Dal Bhat with a Korean Twist

Ingredients

In this Korean-inspired adaptation of Dal Bhat, we incorporate Korean spices and aromatics to infuse the lentils with a unique flavor profile. The addition of gochugaru (Korean chili flakes) adds a subtle spiciness, while gochujang (Korean chili paste) brings a depth of umami. The use of garlic, ginger, and sesame oil further enhances the dish, giving it a distinct Korean twist. We alse have the original recipe for Dal bhat, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 teaspoon gochugaru (Korean chili flakes) 1 teaspoon gochugaru (Korean chili flakes)
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon soy sauce 1 teaspoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• 2 cups (400g) cooked rice 2 cups (400g) cooked rice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 18g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils thoroughly and drain.
2. 2.
   In a large pot, bring water to a boil and add the lentils. Cook until tender, about 20-25 minutes.
3. 3.
   In a separate pan, heat vegetable oil over medium heat. Add the chopped onion and cook until translucent.
4. 4.
   Add minced garlic, grated ginger, gochugaru, and gochujang to the pan. Stir well to combine.
5. 5.
   Transfer the cooked lentils to the pan and mix with the onion mixture.
6. 6.
   Add soy sauce, sesame oil, and salt to taste. Stir well and let it simmer for 5-10 minutes.
7. 7.
   Serve the Korean-inspired Dal Bhat alongside cooked rice.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities.
• Gochugaru (Korean chili flakes) — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Gochujang (Korean chili paste) — Look for gochujang in Korean grocery stores or online. It adds a unique umami flavor to the dish.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For a thicker consistency, mash some of the cooked lentils with the back of a spoon before adding the onion mixture.
• Serve the Korean-inspired Dal Bhat with a side of kimchi for an extra burst of flavor.
• Garnish with chopped green onions and toasted sesame seeds for added freshness and crunch.
• Experiment with different types of lentils, such as red lentils or split peas, for variations in texture and taste.
• Leftover Dal Bhat can be refrigerated and enjoyed the next day. The flavors tend to deepen and develop further over time.

Serving advice

Serve the Korean-inspired Dal Bhat hot, with a generous portion of rice on one side and the lentil mixture on the other. Garnish with chopped green onions and toasted sesame seeds for an attractive presentation.

Presentation advice

To enhance the presentation, consider serving the Korean-inspired Dal Bhat in individual bowls, with the rice neatly shaped using a small bowl or mold. Drizzle a little sesame oil on top and sprinkle with additional gochugaru for a pop of color.