Boribap

About the dish

The virtue of thrift in a bowl of barley rice. Boribap began in the lean spring months when barley was mixed in to stretch the rice. Today it is loved again as a fiber-rich health food, mixed with rich doenjang and namul.

Key ingredient

Barley (bori) — rich in dietary fiber that adds bulk in the gut to ease constipation; abundant polyphenols give strong antioxidant power that slows aging and supports immune health. In season June; mainly from North Jeolla.

Ingredients

Barley 300g (2 cups), water to taste

Simple recipe

1. Rinse the barley well and soak over 1 hour.
2. Put the soaked barley in a pot with plenty of water, boil, and drain.
3. Add water again and boil; when it bubbles up, lower the heat and let it steam.
4. Repeat the previous step twice to cook through.

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