Poached Egg Kimchi Lentil Stew Recipe

Remove the dark green stems from the scallions and thinly slice; set aside to serve. Thinly slice the remaining white and light green parts. Heat the oil in a large saucepan over medium-high heat. Cook the white and pale green parts of the scallions, onion and garlic, stirring often, until they soften and begin to brown, about 4 minutes. Add the gochujang and cook, stirring often and reducing the heat as needed to avoid scorching, until very fragrant and lightly charred, about 2 minutes. Add the kimchi, gochugaru and sugar and cook, stirring constantly, until the kimchi is slightly softened and translucent, about 2 minutes. Add the lentils, broth and 1 tbsp. Diamond crystal or ½ tsp. Morton Kosher Salt and toss to combine. Bring the stew to a boil, then reduce the heat and cover. Simmer, adding a little water if necessary to soften, until the lentils are barely tender, 20 to 25 minutes.