I’m a big fan of lentils. I am also a big fan of Korean food. Now Korean people don’t normally use lentils in cooking, as far as I’m aware. But that doesn’t mean we can’t put the two together and create something super flavourful and delicious!
We are using gochujang, Korean red pepper paste, among other ingredients to create this super simple yet satisfying Korean-inspired dish. You can make this in bulk and of course, store it in the fridge for future devour-ment.
Included in my Easy Korean-Inspired Vegan Recipes video:
Spicy Korean Lentils Recipe (15 Minutes or less!)
Ingredients (about 4 servings)
- Sauce:
- 2 tbsp gochujang (Korean red pepper paste – find this in Korean or Asian supermarkets. Usually in a big red container)
- 1.5 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 – 1 tsp ginger powder
- 2 cups warm water
- 1/2 onion, diced
- 3-4 cloves garlic, minced
- 1 cup red split lentils
- toasted sesame seeds for garnish (optional)
Recipe instructions
- In a medium-large bowl, combine all sauce ingredients (water last) and mix well. Gochujang is quite thick so whisk thoroughly with a fork.
- Dice onions, mince garlic – you know the drill.
- In a medium frying pan, pot or wok, cook onions for a couple of minutes on medium-high heat with a little water or oil until they’ve softened slightly. Add garlic and cook for another 1-2 minutes.
- Add in the sauce and lentils. Mix well and turn up the heat to a high to bring the mixture to a boil. When it comes to a boil, lower the heat to a medium-low and let it simmer for about 10-12 minutes until most of the water has been absorbed by the lentils.
- Top with toasted sesame seeds (optional) and enjoy with some rice!
Note
- You can store this in the fridge or freezer for future enjoyment. Great thing to make in bulk for a simple/healthy/delicious meal prep!
This was delicious! I had it everyday for lunch last week and now I’m off to the supermarket for more lentils!