Korean Young Radish Barley Bibimbap
Barley-mixed rice has a hearty, popping texture and a nutty flavor that pairs naturally with the crisp, tart bite of freshly made young radish kimchi. The crunchy stems of the kimchi contrast with the chewy barley grains, and stirring in gochujang ties the tangy, spicy, and sweet elements together into a cohesive bowl. A spoonful of sesame oil folded in at the end adds a roasted fragrance that lifts the overall depth of flavor. This bibimbap is especially refreshing in the summer months as a cooling, appetite-stimulating meal.
Adjust Servings
Instructions
- 1
Prepare warm barley rice and cut young radish kimchi into 3 cm pieces.
- 2
Julienne cucumber and roughly slice lettuce, chill briefly in water, then drain.
- 3
Mix gochujang, vinegar, plum syrup, and sesame oil to make the sauce.
- 4
Place barley rice in bowls and top with kimchi, cucumber, and lettuce.
- 5
Add halved boiled eggs and spoon sauce to taste.
- 6
Mix thoroughly right before eating for best freshness.
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