Crispy Rice Salad

Name: Crispy Rice Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1½ tbsp Dan-O’s Outlaw Korean Pop BBQ; 2 cups cooked rice, cooled; 2 tsp gochujang (Korean chili paste); 2 tbsp neutral cooking oil; 12 oz shelled edamame, cooked and cooled; 1 cucumber, peeled, deseeded, and diced; ¼ small bunch cilantro, finely chopped; 4 scallions (green onions), diced; 2 tbsp fresh mint leaves, roughly chopped; 2 small avocados, peeled, pitted, and diced; ½ cup cashews; 1 tbsp Dan-O’s Outlaw Korean Pop BBQ; ¼ cup soy sauce; ¼ cup rice wine vinegar; 1 heaping tbsp brown sugar; 1 tsp toasted sesame oil; 1 tsp minced garlic; Juice of 1 lime

I saw this crunchy rice salad recipe the other day and knew I had to try it! We're taking cooked rice, tossing it with gochujang and Dan-O’s Outlaw Korean Pop BBQ, then baking it until golden and crispy. Our Korean Pop BBQ brings sweet, savory, garlicky flavor with big umami and just a little kick. Toss that crunchy rice with edamame, cucumber, avocado, fresh herbs, and cashews, then bring it all together with a tangy, sweet-and-savory dressing. I'm telling you, the combination of crispy rice, fresh veggies, and bold Korean-inspired BBQ flavor is an absolute game changer. This might just become one of your new favorite salads!

Prep Time

20 Mins

Cook Time

30 Mins

Serving Size

Flavors Used:

Ingredients

For the Crunchy Rice

1½ tbsp Dan-O’s Outlaw Korean Pop BBQ
2 cups cooked rice, cooled
2 tsp gochujang (Korean chili paste)
2 tbsp neutral cooking oil

For the Salad

12 oz shelled edamame, cooked and cooled
1 cucumber, peeled, deseeded, and diced
¼ small bunch cilantro, finely chopped
4 scallions (green onions), diced
2 tbsp fresh mint leaves, roughly chopped
2 small avocados, peeled, pitted, and diced
½ cup cashews

For the Dressing

1 tbsp Dan-O’s Outlaw Korean Pop BBQ
¼ cup soy sauce
¼ cup rice wine vinegar
1 heaping tbsp brown sugar
1 tsp toasted sesame oil
1 tsp minced garlic
Juice of 1 lime

Let’s Make It!

Prepare the Crunchy Rice: Preheat the oven to 400°F. Spread the cooked rice onto a parchment-lined baking sheet. Add the gochujang, Dan-O’s Outlaw Korean Pop BBQ, and oil. Mix thoroughly with your hands or a spoon until the rice is evenly coated, then spread it into a thin, even layer.
Bake the Rice: Place the rice in the preheated oven and bake for 25–30 minutes, stirring halfway through to help it crisp evenly. Begin checking around 15–20 minutes, watching closely to prevent burning. Once the rice is golden and crispy, remove it from the oven and let it cool slightly. Gently break apart any large clumps.
Prepare the Salad: Add the edamame to a large mixing bowl. Peel, deseed, and dice the cucumber, then add it to the bowl along with the chopped cilantro and scallions. Remove the mint leaves from their stems, roughly chop, and add to the salad. Dice the avocados and add them along with the cashews.
Make the Dressing: In a separate bowl, combine the soy sauce, rice wine vinegar, brown sugar, toasted sesame oil, minced garlic, lime juice, and Dan-O’s Outlaw Korean Pop BBQ. Whisk until the brown sugar dissolves and everything is well combined.
Assemble the Salad: Add the crispy rice to the prepared salad ingredients. Pour the dressing evenly over the top and gently toss until everything is well coated and combined.
Serve and Enjoy: Serve immediately while the rice is still crunchy and Yum Yum Get Ya Sum!