Egg Barley Bibimbap

Rinse the barley thoroughly and soak it in water for 30 minutes.

Boil the barley in a pot, then drain and remove excess water using a strainer.

Cut vegetables (spinach, carrot, cucumber) into bite-sized pieces.

Cook the eggs in a frying pan to a half-done state with the yolks still runny.

Place the barley into a bowl, then top with the vegetables and fried eggs.

Mix with gochujang and sesame oil before eating.