Gochujang-Glazed Brown Lentils with Sesame Cabbage & Rice

Rinse 150g of dry jasmine rice under cold water until the water runs clear. Combine the rice with 225ml of water and a pinch of salt in a small pot. Bring to a boil, then cover with a tight-fitting lid, reduce heat to low, and cook for 15 minutes. Remove from the heat and let steam, covered, for 10 minutes before fluffing with a fork.

Rinse 100g of dry brown lentils. In a medium saucepan, combine the lentils with 500ml of water. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 22 to 25 minutes until tender but still holding their shape. Drain any excess water thoroughly and set aside.

While the lentils and rice are cooking, prepare the glaze and vegetables. In a small bowl, whisk together 2 tbsp of gochujang paste, 2 tbsp of soy sauce, 1.5 tbsp of brown sugar, 1 tbsp of rice vinegar, and 2 tbsp of water until smooth.

Wash and thinly slice 300g of green cabbage. Peel and mince 3 cloves of garlic. Peel and finely grate 15g of fresh ginger. Clean and thinly slice 2 spring onions, keeping the white and green parts separate.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the sliced green cabbage and a pinch of salt. Stir-fry for 4 to 5 minutes until the cabbage is tender-crisp and slightly charred at the edges. Stir in 1 tsp of toasted sesame oil and half of the white spring onion parts, cook for 1 more minute, then transfer to a bowl and cover to keep warm.

Reduce the skillet heat to medium. Add the remaining 1 tbsp of vegetable oil, then add the minced garlic, grated ginger, and the remaining white spring onion parts. Sauté for 1 minute until highly fragrant, taking care not to let the garlic burn.

Pour the whisked gochujang sauce mixture into the skillet. Bring to a simmer and let it bubble and reduce for 2 to 3 minutes until it thickens into a sticky glaze.

Add the drained, cooked brown lentils to the skillet with the glaze. Toss and stir-fry for 3 to 4 minutes, allowing the lentils to absorb the glaze and get thoroughly coated and glossy. Season with a pinch of black pepper.

Divide the fluffed jasmine rice between two serving bowls. Top each with a portion of the sesame cabbage and the gochujang-glazed lentils. Garnish with the green parts of the spring onions and 1 tbsp of toasted sesame seeds. Serve immediately.