Korean Rice Cakes and Lentils with Gochujang recipe

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Ingredients

1 cup dry lentils
2 cups water
2 cloves garlic
1 (1 inch) piece fresh ginger, peeled and chopped
salt and ground black pepper to taste
½ pound bok choy, leaves and stalks separated
½ cup water
3 tablespoons black bean sauce
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
1 tablespoon sweet soy glaze (such s Kikkoman®)
1 tablespoon reduced-sodium soy sauce
1 pound Korean rice cakes
2 tablespoons raw cashews
¼ cup water
1 green onion, green parts only, thinly sliced

Nutrition Info

543.2 calories
carbohydrate: 106.1 g
cholesterol: : -
fat: 4.4 g
fiber: 16.3 g
protein: 18.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 456.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse lentils thoroughly. Combine lentils and 2 cups water in a pot. Bring to a boil, reduce to a simmer. Cook, checking after 20 minutes, until chewy but still firm, 20 to 30 minutes total. Drain.

  2. Transfer lentils to a frying pan or wok along with garlic, ginger, salt, and pepper. Cook and stir over medium heat until aromatic, 2 to 3 minutes. Add bok choy, 1/2 cup water, black bean sauce, gochujang, soy glaze, and soy sauce. Cook until thickened, 3 to 4 minutes.

  3. Boil a pot of water. Add rice cakes, cook until chewy, 2 to 3 minutes. Drain and add to the lentil mixture.

  4. Blend cashews with a 1/4 cup water in a blender, add to the lentil mixture and cook until flavors combine, 1 to 2 minutes more. Serve with sliced green onion.

Recipe Yield

4 servings

Recipe Note

Spicy vegan Korean dish with gochujang.

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