1 pan gochujang lentil stir-fry with vegetables, served over noodles or rice with pickled cucumber, is a super quick weekday meal. Lentils are the protein for this one-pan vegan dinner, so no tofu or meat substitutes are needed.
Index
You make this super easy and super tasty gochujang-based sauce that’s added to lentils and then thickened with bell peppers and onions.
I also make some quick pickles, because they go so well with these lentils and freshen up the whole bowl. You can add other vegetables to the pickle mixture, such as thinly-sliced carrots and onions.
Why You’ll Love Gochujang Lentils
- Amazing spicy-sweet taste
- Packed with healthy fiber
- Slices of zesty pickled cucumber
- A versatile dish – serve with your choice of rice or noodles!
More vegan gochujang recipes
More Lentil Fried Recipes
Recipe card
Print recipe
Stir-fry gochujang lentils
1 pan gochujang lentil stir-fry with vegetables, served over noodles or rice with pickled cucumber, is a super quick weekday meal. It’s easy and packed with flavor!
Serving: 4
Calories: 183kcal
material
For the Pickled Cucumber:
- 1/2 the cup (66.5 g) Thinly sliced cucumber
- 1 table spoon Vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon Bell pepper
- 2 to 3 table spoon hot water
For Gochujang Lentils:
- 15 ounce (425.24 g) Can of lentils drained or 1 1/2 cups cooked lentils (see note)
- 1 teaspoon the oil
- 1 table spoon Ginger-garlic batter Or mince 2 cloves of garlic and mince ginger into 1/2-inch pieces
- 1/2 the cup (80 g) chopped onion, Cut into 3/4-inch slices or cubes
- 1/2 red pepper bells, Cut into 3/4-1 inch cubes
- 1/2 Green bell pepper or other colored bell peppers, cut into 3/4-1 inch cubes
- 1/4 teaspoon salt
For the sauce:
- 2 table spoon I am Willow Or use tamari to go gluten free
- 2 table spoon Gochujung
- 1 table spoon Rice vinegar
- 1 table spoon Maple syrup
- 1/2 teaspoon Cornstarch mixed with 2 tablespoons water (or used tapioca starch)
Serving:
- Rice or noodles as needed
- Chop green onions and sesame seeds For the garnish
instructions
Make pickles:
-
Slice the cucumber. Add vinegar, water, sugar, salt and pepper to a small bowl, mix well. Add the cucumber and press it into the brine. Let it sit for at least 15 minutes before using. Make rice or noodles in between.
Make Gochujang Lentils
-
Heat oil in a large pan over medium heat. Add onions, chillies, ginger-garlic paste and salt and cook for 2 to 3 minutes. Then mix in soy sauce, gochujang, rice vinegar and maple syrup.
-
Bring the sauce mixture to a boil, then mix the cornstarch with the water and add to the skillet. Bring it back to a boil, then add the lentils, tossing well to coat.
-
Simmer the lentil mixture for 2-3 minutes to infuse the flavors and thicken the sauce a bit more. Taste and adjust the salt and flavor. For more heat, add some red pepper flakes or some gochugaru flakes, then turn off the heat.
Serving:
-
Add some rice or noodles to a plate. Add a good helping of lentils. Top with some pickled cucumbers, chopped green onions and sesame seeds.
-
Store gochujang lentils, pickles and rice separately. Heat lentils and rice separately and then combine in a bowl and serve.
Comment
You can also make this dish with chickpeas instead of lentils. Just use a can of chickpeas and boil for a few more minutes.
To make it with tofu, crisp up about 10 ounces of tofu in some oil and add to the sauce as you add the lentils.
nutrition
nutrients
Stir-fry gochujang lentils
No. per job
calories 183
Calories from fat are 18
% Daily Value*
thick 2 grams3%
0.2 grams of saturated fat1%
Sodium 586 mg25%
potassium 572 mg16%
carbohydrates 32 grams11%
10 grams of fiber42%
8 grams of sugar9%
protein 11 grams22%
Vitamin A 558IU11%
Vitamin C 36 mg44%
calcium 40 mg4%
iron 4 mg22%
* Percent Daily Value is based on a 2000 calorie diet.
Components and Substitutions
- Cucumber – Makes a fresh, tangy pickle topping. Feel free to pickle other vegetables like carrots or onions if you like.
- Pickle Brine – We’re using an easy, quick pickle brine here: vinegar, sugar, salt, pepper, and water.
- Lentils – Cooked lentils are used in this recipe. If you want to start with dried lentils, see the FAQ below for instructions on how to cook them.
- Ginger-Garlic Paste – It brings so much flavor to this gochujang-based sauce! You can use fresh garlic and ginger if needed.
- Onions and Bell Peppers – These vegetables bring flavor, texture and color to this dish.
- Gochujang – This spicy-sweet chili paste is the highlight of this lentil dish!
- Soy sauce, rice vinegar, and maple syrup – gochujong paste brings heat and salt, acid, and sweetness to perfectly balance these sauces.
- Cornstarch and water – This mixture thickens the sauce, so it adheres nicely to the lentils.
advice
- If you have leftovers, store the gochujang lentils, pickled cucumbers and rice separately. Heat lentils and rice separately and then combine in a bowl and serve.
- You can also pickle thinly sliced carrots and onions. Double the pickling brine, so you have enough liquid to cover these additions.
- You can also make this dish with chickpeas instead of lentils. Just use a can of chickpeas and boil for a few more minutes.
- To make it with tofu, crisp up about 10 ounces of tofu in some oil and add to the sauce as you add the lentils.
How to make Gochujang Lentils
The first thing you’ll want to do is prepare your pickled cucumber, so it can marinate while you prepare the rice or noodles and gochujang sauce.
Add vinegar, water, sugar, salt and pepper to a small bowl, mix well. Add the cucumber and press it into the brine. Let it sit for at least 15 minutes before using.
Make rice or noodles and sauce in between.
Heat oil in a large pan over medium heat. Add onion, chilli, ginger-garlic paste and salt and cook for two to three minutes.
Then mix in soy sauce, gochujang, rice vinegar and maple syrup.
Bring the sauce mixture to a boil, then mix the cornstarch with the water and add to the skillet. Bring it back to a boil, then add the lentils, tossing well to coat.
Simmer the lentil mixture for another two to three minutes to infuse the flavors and thicken the sauce a bit more.
Taste and adjust the salt and flavor. For more heat, add some red pepper flakes or some gochugaru flakes, then turn off the heat.
To serve your gochujong lentils, add some rice or noodles to a plate. Add a good helping of lentils. Top with some pickled cucumbers, chopped green onions and sesame seeds.
Frequently Asked Questions
Gochujang is a sweet-spicy Korean chili paste.
Cooked chickpeas work beautifully in place of lentils in this recipe. Cook for just a few minutes, so they’re nice and tender.
You can use 10 ounces of pan fried tofu in place of the lentils in this gochujong recipe.
Gluten-free gochujang exists but can be difficult to find. If you can find gluten-free gochujang, make it with rice or gluten-free noodles and gluten-free tamari.
To make these with dry lentils, you need to cook the lentils before adding them to the sauce mixture. Cook 3/4 cup dry lentils in 1 1/2 cups water in a saucepan or pressure cooker.
For pressure cookers, cook for 6 minutes, then release pressure normally for 10 minutes before releasing quickly. Open the lid and drain the lentils.
In a saucepan, you should cook the lentils for about 30 minutes or so, until they are tender.