Step 1

Slice the cucumber. Add the vinegar, water, sugar, salt and pepper to a small bowl, mixing well. Add in the cucumber and press it into the brine. Let it sit for at least 15 minutes before using. Make the rice or noodles in the meantime.

Step 2

Heat the oil in a large skillet over medium heat. Add the onion, bell peppers, ginger-garlic paste, and salt and cook for 2 to 3 minutes. Then mix in the soy sauce, gochujang, rice vinegar, and maple syrup.

Step 3

Bring the sauce mixture to a boil, then mix the cornstarch into the water and add to the skillet. Bring it back to a boil, then add the lentils, tossing well to coat.

Step 4

Simmer the lentil mixture for 2-3 minutes for the flavors to meld and for the sauce to thicken a little bit more. Taste and adjust salt and flavor. For more heat, add some red pepper flakes or some gochugaru flakes, then switch off the heat.

Step 5

Add some rice or noodles to a plate. Add a good helping of the lentils. Top with some of the pickled cucumber, chopped green onion, and sesame seeds, and serve.

Step 6

Store the gochujang lentils, pickled cucumber, and the rice separately. Reheat the lentils and the rice separately, and then assemble into a bowl and serve.