Korean-Style Spicy Lentil Lettuce Wraps Recipe

About this recipe

Delicious spicy lentils wrapped in crisp lettuce leaves, infused with gochujang and sesame flavors. A perfect balance of protein, fiber, and Korean spices.

Ingredients

• 1 Kg Carrots - 1kg
• 1 Unit Organic Cabbage White 1 Unit
• - Allinson Dried Active Yeast 125g
• 30G Dried Sliced Shiitake Mushrooms, 30G
• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• 1 L Crisp N Dry Oil
• 1 Kg White Granulated Sugar
• 750 G Top-Op Table Salt Drums
• 100G Borwicks Baking Powder, 100G
• NaN Mcdougalls Self Raising Flour
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• 500G Cj Taeyangcho Red Pepper Gochujang Paste
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 160 Ml Cj Bibigo Sesame Oil
• 50G Black Garlic Cloves, 50G
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• 40G Ancho Flakes, 40G

Instructions

1. 1. Rinse the red lentils under cold running water until the water runs clear.
2. 2. Boil the lentils in a pot with water for 10-12 minutes until tender, then drain and set aside.
3. 3. In a small bowl, mix gochujang, soy sauce, honey, rice vinegar, and sesame oil to create the spicy sauce.
4. 4. Heat a pan and sauté minced garlic in sesame oil until fragrant, about 1-2 minutes.
5. 5. Add the cooked lentils to the pan and stir in the spicy sauce, ensuring even coating.
6. 6. Grate the carrots and slice the spring onions finely, then fold them into the lentil mixture.
7. 7. Toast sesame seeds in a dry pan for 1-2 minutes until aromatic and sprinkle them over the lentils.
8. 8. Wash the lettuce leaves thoroughly and pat them dry with a clean towel.
9. 9. Spoon the lentil mixture onto each lettuce leaf, distributing evenly.
10. 10. Garnish with a sprinkle of chili flakes and additional spring onions for extra flavor.