http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 25 May 2013 04:20:25 +0000 http://www.maangchi.com/talk/topic/which-barley#post-668 Wed, 25 Feb 2009 15:22:01 +0000 Maangchi 668@http://www.maangchi.com/talk/ <p>magpie,<br /> I would choose split polished barley to make barley rice because it works well with rice when cooked. It sticks together and fluffier than other types of barley. In Korean cooking, barley is never used for soup. </p> http://www.maangchi.com/talk/topic/which-barley#post-641 Wed, 18 Feb 2009 14:58:40 +0000 magpie 641@http://www.maangchi.com/talk/ <p>Would someone please help educate me on the differences between the barley types I'm seeing at my local Korean market - peeled, polished, split polished, pearl, peeled pearl, pressed, split pressed. </p> <p>Which is used for barley rice? Which for soups, etc.? </p> <p>Many thanks!</p> <p>Magpie </p>