Korean Spicy Lentil And Sweet Potato Stir-Fry Recipe

About this recipe

A vibrant stir-fry featuring protein-packed lentils and sweet potatoes, tossed in a spicy gochujang sauce for a flavorful dinner.

Ingredients

• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 140G Sichuan Sweet Potato Noodle, 140G
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 Bunch Spring Onions 1 Bunch
• 1 Bunch Spinach Fresh 1 Bunch
• 500G Biona Organic Long Grain Italian White Rice
• - Schwartz Sesame Seeds
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce

Instructions

1. 1. Rinse and cook the red lentils until tender, about 12-15 minutes, then drain and set aside.
2. 2. Peel and cube the sweet potato into small pieces, ensuring even cooking.
3. 3. Heat sesame oil in a large pan over medium heat and sauté minced garlic and grated ginger for 1 minute.
4. 4. Add the sweet potato cubes to the pan and cook for 8-10 minutes until softened, stirring occasionally.
5. 5. In a small bowl, mix gochujang paste, soy sauce, rice vinegar, and 2 tablespoons of water to create a sauce.
6. 6. Stir the cooked lentils into the pan with the sweet potatoes and pour the sauce over them.
7. 7. Toss everything together and cook for another 3-4 minutes until well-coated and heated through.
8. 8. Add the spinach to the pan and cook for 2 minutes until wilted.
9. 9. Thinly slice the spring onions and sprinkle them over the stir-fry along with sesame seeds.
10. 10. Serve the stir-fry over cooked white rice and enjoy immediately.