Gochujang Lentils Stir fry

1 Pan Gochujang lentils stir fry with veggies, served over noodles or rice with pickled cucumber, is an excellent 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 only go so properly with these lentils and clean up the entire bowl. You may also add different veggies, like thinly-sliced carrot and onion, to the pickling combination. 

Why You’ll Love Gochujang Lentils

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

Extra Vegan Gochujang Recipes

Extra Lentil stir fry Recipes

Recipe Card

Print Recipe

Gochujang Lentils Stir fry

1 Pan Gochujang lentils stir fry with veggies, served over noodles or rice with pickled cucumber, is an excellent fast weekday meal. It’s simple and full of taste!

Prep Time15 minutes

Prepare dinner Time15 minutes

Complete Time30 minutes

Course: dinner, Important, Important Course

Delicacies: Asian, Korean

Key phrase: gochujang lentils

Servings: 4

Energy: 183kcal

Creator: Vegan Richa

Elements

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 observe)
• 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 pink bell pepper, chopped into 3/4-1 inch cubes
• 1/2 inexperienced bell pepper or different shade 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 combined 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 properly. 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 cook dinner for two to three minutes. Then combine within the soy sauce, gochujang, rice vinegar, and maple syrup.

• Carry the sauce combination to a boil, then combine the cornstarch into the water and add to the skillet. Carry it again to a boil, then add the lentils, tossing properly to coat.

• Simmer the lentil combination for 2-3 minutes for the flavors to meld and for the sauce to thicken just a little bit extra. Style and alter salt and taste. For extra warmth, add some pink pepper flakes or some gochugaru flakes, then swap off the warmth.

To serve:

• Add some rice or noodles to a plate. Add an excellent serving to of the lentils. High with a number of the pickled cucumber, chopped inexperienced onion, and sesame seeds, and serve.

• 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 properly. 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%

* P.c Every day Values are based mostly on a 2000 calorie eating regimen.

Elements and Substitutions

• cucumber – That is to make the contemporary, zesty pickle topping. Be at liberty to pickle different veggies, like carrots or onion, should 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 the way to cook dinner them.
• ginger-garlic paste – This brings a lot taste to this gochujang-based sauce! You should utilize contemporary garlic and ginger as a substitute, if wanted.
• onion and bell pepper – These veggies convey taste, texture, and shade 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 convey the salt, acid, and sweetness to make this sauce completely balanced.
• cornstarch and water – This combination thickens the sauce, so it clings fantastically to the lentils.

Ideas

• When you’ve got 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 may also 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 properly. 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.

Easy methods to Make Gochujang Lentils

The very first thing you need to do is make your pickled cucumber, so it may well marinate when you make the rice or noodles and the gochujang sauce.

Add the vinegar, water, sugar, salt and pepper to a small bowl, mixing properly. 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 cook dinner for 2 to 3 minutes.

Then combine within the soy sauce, gochujang, rice vinegar, and maple syrup. 

Carry the sauce combination to a boil, then combine the cornstarch into the water and add to the skillet. Carry it again to a boil, then add the lentils, tossing properly to coat.

Simmer the lentil combination for 2 to 3 extra minutes for the flavors to meld and for the sauce to thicken just a little bit extra.

Style and alter salt and taste. For extra warmth, add some pink 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 an excellent serving to of the lentils. High with a number of the pickled cucumber, chopped inexperienced onion, and sesame seeds, and serve. 

Incessantly Requested Questions