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Welcome to the vibrant world of fusion cuisine, where traditional recipes meet contemporary flavors to create dishes that are both exciting and satisfying. One such dish that perfectly embodies this culinary philosophy is the Crispy Rice Salad with Gochujang Mushrooms. This delightful salad offers an enticing combination of textures and tastes, making it a perfect choice for anyone looking to elevate their meal. It features crispy rice and umami-rich gochujang mushrooms, bringing a unique twist to the classic salad format.

Crispy Rice Salad with Gochujang Mushrooms

A delightful twist on a classic dish.
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Ingredients
  

2 cups cooked jasmine rice (day-old rice works best)

1 cup shiitake mushrooms, sliced

1 tablespoon gochujang (Korean chili paste)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 cup mixed greens (spinach, arugula, or baby kale)

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1 tablespoon rice vinegar

1 tablespoon honey or maple syrup (optional)

1/4 cup scallions, sliced

2 tablespoons sesame seeds (black or white)

Salt and pepper to taste

Instructions
 

Prepare the Mushrooms: In a medium bowl, combine the sliced shiitake mushrooms, gochujang, soy sauce, and sesame oil. Toss to coat the mushrooms evenly. Let them marinate for about 15-20 minutes.

    Cook the Rice: Heat the vegetable oil in a non-stick skillet over medium heat. Add the cooked jasmine rice, breaking up any clumps. Spread the rice evenly in the pan and let it cook undisturbed for about 5-7 minutes, until the bottom is golden brown and crispy. Once crispy, flip sections of the rice to crisp the other side for another 5 minutes. Remove from heat and set aside.

      Sauté the Mushrooms: In the same skillet, add the marinated mushrooms and sauté over medium-high heat for about 5-7 minutes or until the mushrooms are cooked through and slightly caramelized.

        Combine the Salad: In a large salad bowl, combine the mixed greens, diced cucumber, cherry tomatoes, red onion, and cooled crispy rice. Drizzle with rice vinegar and honey/maple syrup, season with salt and pepper, and toss gently to mix all the ingredients.

          Top with Mushrooms: Add the sautéed gochujang mushrooms on top of the salad mixture. Sprinkle with sliced scallions and sesame seeds for added flavor and texture.

            Serve: Serve the crispy rice salad immediately, enjoying the combination of textures and the spicy savory flavors from the gochujang mushrooms.

              Prep Time: 25 minutes | Total Time: 40 minutes | Servings: 4