Crispy Rice with Gochujang and Cucumber Salad by @simonauscher

43 min

2 servings

🍚

200 g

Cooked basmati rice

🌶️

15 ml

Gochujang

🌶️

15 ml

Smoked paprika

🫒

15 ml

Olive oil

🥒

150 g

Cucumber

🌿

1 handful

Coriander

🌿

10 g

Dill

🌱

1 g

Sesame seeds

🥢

15 ml

Soy sauce

🫗

2 tsp

Rapeseed oil

🫗

5 ml

Toasted sesame oil

🍚

5 ml

Rice vinegar

🍬

4 g

Brown sugar

🍋

0.5 count

Lime

  1. Preheat

    Preheat the oven to 220°C / 425°F.

  2. Combine
    • cooked basmati rice
    • gochujang
    • smoked paprika

    Combine the cooked basmati rice, gochujang, smoked paprika, and olive oil in a large mixing bowl.

  3. Spread
    • cooked basmati rice

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

  4. Bake
    • cooked basmati rice

    Bake the rice for 25 to 30 minutes at 220°C / 425°F. Stir it every 8 to 10 minutes to prevent burning.

  5. Slice
    • cucumber

    Slice the cucumber into thin rounds.

  6. Chop
    • fresh coriander

    Remove the tough stems from the fresh coriander and fresh dill. Roughly chop the herbs.

  7. Mix
    • soy sauce
    • rapeseed oil
    • Rice vinegar

    Mix the soy sauce, rapeseed oil, toasted sesame oil, rice vinegar, brown sugar, and juice from half the lime in a large mixing bowl.

  8. Add
    • cucumber
    • fresh coriander

    Add the sliced cucumber and chopped herbs to the dressing. Toss until evenly coated.

  9. Divide
    • cooked basmati rice
    • cucumber

    Divide the crispy rice and cucumber salad between 2 bowls.

  10. Sprinkle
    • sesame seeds

    Sprinkle the servings with sesame seeds and serve immediately.

Crispy Rice with Gochujang and Cucumber Salad by @simonauscher

43 min

2 servings

🍚

200 g

Cooked basmati rice

🌶️

15 ml

Gochujang

🌶️

15 ml

Smoked paprika

🫒

15 ml

Olive oil

🥒

150 g

Cucumber

🌿

1 handful

Coriander

🌿

10 g

Dill

🌱

1 g

Sesame seeds

🥢

15 ml

Soy sauce

🫗

2 tsp

Rapeseed oil

🫗

5 ml

Toasted sesame oil

🍚

5 ml

Rice vinegar

🍬

4 g

Brown sugar

🍋

0.5 count

Lime

Preparation Steps

  1. Step 1/10

    Preheat the oven to 220°C / 425°F.

  2. Step 2/10

    Combine the cooked basmati rice, gochujang, smoked paprika, and olive oil in a large mixing bowl.

    🍚cooked basmati rice
    🌶️gochujang
    🌶️smoked paprika
    🫒olive oil
    🥣large mixing bowl
    🥄spoon

  3. Step 3/10

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

    🍚cooked basmati rice
    🍳baking sheet
    🥄spoon

  4. Step 4/10

    Bake the rice for 25 to 30 minutes at 220°C / 425°F. Stir it every 8 to 10 minutes to prevent burning.

    🍚cooked basmati rice
    🍳baking sheet
    🥄spatula

  5. Step 5/10

    Slice the cucumber into thin rounds.

    🥒cucumber
    🔪knife
    🪵cutting board

  6. Step 6/10

    Remove the tough stems from the fresh coriander and fresh dill. Roughly chop the herbs.

    🌿fresh coriander
    🌿fresh dill
    🔪knife
    🪵cutting board

  7. Step 7/10

    Mix the soy sauce, rapeseed oil, toasted sesame oil, rice vinegar, brown sugar, and juice from half the lime in a large mixing bowl.

    🥢soy sauce
    🫗rapeseed oil
    🫗toasted sesame oil
    🍚rice vinegar
    🍬brown sugar
    🍋lime
    🥣large mixing bowl
    🥄spoon
    🍋citrus juicer

  8. Step 8/10

    Add the sliced cucumber and chopped herbs to the dressing. Toss until evenly coated.

    🥒cucumber
    🌿fresh coriander
    🌿fresh dill
    🥣large mixing bowl
    🥄spoon

  9. Step 9/10

    Divide the crispy rice and cucumber salad between 2 bowls.

    🍚cooked basmati rice
    🥒cucumber
    🥄spoon

  10. Step 10/10

    Sprinkle the servings with sesame seeds and serve immediately.

    🌱sesame seeds
    🥄spoon

Composition

Ingredients

Types

Grains, Condiments, Spices, Oils, Vegetables, Seeds, Sweeteners, Fruits

Ingredients

Cooked basmati rice, Gochujang, Smoked paprika, Olive oil, Cucumber, Coriander, Dill, Sesame seeds, Soy sauce, Rapeseed oil, Toasted sesame oil, Rice vinegar, Brown sugar, Lime

Notes

Gochujang (Korean chili paste)

Allergens

Soy, Wheat, Sesame

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Nut-free

Calories

280 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 44g, Fat: 10g, Fiber: 3g, Sugars: 6g

Nutritional Information

Minerals

Sodium: 720mg, Potassium: 280mg, Iron: 2.1mg, Calcium: 55mg

Vitamins

Vitamin C: 12mg, Vitamin K: 35mcg, Vitamin A: 400

Preparation

Time Information

Preparation

15 minutes

Cooking

28 minutes

Overall

43 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

large mixing bowl, baking sheet, knife, cutting board, spoon, spatula, citrus juicer

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Weeknight Meal, Summer

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

Korean, Asian

Geographic

South Korea, East Asia

Various

Aspect

Texture

Crunchy, Crispy, Juicy, Fresh, Tender

Flavors

Spicy, Smoky, Umami, Tangy, Savory, Sweet, Herbal, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Store in an airtight container,Store crispy rice separately from cucumber salad for best texture), freezer : 30 days (Freeze the crispy rice only,Do not freeze cucumber salad,Reheat rice in the oven until crisp)