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Crispy Gochujang Rice Salad with Peanuts and Ramps
This quick and easy spicy rice salad provides a bountiful mix of punchy flavors and textures and makes the perfect light meal or lunch.
Peanuts and ramps make an unexpectedly excellent combo, especially when paired with the deep, spicy funk of Korean gochujang, a fermented pepper paste.
If ramps (wild leeks) are unavailable, use garlic chives or scallion instead.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
- YieldServes 2
Ingredients
- 1 cup leftover jasmine rice (or cooked and cooled rice)
- 1 teaspoon melted butter
- 1/2 teaspoon kosher salt
- 1 tablespoon duck fat or butter
- 1 tablespoon gochujang
- 12 ramp leaves (wild leeks), sliced thinly into ribbons
- 1/2 cup roasted, salted peanuts, chopped + more for garnish
Preparation
Add the leftover rice to a bowl, then stir in the butter, allowing it to coat the grains.
Now mix in the gochujang paste, ensuring that it covers most of the rice.
Heat the duck fat or extra butter in a cast iron skillet over medium heat.
Add the rice mixture to the skillet and cook without disturbing for about 8-10 minutes.
Mix the rice up, and continue cooking for another 8-10 minutes, or until the rice is a nice mixture of soft and crispy bits.
Add 3/4 of the ramp leaves and 3/4 of the peanuts and continue cooking for 5 minutes.
Transfer to plates and top with the leftover ramps and peanuts. Serve immediately. Enjoy!
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