Honey-Garlic Lentil Bibimbap with Crisp Vegetables
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
For the lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
For the honey-garlic glaze
- 3 tbsp soy sauce
- 2 tbsp honey
- 4 cloves garlic, minced
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- ½ tsp red pepper flakes
For the quick-pickled cucumbers
- 1 english cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For the crisp vegetables
- 2 medium carrots, julienned or coarsely grated
- 5 oz baby spinach
- 1 tbsp neutral oil (such as canola or vegetable oil), divided
- 1 tsp toasted sesame oil
- ½ tsp salt
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
For the gochujang sauce
- 3 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Combine the sliced cucumber, 2 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt in a small bowl. Toss to coat and set aside to pickle for at least 15 minutes while you prepare the rest of the dish.
- 2
Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear. Combine the rinsed rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during this time.
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