AI-generated imageBoribap: Simple Korean Barley-and-Rice Pot (4 Servings)
A basic Korean home-cooked rice-and-barley staple. This teaches the grain-cooking method rather than an assembled vegetable bibimbap; serve with Korean side dishes.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse the pearled barley and soak in plenty of cold water for about 45 minutes. Drain the soaking water.
- 02
Rinse the short-grain rice two or three times and drain. Combine with soaked barley in a heavy pot.
- 03
Add 2 1/2 US cups of fresh cooking water and spread the grains evenly in the pot.
- 04
Bring to a gentle boil over medium heat with the lid off. Reduce to low heat and cover securely.
- 05
Simmer on low for about 15–20 minutes. If the water evaporates early and barley is still hard, add a small amount of hot water and continue covered cooking.
- 06
Turn off the heat and rest covered for about 10 minutes. Check that both barley and rice are tender, then fluff with a rice paddle.
- 07
Divide warm barley rice among bowls; pair with kimchi, namul or doenjang soup. Do not leave cooked rice standing at room temperature.
Helpful source links
Before you cook
Barley contains gluten. Soaking and water needs vary by barley type; make sure grains are tender throughout. Do not leave cooked rice at room temperature; refrigerate leftovers within two hours.
Allergens: 보리(글루텐·barley gluten·大麦)
Image & source credits
AI-generated image.
Easy meals, made simple
Tuna and Stir-Fried Kimchi Rice Balls (6 Pieces, 2 Servings)
Finely chopped kimchi is sautéed to remove excess moisture, then mixed with canned tuna and warm rice to make easy Korean rice balls.
Korean Beef and Vegetable Stir-Fried Rice Cake Japchae (4 Servings)
This Korean tteok-japchae stir-fries lengthwise-cut chewy rice or wheat cakes with beef and colorful vegetables in a soy-based sauce. Unlike saucy tteokbokki, it is a relatively dry, japchae-style stir-fry.
