Nutty and Simple Barley Miso Paste (Bori Ssamjang)
Boost Your Appetite: Delicious and Easy Barley Miso Paste for a Flavorful Bite
When summer heat makes you lose your appetite, this savory barley miso paste will help you devour a bowl of rice with no other side dishes needed! Here’s a recipe for barley miso/ssamjang that will make you finish your rice in no time. It’s a true rice-thief!
Ingredients- 1 paper cup barley
- 2 Tbsp soybean paste (doenjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp honey
- A little cooking oil
- 1 stalk green onion
- A little sesame oil
- A little sesame seeds
- 8 cups water
Cooking Instructions
Step 1
Let’s start with the preparation. First, wash the barley thoroughly under running water. I like to rub it gently in the bowl I use for washing rice. Soak the washed barley in lukewarm water for 30 minutes. Finely chop the green onion.
Step 2
Combine the soaked barley and 8 cups of water in a pot. Bring it to a boil over high heat.
Step 3
Once it’s boiling vigorously, reduce the heat to medium. When the water has reduced by half, lower the heat to low. Continue to simmer like this until only about 1 cup of water remains. This took me about 30 minutes. The barley will soften and the liquid will reduce.
Step 4
Drain the cooked barley using a sieve. Here’s a crucial tip! Do not discard the water the barley was boiled in! You’ll use this later for the ssamjang.
Step 5
Place the drained barley in a wok or wide pan with a little cooking oil. Stir-fry until the moisture evaporates and the barley becomes slightly dry. Once the barley is somewhat loose, add 2 Tbsp of red pepper flakes, 1 Tbsp of minced garlic, the chopped green onion, and 2 Tbsp of soybean paste. Continue to stir-fry. As you stir-fry, gradually add a little of the reserved barley cooking water to maintain a moist texture. This helps keep the ssamjang from becoming too dry.
Step 6
When the mixture starts to clump together and reaches a moist, desirable texture similar to the finished product in the photo, add 1 Tbsp of honey and stir-fry briefly to combine. The honey adds a subtle sweetness that enhances the flavor. Your delicious barley ssamjang is now complete!
Step 7
Store the finished barley ssamjang in a clean container. Just before serving, take a portion, drizzle with a little sesame oil, and sprinkle with sesame seeds. It’s incredibly delicious when served with blanched cabbage, steamed zucchini leaves, or fresh lettuce wraps. It’s also great for dipping raw chili peppers, so enjoy it in various ways!