Korean Young Radish Barley Bibimbap

Prepare 420 g cooked barley rice while it is warm and break apart the clumps so the sauce can reach the grains. If the rice is cold, heat it in the microwave for about 1 minute before loosening it. Cut 180 g young radish kimchi into 3 cm lengths, shortening any long stems that would tangle during mixing. Julienne 80 g cucumber and tear 60 g lettuce into broad pieces. Soak both vegetables in cold water for about 3 minutes, then drain them thoroughly so retained water does not dilute the seasoning. Stir 1.5 tbsp gochujang with 1 tbsp vinegar and 1 tbsp plum syrup until the paste becomes spoonable. Add 1 tbsp sesame oil last and mix until the sauce looks glossy. Spread the barley rice in serving bowls and arrange the kimchi, cucumber, and lettuce in separate sections. Cut 2 boiled eggs in half and place them over the vegetables. Add the sauce a little at a time immediately before eating, then mix from the bottom upward until the warm rice, cool vegetables, and kimchi are evenly coated. Taste before adding the remaining sauce and serve without letting the dressed vegetables sit.