Gochujang Lentil and Carrot Bibim Guksu with Perilla Leaf Drizzle is a delightful fusion of flavors and textures from Korea. This dish combines the spicy-sweet kick of gochujang with the earthy tones of lentils and the crunch of fresh carrots. It’s a vegetarian twist on the traditional Bibim Guksu, a beloved Korean cold noodle dish. The perilla leaf drizzle adds a refreshing herbal note that complements the robust flavors beautifully. This dish is loved for its balance of spice and freshness, making it a popular choice for warm weather meals. The combination of protein-rich lentils and vibrant vegetables makes it both nutritious and satisfying, appealing to those seeking a healthy yet flavorful dining experience.
Gochujang Lentil and Carrot Bibim Guksu with Perilla Leaf Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lentils – 1 Cups
- Carrot – 2 Piece
- Gochujang – 3 Tbsp
- Soy Sauce – 2 Tbsp
- Noodles – 300 Grams
- Garlic – 2 Cloves
- Perilla Leaves – 10 Piece
- Sesame Oil – 2 Tbsp
- Vinegar – 1 Tbsp
- Green Onion – 2 Piece
- Sesame Seeds – 1 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
850 Mg
Sodium
45 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
5 Grams
Sugars
12 Grams
Protein
Directions
Step 1
Rinse lentils under cold water and cook in a pot with 3 cups of water for 20 minutes or until tender. Drain and set aside.
Step 2
Peel and julienne the carrots. Finely chop the garlic and green onion.
Step 3
In a large bowl, mix gochujang, soy sauce, sesame oil, vinegar, and salt to create the sauce. Stir in cooked lentils.
Step 4
Cook noodles according to package instructions, then rinse under cold water to cool. Combine with lentil mixture.
Step 5
Add carrots and green onions to the noodle mixture. Toss well to ensure even coating of the sauce.
Step 6
For the drizzle, blend perilla leaves with a tablespoon of water until smooth. Drizzle over the noodles and garnish with sesame seeds before serving.
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