Crispy Rice Gochujang Kimchi Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Step 1. Cook the rice according to package instructions, let it cool, and refrigerate for at least 30 minutes to firm up.

Step 2

Step 2. Mix the cooled rice with 1 tbsp gochujang and a pinch of salt.

Step 3

Step 3. Heat a splash of neutral vegetable oil in a pan over medium heat, press the rice into a compact layer, and cook without stirring for about 5–7 minutes until the bottom is crispy and golden.

Step 4

Step 4. Carefully flip the rice to crisp the other side, then remove from the pan and set aside.

Step 5

Step 5. In the same or another pan, heat some oil and fry the halloumi slices until golden on both sides, then set aside.

Step 6

Step 6. In a bowl, whisk together the remaining gochujang, soy sauce, rice vinegar, additional sesame oil, garlic, and water to make the dressing (adjust sweetness or tanginess as preferred).

Step 7

Step 7. In a large bowl, combine the cucumber, carrot, kimchi, and scallions.

Step 8

Step 8. Pour the dressing over the vegetable mixture and toss to combine.

Step 9

Step 9. Plate the crispy rice as the base, top with the dressed vegetable–kimchi salad, then add the fried halloumi on top.

Step 10

Step 10. Sprinkle lightly toasted sesame seeds over the assembled dish (and drizzle more sesame oil if desired).