Crispy Gochujang Rice Salad
This Crispy Gochujang Rice Salad is bursting with vibrant flavors, crunchy textures, and a spicy-sweet kick that will keep you coming back for more!
Equipment
- Large Mixing Bowl
- Small Bowl
- Knife and cutting board
- Measuring cups and spoons
- Whisk or fork
Ingredients
- 2 cups brown rice cooked and cooled (or leftover)
- 2 tsp gochujang
- 2 tbsp sesame oil
- 4 tbsp soy sauce divided
- 1 cup peas steamed
- 1 Persian cucumber chopped
- 3 green onions finely sliced
- 1 avocado diced
- ½ cup mint chopped
- ½ cup cilantro chopped
- 1 tbsp honey
- ½ cup tahini
- ½ cup lime juice
- ½ cup water adjust consistency as needed
Instructions
- Cook the brown rice according to package instructions, then spread it out on a baking sheet to cool. Using leftover brown rice is recommended.
- Steam the peas until bright green and tender, about 2-3 minutes. Drain and set aside.
- Chop the Persian cucumber, slice the green onions, and chop the mint and cilantro into bite-sized pieces.
- In a small bowl, whisk together gochujang, sesame oil, soy sauce, honey, tahini, lime juice, and water until smooth. Adjust the consistency with more water if necessary.
- Combine the cooled brown rice, steamed peas, chopped cucumber, green onions, diced avocado, mint, and cilantro in a large mixing bowl.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated. Taste and adjust seasoning if needed.
- Serve immediately or chill for 30 minutes for enhanced flavor. Enjoy as a main dish or a side.
Notes
- To keep veggies crisp when storing, keep the dressing separate until serving.
- Add grilled chicken, shrimp, or tofu to make it a heartier meal.
- Substitute brown rice with quinoa or couscous for different textures.
- Increase spice with jalapeños or red pepper flakes if desired.
- Use tamari or gluten-free soy sauce to make this recipe gluten-free.