Korea
Bori bibimbap
Barley rice, vegetables and gochujang, all mixed into one happy bowl. Nutty, chewy and bright.
60 minTime
18 gProtein each
mediumSpice
1hPlan ahead. Soak for 1 hour first; the 60 minutes come after.
Barley in hard times3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original552kcal
18 gprotein
13 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Soak the barley for 1 hour, rinse with the rice and cook together in the water, covered, on low for 25 minutes. Rest 10 minutes.
- 2Boil the sprouts in salted water with the lid on for 5 minutes. Drain and toss with a little garlic, salt and sesame oil.
- 3Blanch the spinach 30 seconds, squeeze dry and season with garlic, soy sauce and sesame oil.
- 4Stir fry the zucchini in the oil with a pinch of salt for 2 minutes.
- 5Toss the radish with the gochugaru, half the vinegar, a pinch of sugar and salt.
- 6Mix the gochujang, remaining sugar and vinegar, 2 tsp sesame oil and the sesame seeds into a sauce. Fill bowls with barley rice, arrange the vegetables on top and add a spoon of sauce. Mix well before eating.
Serve it like this
Arrange each vegetable in its own section over the barley rice like spokes on a wheel, with the gochujang sauce in the centre.
