I love simple bowls and I love bold flavor. Crispy Gochujang Rice Salad is a quick, bright dish I make when I want heat and crunch in one bowl, and I often serve it with a fresh pasta salad like 20-minute green goddess pasta salad for a full meal.
Your Ingredients List
- 4 cups cooked jasmine rice
- 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
- 3 tbsp gochujang
- 1 tbsp honey (or maple syrup)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil (for roasting)
- Salt (to taste)
- Toppings: 2 tbsp toasted sesame seeds, 2 sliced green onions
My Go-To Equipment
I use a heavy pan for crisping rice and a rimmed baking sheet for roasting vegetables. A small bowl and whisk make the dressing easy. A sturdy spatula helps toss everything.
The Simple Steps to Follow
- Cook the jasmine rice and let it cool slightly.
- Preheat the oven to 425°F.
- Chop the mixed vegetables into bite sizes.
- Toss vegetables with olive oil and salt on a baking sheet.
- Roast the vegetables for 20 to 25 minutes until tender.
- Whisk gochujang, honey, lime juice, and a splash of water until smooth.
- In a large bowl combine the cooled rice and the roasted vegetables.
- Pour the dressing over and toss gently to coat.
- Serve bowls topped with toasted sesame seeds and sliced green onions.
Healthy Twists on a Classic
I like to add more veg or swap the rice for brown rice to up the fiber. For a lighter sauce, I cut the gochujang in half and add extra lime. If you want a sweet note, try pairing it with my apple salad for contrast like apple cranberry carrot salad.
Serving Suggestions From My Table
I serve this salad warm or at room temperature. It goes well with grilled chicken or a crisp green side. For a weekend lunch, I pair it with a nutty grain bowl like honey mustard quinoa apple salad with crispy shallots to make a bright spread.
Getting It Just Right
Let the rice cool a bit so the dressing sticks and the roasted veg keep their texture. Taste for salt after you toss because the gochujang can be salty. Use fresh lime for the best bright zip.
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to keep some crisp on the rice or eat chilled as a salad.
Enjoy Every Moment
Take time to plate with care and add the toasted sesame seeds last. I love serving this when friends come by because it is simple, bold, and shared easily.
A Few Common Questions
Can I make Crispy Gochujang Rice Salad ahead of time?
Yes. You can roast the vegetables and cook the rice a few hours ahead. Toss with dressing just before serving to keep textures bright.
Is Crispy Gochujang Rice Salad very spicy?
It can be if you use a lot of gochujang. I adjust the heat by using less paste or adding more honey and lime to balance the spice.
Can I swap the jasmine rice in Crispy Gochujang Rice Salad?
Yes. Brown rice or short grain rice work well. Keep in mind cook times and texture will change slightly, but the flavors still shine.
Print
Crispy Gochujang Rice Salad
- Total Time: 40
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, bright dish that combines crispy rice with roasted vegetables and a spicy gochujang dressing, perfect for a flavorful meal.
Ingredients
- 4 cups cooked jasmine rice
- 2 cups mixed vegetables (bell peppers, carrots, cucumbers)
- 3 tbsp gochujang
- 1 tbsp honey (or maple syrup)
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp olive oil (for roasting)
- Salt (to taste)
- Toppings: 2 tbsp toasted sesame seeds, 2 sliced green onions
Instructions
- Cook the jasmine rice and let it cool slightly.
- Preheat the oven to 425°F (220°C).
- Chop the mixed vegetables into bite sizes.
- Toss vegetables with olive oil and salt on a baking sheet.
- Roast the vegetables for 20 to 25 minutes until tender.
- Whisk gochujang, honey, lime juice, and a splash of water until smooth.
- In a large bowl combine the cooled rice and the roasted vegetables.
- Pour the dressing over and toss gently to coat.
- Serve bowls topped with toasted sesame seeds and sliced green onions.
Notes
For a healthier twist, consider swapping jasmine rice for brown rice. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: rice salad, gochujang, vegetarian salad, roasted vegetables, healthy meal