Barley rice (Boribap)

A heavy saucepan with a tight lid and a sieve. Use a kitchen scale for these metric quantities. Rinsing, soaking and steaming water is additional where stated.

Use pearled barley for this home adaptation. Rinse the rice several times, cover with extra water and soak for 30 minutes. Drain for 10 minutes. Separately rinse the barley several times and soak for 30 minutes in enough water to cover it, then drain.

Put the barley in a saucepan with 750 g fresh water and bring to a boil. Drain immediately and rinse briefly with cold drinking water. This preliminary water is separate from the final 680 g.

Put the barley, drained rice and 680 g fresh water in a heavy saucepan. Cover and bring to a boil over high heat, about 4 minutes in the source kitchen. Reduce to a gentle simmer and cook for about 14 minutes. If it threatens to boil over, briefly lift the lid and stir once carefully, then cover again.

Cook on low for about 6 minutes, until the grains are tender, then on the lowest heat for about 10 minutes, avoiding scorching. Test the barley: if it is firm and the pot is dry, add a little boiling water and continue covered until tender. Do not use the source timing for unpearled hulled barley.

Turn off the heat, rest covered for 5 minutes, then gently fold the grains together. Serve four portions and refrigerate surplus promptly.