Korean Lentil and Rice Bowls
with shiitakes / green beans / corn

Name: Korean Lentil and Rice Bowls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger (opt), grated; 2 cups Cooked lentils, drained and rinsed; 1/3 cup Soy sauce, low-sodium; 1 1/2 Tbsp Brown sugar; 2 tsp Oil, toasted sesame; 1 lb Green beans, chopped into 1" / 2.5 pieces; 8 oz Mushrooms, shiitakes, chopped (sub button mushrooms); 1 Limes, wedges; 1 Tbsp + 1 Tbsp Oil, cooking; ~2 cups Cooked rice (leftover from Monday); 1 cup Corn, frozen; 1/4 cup Kimchi, for serving (opt) (check ingredients; some kimchi is made with shrimp or fish); 2 Tbsp Gochujang, for serving (sub hot sauce of choice)

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

Cook leftover rice until crisp on the bottom and serve it with stir-fried vegetables and sweet / savory marinated lentils to see why this Korean-inspired rice bowl is one of our favorites.
Smarts: Top these bowls with a fried egg and you’ll have another well-loved Korean dish called Bibimbap!

Dependency

Baked Sweet and Sour Tofu

Proteins

Beans, lentils

Cuisines

Asian - Korean

Ingredients

Metric

Servings:

Lentil "Bulgogi":

Garlic - 2 cloves , chopped
Ginger (opt) - 1 tsp , grated
Cooked lentils - 2 cups , drained and rinsed
Soy sauce, low-sodium - 1/3 cup
Brown sugar - 1 1/2 Tbsp
Oil, toasted sesame - 2 tsp

Korean Lentil Rice Bowls:

Green beans - 1 lb , chopped into 1" / 2.5 pieces
Mushrooms, shiitakes - 8 oz , chopped (sub button mushrooms)
Limes - 1 , wedges
Oil, cooking - 1 Tbsp + 1 Tbsp
Cooked rice (leftover from Monday) - ~2 cups
Corn, frozen - 1 cup
Kimchi, for serving (opt) - 1/4 cup (check ingredients; some kimchi is made with shrimp or fish)
Gochujang, for serving - 2 Tbsp (sub hot sauce of choice)

Prep

Marinate lentils - Chop garlic and grate ginger (if using). Drain and rinse lentils. Combine lentils with garlic, ginger, soy sauce, brown sugar and toasted sesame oil in a bowl. Add lentils and marinate for at least 20 minutes and up to 2 days. (Can be done up to 2 days ahead)
Green beans - Chop into 1"/ 2.5 pieces. (Can be done up to 5 days ahead)
Mushrooms / Limes - Prep as directed. (Can be done 1 day ahead)

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Make

[Optional step]: For crisp rice, heat a skillet with first part of cooking oil over medium heat. Spread rice out over heated oil and let it cook, without stirring, until golden brown and crisp on the bottom, 4 to 7 minutes. While rice cooks, continue with the next steps.
Defrost corn in the microwave.
Heat a wok with the second part of cooking oil over medium-high. Add green beans and mushrooms and saute until green beans are cooked to your liking, 5 to 7 minutes. Add lentils and marinade and simmer until marinade thickens slightly, ~2 minutes more. Stir in corn and continue to cook until warmed through.
Serve lentils and vegetables over rice. Enjoy with lime wedges, kimchi and Gochujang for topping at the table.

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