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Vegan Korean Bulgogi Lentils

A delightful twist on the traditional Korean dish, Vegan Korean Bulgogi Lentils are packed with protein and fiber, making them a healthy, plant-based option perfect for various meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon neutral oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons maple syrup or agave nectar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon gochujang (optional) Korean chili paste, for heat
  • 1/2 medium Asian pear or apple, grated optional, for sweetness/tenderizing
  • 1 teaspoon toasted sesame seeds for garnish

Method
 

Cooking the Lentils
  1. Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set cooked lentils aside.
Preparing the Marinade
  1. In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, gochujang (if using), black pepper, and grated pear or apple.
Cooking
  1. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 3-4 minutes until softened.
  2. Add minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  3. Add the cooked, drained lentils to the skillet. Pour the prepared marinade over the lentils and stir well to coat everything evenly.
  4. Continue to cook for 5-7 minutes, stirring occasionally, to allow the lentils to absorb the sauce, and the sauce to slightly reduce and thicken.
  5. Remove from heat. Taste and adjust seasoning if needed.
Serving
  1. Serve the Vegan Korean Bulgogi Lentils hot over steamed rice, wrapped in lettuce leaves, or alongside your favorite Korean side dishes. Garnish with sliced green onion and sesame seeds.

Notes

To store leftovers, let the lentils cool completely before transferring to an airtight container. They can be kept in the refrigerator for 4-5 days or frozen for 2-3 months.