Ingredients with Measurements:
- 1 cup barley
- 2 cups water
- 1 cup cooked white rice
- 1 cup kimchi, chopped
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Special equipment needed: None
Step-by-step instructions:
1. Rinse the barley in a fine-mesh strainer and add it to a pot with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the barley is tender and the water has been absorbed.
2. In a large mixing bowl, combine the cooked barley, cooked white rice, and chopped kimchi.
3. In a separate small bowl, whisk together the sesame oil, soy sauce, gochujang, minced garlic, sugar, and black pepper.
4. Pour the sauce over the barley-rice-kimchi mixture and stir well to combine.
5. Add the sliced green onions and toasted sesame seeds to the bowl and stir again.
6. Serve the Korean barley rice with kimchi hot or cold, garnished with additional green onions and sesame seeds, if desired.
45-50 minutes
Temperature: N/A
Serving size: 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 8g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 7g
Substitutions for ingredients:
- Barley can be substituted with brown rice or quinoa.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add cooked chicken, beef, or tofu for added protein.
- Use different types of kimchi for different flavors.
- Add other vegetables such as carrots, bell peppers, or mushrooms.
Tips and tricks:
- Make sure to rinse the barley well before cooking to remove any debris.
- Use leftover rice for this recipe to save time.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl and garnish with additional green onions and sesame seeds.
Garnishes:
- Green onions and sesame seeds.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or bok choy.
- Cucumber salad.
Troubleshooting advice:
- If the barley is still hard after cooking, add more water and continue to simmer until tender.
Food safety advice:
- Make sure to store leftovers properly in the refrigerator to prevent foodborne illness.
Food history:
- Barley is a staple grain in Korean cuisine and is often used in porridges and stews.
Flavor profiles:
- This dish is savory, slightly spicy, and tangy from the kimchi.
Serving suggestions:
- Serve as a main dish or as a side dish with other Korean dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Korean