Sweet And Spicy Korean Lentil Rice Skillet Recipe

About this recipe

Sweet and Spicy Korean Lentil Rice Skillet is a vibrant, flavorful dinner option that packs a punch of protein and comforting spices in every bite. This vegetarian one-pan recipe combines the nutty richness of red lentils with the creamy texture of coconut milk and the bold, fiery flavor of gochujang, a traditional Korean chili paste. Carrots add a touch of natural sweetness and crunch, while spring onions brighten the dish with their subtle zing. The result is a hearty, satisfying meal that’s perfect for busy weeknights when you want something quick yet delicious. With 42g of protein and 1190 calories per serving, this dish is as nutritious as it is tasty, making it a great choice for maintaining your energy levels and supporting your daily needs. Whether you're new to Korean cuisine or a seasoned fan, this recipe is an easy and approachable way to enjoy its iconic flavors. Serve hot and enjoy the comforting warmth of this perfect dinner.

Ingredients

• NaN Trs Lentils Red (Masoor Dall)
• 500G Biona Organic Long Grain Italian White Rice
• 165 Ml Tropical Sun Coconut Milk Mini
• 250 G Sempio Gochujang
• - Amoy Dark Soy Sauce
• 207 Ml Lee Kum Kee Pure Sesame Oil, 207Ml
• 300G Brown Sugar With Ginger, 300G
• 100 G Jumbo Garlic 100g
• Bunch Spring Onion (Bunch)
• 100 g Yorkshire English Carrots 100G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the red lentils thoroughly under cold water and set aside.
2. 2. Wash the white rice until the water runs clear and soak it in water for 10 minutes.
3. 3. Mince the garlic, slice the spring onions, and julienne the carrots for preparation.
4. 4. Heat sesame oil in a large skillet or pan over medium heat for 1 minute.
5. 5. Add minced garlic to the pan and sauté until fragrant, about 2 minutes.
6. 6. Stir in julienned carrots and cook until slightly softened, around 3 minutes.
7. 7. Add the rinsed lentils and drained rice to the pan and mix well with the vegetables.
8. 8. Pour in the coconut milk, water, soy sauce, gochujang, brown sugar, salt, and black pepper. Stir to combine evenly.
9. 9. Increase the heat to medium-high and bring the mixture to a gentle boil.
10. 10. Reduce the heat to low, cover the pan, and let it simmer for 15 minutes, stirring occasionally to prevent sticking.
11. 11. Check the rice and lentils for tenderness; if needed, add a splash of water and cook for an additional 5 minutes.
12. 12. Once the rice and lentils are fully cooked, turn off the heat and let the dish rest for 5 minutes.
13. 13. Garnish with sliced spring onions and serve the skillet hot.