Crispy Gochujang Rice Salad with Flavorful Mushrooms and Edamame
Crispy Gochujang Rice Salad with Flavorful Mushrooms and Edamame is a vibrant, flavor-packed dish that brings Korean-inspired tastes to your table. This easy-to-make salad features crispy rice, sautéed mushrooms, and protein-rich edamame, all drizzled with a spicy-sweet gochujang dressing. Perfect for picnics, BBQs, or as a stunning side dish at dinner parties, it’s sure to impress your guests while offering an unforgettable culinary experience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Sautéing
- Cuisine: Korean
Ingredients
Scale
- 2 cups cooked short-grain rice
- 1 cup fresh shiitake or cremini mushrooms, sliced
- 1 cup shelled edamame (fresh or frozen)
- 3 tbsp gochujang paste
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Instructions
- Cook the rice according to package instructions; day-old rice works best for crispiness.
- In a skillet over medium heat, add sesame oil and sauté sliced mushrooms until golden brown (about 5-7 minutes).
- In a small bowl, whisk together gochujang paste, rice vinegar, and additional sesame oil until smooth.
- In a large bowl, combine cooked rice, sautéed mushrooms, and edamame. Drizzle with the gochujang dressing and mix until well combined.
- Serve in bowls topped with green onions and toasted sesame seeds.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 0mg