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Ingredients

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

Nutrition Info

543.2 calories carbohydrate: 106.1 g cholesterol: : - fat: 4.4 g fiber: 16.3 g protein: 18.5 g saturatedFat: 0.6 g servingSize: - sodium: 456.1 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

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

4 servings

Spicy vegan Korean dish with gochujang.