This is one of my most favorite recipes. It is so easy to make and the flavor is very reminiscent of beef bulgogi. I usually cook mine in my electric pressure cooker for about 2 minutes. I also make it easy on myself and use ground ginger instead of fresh. If I'm in a time crunch, I'll omit the fresh onion (and also the step of sauteing) and use onion powder or dried, minced onion.
Sweet Korean Lentils from Sam Turnball (It Doesn't Taste Like Chicken)
Ingredients For the sauce:
2 cups water 1/4 cup soy sauce 2-3 tablesthingys brown sugar 2 cloves garlic, minced 1 inch piece of ginger, minced 1 teasthingy sesame oil 1/2 teasthingy crushed red pepper flakes
For the Lentils:
1 tablesthingy light oil (such as canola, vegetable, or peanut oil) 1/2 yellow onion, chopped 1 cup red lentils 2 green onions, chopped 1 tablesthingy sesame seeds Cooked rice for serving
In a medium bow, mix together all the sauce ingredients.
Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and bring to a gentle simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 8 to 10 minutes. Serve by sthingying over rice, and garnishing with the green onions and sesame seeds.