Bori-bap, Steamed Barley Rice, 大麦饭, 大麥飯, 麦ご飯, 보리밥 Leave a comment

This dish, cooked with rice or barley alone, is easy to digest and effective in preventing various health conditions. It becomes a delicacy when mixed with yeolmu kimchi (young summer radish kimchi) or gochujang (red chili paste) or served with green peppers and doenjang, a traditional Korean soybean paste.

大米里掺大麦或者光用大麦焖的饭,不仅助消化,而且能够预防生活习惯病。可以放一些萝卜缨泡菜和辣椒酱拌饭吃,或者配着尖椒蘸大酱吃别有一番滋味。

粳米裡摻入大麥或者單用大麥煮成的飯,大麥飯具有助消化的功能。

米に大麦を混ぜて、または麦だけで炊いたご飯で、消化によく、生活習慣病の予防に効果がある。ヨルムキムチやコチュジャンを混ぜて食べたり、青唐辛子を味噌につけて一緒に食べるととても美味しい。

Ingredients (serve 4)
2 cups barley (1 lb, 450g), ½ cup short-grain rice (3½ oz, 110g), 5 cups water (1.25L)

Preparation
1. Soak the barley in cold water for 30 minutes. In a large saucepan, add the soaked barley and 5 cups water then bring to boil. Simmer until the barley is tender.
2. Soak the short grain rice in cold water for 30 minutes and drain.

Cooking
1. Mix the cooked barley and soaked rice. Place them in a medium pot.
2. Pour 5 cups of water and bring to boil over high heat. Once the pot boils, reduce the heat to medium and simmer until cooked thoroughly for 20 minutes. Reduce the heat to low and let it simmer for 10 minutes.
3. Remove the pot from the heat and gently stir the rice with a wooden spoon. Serve in a bowl.

ko.wikipedia.org/wiki/보리밥

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