Korean Rice Cakes And Lentils With Gochujang

• 1 cup dry lentils
• 2 cups water
• 2 cloves garlic
• 1 (1 inch) piece fresh ginger, peeled and chopped
• salt and ground black pepper to taste
• 1/2 pound bok choy, leaves and stalks separated
• 1/2 cup water
• 3 tablespoons black bean sauce
• 1 tablespoon gochujang (Korean hot pepper paste), or more to taste
• 1 tablespoon sweet soy glaze (such s Kikkoman(R))
• 1 tablespoon reduced-sodium soy sauce
• 1 pound Korean rice cakes
• 2 tablespoons raw cashews (optional)
• 1/4 cup water
• 1 green onion, green parts only, thinly sliced

1. Rinse lentils thoroughly. Combine lentils and 2 cups water in a pot. Bring to a boil; reduce to a simmer. Cook, checking after 20 minutes, until chewy but still firm, 20 to 30 minutes total. Drain.
2. Transfer lentils to a frying pan or wok along with garlic, ginger, salt, and pepper. Cook and stir over medium heat until aromatic, 2 to 3 minutes. Add bok choy, 1/2 cup water, black bean sauce, gochujang, soy glaze, and soy sauce. Cook until thickened, 3 to 4 minutes.
3. Boil a pot of water. Add rice cakes; cook until chewy, 2 to 3 minutes. Drain and add to the lentil mixture.
4. Blend cashews with a 1/4 cup water in a blender; add to the lentil mixture and cook until flavors combine, 1 to 2 minutes more. Serve with sliced green onion.

lentils, water, garlic, fresh ginger, salt, choy, water, black bean sauce, gochujang, sweet soy glaze, soy sauce, rice cakes, cashews, water, green onion

Taken from www.allrecipes.com/recipe/263790/korean-rice-cakes-and-lentils-with-gochujang/ (may not work)