This spicy Korean lentils recipe creates scrumptious sizzling Korean flavours with lentils. Need to make candy Korean lentils? do that recipe!

This takes a few of my favorite Korean flavours and infuses them into lentils, creating probably the most flavourful spicy lentils that goes completely with rice.

Recipe for Spicy Korean Lentils

I’m an enormous fan of lentils. I’m additionally an enormous fan of Korean meals as I used to be born in South Korea. Now Korean folks don’t sometimes use lentils in cooking, so far as I’m conscious. However that doesn’t imply we are able to’t put the 2 collectively and create one thing tremendous flavourful and scrumptious!

To make our Korean lentils spicy, we’re utilizing gochujang (Korean crimson pepper paste) amongst different substances to create this tremendous easy but satisfying Korean-inspired dish. You may make this in bulk and naturally, retailer it within the fridge for 4-5 days.

The recipe is vegan, gluten-free, nut-free, and egg-free!

Substances (about 4 servings) 

• Lentils
• Onion, diced
• Garlic, minced
• Sauce:
  • Gochujang (Korean crimson pepper paste)
  • Brown sugar
  • Soy sauce
  • Sesame oil
  • Ginger powder

How To Make Korean Lentils

First, Cube onions and mince garlic.

In a medium frying pan, pot or wok, prepare dinner onions for a few minutes on medium-high warmth with slightly water or oil till they’ve softened barely. Add garlic and prepare dinner for one more 1-2 minutes.

In a medium-large bowl, mix all sauce substances (water final) and blend effectively. Gochujang is sort of thick so whisk completely with a fork.

Add within the sauce and lentils to the pan. Combine effectively and switch up the warmth to a excessive to convey the combination to a boil. In the case of a boil, decrease the warmth to a medium-low and let it simmer for about 10-12 minutes till many of the water has been absorbed by the lentils.

High with toasted sesame seeds or inexperienced onions (optionally available) and luxuriate in with some rice!

TIP: You may retailer this within the fridge or freezer for future enjoyment for 4-5 days in a tightly sealed container. An excellent recipe to make in bulk for easy/wholesome/scrumptious meal prep!

• Pan or Wok

• Knife and slicing board

• Spatula

• 1 cup Lentils dry (I used crimson break up lentils)
• 1 tsp Oil
• 1/2 Onion diced
• 2 cloves Garlic minced, 2-4 cloves
• 2 cups Water
• 1 tsp sesame seeds optionally available
• 2 stalks Inexperienced onion optionally available

Korean sauce

• 2 tbsp Gochujang Korean crimson pepper paste
• 1.5 tbsp Brown sugar
• 2 tbsp Soy Sauce
• 1 tsp Roasted Sesame Oil
• 1/2 tsp Ginger to 1 tsp

• To begin making your candy Korean lentils, warmth oil on a big non-stick pan on medium-high warmth and add diced onions and minced garlic. Sauté for 1-2 minutes.

• In the meantime, combine collectively the Korean sauce substances in a bowl: Gochujang, brown sugar, soy sauce, roasted sesame oil and ginger.

• As soon as onions and garlic have cooked, add in dry lentils (I take advantage of crimson break up lentils), water and the Korean sauce. Combine effectively and produce to a boil.

• Flip the warmth all the way down to a medium-low and let it simmer, stirring each couple of minutes, till the lentils have cooked and absorbed all of the sauce and water (round 10-12 minutes). Add small splashes of water if it will get too dry.

• Optionally, you may high your spicy Korean lentils with sesame seeds and inexperienced onions and serve on high of rice.

• Storage tip: Hold in a tightly sealed container within the fridge for as much as 4-5 days to take pleasure in later.

Energy: 226kcal | Carbohydrates: 38g | Protein: 14g | Fats: 3g | Saturated Fats: 0.3g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.01g | Sodium: 515mg | Potassium: 540mg | Fiber: 15g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 4mg

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