Kimchi-Lentil Stew With Poached Eggs

green onion scallion oil onion garlic gochujang kimchi gochugaru sugar lentil chicken broth kosher salt egg dinner vegetarian easy weeknight

Diana Yen

4 Servings

Source

Ingredients

2 scallions

1 Tbsp. vegetable oil

1 small onion, thinly sliced

3 garlic cloves, thinly sliced

1 Tbsp. gochujang (Korean hot pepper paste)

1 cup chopped kimchi with liquid

1 Tbsp. gochugaru (coarse Korean red pepper powder)

2 tsp. sugar

1 cup French green or brown lentils

4 cups low-sodium chicken or vegetable broth

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

4 large eggs

Method

Remove dark green tops from scallions and thinly slice; set aside for serving. Thinly slice remaining white and pale-green parts. Heat oil in a large saucepan over medium-high. Cook white and pale-green parts of scallions, onion, and garlic, stirring often, until softened and starting to brown, about 4 minutes. Add gochujang and cook, stirring often and reducing heat as needed to prevent burning, until very fragrant and slightly darkened in color, about 2 minutes. Add kimchi, gochugaru, and sugar and cook, stirring, until kimchi is slightly softened and translucent, about 2 minutes. Add lentils, broth, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and stir to combine. Bring stew to a boil, then reduce heat and cover. Simmer, adding a splash of water if needed to loosen, until lentils are just barely tender, 20–25 minutes.

Uncover pan. Crack an egg into a small bowl, then gently slide into stew. Repeat with remaining eggs, leaving some space around each. Cover pan and simmer until egg whites are set but yolks are still runny, about 3 minutes.

Ladle stew into bowls, making sure to include an egg in each, and top with reserved scallion tops.