Boribap Bibimbap

1. Prepare Boribap: Rinse 150 grams of Pearled barley thoroughly until water runs clear. Combine the rinsed Pearled barley with 450 grams of Water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the Water is absorbed and the Pearled barley is tender. Let it rest, covered, for 10 minutes, then fluff with a fork.

2. Prepare Spinach Namul: Blanch 200 grams of Spinach in boiling water for 30 seconds. Drain and rinse under cold water, then squeeze out excess water. In a bowl, season the Spinach with 5 grams of Soy sauce, 3 grams of Garlic (minced), 3 grams of Sesame oil, and 3 grams of Toasted sesame seeds. Mix well.

3. Prepare Bean Sprouts Namul: Blanch 200 grams of Bean sprouts in boiling water for 3-4 minutes until tender-crisp. Drain well. In a bowl, season the Bean sprouts with 3 grams of Salt, 3 grams of Garlic (minced), 3 grams of Sesame oil, and 3 grams of Toasted sesame seeds. Mix well.