Breastfeeding Friendly Classic Lentil Bibimbap
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Learn more āIngredients
4 servings
For the rice
- 1 Ā½ cups short-grain white rice
- 2 Ā¼ cups water
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 cups water
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Ā½ tsp garlic powder
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame seeds
For the vegetables
- 2 medium carrots, julienned
- 2 cups fresh spinach
- 1 medium zucchini, julienned
- 1 cup bean sprouts
- 3 tbsp neutral oil, divided (such as canola oil or vegetable oil)
- 2 cloves garlic, minced
- 2 tsp soy sauce, divided
- 1 tsp sesame oil, divided
For the eggs
- 4 large eggs
- 1 tbsp neutral oil
For serving
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water until the water runs mostly clear, then add 2 1/4 cups water. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 18 minutes until all the water is absorbed. Remove from heat and let steam, covered, for 5 minutes.
- 2
While the rice cooks, combine the rinsed lentils and 2 cups water in a separate medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20ā25 minutes until the lentils are tender but still hold their shape. Drain any excess water, then stir in 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp garlic powder.
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