Korean Barley Rice with Namul
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Barley rice cooks soaked barley with white rice and serves it with radish, soybean sprouts, spinach, doenjang or gochujang, and sesame oil.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Wash the barley and white rice, soak in water for 30 minutes, and cook in a rice cooker using the standard cycle.
- 2Season
Boil soybean sprouts in boiling water, season lightly with salt and sesame oil, and prepare the seasoned radish and spinach.
- 3Control
In a small earthenware pot, combine soybean paste, minced garlic, and a little water, then simmer until thick to make strong soybean paste.
- 4Heat
Divide the freshly cooked warm barley rice into large serving bowls.
- 5Finish
Arrange the prepared vegetables colorfully over the rice, and serve with the thick soybean paste or gochujang and sesame oil.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Chewy texture of glutinous barley
- Finish cue
- Arrange the prepared vegetables colorfully over the rice, and serve with the thick soybean paste or gochujang and sesame oil.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
45min, 9 ingredients
Category median
38.5min, 8 ingredients
Based on 214 recipes
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