Doenjang Lentil and Chrysanthemum Bap is a delightful fusion of Korean culinary tradition and nutritious lentils. This dish combines the earthy, umami flavors of Korean fermented soybean paste, known as doenjang, with the hearty texture of lentils and the refreshing, slightly bitter notes of chrysanthemum leaves. Served over warm rice, this meal is both comforting and invigorating. The lentils provide a rich source of protein, while the chrysanthemum adds a unique twist, making it a beloved choice among health-conscious foodies. Perfect for a satisfying dinner, this dish is not only flavorful but also visually appealing with its vibrant green chrysanthemum garnish. Loved for its balance of flavors and wholesome ingredients, it is a modern take on traditional Korean cuisine.
Doenjang Lentil and Chrysanthemum Bap
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lentils – 1 Cups
- Doenjang – 2 Tbsp
- rice – 2 Cups
- Chrysanthemum Leaves – 1 Cups
- Onion – 1 Piece
- Garlic – 3 Cloves
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Water – 4 Cups
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Protein
5 Grams
Total Fat
1 Grams
Saturated Fat
60 Grams
Carbohydrates
9 Grams
Dietary Fiber
600 Mg
Sodium
10 Mg
Vitamin C
3 Mg
Iron
Directions
Step 1
Rinse the lentils under cold water until the water runs clear. Set aside.
Step 2
In a large pot, add the water and bring to a boil. Add the rice and cook for 15 minutes.
Step 3
Add the lentils to the pot with rice, along with the doenjang, and stir well.
Step 4
Reduce the heat to low, cover the pot, and let it simmer for 20 minutes until lentils are tender.
Step 5
In a pan, heat sesame oil over medium heat.
Step 6
Add chopped onion and minced garlic, sauté until translucent.
Step 7
Stir in the soy sauce and chrysanthemum leaves, cooking until wilted. Mix into the lentil and rice mixture.
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