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Vegan Korean Bulgogi Lentils

A close-up of a bowl filled with rich, dark Vegan Korean Bulgogi Lentils, topped with green onions and sesame seeds.
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Make a savory and slightly sweet vegan version of Korean Bulgogi using lentils as the base. This recipe delivers deep umami flavor perfect for bowls or wraps.

Ingredients

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  • 1 cup brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 1 tablespoon neutral oil
  • 1 small yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup grated Asian pear or apple
  • 1/4 cup low-sodium soy sauce or tamari
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon gochujang (optional, for heat)
  • 1/2 teaspoon black pepper
  • 1 green onion, sliced (for garnish)
  • 1 teaspoon sesame seeds (for garnish)

Instructions

  1. Combine the rinsed lentils and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid and set the cooked lentils aside.
  2. While the lentils cook, prepare the marinade. In a small bowl, whisk together the grated pear, soy sauce, maple syrup, sesame oil, gochujang (if using), and black pepper.
  3. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the sliced onion and cook for 3-4 minutes until softened.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  5. Add the cooked, drained lentils to the skillet. Pour the prepared marinade over the lentils and stir well to coat everything.
  6. Continue to cook, stirring occasionally, for 5-7 minutes. This allows the lentils to absorb the sauce and the sauce to thicken slightly.
  7. Remove from heat. Taste and adjust seasoning if needed (add more soy sauce for saltiness or maple syrup for sweetness).
  8. Serve hot over steamed rice, garnished with sliced green onion and sesame seeds.

Notes

  • For a richer flavor, you can simmer the lentils in half vegetable broth and half water.
  • If you do not have Asian pear, use a small amount of grated apple or skip it and add one extra teaspoon of maple syrup.
  • Serve this lentil bulgogi with lettuce leaves for wrapping, kimchi, and steamed rice for a complete meal.

Nutrition

Find it online: https://delishdreams.com/vegan-korean-bulgogi-lentils/