Gochujang Lentils Stir fry

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

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.

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

Why You’ll Love Gochujang Lentils

• superb spicy-sweet taste
• filled with wholesome fiber
• zesty pickled cucumber slices
• a flexible meal – serve over your selection of rice or noodles!

Extra Vegan Gochujang Recipes

Extra Lentil stir fry Recipes

Recipe Card

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Gochujang Lentils Stir fry

1 Pan Gochujang lentils stir fry with veggies, with pickled cucumber, is a brilliant fast weekday meal. Serve over rice or noodles or in lettuce wraps! It’s simple and filled with taste!

Prep Time15 minutes minutes

Prepare dinner Time15 minutes minutes

Whole Time30 minutes minutes

Course: dinner, Fundamental, Fundamental Course

Delicacies: Asian, Korean

Key phrase: gochujang lentils

Servings: 4

Energy: 183kcal

Writer: Vegan Richa

Components

For the pickled cucumber:

• 1/2 cup (66.5 g) thinly sliced cucumber
• 1 tablespoon vinegar white or rice 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 word)
• 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 crimson bell pepper, chopped into 3/4-1 inch cubes
• 1/2 inexperienced bell pepper or different coloration 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 blended 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 no 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 a little bit bit extra. Style and regulate salt and taste. For extra warmth, add some crimson pepper flakes or some gochugaru flakes, then swap off the warmth.

To serve:

• Add some rice or noodles to a plate. Add serving to of the lentils. High with among the pickled cucumber, chopped inexperienced onion, and sesame seeds, and serve. Or serve the lentils and cucumber in lettuce wraps

• 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 a substitute 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.

Diet

Diet Information

Gochujang Lentils Stir fry

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 food regimen.

Components and Substitutions

• cucumber – That is to make the recent, 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 tips on how to prepare dinner them.
• ginger-garlic paste – This brings a lot taste to this gochujang-based sauce! You need to use recent garlic and ginger as a substitute, if wanted.
• onion and bell pepper – These veggies carry taste, texture, and coloration 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 superbly to the lentils.

Suggestions

• In case you 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 can too 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 a substitute 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.

Make Gochujang Lentils

The very first thing you wish to do is make your pickled cucumber, so it could 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 no less than quarter-hour earlier than utilizing.

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.

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 to 3 extra minutes for the flavors to meld and for the sauce to thicken a little bit bit extra.

Style and regulate salt and taste. For extra warmth, add some crimson 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 serving to of the lentils. High with among the pickled cucumber, chopped inexperienced onion, and sesame seeds, and serve. 

Continuously Requested Questions