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Crispy gochujang rice (like nam khao) with bibimbap sauce
Ingredients you'll need
For the crispy rice
- 2 1/2 cups cooked basmati rice
- 1 tbsp gochujang
- 3 tsp oil.
For the vegetables
- 1 cucumber
- 1/2 bunch cilantro
- 1 large carrot.
For the dressing
- 2 tbsp gochujang
- 1/2 tbsp sesame oil
- 1 tbsp water
- 1 tbsp maple syrup or agave
- 1 tbsp vinegar
- 1/2 tsp garlic powder
- 1/2 tsp ginger powder
- 1 tbsp sesame seeds
Let's get cookin'
- Mix cooked rice with gochujang and oil
- Bake at 200°C/400°F for 30 minutes, stirring halfway through
- Finely chop cucumber, cilantro, and carrot
- Mix all dressing ingredients until well combined
- Combine vegetables with crispy rice
- Toss with dressing and serve immediately
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Bibimbap Crispy Rice Salad. Korea meets Laos in one salad – uniquely delicious!
What do you get when Korean bibimbap sauce meets Laotian nam khao rice? This is a fantastic crispy rice salad! Cooked basmati rice is mixed with gochujang and oil and baked for 30 minutes until crispy. Finely chopped cucumber, carrots, and cilantro are added. The gochujang dressing with sesame oil, maple syrup, vinegar, and sesame seeds brings out all the Korean flavors. The combination of crispy, slightly spicy rice and fresh, crunchy vegetables with the umami-rich dressing is unique and irresistible. It perfectly demonstrates: The best culinary discoveries arise from bold combinations of different cuisines. A true fusion triumph! 🍙🔥
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