Korean Rice, Egg and Cucumber Salad with Soy-Sesame Dressing Recipe
This simple rice, egg and cucumber salad with soy-sesame dressing is something between a lunchbox dish and a homemade banchan. In Korea, leftover rice is often turned into new dishes, and here it ends up in a light yet satisfying bowl. The flavor is a bit like deconstructed kimbap, just without wrapping everything in seaweed.
W koreańskich domach ugotowany ryż rzadko się marnuje – często zamienia się go w szybkie miski z warzywami, jajkiem i prostym sosem. Ta sałatka jest łagodniejszą, „lunchboxową” wersją takich domowych mieszanych dań.
This salad turns simple leftover rice into a fresh, Korean-inspired bowl with minimal effort. The combination of warm rice, crunchy vegetables and a fragrant soy-sesame dressing gives you the comforting feeling of kimbap without any rolling or special equipment.
Dlaczego ta wersja działa
- Użycie lekko ciepłego ryżu sprawia, że lepiej wchłania sos sojowo‑sezamowy.
- Usunięcie pestek z ogórka ogranicza nadmiar wody i sałatka nie rozwadnia się.
- Prażony sezam dodany na końcu zachowuje chrupkość i wyraźny aromat.
- Proporcja sosu do ryżu daje wyraźny smak bez zalewania składników.
Chef's tips
Use short-grain or medium-grain rice for the best texture – it should be slightly sticky so the salad holds together, but not mushy. If you’re using leftover rice from the fridge, gently reheat it with a splash of water and let it cool slightly before mixing with the vegetables and dressing.
How to serve
Serve in individual bowls, topping each portion with extra toasted sesame seeds and, if you like, a few strips of roasted seaweed (gim/nori). For a more filling meal, add slices of avocado or a few pieces of grilled chicken or tofu on top.
Na co uważać
- Nie mieszaj gorącego ryżu z jajkiem – żółtko może się rozmazać i sałatka stanie się mazista.
- Nie solij ogórka wcześniej, bo puści dużo wody i sos stanie się wodnisty.
Zamienniki
- Ryż krótkoziarnisty możesz zastąpić długoziarnistym, skracając nieco czas gotowania.
- Ogórek można zamienić na blanszowaną fasolkę szparagową pokrojoną w kawałki.
- Ocet ryżowy zastąpisz jasnym octem winogronowym, dodając szczyptę cukru więcej.
Ingredients
- rice - 200 g
- water - 260 ml
- egg - 3 piece
- cucumber - 1 piece
- carrot - 0.5 piece
- soy sauce - 25 ml
- sesame oil - 10 ml
- sesame seeds - 10 g
- rice vinegar - 10 ml
- sugar - 5 g
- salt - 0.5 teaspoon
- pepper - 1 pinch
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain through a sieve and leave the rice for 5 minutes to drip off.
- Transfer the rice to a pot, pour in the measured amount of water, cover with a lid and bring to a boil over medium heat. When the water starts bubbling vigorously, reduce the heat to low and cook for 10–12 minutes, until the rice absorbs the water.
- Turn off the heat and leave the pot covered for another 10 minutes so the rice can finish steaming. Then gently fluff it with a fork to loosen the grains and set aside to cool slightly.
- Place the eggs in a small pot, cover with cold water, bring to a boil, then cook for 8–9 minutes over low heat until hard-boiled. Rinse with cold water, cool, peel and cut into larger cubes.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seeds with a teaspoon and slice the firmer part into thin half-moons. Peel the carrot and cut it into thin matchsticks.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until lightly golden and fragrant. Remove from the pan so they don’t burn.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, salt and pepper until the sugar dissolves and the dressing is smooth.
- In a large bowl, combine the cooled but still slightly warm rice, cucumber, carrot and chopped eggs. Pour over the prepared dressing and gently toss to avoid crushing the eggs.
- Finally, sprinkle the salad with the toasted sesame seeds, toss lightly once more and leave for 5–10 minutes so the flavors can meld. Serve at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w lodówce do 2 dni w szczelnym pojemniku – ryż z czasem wchłonie sos i stanie się bardziej zbity. Przed podaniem rozluźnij ziarna widelcem, wymieszaj i po razie skrop świeżym olejem sezamowym.
I like this salad best when the rice is still just a little warm – it soaks up the dressing beautifully and contrasts nicely with the cool cucumber. It’s also a great way to use up small amounts of leftover vegetables from the fridge.
