Korean-style salad with egg, rice and vegetables Recipe
This is a simple, filling salad with rice, egg and crunchy vegetables that’s a bit like a cross between Polish vegetable salad and bibimbap, just served cold. In Korea, similar rice bowls with toppings are often packed into lunchboxes for school or work. A dressing based on soy sauce and sesame oil turns plain rice into a fragrant, flavorful dish.
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- rice preferably short-grain, cooked and cooled - 200 g
- eggs hard-boiled - 3 pieces
- cucumber cut into thin half-slices - 0.5 pieces
- carrot coarsely grated - 0.5 pieces
- bell pepper diced finely - 0.5 pieces
- canned corn drained - 3 tablespoons
- chives chopped - 2 tablespoons
- soy sauce for the dressing - 2.5 tablespoons
- sesame oil for the dressing - 1.5 tablespoons
- rice vinegar adds a light acidity - 1 tablespoon
- honey or sugar - 1 teaspoon
- garlic grated or very finely chopped - 0.5 clove
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt to season the rice, if needed - 0.25 teaspoons
Main Ingredient:
rice
Preparation
- Cook the rice according to the package instructions, preferably the day before so it has time to cool completely and dry out slightly. If you’re using freshly cooked rice, spread it out on a plate so it cools faster.
- Place the eggs in a pot with cold water, bring to a boil, then cook for 8–9 minutes from the moment it starts boiling. Rinse with cold water, peel and cut into large cubes.
- Slice the cucumber into thin half-slices. Coarsely grate the carrot, dice the bell pepper finely, drain the corn, and chop the chives.
- In a small bowl, make the dressing: mix the soy sauce, sesame oil, rice vinegar, honey and grated garlic until well combined.
- In a large bowl, fluff the rice with a fork so it’s not clumped together. If it’s very dry, you can sprinkle it with 1–2 tablespoons of water.
- Add the eggs, cucumber, carrot, bell pepper, corn and most of the chives to the rice (reserve a little for sprinkling on top). Pour in the dressing and gently mix with a large spoon so you don’t mash the eggs.
- Sprinkle the salad with toasted sesame seeds and the remaining chives. Set aside for 10–15 minutes so the flavors meld, then serve at room temperature or slightly chilled.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w szczelnym pojemniku w lodówce. Przed podaniem delikatnie ją przemieszaj, bo sos może opaść na dno.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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