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Gochujang Lentils Stir fry
5 from 30 votes

Gochujang Lentils Stir fry

This Gochujang Lentils Stir Fry features cooked lentils tossed with a spicy, sweet, and tangy sauce made from gochujang, soy sauce, rice vinegar, and maple syrup. Stir-fried with onions, bell peppers, and ginger-garlic paste, it delivers a rich umami flavor with a mild heat. Pickled cucumber adds a refreshing contrast. The dish is served over rice or noodles and garnished with sesame seeds and green onions for added texture.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 183 kcal
Course: Main Course, Dinner
Cuisine: Asian, Korean

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
  • sesame seeds for garnish, chopped
  • green onion for garnish, chopped

Instructions

Make the pickled cucumber:
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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:
  1. 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
  2. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 183

% 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.