Korean Spicy Lentil Rice Bowls Recipe

About this recipe

Dive into the bold and vibrant flavors of Korean Spicy Lentil Rice Bowls, a wholesome vegetarian dinner that’s as satisfying as it is nutritious. Featuring protein-rich lentils simmered in a savory gochujang sauce, this dish is balanced with fluffy jasmine rice and sautéed vegetables like spinach and carrots. The combination of sesame seeds and spring onion garnish adds a delightful crunch and fresh aroma. Whether you're a fan of Korean cuisine or exploring it for the first time, this hearty meal is perfect for busy evenings while still being packed with nutrients. It’s a delicious way to enjoy a high-protein, fiber-rich dinner that leaves you feeling nourished and energized.

Ingredients

• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 500 G Trs Green Lentils
• - Amoy Dark Soy Sauce
• 250 G Sempio Gochujang
• 300G Brown Sugar With Ginger, 300G
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 50G Black Garlic Cloves, 50G
• 65G Natoora Root Ginger
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spinach Fresh 1 Bunch
• Bunch Spring Onion (Bunch)
• 100G Top-Op Black Till Sesame Seeds 100g
• - Biona Capers In Olive Oil
• 200G Natco Coconut Flakes, 200G
• Each Pepper Red- Each

Instructions

1. 1. Rinse the jasmine rice under cold water and cook in a rice cooker or pot with 360 ml water until tender.
2. 2. Rinse and drain the green lentils, then simmer them in a pot with water for 25 minutes until soft but not mushy.
3. 3. Peel and finely mince the garlic and ginger, then set aside for sautéing later.
4. 4. In a small bowl, mix gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and 50 ml water to create a spicy sauce.
5. 5. Heat olive oil in a skillet over medium heat, add garlic and ginger, and sauté until fragrant, about 2 minutes.
6. 6. Add the drained lentils to the skillet with the prepared sauce, stirring well to coat. Simmer for 5 minutes to let flavors meld.
7. 7. Peel the carrot and julienne it into thin strips. Wash and roughly chop the spinach leaves.
8. 8. In a separate pan, lightly sauté the carrots and spinach with a pinch of Maldon sea salt and black pepper for 3-4 minutes.
9. 9. Thinly slice the spring onions and set aside for garnish.
10. 10. Once the rice is cooked, fluff it with a fork and divide it evenly into two serving bowls.
11. 11. Top each bowl with the spicy lentils, sautéed vegetables, and sprinkle sesame seeds and spring onions on top.
12. 12. Serve immediately while warm, and enjoy the bold and hearty flavors.

How to make Korean Spicy Lentil Rice Bowls

1. Cook rice and lentils. Rinse the jasmine rice and cook it with 360 ml water until tender. Rinse and drain the green lentils, then simmer them in water for 25 minutes until soft but not mushy.
2. Prep aromatics and sauce. Peel and finely mince the garlic and ginger. Mix gochujang, soy sauce, brown sugar, rice vinegar, sesame oil and 50 ml water in a small bowl to make the spicy sauce.
3. Simmer the spicy lentils. Sauté the garlic and ginger in olive oil over medium heat for about 2 minutes until fragrant. Add the drained lentils and the sauce, stir to coat and simmer for 5 minutes.
4. Sauté the vegetables. Julienne the peeled carrot and roughly chop the washed spinach. Sauté them lightly in a separate pan with a pinch of sea salt and black pepper for 3-4 minutes, and thinly slice the spring onions.
5. Assemble the bowls. Fluff the cooked rice with a fork and divide it between two bowls. Top with the spicy lentils and vegetables, sprinkle with sesame seeds and spring onions, and serve immediately while warm.

Frequently asked questions

What role does gochujang play in this recipe, and can it be substituted?

Gochujang is a Korean fermented chili paste that provides a unique combination of heat, umami, and slight sweetness, forming the backbone of the spicy sauce. If you can't find gochujang, a mix of sriracha, miso paste, and a touch of honey could mimic its flavor, though it won't be as authentic.

How can I adjust the spice level in the Korean Spicy Lentil Rice Bowls?

To reduce the heat, use less gochujang in the sauce or add an extra teaspoon of brown sugar to balance the spice. For more heat, you can stir in a pinch of red chili flakes or finely chopped fresh chilies when sautéing the garlic and ginger.

How do I know when the green lentils are perfectly cooked?

The green lentils should be soft but still hold their shape and not turn mushy. Taste a few after 25 minutes of simmering; they should have a tender texture without being overly soft or grainy.

What is the best way to store and reheat leftovers of this dish?

Store the rice, lentils, and sautéed vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat the rice and lentils in the microwave or on the stovetop, adding a splash of water to prevent drying, and quickly reheat the vegetables in a skillet to retain their texture.

Why are sesame seeds included as a topping, and can I skip them?

Sesame seeds add a nutty flavor and a slight crunch, which enhances the overall texture and taste of the dish. While you can skip them, toasting the sesame seeds before sprinkling them on top deepens their flavor, making them a worthwhile addition.