Crispy Rice Salad Korean style

When you look up vegan spicy salads there is a good chance you will stumble over a crispy rice salad. There are a couple of Reels too.

I wanted my rice spicy, but only 3 veggies were in my fridge and the last few stalks of fresh coriander.

For the rice I went Korean with Gochujang chili paste, ginger and garlic paste, Kalamancy Soy Sauce and a little bit toasted seasme oil added to the vegetable oil. It took a good while to mix everything in a smooth sauce.

The longgrain rice was cooked in salted water in a pot. This method was so uncommon to me now, because I use a ricecooker all the time. Just a training for my next stay in an AirB&B without the use of the helper. Bug it cooked just fine.

The hot rice went in with the sauce and was stirred very well. Tranfered to baking paper and in the oven for 25 min. One good stir after 15 min. Be careful with the heat, it may get to dark. That depends on the oven.

The salad base was red bell peppers, celery stalks and a green onion. More flavour was the finish with chopped coriander.

Sauce:

1 tbsp Gochujang red chili paste

2 tbsp vegetable oil

1 tsp toasted sesame oil

1 heaped tsp ginger garlic paste

2 tbsp Kalamancy Soy Sauce

150 g uncooked longgrain rice

Dressing:

3 tbsp vegetable oil

2 tbsp fruity balsamic vinegar

Lemon pepper, lemon salt

Lemon juice