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Korean Lentils – Vegan Bulgogi

A delightful and hearty dish combining lentils with the rich flavors of a classic Korean bulgogi marinade, offering a comforting, plant-based alternative for all.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Bulogi Sauce
  • 2 tbsp toasted sesame oil Adds a nutty depth to the dish.
  • 4 cloves garlic, minced Provides a zesty punch.
  • 2 tbsp fresh ginger, minced or microplaned Brings warmth and spice.
  • 1/4 cup brown sugar, packed Rounds out savory components.
  • 1/4 cup soy sauce For umami flavor; use tamari for gluten-free.
  • 1/4-1/2 tsp crushed red chili pepper flakes Optional kick based on spice tolerance.
  • 1-2 tsp ground black pepper Elevates overall flavor.
Main Ingredients
  • 12-16 oz shiitake mushrooms or criminis, sliced Adds a meaty texture.
  • 2 cans green or brown lentils, drained and rinsed (398 ml each) Protein-rich base.
  • 4-6 cups cooked basmati rice Fluffy base for the bulgogi.
  • 4 cups steamed broccoli Brightens the plate.
  • to taste sliced green onions Fresh crunch.
  • to taste toasted sesame seeds For garnish.
  • as desired vegan kimchi Hints at spice and cleanses palate.

Method
 

Preparation
  1. In a small bowl, whisk together the toasted sesame oil, minced garlic, ginger, brown sugar, soy sauce, crushed red chili pepper flakes, and ground black pepper to create the sauce.
Cooking the Mushrooms
  1. Heat 1 tablespoon of sesame oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
  2. Add sliced mushrooms in a single layer and cook for 3-5 minutes without stirring to develop a nice sear.
  3. Stir the mushrooms and continue cooking for another 3 minutes until tender and golden brown.
Combining Ingredients
  1. Pour the sauce over the seared mushrooms, scraping up any browned bits from the pan.
  2. Gently fold in the drained lentils and reduce the heat to medium-low.
  3. Let the mixture simmer, stirring occasionally, until the sauce thickens and lentils begin to stick, about 5 minutes.
Serving
  1. Scoop a generous portion of hot basmati rice onto a plate or bowl.
  2. Top with the lentil-bulgogi mixture, steamed broccoli, sliced green onions, toasted sesame seeds, and a side of vegan kimchi.

Notes

For best results, use well-cooked mushrooms. Adjust brown sugar for sweetness preferences. Substitute basmati rice with brown rice or quinoa if desired.