Advertisement

Kimchi barley bowl

0

Kimchi barley bowl

This recipe requires some up-front chopping and prep, but once you have all the ingredients ready to go, the dish comes together in minutes.

Ingredients

  • 1 cup pearl barley

  • 1 cup kimchi, chopped

  • 1 tablespoon butter

  • 1 tablespoon kimchi juice, (the excess liquid in the kimchi jar)

  • 1 tablespoon tamari

  • salt, to taste

Toppings

  • 2 soft boiled eggs

  • 1/4 cup green onions, sliced

  • 2 avocados, sliced

  • 2 tablespoons toasted sesame seeds

  • 12 sheets of roasted seaweed snack, cut in strips

Instructions

  • To cook the pearl barley, combine barley and 2 ½ cups broth or water in a small sauce pot. Bring to a boil. Cover and reduce to a simmer. Cook 40 minutes until barley is tender and liquid is absorbed.

  • Heat a large frying pan on medium high heat and melt butter.

  • Add barley, kimchi, kimchi juice, and tamari.

  • Saute, stirring continuously until barley is warmed through, kimchi is slightly wilted, and liquid is mostly evaporated, about 4-5 minutes.

  • Remove from heat and taste. Add salt as needed.

  • Divide barley into 4 bowls. Top each bowl with ½ soft boiled egg, 1 tbsp green onion, ½ avocado, ½ tbsp sesame seeds, and 3 sheets of seaweed snack.

  • Serve immediately.


Recipe by Kristy Kohler and Eliza Larson, co-founders of Oat Mama, and excerpted from Eat to Feed: 80 Nourishing Recipes for Breastfeeding Moms, published by Hachette Book Group, 2019. Photo by Eliza Larson. 

This article was originally published on Sep 24, 2019

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

Advertisement
Advertisement