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Crispy Gochujang Rice Salad with Chickpeas
Crispy gochujang rice, crunchy chickpeas, cucumbers in a kimchi vinaigrette, tossed together in a gochujang lime dressing. The perfect way to sue up leftover rice.
Method
- Preheat the oven to 200°C / 180°C fan and line two large baking trays with baking paper.
- In a large bowl, mix the rice with vegetable oil, gochujang, soy sauce, honey and cornflour until evenly coated. Spread onto one baking tray.
- Pat the chickpeas dry, then toss with oil, smoked paprika, gochujang (if using) and salt. Spread onto the second tray.
- Roast for 30–35 minutes, stirring the rice every 10 minutes. The chickpeas should be golden and slightly crispy after 25–30 minutes—remove them when ready and allow the rice to finish if needed. Let both cool slightly so they stay crispy.
- In a small bowl, whisk together sesame oil, lime juice, soy sauce and honey, then stir through the chopped kimchi to make the vinaigrette.
- In another bowl, combine all dressing ingredients and mix until smooth.
- In a large bowl, toss the cucumber with the kimchi vinaigrette, then gently fold in the roasted chickpeas.
- Just before serving, top with the crispy gochujang rice to keep its crunch, then finish with toasted sesame seeds and fresh herbs.
