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Ingredients
  • subheading: For the pickled cucumber:
  • ½ cup ( 66.5 g) thinly sliced cucumber
  • 1 tablespoon vinegar
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 to 3 tablespoons warm water
  • subheading: For the gochujang lentils:
  • 15 ounce ( 425.24 g) can of lentils drained or 1 ½ cups cooked lentils (see note)
  • 1 teaspoon oil
  • 1 tablespoon ginger-garlic paste or 2 cloves of minced garlic and a ½-inch piece of ginger minced
  • ½ cup ( 80 g) chopped onion, chopped into ¾-inch slices or cubes
  • ½ red bell pepper, chopped into ¾ to 1 inch cubes
  • ½ green bell pepper or other color bell pepper, chopped into ¾ to 1 inch cubes
  • ¼ teaspoon salt
  • subheading: For the sauce:
  • 2 tablespoons soy sauce or use tamari for gluten free
  • 2 tablespoons gochujang
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • ½ teaspoon cornstarch mixed with 2 tablespoons of water (or used tapioca starch)
  • subheading: To serve:
  • rice or noodles as needed
  • chopped green onion and sesame seeds for garnish
Steps
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