Nickel Allergy Friendly Black Pepper Lentil Bibimbap with Snow Peas
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 Ā¼ cups water
- Ā½ tsp salt
For the lentils
- Ā¾ cup green or brown lentils, rinsed
- 1 Ā½ cups vegetable broth
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp freshly ground black pepper
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp rice vinegar
For the sauce
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame seeds
For the vegetables
- 6 oz snow peas, strings removed
- 2 medium carrots, julienned
- 4 oz baby spinach
- 2 tbsp neutral oil, divided
- 2 tsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- salt and pepper, to taste
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp toasted sesame seeds, for serving (optional)
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- 1
Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat 1 tbsp sesame oil in a small saucepan over medium heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant and just golden at the edges, about 1 minute ā watch closely so it doesn't burn. Add the rinsed lentils, vegetable broth, black pepper, and soy sauce. Bring to a boil, then reduce heat to a gentle simmer, cover, and cook until the lentils are tender but still hold their shape, 20ā25 minutes. Stir in the rice vinegar and adjust seasoning to taste.
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