Heat vegetable oil in a frying pan over medium heat.

Add the cooked rice and salt, pressing it down to form an even layer.

Cook for about 10 minutes until the bottom is crispy, then flip and cook the other side for another 5-7 minutes.

In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, and minced garlic until smooth.

In a large mixing bowl, combine cucumber, carrot, red bell pepper, green onions, and cilantro.

Pour the dressing over the salad and toss to combine.

Break the crispy rice into pieces and add it to the salad just before serving.