Looking for a quick and easy dinner that packs a punch of flavor? This gochujang crispy rice and avocado salad is the perfect solution. It combines spicy, crunchy, and creamy elements for a satisfying meal that comes together in no time.
Ingredients
- 1 cup cooked rice (preferably day-old)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 ripe avocado, sliced
- 1 cucumber, diced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Fresh cilantro for garnish
Instructions
- In a bowl, mix the gochujang, soy sauce, and sesame oil to create a sauce.
- Heat a non-stick pan over medium-high heat and add the cooked rice. Press it down firmly to form a flat layer. Cook for 4-5 minutes until the bottom is crispy and golden.
- Flip the rice cake (or break it into pieces) and cook the other side for another 3-4 minutes.
- Remove the crispy rice from the pan and cut into bite-sized pieces.
- In a serving bowl, combine the crispy rice, avocado slices, cucumber, and green onions.
- Drizzle the gochujang sauce over the salad and toss gently to combine.
- Top with sesame seeds and fresh cilantro. Serve immediately.
This salad is versatile—feel free to add protein like grilled chicken or tofu, or swap the cucumber for other crunchy vegetables. Enjoy the spicy kick and satisfying crunch!
