Black Barley With Mushroom Broth
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
63
Spice
58
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
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
6
Salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes
7
Drain and transfer to a rimmed baking sheet to cool
8
Pluck out mushroom stems and bay leaves and discard
9
While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water
10
Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool
11
Carefully peel; set aside
12
Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid
13
Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes
14
Season with salt
15
Strain through a fine-mesh sieve into a medium bowl
16
Divide barley among bowls
17
Top with radish and remaining sliced mushrooms
18
Cut eggs in half lengthwise and tuck into barley, yolk sides up
19
Nestle kimchi next to eggs
20
Pour mushroom broth over, dividing evenly
21
Garnish with cilantro and drizzle with oil
22
Place barley in a medium bowl and add 3 cups cold water to cover
23
Cover and chill at least 12 hours
24
Drain barley, reserving soaking liquid
25
Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan
26
Add 1 Tbsp
27
Salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes
28
Drain and transfer to a rimmed baking sheet to cool
29
Pluck out mushroom stems and bay leaves and discard
30
While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water
31
Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool
32
Carefully peel; set aside
33
Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid
34
Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes
35
Season with salt
36
Strain through a fine-mesh sieve into a medium bowl
37
Divide barley among bowls
38
Top with radish and remaining sliced mushrooms
39
Cut eggs in half lengthwise and tuck into barley, yolk sides up
40
Nestle kimchi next to eggs
41
Pour mushroom broth over, dividing evenly
42
Garnish with cilantro and drizzle with oil
43
Do Ahead Barley can be soaked 1 day ahead
44
Keep chilled
45
Barley can be soaked 1 day ahead
46
Keep chilled