Crispy Rice Salad with Gochujang Mushrooms Recipe
A vibrant and satisfying Crispy Rice Salad with Gochujang Mushrooms, combining crunchy oven-baked rice, savory marinated mushrooms, fresh vegetables, and a creamy spicy peanut sauce for an exciting plant-based meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: Korean-inspired
- Diet: Vegan
Ingredients
Scale
Crispy Rice
- 1 cup cooked rice (used sushi rice from ⅓ cup dry)
- 1 tbsp chili oil
Mushrooms & Marinade
- 9 oz king oyster mushrooms
- 6 oz shimeji mushrooms
- ½ tbsp gochujang paste
- 2 tsp tamari (low sodium preferred), divided
- ½ tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp sesame oil
Peanut Sauce
- 1½ tbsp peanut butter (or tahini for nut-free option)
- 1 tbsp fresh ginger, finely grated
- 1 clove garlic, peeled
- 2 tbsp lime juice
- 2 tsp tamari (low sodium preferred)
- 2 tsp maple syrup
- ¼ cup dairy-free milk (soy milk used)
- 1 tsp gochujang paste
Salad Components
- 1½ cups shelled frozen edamame (thawed)
- 1 medium cucumber, diced
- 2 spring onions, finely chopped
- 1 avocado, diced
- ¼ cup fresh mint, finely chopped
Instructions
- Prepare the rice: Preheat your oven to 400°F (200°C) fan-forced. On a large baking tray lined with baking paper, combine the cooked rice and chili oil, spreading it into a thin, even layer. Bake on the middle rack for 30 minutes, stirring once halfway through to ensure even crisping. Once out of the oven and slightly cooled, fold the baking paper over the rice and use a jar to gently crush it, breaking up any large clumps to create crispy rice pieces.
- Prepare and cook the mushrooms: Separate the king oyster mushrooms’ caps and stems. Slice the caps and shred the stems using a fork. Chop the base of the shimeji mushrooms, ensuring they remain separated. In a large lidded container, stir together ½ tbsp gochujang, 2 tsp tamari, ½ tbsp maple syrup, and 1 tsp rice vinegar until smooth. Add the mushrooms, close the lid, and shake well to coat. Heat a large pan over medium heat, add the marinated mushrooms, and cook for about 10 minutes until they release their juices. When the mushrooms begin to dry out, stir in 1 tsp sesame oil, cook for 2 minutes without stirring to allow browning, then stir again and leave undisturbed for another 2 minutes to brown further.
- Prepare the peanut sauce: In a small blender, combine the peanut butter, grated ginger, peeled garlic clove, lime juice, 2 tsp tamari, 2 tsp maple syrup, soy milk, and 1 tsp gochujang paste. Blend until smooth and creamy. Alternatively, finely mince the ginger and garlic and whisk together with the other ingredients until fully combined.
- Assemble the salad: In two serving bowls, evenly divide the thawed edamame, diced cucumber, chopped spring onions, diced avocado, chopped fresh mint, cooked mushrooms, and crispy rice. Drizzle the peanut sauce generously over the top. Toss gently if desired and serve immediately to enjoy the mix of textures and flavors.
Notes
- For a nut-free version, substitute peanut butter with tahini in the sauce.
- Use low sodium tamari to control salt content.
- Ensure rice is spread in a thin layer to get maximum crispiness when baking.
- The mushroom cooking step is important to develop deep umami and browning flavors.
- Rice can be prepared a day ahead and stored in an airtight container for convenience.
Keywords: crispy rice salad, gochujang mushrooms, vegan salad, peanut sauce, Korean flavors, plant-based, spicy mushrooms, edamame salad
