Korean cooking forum topics:
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.?
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.
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