Description
Crispy Gochujang Rice Salad with Flavorful Mushrooms and Edamame is a vibrant, crunchy dish that bursts with flavor and is perfect for quick dinners or summer picnics.
Ingredients
Scale
- 1 cup jasmine rice
- 1 tablespoon sesame oil
- 1 cup sliced mushrooms (shiitake or button)
- 1 cup edamame (fresh or frozen)
- 2 green onions, finely chopped
- 2 tablespoons gochujang
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons rice vinegar
Instructions
- Rinse jasmine rice under cold water until it runs clear. Combine with two cups of water in a saucepan over medium heat. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until tender.
- While the rice cooks, heat sesame oil in a skillet over medium-high heat. Add sliced mushrooms and sauté for about five minutes until golden brown and tender.
- If using frozen edamame, cook according to package instructions (typically boil in salted water for about five minutes), then drain.
- In a small bowl, whisk together gochujang, soy sauce, and rice vinegar until smooth.
- Fluff the cooked jasmine rice in a large bowl. Stir in sautéed mushrooms, edamame, chopped green onions, and drizzle with the dressing. Toss gently until coated.
- Serve warm or cold; garnish with extra green onions or sesame seeds if desired.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For crispy texture, allow cooked rice to cool before sautéing. Customize by swapping mushrooms for zucchini or bell peppers. Add diced avocado for creaminess or sprinkle sesame seeds on top for crunch.