Bulgogi Lentil Naengmyeon
A twist on the traditional Korean cold noodle dish, using lentils instead of buckwheat noodles, and served with a sweet and savory bulgogi beef sauce.
Ingredients
- ●1 cup Brown lentilsrinsed and drained
- ●8 oz Naengmyeon noodleschilled
- ●1 tsp Chilled Korean chili flakes (gochugaru)optional
- ●2 tbsp Soy saucelow-sodium
- ●1 tbsp Rice vinegarunseasoned
- ●1 tsp Brown sugarpacked
- ●1-inch piece Gingergrated
- ●2 cloves Garlicminced
Instructions
- 1
Cook the lentils according to package instructions.
- 2
In a large bowl, whisk together soy sauce, rice vinegar, brown sugar, ginger, and garlic.
- 3
Add the cooked lentils to the bowl and toss to coat.
- 4
Chill the lentil mixture in the refrigerator for at least 30 minutes.
- 5
Cook the naengmyeon noodles according to package instructions.
- 6
In a small saucepan, combine the Korean chili flakes and 1 tablespoon of water.
- 7
Heat the mixture over low heat, whisking constantly, until the chili flakes are dissolved.
- 8
Add the dissolved chili flakes to the lentil mixture and toss to coat.
- 9
To serve, divide the cooked noodles among bowls and top with the chilled lentil mixture.
- 10
Serve immediately and garnish with chopped green onions, if desired.