges.
In a bowl, whisk together gochujang, honey, lime juice, and a splash of water until smooth.
In a large mixing bowl, combine cooled rice and roasted vegetables. Pour the dressing over and toss gently to coat.
Serve in bowls and top with toasted sesame seeds and sliced green onions.

Notes

Great for meal prep and can be served cold or reheated.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Salad
Method: Roasting
Cuisine: Korean
Diet: Vegan