Barley Bibimbap with Vegetables and Doenjang-Gochujang Sauce (2 Servings)

Rinse rice and pressed barley 2–3 times and cook with about 240 mL water. Follow package or cooker guidance when the water ratio differs.

Wash sprouts, spinach, lettuce and carrot under running water. Julienne the carrot and tear the lettuce into bite-size pieces.

Boil soybean sprouts until fully cooked, tender, and no longer raw-smelling, then drain well.

Blanch spinach in fresh boiling water until wilted, cool, and squeeze dry. Cook the carrot in a pan with one tablespoon of water until just softened.

Mix gochujang, doenjang, sesame oil, vinegar and sesame seeds. Add water by the teaspoon only if too thick.

Divide warm barley rice between two bowls, arrange vegetables on top and mix with sauce to taste. Do not leave prepared food at room temperature for long.