Crispy Gochujang Rice Salad with Flavorful Mushrooms and Edamame
Crispy Gochujang Rice Salad with Flavorful Mushrooms and Edamame is a vibrant dish that blends crunchy rice, spicy gochujang, earthy mushrooms, and nutritious edamame. This salad is not just a meal but an exciting culinary experience, perfect for weeknight dinners or potlucks. Its colorful presentation and customizable ingredients ensure satisfaction in every bite, making it a go-to recipe for those seeking bold flavors and healthy options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: Korean
Ingredients
Scale
- 2 cups cooked jasmine rice (cold)
- 2 tbsp gochujang
- 1 cup fresh shiitake mushrooms (sliced)
- 1 cup frozen shelled edamame (thawed)
- 2 tbsp sesame oil
- 3 green onions (chopped)
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh lime juice
Instructions
- Ensure the cooked rice is cold for optimal crispiness.
- In a skillet over medium heat, add sesame oil and sauté sliced mushrooms until golden brown (about 5 minutes).
- In a bowl, whisk together gochujang, soy sauce, and lime juice.
- Add cold rice and thawed edamame to the skillet with the mushrooms; pour the sauce over everything and mix well until heated through.
- Remove from heat; fold in chopped green onions and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For extra crunch, use day-old rice. - Customize by adding veggies like bell peppers or proteins such as grilled chicken or tofu. - Store leftovers in an airtight container for up to three days.