Kimchi Barley Bowl
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)