Korean Barley Rice with Tofu Recipe

Ingredients with Measurements:
- 1 cup barley
- 1 cup short-grain rice
- 2 cups water
- 1/2 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon vegetable oil
- 1 block firm tofu, cut into cubes
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1 carrot, julienned
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 cup frozen peas
- 1 tablespoon sesame seeds, toasted

Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok

Step-by-step instructions:

1. Rinse barley and rice in a fine mesh strainer and place in a rice cooker or pot with 2 cups of water and 1/2 teaspoon of salt. Cook according to the manufacturer's instructions or bring to a boil, then reduce heat to low and simmer for 20-25 minutes until tender.

2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, and gochujang to make the sauce.

3. Heat vegetable oil in a skillet or wok over medium-high heat. Add tofu and cook for 5-7 minutes until golden brown on all sides. Remove from the skillet and set aside.

4. In the same skillet, add onion and garlic and sauté for 2-3 minutes until fragrant. Add carrot, red and green bell pepper, and frozen peas and stir-fry for 3-4 minutes until vegetables are tender.

5. Add cooked barley and rice to the skillet with the vegetables and stir to combine. Pour the sauce over the rice and vegetables and stir to coat evenly.

6. Top the rice with the cooked tofu and sprinkle with toasted sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 62g
Protein: 14g
Sodium: 560mg
Fiber: 9g
Sugar: 10g

Substitutions for ingredients:
- Barley can be substituted with brown rice or quinoa.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Tofu can be substituted with chicken or shrimp.
- Vegetables can be substituted with any preferred vegetables.

Variations:
- Add sliced mushrooms or zucchini to the vegetables.
- Use different types of bell peppers or add jalapeño for extra spice.
- Add a fried egg on top for a breakfast twist.

Tips and tricks:
- Rinse barley and rice thoroughly to remove excess starch.
- Toast sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden brown.
- Use leftover cooked rice and barley for a quick meal.

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 with a splash of water or broth to prevent drying out.

Presentation ideas:
Serve in a bowl with the tofu on top and garnish with sliced green onions and more toasted sesame seeds.

Garnishes:
Sliced green onions, toasted sesame seeds, and a drizzle of sesame oil.

Pairings:
Serve with a side of kimchi or pickled vegetables.

Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a side salad.

Troubleshooting advice:
- If the rice is too dry, add a splash of water or broth.
- If the vegetables are too crunchy, stir-fry for a few more minutes until tender.

Food safety advice:
Make sure to cook the rice and barley thoroughly and store leftovers properly in the refrigerator.

Food history:
Barley is a staple grain in Korean cuisine and is often used in porridges and stews. Tofu is also a popular ingredient in Korean cooking, especially in vegetarian dishes.

Flavor profiles:
This dish is savory, slightly sweet, and spicy with a nutty flavor from the barley and sesame oil.

Serving suggestions:
Serve as a main dish for lunch or dinner.

Related Categories

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Region: Korean

Taste: Savory, Umami, Nutty, Spicy, Tangy