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1 Tbsp (15 mL) sesame oil
1 cup (250 mL) garlic, thinly sliced
2 cups (500 mL) split red lentils, oven roasted*
3 Tbsp + 2 tsp (55 mL) kochukaru (korean chili pepper flakes)
2 ½ cups (625 mL) white rice, cooked
5 cups (1.25 L) whole red lentils, cooked
2 ½ cups (625 mL) whole wheat macaroni, cooked
5 cups (1.25 L) marinara pasta sauce
1 Tbsp (15 mL) gochujang (Korean fermented chili paste)
1 Tbsp (15 mL) fresh parsley, minced
1 cup (250 mL) scallions, sliced thinly on the bias
6 cups (1.5 L) daikon, small diced, pickled**
3 cups (750 mL) cello carrots, shredded
¼ cup (60 mL) sesame seeds
*To oven roast split lentils: Soak in water for 1 hour, drain, and pour out evenly on a cookie sheet. Cook at 400°F (200°C) for 15-20 minutes, tossing every 5 minutes to ensure even cooking.
**To quick pickle daikon: In a small sauce pot, bring 2 cups (500 mL) rice wine vinegar, 1 cup (250 mL) sherry vinegar, 1 tsp (5 mL) cumin seeds, 1 Tbsp (15 mL) black peppercorns and 1 tsp (5 mL) salt to a boil. Simmer for 2 minutes. Pour over daikon and 2 cups (500 mL) of ice. Allow vegetables to pickle for 30 minutes prior to straining and using.
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