Barley is a butty grain that Koreans have been using for centuries. We usually mix it with rice, or make tea from it.
1 cup of uncooked rice, 1 cup of barley and 2½ cups of water
This barley is split barley, called halmaek.
Posted Friday, February 29th, 2008 at 9:22 pm
Tagged: bori, 보리, korean food, korean ingredients
Can I use pearled barley for this recipe?
yes, you can. I sometimes use it too.
can i use pressed barley?
Thanks for the recipe on this page – I used it to make my rice last night and it was delicious – such a nice change from just rice. I do have a question though Maangchi: do you ever put salt in your rice when you are cooking it?
우와! 망치의 보리밥 만드는 방법을 발견하네요! 기분이 참 좋습니다! 내일 설날 음식을 위해 보리밥을 꼭 준비하겠어요! ^__^
I have a couple of request for you. I was wondering if you could show me how to make the split mung bean pancakes with pork and fernbrake and also the split mung bean stew bee-gee-gigae with kimchi and pork as well.
Thank you so much!
Here’s a link to a bin-dae-duk recipe:
I like the pancakes on maangchi, but these are different. Also, this recipe does not have pork the article points out – so, less fatty eating.
Sorry I have no idea about your question, but I think it depends on your choice.
hey maanchi! how is the november weather in NY?
this is the closest ingridient i could find to post my question. OK, my question is i bought a a bag of mixed beans for rice but I do not know the ratio to mix in with the rice. I was wondering if you knew. I dont want to mess it up! The beans look delicious
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