Hazelnut Free Teriyaki Lentil Bibimbap with Sesame Scallions
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups short-grain white rice
- 2 ¾ cups water
For the teriyaki lentils
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake or dry sherry
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tsp cornstarch
- 1 tbsp cold water
For the quick-pickled cucumber
- 1 english cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For the vegetables
- 2 medium carrots, julienned
- 5 oz baby spinach
- 2 tsp neutral oil, divided
- 1 tsp soy sauce
- salt and pepper, to taste
For the sesame scallions
- 4 scallions, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- ¼ tsp salt
For the gochujang sauce
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1 tbsp water
For the fried eggs
- 4 large eggs
- 1 tbsp neutral oil
Instructions
- 1
Combine the rice and 2 3/4 cups water in a medium pot. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 18 minutes until the water is fully absorbed. Remove from heat and let steam, covered, for 10 minutes.
- 2
While the rice cooks, combine the rinsed lentils and 2 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a steady simmer and cook for 20–25 minutes until the lentils are tender but still hold their shape. Drain any excess water and return the lentils to the saucepan.
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