Korean Barley Rice with Namul
Quick answer
- Total time
- 80 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Pearled glutinous barley and white rice are cooked in equal amounts, so each spoonful is soft like plain rice but punctuated by springy barley grains.
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The sauce decides the bowl's character: garlicky gang-doenjang, a thick simmered soybean paste, makes it savory and salty, while gochujang leans sweeter and spicier.
Ingredients
Instructions
- 1
Rinse 150 g rice, place it in the cooker, and add water to the one-go white-rice line.
Add 150 g pearled glutinous barley and another 300 ml water. Soak for 30 minutes, then run the standard cycle. Follow the barley package if it specifies a different water amount or cooking method.
- 2
Measure 80 g each of prepared, seasoned radish, soybean sprout namul, and spinach namul, then drain excess liquid.
These are already seasoned; do not add salt or sesame oil at this stage.
- 3
In a small saucepan, mix 2 tbsp doenjang, 1 tsp minced garlic, and 2 tbsp water.
Stir over low heat for 2 to 3 minutes until the garlic is cooked and the sauce is thick enough to spoon.
- 4
Divide the freshly cooked warm barley rice into large serving bowls.
- 5
Arrange the prepared vegetables colorfully over the rice, and serve with the thick soybean paste or gochujang and sesame oil.
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