Boribap, or barley with rice, is a popular Korean side dish that combines white rice with plump, nutty grains of barley. In their version, Jean-Georges Vongerichten and his wife Marja mix in toasted sesame oil and minced chives for more flavor. Slideshow:  Barley Recipes 

Marja Vongerichten
Jean-Georges Vongerichten
Jean-Georges Vongerichten
December 2011


Credit: © Kathrin Koschitzki

Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, cover the barley with 2 inches of water. Bring to a boil, cover and cook over low heat until just tender, about 45 minutes; add more water as needed to keep the barley covered. Drain well.

  • Meanwhile, in a small saucepan, combine the rice with 1 1/2 cups of room-temperature water. Bring to a boil, cover and cook over low heat for 14 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork.

  • In a large skillet, melt the butter over moderate heat. Add the barley and rice and toss gently to mix. Remove from the heat. Stir in the sesame oil and season with salt. Fold in the chives. Transfer to a bowl and serve.