Gochujang Lentil and Radish Bibimbap is a vibrant Korean-inspired dish celebrated for its harmonious blend of flavors and textures. Originating from Korea, bibimbap traditionally combines rice with assorted vegetables and savory sauces. This version features protein-rich lentils and crisp radishes, adding a delightful twist to the classic. The spicy and slightly sweet gochujang paste balances beautifully with fresh vegetables and a nutty, aromatic perilla soy drizzle, creating a mouthwatering taste profile. Loved for its versatility and nutritional balance, this bibimbap is perfect for those seeking a satisfying, plant-based meal that is both flavorful and wholesome. Whether served as a comforting weeknight dinner or a special weekend treat, this dish is sure to be a crowd-pleaser.
Gochujang Lentil and Radish Bibimbap with Perilla Soy Drizzle
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lentils – 1 Cups
- rice – 2 Cups
- Radish – 4 Piece
- Spinach – 1 Cups
- Gochujang – 3 Tbsp
- Garlic – 2 Cloves
- Soy Sauce – 2 Tbsp
- Perilla Oil – 1 Tbsp
- Carrot – 1 Piece
- Sesame Seeds – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Protein
8 Grams
Total Fat
1 Grams
Saturated Fat
56 Grams
Carbohydrates
8 Grams
Dietary Fiber
590 Mg
Sodium
15 Mg
Vitamin C
Directions
Step 1
Rinse and cook the lentils in a saucepan with water until tender, about 20 minutes. Drain and set aside.
Step 2
Cook the rice according to package instructions. Fluff with a fork once cooked and keep warm.
Step 3
Thinly slice the radishes and carrot. Set aside for garnish.
Step 4
In a small bowl, mix gochujang with minced garlic and a splash of water to form a sauce. Adjust spice level to taste.
Step 5
In a separate bowl, combine soy sauce and perilla oil.
Step 6
Add sesame seeds for extra flavor.
Step 7
To serve, divide rice into bowls. Top with lentils, radishes, spinach, and carrots. Drizzle with gochujang sauce and perilla soy mixture.
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