Korean Rice Cakes and Lentils with Gochujang

Spicy gochujang mingles with black bean sauce and sweet soy glaze in this flavorful vegan Korean combo dish of rice cakes, lentils, and bok choy.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 543 Calories

Ingredients

• ¼ cup water
• ½ cup water
• 2 cups water
• 2 cloves garlic
• salt and ground black pepper to taste
• 1 cup dry lentils
• 1 tablespoon reduced-sodium soy sauce
• 1 (1 inch) piece fresh ginger, peeled and chopped
• 1 pound Korean rice cakes
• 1 tablespoon gochujang (Korean hot pepper paste), or more to taste
• ½ pound bok choy, leaves and stalks separated
• 3 tablespoons black bean sauce
• 1 tablespoon sweet soy glaze (such s Kikkoman®)
• 2 tablespoons raw cashews (Optional)
• 1 green onion, green parts only, thinly sliced

Recipe Instructions

Step 1

Rinse lentils thoroughly. Combine lentils and 2 cups water in a pot. Bring to a boil; reduce to a simmer. Cook, checking after 20 minutes, until chewy but still firm, 20 to 30 minutes total. Drain.

Step 2

Transfer lentils to a frying pan or wok along with garlic, ginger, salt, and pepper. Cook and stir over medium heat until aromatic, 2 to 3 minutes. Add bok choy, 1/2 cup water, black bean sauce, gochujang, soy glaze, and soy sauce. Cook until thickened, 3 to 4 minutes.

Step 3

Boil a pot of water. Add rice cakes; cook until chewy, 2 to 3 minutes. Drain and add to the lentil mixture.

Step 4

Blend cashews with a 1/4 cup water in a blender; add to the lentil mixture and cook until flavors combine, 1 to 2 minutes more. Serve with sliced green onion.