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Gochujang Lentils with Pasta or Rice

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1 Pan Gochujang lentils stir fry with veggies, served over noodles or rice with pickled cucumber, is an excellent fast weekday meal. Lentils are the protein for this one-pan vegan dinner, so no tofu or meat substitute wanted.

close-up of gochujang lentils in a bowl with bell pepper and onion
Desk of Contents

You make this tremendous simple and tremendous scrumptious gochujang-based sauce that will get added to the lentils after which thickened with bell pepper and onion.

gochujang lentils in the pan with bell pepper and onion

I additionally make some fast pickled cucumber, as a result of they only go so effectively with these lentils and clean up the entire bowl. You may as well add different veggies, like thinly-sliced carrot and onion, to the pickling combination. 

Why You’ll Love Gochujang Lentils

  • wonderful spicy-sweet taste
  • filled with wholesome fiber
  • zesty pickled cucumber slices
  • a flexible meal – serve over your alternative of rice or noodles!
gochujang lentils in bowls with bell pepper and onion

Extra Vegan Gochujang Recipes

Extra Lentil stir fry Recipes

Recipe Card

gochujang lentils in bowls with bell pepper and onion

Print Recipe

Gochujang Lentils

1 Pan Gochujang lentils stir fry with veggies, served over noodles or rice with pickled cucumber, is an excellent fast weekday meal. It’s simple and filled with taste!

Prep Time15 minutes

Cook dinner Time15 minutes

Whole Time30 minutes

Course: dinner, Essential, Essential Course

Delicacies: Asian, Korean

Key phrase: gochujang lentils

Servings: 4

Energy: 183kcal

Writer: Vegan Richa

Elements

For the pickled cucumber:

  • 1/2 cup (66.5 g) thinly sliced cucumber
  • 1 tablespoon vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 to three tablespoons heat water

For the gochujang lentils:

  • 15 ounce (425.24 g) can of lentils drained or 1 1/2 cups cooked lentils (see notice)
  • 1 teaspoon oil
  • 1 tablespoon ginger-garlic paste or 2 cloves of minced garlic and a 1/2-inch piece of ginger minced
  • 1/2 cup (80 g) chopped onion, chopped into 3/4-inch slices or cubes
  • 1/2 pink bell pepper, chopped into 3/4-1 inch cubes
  • 1/2 inexperienced bell pepper or different colour bell pepper, chopped into 3/4-1 inch cubes
  • 1/4 teaspoon salt

For the sauce:

  • 2 tablespoons soy sauce or use tamari for gluten free
  • 2 tablespoons gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cornstarch combined with 2 tablespoons of water (or used tapioca starch)

To serve:

  • rice or noodles as wanted
  • chopped inexperienced onion and sesame seeds for garnish

Directions

Make the pickled cucumber:

  • Slice the cucumber. Add the vinegar, water, sugar, salt and pepper to a small bowl, mixing effectively. Add within the cucumber and press it into the brine. Let it sit for not less than quarter-hour earlier than utilizing. Make the rice or noodles within the meantime.

Make the gochujang lentils

  • Warmth the oil in a big skillet over medium warmth. Add the onion, bell peppers, ginger-garlic paste, and salt and prepare dinner for two to three minutes. Then combine within the soy sauce, gochujang, rice vinegar, and maple syrup.

  • Deliver the sauce combination to a boil, then combine the cornstarch into the water and add to the skillet. Deliver it again to a boil, then add the lentils, tossing effectively to coat.

  • Simmer the lentil combination for 2-3 minutes for the flavors to meld and for the sauce to thicken slightly bit extra. Style and modify salt and taste. For extra warmth, add some pink pepper flakes or some gochugaru flakes, then swap off the warmth.

To serve:

  • Add some rice or noodles to a plate. Add a very good serving to of the lentils. High with a number of the pickled cucumber, chopped inexperienced onion, and sesame seeds, and serve.

  • Retailer the gochujang lentils, pickled cucumber, and the rice individually. Reheat the lentils and the rice individually, after which assemble right into a bowl and serve.

Notes

Gluten-free : Use tamari and gluten-free gochujang and serve over rice or rice noodles 
You may make this dish with chickpeas as an alternative of lentils, as effectively. Simply use a can of chickpeas and simmer for a couple of minutes longer.
To make this with tofu, crisp up about 10 ounces of tofu in some oil and add to the sauce on the similar level as you’d add the lentils.

Vitamin

Vitamin Information

Gochujang Lentils

Quantity Per Serving

Energy 183
Energy from Fats 18

% Every day Worth*

Fats 2g3%

Saturated Fats 0.2g1%

Sodium 586mg25%

Potassium 572mg16%

Carbohydrates 32g11%

Fiber 10g42%

Sugar 8g9%

Protein 11g22%

Vitamin A 558IU11%

Vitamin C 36mg44%

Calcium 40mg4%

Iron 4mg22%

* % Every day Values are primarily based on a 2000 calorie weight loss plan.

Elements and Substitutions

  • cucumber – That is to make the contemporary, zesty pickle topping. Be at liberty to pickle different veggies, like carrots or onion, when you like.
  • pickle brine – We’re utilizing a easy, fast pickle brine right here: vinegar, sugar, salt, pepper, and water.
  • lentils – This recipe makes use of cooked lentils. If you wish to begin with dry lentils, see the FAQ under for directions on methods to prepare dinner them.
  • ginger-garlic paste – This brings a lot taste to this gochujang-based sauce! You need to use contemporary garlic and ginger as an alternative, if wanted.
  • onion and bell pepper – These veggies carry taste, texture, and colour to this dish.
  • gochujang – This spicy-sweet chili paste is the star of this lentil dish!
  • soy sauce, rice vinegar, and maple syrup – Gochujang paste brings the warmth, and these different sauces carry the salt, acid, and sweetness to make this sauce completely balanced.
  • cornstarch and water – This combination thickens the sauce, so it clings fantastically to the lentils.

Ideas

  • You probably have leftovers, retailer the gochujang lentils, pickled cucumber, and the rice individually. Reheat the lentils and the rice individually, after which assemble right into a bowl and serve. 
  • You may as well pickle thinly sliced carrots and sliced onion. Double the pickling brine, so that you’ll have sufficient liquid to cowl these additions. 
  • You may make this dish with chickpeas as an alternative of lentils, as effectively. Simply use a can of chickpeas and simmer for a couple of minutes longer. 
  • To make this with tofu, crisp up about 10 ounces of tofu in some oil and add to the sauce on the similar level as you’d add the lentils.

How you can Make Gochujang Lentils

The very first thing you need to do is make your pickled cucumber, so it may well marinate whilst you make the rice or noodles and the gochujang sauce.

Add the vinegar, water, sugar, salt and pepper to a small bowl, mixing effectively. Add within the cucumber and press it into the brine. Let it sit for not less than quarter-hour earlier than utilizing.

mixing sliced cucumber with homemade pickle brine in a small bowl

Make the rice or noodles and the sauce within the meantime. 

Warmth the oil in a big skillet over medium warmth. Add the onion, bell peppers, ginger-garlic paste, and salt and prepare dinner for 2 to 3 minutes.

peppers and onions in the frying pan

Then combine within the soy sauce, gochujang, rice vinegar, and maple syrup. 

peppers and onions in the frying pan with gochujang and other sauces added, before mixing
peppers and onions in the frying pan with gochujang and other sauces added, after mixing
peppers and onions in the frying pan with gochujang and other sauces added, after cooking

Deliver the sauce combination to a boil, then combine the cornstarch into the water and add to the skillet. Deliver it again to a boil, then add the lentils, tossing effectively to coat.

adding lentils to the gochujang sauce

Simmer the lentil combination for 2 to 3 extra minutes for the flavors to meld and for the sauce to thicken slightly bit extra.

lentils mixed into gochujang sauce

Style and modify salt and taste. For extra warmth, add some pink pepper flakes or some gochugaru flakes, then swap off the warmth. 

To serve your gochujang lentils, add some rice or noodles to a plate. Add a very good serving to of the lentils. High with a number of the pickled cucumber, chopped inexperienced onion, and sesame seeds, and serve. 

gochujang lentils in bowls with bell pepper and onion

Regularly Requested Questions

What’s gochujang?

Gochujang is a sweet-and-spicy Korean chili paste.

What can I take advantage of as an alternative of lentils?

Cooked chickpeas work fantastically on this recipe instead of the lentils. Simply prepare dinner for a couple of minutes longer, in order that they get good and tender.

You may as well use 10 ounces of pan fried tofu as an alternative of lentils on this gochujang recipe.

Is that this recipe gluten-free?

Gluten-free gochujang exists however may be onerous to search out. For those who do discover gluten-free gochujang, make this with rice or gluten-free noodles and gluten-free tamari.

Can I make this with dried lentils?

To make these with dry lentils from scratch, you’ll have to prepare dinner the lentils earlier than including to the sauce combination. Cook dinner 3/4 cup of dry lentils with 1 1/2 cups of water in a saucepan or stress cooker.

For the stress cooker, prepare dinner for six minutes, then let the stress launch naturally for 10 minutes earlier than doing a fast launch. Open the lid and drain the lentils.

In a saucepan, you’ll have to prepare dinner the lentils for about half-hour or so, till they’re tender.

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