Bibimbap Crispy Rice Salad by @fitgreenmind

1h10

4 servings

🍚

400 g

Cooked basmati rice

🌶️

75 ml

Gochujang

🫗

3 tsp

Oil

🥒

300 g

Cucumber

🌿

15 g

Cilantro

🥕

100 g

Carrot

🫗

7.5 ml

Sesame oil

💧

15 ml

Water

🍁

15 ml

Maple syrup

🍶

15 ml

Vinegar

🧄

0.75 g

Garlic powder

🫚

0.5 g

Ginger powder

🌱

9 g

Sesame seeds

  1. Preheat

    Preheat the oven to 200°C / 400°F and line the baking sheet with parchment paper.

  2. Mix
    • cooked basmati rice
    • gochujang
    • neutral cooking oil

    Mix the cooked basmati rice with 1 tablespoon gochujang and 3 teaspoons neutral cooking oil in a large mixing bowl.

  3. Spread
    • cooked basmati rice

    Spread the seasoned rice in an even layer on the lined baking sheet.

  4. Bake
    • cooked basmati rice

    Bake the rice for 15 minutes at 200°C / 400°F.

  5. Stir
    • cooked basmati rice

    Stir the rice thoroughly, then return it to the oven for 15 minutes until crisp and lightly browned.

  6. Chop
    • cucumber
    • cilantro
    • carrot

    Finely chop the cucumber, cilantro, and carrot on a cutting board.

  7. Place
    • cucumber
    • cilantro
    • carrot

    Place the chopped cucumber, cilantro, and carrot into a large mixing bowl.

  8. Whisk
    • gochujang
    • sesame oil
    • water

    Whisk together 2 tablespoons gochujang, sesame oil, water, maple syrup or agave syrup, vinegar, garlic powder, ginger powder, and sesame seeds in the second large mixing bowl.

  9. Add
    • cooked basmati rice
    • cucumber
    • cilantro

    Add the crispy rice to the vegetables, then pour over the dressing.

  10. Toss
    • Cooked basmati rice

    Toss the salad until evenly coated, then serve immediately while the rice is crispy.

Bibimbap Crispy Rice Salad by @fitgreenmind

1h10

4 servings

🍚

400 g

Cooked basmati rice

🌶️

75 ml

Gochujang

🫗

3 tsp

Oil

🥒

300 g

Cucumber

🌿

15 g

Cilantro

🥕

100 g

Carrot

🫗

7.5 ml

Sesame oil

💧

15 ml

Water

🍁

15 ml

Maple syrup

🍶

15 ml

Vinegar

🧄

0.75 g

Garlic powder

🫚

0.5 g

Ginger powder

🌱

9 g

Sesame seeds

Preparation Steps

  1. Step 1/10

    Preheat the oven to 200°C / 400°F and line the baking sheet with parchment paper.

    🍳baking sheet
    📜parchment paper

  2. Step 2/10

    Mix the cooked basmati rice with 1 tablespoon gochujang and 3 teaspoons neutral cooking oil in a large mixing bowl.

    🍚cooked basmati rice
    🌶️gochujang
    🫗neutral cooking oil
    🥣large mixing bowl
    🥄measuring spoons
    🥄spatula

  3. Step 3/10

    Spread the seasoned rice in an even layer on the lined baking sheet.

    🍚cooked basmati rice
    🍳baking sheet
    🥄spatula

  4. Step 4/10

    Bake the rice for 15 minutes at 200°C / 400°F.

    🍚cooked basmati rice
    🍳baking sheet

  5. Step 5/10

    Stir the rice thoroughly, then return it to the oven for 15 minutes until crisp and lightly browned.

    🍚cooked basmati rice
    🍳baking sheet
    🥄spatula

  6. Step 6/10

    Finely chop the cucumber, cilantro, and carrot on a cutting board.

    🥒cucumber
    🌿cilantro
    🥕carrot
    🪵cutting board
    🔪chef's knife

  7. Step 7/10

    Place the chopped cucumber, cilantro, and carrot into a large mixing bowl.

    🥒cucumber
    🌿cilantro
    🥕carrot
    🥣large mixing bowl

  8. Step 8/10

    Whisk together 2 tablespoons gochujang, sesame oil, water, maple syrup or agave syrup, vinegar, garlic powder, ginger powder, and sesame seeds in the second large mixing bowl.

    🌶️gochujang
    🫗sesame oil
    💧water
    🍯maple syrup or agave syrup
    🍶vinegar
    🧄garlic powder
    🫚ginger powder
    🌱sesame seeds
    🥣large mixing bowl
    🥄measuring spoons
    🥄whisk

  9. Step 9/10

    Add the crispy rice to the vegetables, then pour over the dressing.

    🍚cooked basmati rice
    🥒cucumber
    🌿cilantro
    🥕carrot
    🌶️gochujang
    🫗sesame oil
    💧water
    🍯maple syrup or agave syrup
    🍶vinegar
    🧄garlic powder
    🫚ginger powder
    🌱sesame seeds
    🥣large mixing bowl
    🥄spatula

  10. Step 10/10

    Toss the salad until evenly coated, then serve immediately while the rice is crispy.

    🥣large mixing bowl
    🥄spatula

Composition

Ingredients

Types

Grains, Condiments, Vegetables, Herbs, Oils, Liquids, Spices, Seeds

Ingredients

Cooked basmati rice, Gochujang, Oil, Cucumber, Cilantro, Carrot, Sesame oil, Water, Maple syrup, Vinegar, Garlic powder, Ginger powder, Sesame seeds

Notes

Gochujang (for the rice, for the dressing), Oil (for the rice), Carrot (big), Maple syrup (or agave)

Allergens

Soy, Gluten, Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-based

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 55g, Fat: 8g, Fiber: 4g, Sugar: 8g

Nutritional Information

Minerals

Potassium: 340mg, Iron: 2.1mg, Calcium: 70mg, Sodium: 510mg

Vitamins

Vitamin A: 430µg RAE, Vitamin C: 7mg, Vitamin K: 35µg

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, baking sheet, parchment paper, cutting board, chef's knife, measuring spoons, measuring cups, spatula, whisk

Appliances

Oven

Type

Type

Type Of Dish

Salad, Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight Meal, Potluck, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Korean, Laotian

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crispy, Crunchy, Tender, Juicy

Flavors

Spicy, Savory, Sweet, Tangy, Nutty, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve promptly to preserve crispness), fridge : 3 days (Store in an airtight container,Store crispy rice separately from vegetables and dressing for best texture), freezer : 30 days (Freeze baked crispy rice only,Do not freeze dressed vegetables)