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Toasted Barley with Shiitake Mushrooms and Kimchi

Toasted Barley with Shiitake Mushrooms and Kimchi

By Dimitri DemopolousOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    20 minutes active
  • Rating

This umami-packed barley dish was inspired by Korean boribap, a mix of rice and barley that’s steamed and served with banchan (small plates) and soup. We first toast the barley, which brings out a richness and depth of flavor in the grain so it holds its own amidst meaty mushrooms, aromatic sesame oil and tangy, fiery kimchi. If your kimchi is dryish and doesn’t have 2 tablespoons of juice for stirring into the barley, use 1 tablespoon water plus 1 tablespoon soy sauce instead. Topping this with runny-yolked fried eggs will transform the barley into a satisfying meal.

Ingredients
  • 1

    cup pearled barley

  • 2

    tablespoons neutral oil

  • 8

    ounces shiitake mushrooms, stemmed, caps sliced about ¼ inch thick

  • Kosher salt and ground black pepper

  • 1

    tablespoon gochujang

  • 1½

    teaspoons finely grated fresh ginger

  • 1

    cup cabbage kimchi, chopped, plus 2 tablespoons kimchi juice

  • 1½

    teaspoons toasted sesame oil

Step 1

In a large saucepan over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside.

Step 2

In the same pan over medium-high, heat the neutral oil until shimmering. Add the mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Return the barley to the pan, add the gochujang and ginger and stir until incorporated. Add 2¾ cups water, scraping up any browned bits. Bring to a boil, then reduce to low, cover and simmer, stirring occasionally, until the barley has absorbed the liquid and is tender, 40 to 45 minutes. Remove from the heat, drape a kitchen towel across the pan and re-cover. Let stand for about 10 minutes.

Step 3

Using a fork, fluff the barley mixture. Add the kimchi plus kimchi juice and the sesame oil; stir until well combined and the barley has absorbed the liquid. Taste and season with salt and pepper.

Step 4

Optional garnish: Cucumber matchsticks OR toasted sesame seeds OR crumbled nori snacks OR thinly sliced scallions OR a combination

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