Spicy vegan Korean dish with gochujang.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Cook's Notes:

Dried lentils can be replaced with 2 cups cooked or canned.

Substitute vegan stock for the water if desired.

Nutrition Facts

543 calories; protein 18.5g; carbohydrates 106.1g; fat 4.4g; sodium 456.1mg. Full Nutrition
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