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Korean Lentils Vegan Bulgogi

A delightful plant-based twist on traditional bulgogi, featuring tender lentils marinated in a sweet and spicy blend, paired with vibrant vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish, Vegan
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Korean lentils Rinse before cooking.
  • 1 tablespoon soy sauce For a gluten-free version, use tamari.
  • 2 tablespoons gochujang (Korean chili paste) Adjust for desired spice level.
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 medium carrot, julienned
  • 1 medium bell pepper, sliced
  • 1 small onion, sliced
  • 2 stalks green onions, chopped
  • to taste Salt and pepper
  • for serving Cooked rice

Method
 

Preparation
  1. Rinse your lentils under cold water until the water runs clear.
  2. In a pot, add lentils and sufficient water (about 3 cups). Bring to a boil, reduce the heat, and let them simmer for about 15-20 minutes or until tender. Drain and set aside.
Marinade
  1. In a mixing bowl, whisk together soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and grated ginger until well-combined.
Sautéing Vegetables
  1. In a large skillet over medium heat, add a splash of water or oil. Add the sliced onions and cook until translucent.
  2. Next, add the julienned carrot and sliced bell pepper, sautéing until just tender yet still crunchy.
Combining
  1. Add the cooked lentils to the skillet with the sautéed vegetables.
  2. Pour the marinade over the mixture and toss everything gently to coat.
  3. Let it cook for another 5-7 minutes, allowing the flavors to meld together.
Final Touch
  1. Remove from heat and stir in the chopped green onions. Taste and season with salt and pepper as needed.
Serving
  1. Serve your bulgogi over a bed of warm, cooked rice and enjoy!

Notes

You can swap out vegetables based on what you have on hand. Zucchini, mushrooms, or even broccoli make great substitutes. Marinating the lentils before cooking can enhance the flavor. Avoid overcooking the vegetables to maintain their crunchy texture.