Can you mix gochujang with rice?

Absolutely! In fact, it's one of the best ways to flavor your rice before crisping it up. Gochujang adds a deep umami flavor with a sweet and spicy kick. When mixed with rice, especially for dishes like crispy gochujang rice salad , the gochujang caramelizes slightly in the pan, creating savory, golden edges and bold taste in every bite.

How to season crispy rice for salad?

Seasoning crispy rice for salad is all about layering flavor. Start by mixing your cooled or leftover rice with ingredients like gochujang, soy sauce, and sesame oil before frying. These give the rice depth and complexity. You can also sprinkle on toasted sesame seeds, chili flakes, or even a dash of rice vinegar post-cooking to customize the flavor to your liking.

Can I put gochujang in salad?

Yes, gochujang works beautifully in salads. You can mix it directly into rice or use it in a dressing. In crispy rice salad recipes , it acts as both a seasoning and a flavor enhancer, providing just the right level of heat and umami to complement fresh vegetables, creamy avocado, and zesty herbs.

How to make your rice more crispy?

To get ultra-crispy rice, always use cold, leftover rice . Spread it in a thin layer in a hot, oiled pan and let it cook undisturbed for several minutes. This creates that golden, crackling crust we all love in a crunchy rice salad . Avoid stirring too often, and don’t overcrowd the pan for best results.

The heat level is moderate. Gochujang adds a warm, flavorful spice rather than overpowering heat. If you're sensitive to spice, reduce the amount of gochujang or add more dressing or avocado to mellow it out. For spice lovers, add chili oil, fresh jalapeños, or red pepper flakes to dial it up.

How to Prepare the Most Delicious Crispy Gochujang Rice Salad Ever?

Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Fusion
Ingredients: For the Rice:; 2 cups cooked and cooled brown rice (preferably leftover); 2 teaspoons Gochujang; 2 tablespoons sesame oil; 2 tablespoons soy sauce; For the Salad:; 1 cup peas, steamed; 1 Persian cucumber, chopped; 3 green onions, finely sliced; 1 avocado, diced; 1/4 cup fresh mint, chopped; 1/4 cup fresh cilantro, chopped; For the Dressing:; 1 tablespoon honey; 2 tablespoons soy sauce; 1/4 cup tahini; 1/4 cup lime juice; 1/4 cup water

Description

This Crispy Gochujang Rice Salad is a bold and vibrant fusion of spicy, nutty, and fresh flavors. Leftover rice gets pan-crisped with gochujang, then tossed with crisp veggies, creamy avocado, fresh herbs, and a tangy tahini-lime dressing for a nourishing and satisfying meal.

Ingredients

Units Scale

For the Rice:
2 cups cooked and cooled brown rice (preferably leftover)
2 teaspoons Gochujang
2 tablespoons sesame oil
2 tablespoons soy sauce
For the Salad:
1 cup peas, steamed
1 Persian cucumber, chopped
3 green onions, finely sliced
1 avocado, diced
1/4 cup fresh mint, chopped
1/4 cup fresh cilantro, chopped
For the Dressing:
1 tablespoon honey
2 tablespoons soy sauce
1/4 cup tahini
1/4 cup lime juice
1/4 cup water

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Instructions

Heat a skillet over medium heat and add sesame oil.
Add the cooled brown rice and spread it out in an even layer. Let cook undisturbed for a few minutes to crisp up.
Stir in the gochujang and soy sauce, tossing to coat the rice evenly. Continue cooking until the rice is crispy and golden. Set aside to cool slightly.
In a large bowl, combine the steamed peas, chopped cucumber, green onions, diced avocado, mint, and cilantro.
In a separate small bowl or jar, whisk together the honey, soy sauce, tahini, lime juice, and water until smooth and creamy.
Add the crispy gochujang rice to the salad bowl and toss gently with the dressing until everything is well coated.
Serve immediately, garnished with extra herbs or sesame seeds if desired.

Notes

Leftover rice works best for achieving crispy texture.
Add protein like grilled chicken or tofu for a complete meal.
Adjust gochujang to taste depending on your spice preference.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 6g
Sodium: 750mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 7g
Protein: 9g
Cholesterol: 0mg