Korean Lentil And Spinach Rice Wraps Recipe

About this recipe

A vibrant fusion of lentils, spinach, and sticky rice wrapped in nori sheets, flavored with gochujang and sesame for a delicious, high-protein lunch.

Ingredients

• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Carrots - 1kg
• 100 G Jumbo Garlic 100g
• - Fish Sauce Squid Brand
• 25G Natco Mint
• 500 G Buy Whole Foods Online Ltd. Dry Roasted Peanuts
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 450G Shazans Chicken Breast
• 250 Ml Mr Organic Lime Juice
• 1 Kg White Granulated Sugar
• 1 Kg Green Lentils, 1Kg
• 600G Picard Organic Spinach Leaves
• 1 Kg Glutinous Sticky Rice, 1Kg
• 28G Nori Sheets, 28G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 50G Black Garlic Cloves, 50G
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds

Instructions

1. 1. Heat a skillet over medium heat and sauté the minced garlic in sesame oil for 1 minute until fragrant.
2. 2. Add cooked lentils to the skillet and stir in gochujang paste, soy sauce, and rice vinegar; cook for 3-4 minutes.
3. 3. Blanch the spinach leaves in boiling water for 1 minute, then drain and squeeze out excess water.
4. 4. Lay out the nori sheets on a clean surface and evenly spread a layer of cooked sticky rice on each sheet.
5. 5. Place a portion of the lentil mixture, blanched spinach, and chopped spring onions onto the rice layer.
6. 6. Carefully roll the nori sheets into tight wraps, sealing the edges with a little water if needed.
7. 7. Slice each wrap into bite-sized pieces and sprinkle sesame seeds on top for garnish.
8. 8. Serve the wraps with extra gochujang paste or soy sauce for dipping.