Gochujang Lentils

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

You make this super easy and super delicious gochujang-based sauce that gets added to the lentils after which thickened with bell pepper and onion.

I also make some quick pickled cucumber, because they simply go so well with these lentils and clean up the entire bowl. You can even add other veggies, like thinly-sliced carrot and onion, to the pickling mixture. 

Why You’ll Love Gochujang Lentils

• amazing spicy-sweet flavor
• full of healthy fiber
• zesty pickled cucumber slices
• a flexible meal – serve over your selection of rice or noodles!

More Vegan Gochujang Recipes

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Gochujang Lentils

1 Pan Gochujang lentils stir fry with veggies, served over noodles or rice with pickled cucumber, is a brilliant quick weekday meal. It’s easy and full of flavor!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: dinner, Fundamental, Fundamental Course

Cuisine: Asian, Korean

Servings: 4

Calories: 183kcal

Writer: Vegan Richa

Ingredients

For the pickled cucumber:

• 1/2 cup (66.5 g) thinly sliced cucumber
• 1 tablespoon vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 to three tablespoons warm water

For the gochujang lentils:

• 15 ounce (425.24 g) can of lentils drained or 1 1/2 cups cooked lentils (see note)
• 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 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 or noodles as needed
• chopped green onion and sesame seeds for garnish

Instructions

Make the pickled cucumber:

• Slice the cucumber. Add the vinegar, water, sugar, salt and pepper to a small bowl, mixing well. Add within the cucumber and press it into the brine. Let it sit for at the least quarter-hour before using. Make the rice or noodles within the meantime.

Make the gochujang lentils

• Heat the oil in a big skillet over medium heat. Add the onion, bell peppers, ginger-garlic paste, and salt and cook for two to three minutes. Then mix within 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 bit of bit more. Taste and adjust salt and flavor. For more heat, add some red pepper flakes or some gochugaru flakes, then switch off the warmth.

To serve:

• Add some rice or noodles to a plate. Add an excellent helping of the lentils. Top with a few of the pickled cucumber, chopped green onion, and sesame seeds, and serve.

• Store 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’ll be able to make this dish with chickpeas as an alternative of lentils, as well. Just 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 at the identical point as you’d add the lentils.

Nutrition

Nutrition Facts

Gochujang Lentils

Amount Per Serving

Calories 183
Calories from Fat 18

% Day by day Value*

Fat 2g3%

Saturated Fat 0.2g1%

Sodium 586mg25%

Potassium 572mg16%

Carbohydrates 32g11%

Fiber 10g42%

Sugar 8g9%

Protein 11g22%

Vitamin A 558IU11%

Vitamin C 36mg44%

Calcium 40mg4%

Iron 4mg22%

* Percent Day by day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• cucumber – That is to make the fresh, zesty pickle topping. Be happy to pickle other veggies, like carrots or onion, if you happen to like.
• pickle brine – We’re using a straightforward, quick pickle brine here: vinegar, sugar, salt, pepper, and water.
• lentils – This recipe uses cooked lentils. If you would like to start with dry lentils, see the FAQ below for instructions on methods to cook them.
• ginger-garlic paste – This brings a lot flavor to this gochujang-based sauce! You should utilize fresh garlic and ginger as an alternative, if needed.
• onion and bell pepper – These veggies bring flavor, texture, and color 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 other sauces bring the salt, acid, and sweetness to make this sauce perfectly balanced.
• cornstarch and water – This mixture thickens the sauce, so it clings beautifully to the lentils.

Suggestions

• If you’ve leftovers, store 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 even pickle thinly sliced carrots and sliced onion. Double the pickling brine, so that you’ll have enough liquid to cover these additions. 
• You’ll be able to make this dish with chickpeas as an alternative of lentils, as well. Just 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 at the identical point as you’d add the lentils.

Easy methods to Make Gochujang Lentils

The very first thing you would like to do is make your pickled cucumber, so it may 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 well. Add within the cucumber and press it into the brine. Let it sit for at the least quarter-hour before using.

Make the rice or noodles and the sauce within the meantime. 

Heat the oil in a big skillet over medium heat. Add the onion, bell peppers, ginger-garlic paste, and salt and cook for 2 to a few minutes.

Then mix within 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 to a few more minutes for the flavors to meld and for the sauce to thicken a bit of bit more.

Taste and adjust salt and flavor. For more heat, add some red pepper flakes or some gochugaru flakes, then switch off the warmth. 

To serve your gochujang lentils, add some rice or noodles to a plate. Add an excellent helping of the lentils. Top with a few of the pickled cucumber, chopped green onion, and sesame seeds, and serve. 

Often Asked Questions