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“Which barley?”

  • 2 posts
  • started 4 years ago by magpie
  1. magpie My profile page
    • Aggie
    • 1 posts
    • joined February 18, 2009

    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.

    Which is used for barley rice? Which for soups, etc.?

    Many thanks!

    Magpie

    • Posted 4 years ago
  2. Maangchi New York City My profile page
    • Dumok
    • 917 posts
    • joined August 6, 2008

    magpie,
    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.

    • Posted 4 years ago

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