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Korean Rice Cakes and Lentils with Gochujang

"Spicy vegan Korean dish with gochujang."

Ingredients :

• 1 cup dry lentils
• 2 cups water
• 2 cloves garlic
• 1 (1 inch) piece fresh ginger, peeled and chopped
• salt and ground black pepper to taste
• 1/2 pound bok choy, leaves and stalks separated
• 1/2 cup water
• 3 tablespoons black bean sauce
• 1 tablespoon gochujang (Korean hot pepper paste), or more to taste
• 1 tablespoon sweet soy glaze (such s Kikkoman®)
• 1 tablespoon reduced-sodium soy sauce
• 1 pound Korean rice cakes
• 2 tablespoons raw cashews (optional)
• 1/4 cup water
• 1 green onion, green parts only, thinly sliced

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• Rinse lentils thoroughly. Combine lentils and 2 cups water in a pot. Bring to a boil; reduce to a simmer. Cook, checking after 20 minutes, until chewy but still firm, 20 to 30 minutes total. Drain.
• Transfer lentils to a frying pan or wok along with garlic, ginger, salt, and pepper. Cook and stir over medium heat until aromatic, 2 to 3 minutes. Add bok choy, 1/2 cup water, black bean sauce, gochujang, soy glaze, and soy sauce. Cook until thickened, 3 to 4 minutes.
• Boil a pot of water. Add rice cakes; cook until chewy, 2 to 3 minutes. Drain and add to the lentil mixture.
• Blend cashews with a 1/4 cup water in a blender; add to the lentil mixture and cook until flavors combine, 1 to 2 minutes more. Serve with sliced green onion.

Notes :

• Dried lentils can be replaced with 2 cups cooked or canned.
• Substitute vegan stock for the water if desired.

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