Boribap (Rice and Barley with Vegetables)

Ingredients

• 5 ounce baby spinach fresh
• 1 medium carrots peeled
• 5 teaspoons sesame oil dark divided
• 0.7 cup bean sprouts fresh
• 1.5 tablespoons to-ban-jan such as annie chun's)
• 1 tablespoon tahini 
• 1 cup sprouts 
• 1.5 tablespoons miso 
• 0.7 cup mushroom caps sliced
• 0.7 cup short grain rice white
• 1 small zucchini 
• 0.5 cup frangelico uncooked

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Cook barley in a large pot of boiling water for 35 minutes or until tender-chewy.
2. Drain.
3. While barley cooks, place rice in a small saucepan; cover with water to 2 inches above rice. Swirl rice with hand in pan to agitate; drain. Repeat procedure 2 more times.
4. Add 2/3 cup water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes.
5. Remove from heat; let stand 10 minutes.
6. Combine rice and barley in a large bowl.
7. Heat a medium nonstick skillet over medium-high heat.
8. Add 1 teaspoon oil to pan; swirl to coat.
9. Add carrot; saut 2 minutes or until crisp-tender.
10. Remove from pan.
11. Add 1 teaspoon oil and zucchini to pan; saut 1 minute or until crisp-tender.
12. Remove from pan.
13. Add 1 teaspoon oil and mushrooms to pan; saut 2 minutes or until tender.
14. Remove from pan.
15. Add 1 teaspoon oil and bean sprouts to pan; saut 1 minute or until bean sprouts wilt.
16. Remove from pan.
17. Add remaining 1 teaspoon oil and spinach to pan; saut 1 minute or until spinach wilts. Arrange vegetables in separate piles over rice mixture. Dollop with miso and gochujang; top with microgreens.
18. Sprinkle with sesame seeds.
19. Mix together at the table.