Kimchi Barley Bowl

4 Servings

50 min Cook Time

A high-fiber, mineral-rich alternative to traditional kimchi fried rice that swaps white rice for pearl barley. This dish combines cooked barley with kimchi, butter, and tamari, topped with soft-boiled eggs, avocado, sesame seeds, and roasted seaweed. The fermented vegetables provide probiotics while the cooking process mellows sharp flavors into a more approachable dish.

Ingredients

Pearled Barley1 cup

(200g)

Swanson broth vegetable2 cup, ½ cups

(590g)

Grass-Fed Unsalted Butter1 tbsp

(14g)

Authentic Korean Kimchi1 cup

(240g)

kimchi juice1 tbsp, the excess liquid in the kimchi jar

(15g)

Tamari Brewed Soy Sauce1 tbsp

(15g)

Fine Sea Saltto taste

(0g)

TOPPINGS

Eggs, Grade A, Large, egg whole2

(0g)

GREEN ONIONS¼ cup

(60g)

Avocados, raw, California2

(0g)

Sesame seeds2 tbsp

(30g)

Organic Premium Roasted Seaweed - Sea Salt12 sheets

(0g)

Instructions

Step-by-step guide

1
To cook the barley, combine the barley and stock in a medium-size saucepan. Bring to a boil. Cover and lower the heat to a simmer. Cook for 40 minutes, or until the barley is tender and the liquid is absorbed.
Timer: 40m
2
Heat a large skillet over medium-high heat and melt the butter. Add the cooked barley, kimchi, kimchi juice, and tamari. Sauté, stirring continuously until the barley is warmed through, the kimchi is slightly wilted, and the liquid is mostly evaporated, 4 to 5 minutes. Remove from the heat and taste. Add salt as needed.
Timer: 5m
3
Divide the barley mixture among four bowls. Top each bowl with ½ soft-boiled egg, 1 tablespoon of green onion, ½ avocado, ½ tablespoon of sesame seeds, and three sheets' worth of seaweed snack slices. Serve immediately.