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Boribap
Barley rice with vegetables
Boribap (보리밥): Korean barley rice mixed at the table with namul, tofu doenjang and chilli paste
Boribap was once the rice of the poor in Jeolla's farming villages; now Seoulites drive out to the hills on summer weekends to eat it in restaurants that set down a big bowl of steamed barley rice and a ring of seasoned vegetables to mix in yourself. This home version is built for protein: soybean sprouts, spinach and radish namul, plus a thick tofu and doenjang sauce (gang-doenjang), give about 23 g of protein a bowl, from tofu, soybean sprouts, doenjang and the barley. The classic mistake with soybean sprouts is lifting the lid while they cook, which leaves a raw, beany smell; keep it shut. Soak the barley for at least 1 hour before cooking. Most gochujang contains wheat, so this is not gluten free. Chef's tip: mix the bowl with a spoon rather than chopsticks, pressing the rice against the side so every grain is coated in sauce and sesame oil.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the barley rice
- 7 oz pearl barleysoaked for 1 hour
- 3 ½ oz short-grain rice
- 2 ¼ cups water
For the namul
- 9 oz soybean sproutsrinsed, stringy roots pinched off
- 9 oz spinach
- 7 oz Korean radish or daikoncut into fine matchsticks
- 1 tbsp rice vinegar
- 2 garlic clovesfinely grated
- 2 tbsp toasted sesame oil
- 1 tsp salt
For the gang-doenjang
- 9 oz firm tofucut into 1 cm dice
- 1 onionfinely chopped
- ½ courgettefinely diced
- 4 shiitake mushroomsfinely diced
- 3 tbsp doenjang (soybean paste)
- ¾ cup water
- 1 tbsp neutral oil
To serve
- 2 tbsp gochujang
- 1 tbsp toasted sesame seeds
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Method
0/7 doneStep 1: Drain the soaked 7 oz pearl barley and rinse it with 3 ½ oz short-grain rice. Put both in a heavy pot with 2 ¼ cups water, bring to the boil, cover and cook on the lowest heat for 25 minutes. Rest, covered, for 10 minutes. The barley should be tender with a little bite.
35 minStep 2: Put 9 oz soybean sprouts in a pan with 100 ml water and a pinch of ⅓ tsp salt, cover and cook over a medium heat for 6 minutes without lifting the lid. Drain, then toss with 1 garlic cloves and ⅝ tbsp toasted sesame oil.
7 minStep 3: Blanch 9 oz spinach in boiling water for 30 seconds, until just wilted. Cool under cold water, squeeze out firmly, cut into 5 cm lengths and toss with the rest of 1 garlic cloves, ⅝ tbsp toasted sesame oil and ⅓ tsp salt.
3 minStep 4: Toss 7 oz Korean radish or daikon with 1 tsp Korean chilli flakes (gochugaru), 1 tbsp rice vinegar and the rest of ⅜ tsp salt. Leave for 10 minutes, until slightly softened and pink.
10 minStep 5: For the gang-doenjang, heat 1 tbsp neutral oil in a small pan over a medium heat and soften 1 onion for 3 minutes. Add 4 shiitake mushrooms and ½ courgette and cook for 3 minutes more.
6 minStep 6: Stir in 3 tbsp doenjang (soybean paste) and ¾ cup water, then add 9 oz firm tofu. Simmer gently for 8–10 minutes, until thick enough to hold a trail when you drag a spoon through it.
10 minStep 7: Divide the barley rice between wide bowls and arrange the namul around the edge. Add a big spoon of gang-doenjang, a small spoon of 2 tbsp gochujang, a drizzle of the rest of ¾ tbsp toasted sesame oil and a pinch of 1 tbsp toasted sesame seeds. Mix well at the table.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 23 g
- Carbs
- 74 g
- Fat
- 15 g
- Fibre
- 11 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does boribap take?
- About 70 minutes in total: 25 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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