Description
A tangy and crispy rice salad featuring gochujang, perfect for a refreshing meal.
Ingredients
- 2 cups cooked brown rice, cooled
- 1 tablespoon vegetable oil
- 1 cup shredded carrots
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1 cup edamame, shelled and cooked
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon toasted sesame seeds
Instructions
- In a large skillet, heat the vegetable oil over medium-high heat. Add the cooked brown rice and spread it out evenly in the skillet. Let it cook undisturbed for about 5-7 minutes until the bottom is crispy. Stir and cook for another 5 minutes until the rice is heated through and crispy all over. Remove from heat and let cool slightly.
- In a large bowl, combine the shredded carrots, diced cucumber, diced red bell pepper, cooked edamame, green onions, and cilantro.
- In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, and honey until smooth.
- Add the crispy rice to the vegetable mixture and pour the gochujang dressing over the top. Toss everything together until well combined.
- Sprinkle with toasted sesame seeds before serving.
Notes
- For added protein, consider adding grilled chicken, tofu, or shrimp to the salad.
- Substitute quinoa for brown rice for a different texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg