
Black Barley With Mushroom Broth
A delicious korean dish. Perfect for vegetarians. Dairy-free option.
Total Time
151 min
Serves
6
Rating
0.0 (0)
Ingredients
- 1 cup black barley
- 12 crimini or white button mushrooms
- stems and caps separated
- 4 bay leaves
- 1 tablespoon kosher salt
- plus more
- 4 large eggs
- 1 small red or watermelon radish
- trimmed
- thinly sliced
- 1/4 cup kimchi
- thinly sliced
- Small cilantro sprigs and olive oil (for serving)
Instructions
- 1
Place barley in a medium bowl and add 3 cups cold water to cover.
- 2
Cover and chill at least 12 hours.
- 3
Drain barley, reserving soaking liquid.
- 4
Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan.
- 5
Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes.
- 6
Drain and transfer to a rimmed baking sheet to cool.
- 7
Pluck out mushroom stems and bay leaves and discard.
- 8
While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water.
- 9
Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool.
- 10
Carefully peel; set aside.
- 11
Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.
- 12
Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes.
- 13
Season with salt.
- 14
Strain through a fine-mesh sieve into a medium bowl.
- 15
Divide barley among bowls.