Spicy Korean Mushrooms and Lentils
with pickled radish, roasted kale and gochujang-aioli drizzle
This is a meal that has a little bit of something for everyone. Spicy lentils cooled with coconut milk. pickled radish, crispy kale and fragrant jasmine rice are all standout elements in this delicious Korean-inspired dish.
Tags:
Quick
•Veggie
•Extra spicy
Allergens:
Soya
•Wheat
•Sulphites
•Sesame
•Egg
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Lentils
1 pack(s)
Coconut Milk
1 sachet(s)
Gochujang Paste
(Contains Soya, Wheat)
125 grams
Radish
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
80 grams
Kale
150 grams
Jasmine Rice
1 unit(s)
Ginger
20 milliliter(s)
Sesame Oil
(Contains Sesame)
150 grams
Mushrooms
1 sachet(s)
Aioli
(Contains Egg, Mustard)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)3788 kJ
Energy (kcal)905 kcal
Fat44.6 g
of which saturates17.7 g
Carbohydrate93.5 g
of which sugars21.4 g
Dietary Fiber9.6 g
Protein28.1 g
Cholesterol0 mg
Salt4.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover and cook for 12 mins.
- Remove the pot from the heat. Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, trim and thinly slice the radish.
- Pop the radish into a small bowl along with the red wine vinegar, 1 tsp sugar and ¼ tsp salt (double both for 4p).
- Mix together and set aside. Stir frequently.
3
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Roughly chop the mushrooms.
- Place a pan over high heat with the sesame oil.
- Once hot, add the mushrooms and ginger.
- Cook until charred, shifting occasionally, 3-4 mins.
4
- Meanwhile, drain and rinse the lentils in a sieve.
- Reduce the heat of the pan to medium-high.
- Add half the gochujang, soy sauce, coconut milk, lentils, and ½ tsp sugar (double for 4p) to the pan.
- Cover and simmer for 8-10 mins.
- Season to taste with salt, pepper and sugar. Add a splash of water if the lentils are too dry.
TIP: You might want to add the gochujang a little at a time, tasting as you go—it's spicy!
5
- Meanwhile, strip the leafy part of the kale from the stem and chop into bite-sized pieces. Discard the stems (they're too tough to eat).
- Spread the kale out on a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- When the oven is hot, bake on the middle shelf until crispy, 6-8 mins.
- Meanwhile, in a small bowl, mix the aioli with the remaining gochujang.
6
- Fluff up the rice with a fork and divide between bowls.
- Arrange the pickled radish, roasted kale, spicy lentils and mushrooms alongside.
- Finish with a drizzle of the gochujang aioli.