Black Barley With Mushroom Broth
KoreanHardVegetarianDairy-Free

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. 1

    Place barley in a medium bowl and add 3 cups cold water to cover.

  2. 2

    Cover and chill at least 12 hours.

  3. 3

    Drain barley, reserving soaking liquid.

  4. 4

    Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan.

  5. 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. 6

    Drain and transfer to a rimmed baking sheet to cool.

  7. 7

    Pluck out mushroom stems and bay leaves and discard.

  8. 8

    While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water.

  9. 9

    Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool.

  10. 10

    Carefully peel; set aside.

  11. 11

    Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.

  12. 12

    Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes.

  13. 13

    Season with salt.

  14. 14

    Strain through a fine-mesh sieve into a medium bowl.

  15. 15

    Divide barley among bowls.

Cooking Timer

02:31:00
Custom Timer (minutes)

Recipe Info

Prep Time:30 min
Cook Time:121 min
Total Time:151 min
Difficulty:Hard
Servings:6