This Korean Cookies leans on garlic and scallion to do the heavy lifting. We roast the Lentil for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the garlic and scallion elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the toasted sesame oil and the rest of the garlic and scallion flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Korean
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