Description
A refreshing and spicy salad made with crispy rice and gochujang dressing.
Ingredients
Scale
- 1 cup uncooked rice
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 cup mixed vegetables (carrots, cucumber, bell pepper)
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the rice according to package instructions and let it cool.
- In a bowl, mix gochujang, soy sauce, rice vinegar, and sesame oil.
- Add the cooled rice to the dressing and mix well.
- In a pan, heat oil and add the rice mixture, pressing it down to form a crispy layer.
- Cook until the bottom is golden brown, then flip and crisp the other side.
- Add mixed vegetables and green onions on top.
- Sprinkle sesame seeds before serving.
Notes
- Adjust the spice level by varying the amount of gochujang.
- Use any vegetables you prefer.
- This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Crispy Gochujang Rice Salad, Korean salad, vegan salad