Description

A vibrant and flavorful Crispy Gochujang Rice Salad featuring tender roasted mixed vegetables, jasmine rice, and a spicy-sweet gochujang dressing, topped with toasted sesame seeds and fresh green onions. Perfect as a refreshing and satisfying meal or side dish.

Ingredients

Units Scale

Rice

4 cups cooked jasmine rice

Vegetables

2 cups mixed vegetables (bell peppers, carrots, cucumbers)
2 tbsp olive oil (for roasting)
Salt (to taste)

Dressing

3 tbsp gochujang
1 tbsp honey (or maple syrup)
2 tbsp lime juice (freshly squeezed)
a splash of water

Toppings

2 tbsp toasted sesame seeds
2 sliced green onions

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Instructions

Cook the Rice: Cook the jasmine rice according to package instructions. Once cooked, fluff the rice with a fork and let it cool slightly to prepare for mixing.
Roast the Vegetables: Preheat the oven to 425°F (220°C). Chop the mixed vegetables into bite-sized pieces, then toss them with olive oil and salt on a baking sheet. Roast in the oven for 20-25 minutes until the vegetables are tender and slightly caramelized.
Prepare the Dressing: In a bowl, whisk together gochujang, honey (or maple syrup), freshly squeezed lime juice, and a splash of water until you create a smooth, balanced dressing with a nice blend of spicy and sweet flavors.
Combine Ingredients: In a large mixing bowl, combine the cooled jasmine rice and the roasted vegetables. Pour the prepared gochujang dressing over the mixture and toss gently to coat everything evenly without mashing the rice.
Serve: Portion the rice salad into serving bowls, then top each with toasted sesame seeds and sliced green onions to add a nutty crunch and fresh bite. Serve warm or at room temperature for best flavor.

Notes

Use a splash of water to thin the dressing if it’s too thick, ensuring even coating.
For a vegan version, substitute honey with maple syrup or another plant-based sweetener.
Jasmine rice works best for its fragrant aroma and slightly sticky texture.
You can vary the mixed vegetables based on seasonality or preference.
Slightly cooling the rice before mixing prevents it from becoming mushy when tossed with the dressing.