- Hi friends, it's Sam
and today I'm gonna film
a video, that's what I'm
doing right now, actually,
why am I saying that, you know that.
Hello.
The way I start these
videos, I never know what
I'm gonna say.
Hi friends, it's Sam and
today I'm gonna show you
how to make my most
delicious, scrumptious,
really easy to make sweet Korean lentils.
Now this is not at all a
traditional Korean dish.
I don't think lentils are
at all Korean actually
so this is like non-traditional,
fully Sam-ditional,
weird dish that I made but
it is good, it is good.
But it is something I
came up with inspired
by the Korean dish, bulgogi.
If you don't know what
bulgogi is, bulgogi,
I think I'm saying that right.
Bulgogi.
If you don't know what
bulgogi is, it is a beef dish
that has a lot of amazing flavors.
You got sweet, salty, spicy,
delicious, lots of flavors.
So all I did to make this
recipe is use those same flavor
inspirations and instead of using beef,
I applied them to lentils.
The result is a super,
quick, easy, hearty,
delicious, satisfying, amazing recipe.
It only takes 15 minutes
to make this recipe
from start to finish.
It's healthier than
having beef and oh man,
is it so delicious.
I've made this recipe on
repeat a lot of times.
So whether you wanna call
this dish sweet Korean lentils
or if you wanna call it vegan bulgogi,
this is a delicious dish
and I hope you love it
as much as I do.
Oh, Chickpea's coughing.
Poor little thing, she got kennel cough.
You alright, buddy?
Okay so let's get to cooking.
Yeah!
Cooking shoulders.
Alright, just a tiny
little wee bit of chopping
in this recipe so grab
yourself a yellow onion
and I'm just gonna chop
up half of this onion.
Oh a weird looking onion, actually.
So save this half for
another recipe, another dish.
This is where my green bin is, by the way,
if you're wondering why I'm constantly
throwing things in a drawer.
There we go.
Two cloves of garlic, just gonna snip
the little bums off of them.
Smash that garlic and mince the garlic.
This onion is burning my eyes.
I'm not good at that.
I cook with onions almost
everyday and almost
everyday, I cry from onions.
You'd think my eyes would get used
to it by now but they're not.
About an inch of ginger so
just a little piece like that.
I'll just mince up the ginger
as well, nice and small.
Ginger can be kind of
stringy and woody so you
wanna make sure to chop it
up fine so that you don't
get like large chunks of chewy ginger.
Oh my God, they're rolling
off the cutting board,
come back, green onions!
So that's all the chopping
you have to do in this recipe,
done, finito, done,
just like that, love it.
So I'm gonna shove this aside, like so
and make the sauce part of this recipe.
Got onion bits everywhere.
So now I'm gonna make the
cooking liquid for the lentils
but this is also gonna add a
ton of flavor into the dish.
It's my hack of doing both
things at the same time.
Take two cups of water,
pout it into a bowl
and soy sauce, well this is slow.
Hello, pour faster please.
Beautiful.
And brown ginger, if you,
oh splashed a little.
I'm gonna use two tablespoons
but you could use three
tablespoons if you want
an extra sweet dish.
Add in the garlic and ginger,
some sesame oil
and crushed red pepper flakes.
Just give that a whish together.
Oh, smells great.
Now as always, I put a link to the full
recipe in the description down below
and I'll pop one up here as well.
Now let's hop over to the stove and finish
cooking up these lentils.
Oh hello, welcome to my stove.
So heat up your oil in
a pan that has a lid
and when it's hot, add
the onions and saute
this just for a couple
minutes until the onions
have softened and begin
to brown so now just add
in one cup of lentils,
'cause they have cup measure
and all of the liquid.
Give that a stir.
Excellent.
If it's boiling, the
lentils will probably get
pretty mushy and not good
so make sure it stays
at a nice gentle, low
simmer so that you have
some texture in the
lentils when you're done.
Just let this cook for about 10 minutes
and then we're done.
In this recipe, I call for
red lentils which are super
delicious and very quick cooking.
If you only have brown
or green lentils on hand,
you can definitely use
those but the cooking time
will about double so it
will be about 20 minutes
instead of the 10 minutes
and you may or may
not have to add a splash more water just
according to how they're cooking.
Alright, ooooeeeeee!
They are done, beautiful,
gorgeous, lentils.
Sweet, Korean deliciousness
that's not really Korean
but it's what I made.
You can see that they are
cooked all the way through,
most of the liquid has been
absorbed but they are not
mushy so they are perfect.
Time to give it a taste.
Okay, here we go.
I served my lentils over
a bed of rice with a side
of roasted broccoli.
I sprinkle on some green
onions and sesame seeds
for a little garnish,
for a little oh la la.
So let's give it a try.
Hot.
Always, I'm too impatient.
I can't wait.
So good.
They have a little bit of spice.
Got me in the back of the throat.
They are sweet with a lot of oh mommy,
a lot of salty flavor,
a little bit of spice.
So much flavor.
So yummy, scrumptious, delicious.
This is so satisfying.
So good.
You know, this is actually my breakfast.
I'm notoriously bad at
forgetting to eat breakfast
and now I'm just having
lentils for breakfast.
I'm not gonna lie, it's
a really good breakfast.
It's a really good dinner,
it's a really good lunch.
Yes, amazing, love it,
delicious, just how I like it.
I hope you enjoyed this video.
If you do, let me know by leaving a like.
Be sure to let me know in
the comments if you give
this recipe a try and
don't forget to subscribe
for a brand, shiny new vegan
video every single Wednesday.
I'll see you next week, Bon Appetegan!
(upbeat music)
It's a good food dance, spicy,
sweet, delicious and yummy.
I want to eat it all day long.
