Gochujang Lentils Stir fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
183 kcal
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Course
Main Course, Dinner
Gochujang Lentils Stir fry
Description
The recipe starts with quick pickled cucumbers made by soaking thinly sliced cucumbers in a vinegar-based brine with sugar, salt, and pepper, offering a fresh acidic crunch. For the lentils, aromatics including onion, bell peppers, and a ginger-garlic mixture are stir-fried in oil. A combined sauce of soy sauce, gochujang, rice vinegar, and maple syrup is boiled and thickened with a cornstarch slurry before mixing with cooked lentils.
The resulting dish balances sweet, tangy, and spicy flavors with the hearty texture of lentils and softness of stir-fried vegetables. The pickled cucumber serves as a bright, crisp side to contrast the warm, richly sauced lentils. It is commonly served with rice or noodles and garnished with sesame seeds and green onions for additional flavor and texture.
Variations include using chickpeas instead of lentils or adding fried tofu for protein. Gluten-free options recommend tamari and gluten-free gochujang. The dish is adaptable and can accommodate various dietary preferences without changing its core flavor profile.
Ingredients
For the pickled cucumber:
- 1/2 cup cucumber thinly sliced
- 1 tablespoon vinegar white or rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 to 3 tablespoons water warm
For the gochujang lentils:
- 15 ounce lentils drained or 1 1/2 cups cooked lentils (see note, canned
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 tablespoon ginger-garlic paste or 2 cloves of minced garlic and a 1/2-inch piece of ginger minced
- 1/2 cup onion chopped into 3/4-inch slices or cubes, chopped
- 1/2 red bell pepper chopped into 3/4-1 inch cubes
- 1/2 green bell pepper or other color 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 mixed with 2 tablespoons of water (or used tapioca starch)
To serve:
- rice as needed, or noodles
- green onion for garnish, chopped
- sesame seeds for garnish, chopped
Instructions
Make the pickled cucumber:
- Slice the cucumber. Add the vinegar, water, sugar, salt and pepper to a small bowl, mixing well. Add in the cucumber and press it into the brine. Let it sit for at least 15 minutes before using. Make the rice or noodles in the meantime.
Make the gochujang lentils
- Heat the oil in a large skillet over medium heat. Add the onion, bell peppers, ginger-garlic paste, and salt and cook for 2 to 3 minutes. Then mix in the soy sauce, gochujang, rice vinegar, and maple syrup.
- Bring the sauce mixture to a boil, then mix the cornstarch into the water and add to the skillet. Bring it back to a boil, then add the lentils, tossing well to coat.
- Simmer the lentil mixture for 2-3 minutes for the flavors to meld and for the sauce to thicken a little bit more. Taste and adjust salt and flavor. For more heat, add some red pepper flakes or some gochugaru flakes, then switch off the heat.
To serve:
- Add some rice or noodles to a plate. Add a good helping of the lentils. Top with some of the pickled cucumber, chopped green onion, and sesame seeds, and serve. Or serve the lentils and cucumber in lettuce wraps
- Store the gochujang lentils, pickled cucumber, and the rice separately. Reheat the lentils and the rice separately, and then assemble into a bowl and serve.
Notes
- Use tamari and gluten-free gochujang for a gluten-free version; serve with rice or rice noodles.
- Substitute chickpeas for lentils and simmer a few minutes longer if desired.
- To add protein, crisp tofu and add it with the lentils at the end of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 586mg | 24% |
| Potassium | 572mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 36mg | 40% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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