Korean Gochujang Lentil Stew with Zucchini and Sesame
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 cup dried brown lentils, rinsed
- 2 medium zucchinis, diced
- 3 tablespoons gochujang
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- Add the rinsed lentils, vegetable broth, gochujang, and soy sauce. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes.
- Add the diced zucchini to the pot. Continue simmering for 10 more minutes until the lentils are tender and the zucchini is soft but not mushy.
- Season with salt and black pepper to taste. Remove from heat and stir in the sesame seeds just before serving.
Notes
Simmer the lentils fully before adding the zucchini so it keeps some texture after freezing. If the stew thickens too much in the fridge, stir in a splash of broth when reheating. Sesame seeds lose crunch when frozen, so sprinkle them on after thawing instead of before.
Course: Soup
Cuisine: Korean
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Korean
Equipment: Large pot, Wooden spoon, Knife, Cutting board