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Korean Barley Edamame Salad
1h 20m$8.94

Korean Barley Edamame Salad

A barley and edamame salad with crisp vegetables and a spicy-sweet gochujang dressing. The total includes grain cooking and a brief rest before serving.

  • grain salad
  • hearty salad
  • Korean-inspired
  • meal prep
  • Nut-Free
  • plant-based
  • Vegan
  • Vegetarian
Bundle it with similar meals
30 min prep50 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

English cucumber · 1 Count

English Cucumber

100%

In recipe$1.50
To buy$1.50
Details
1 ct$1.50 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

carrots · 2 Count

Carrots

90%

In recipe$0.46
To buy$0.51
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 2Package use: 90%Product matchEstimated at KROGER

napa cabbage · 4 Cup

Napa Cabbage

89%

In recipe$2.21
To buy$2.49
Details
Fresh Cabbage · 1 lb$2.49 per packageBuy 1Package use: 89%Product matchEstimated at KROGER

frozen shelled edamame · 1.5 Cup

Kroger® Frozen Steamable Edamame

69%

In recipe$0.41
To buy$0.59
Details
Kroger · 12 oz$0.59 per packageBuy 1Package use: 69%Product matchEstimated at KROGER

scallions · 4 Each

Green Onions

67%

In recipe$0.86
To buy$1.29
Details
1 each$1.29 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

pearl barley · 1 Cup

Bob's Red Mill Premium Quality Pearl Barley

23%

In recipe$1.01
To buy$4.29
Details
Bob's Red Mill · 30 oz$4.29 per packageBuy 1Package use: 23%Product matchEstimated at KROGER

rice vinegar · 3 Tablespoon

Nakano® Natural Rice Vinegar

Sale

13%

In recipe$0.37
To buy$2.99
Details
Nakano · 12 fl oz$3.59
Sale
$2.99 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

vegan gochujang · 3 Tablespoon

Sempio Gochujang, Korean Chili Paste, Vegan 17.63 oz

11%

In recipe$0.98
To buy$8.79
Details
Sempio · 17.63 oz$8.79 per packageBuy 1Package use: 11%Product matchEstimated at KROGER

reduced-sodium soy sauce · 2 Tablespoon

Kikkoman® Less Sodium Soy Sauce

10%

In recipe$0.30
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 10%Product matchEstimated at KROGER

maple syrup · 1 Tablespoon

Maple Grove Farms® 100% Pure Maple Syrup

Sale

4%

In recipe$0.36
To buy$8.99
Details
Maple Grove Farms · 12.5 fl oz$10.49
Sale
$8.99 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

toasted sesame oil · 1 Tablespoon

Napa Valley Naturals® Organic Toasted Sesame Oil

4%

In recipe$0.48
To buy$12.29
Details
Napa Valley Naturals · 12.7 fl oz$12.29 per packageBuy 1Package use: 4%Product matchEstimated at KROGER

water · 8 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$8.94

· only what you use

$2.23

per serving · 4 servings

You pay at checkout$46.72
19% used in this recipe$37.78 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • water-8 cups
  • napa cabbage-4 cups
  • frozen shelled edamame-1 1/2 cups
  • pearl barley-1 cup
  • carrots-2 medium
  • English cucumber-1 large
  • scallions-4 each
  • vegan gochujang-3 tablespoons
  • rice vinegar-3 tablespoons
  • reduced-sodium soy sauce-2 tablespoons
  • toasted sesame oil-1 tablespoon
  • maple syrup-1 tablespoon
1
Rinse barley
Medium saucepan

Rinse the barley and combine it with the measured water in a pot with ample headroom for bubbling and the edamame. Use at least 4-quart capacity at the base serving size; increase capacity or divide the recipe for larger quantities.

1 cup barley
8 cups Water
2
Cook barley
Medium saucepan

Bring to a boil, reduce to a steady simmer, and cook for 25 to 35 minutes until the barley is chewy and tender.

Use care around boiling water and steam when cooking the barley.

1 cup barley
8 cups Water
3
Fully cook the edamame
Medium saucepan

Cook the frozen edamame for the full time and by the method on its package. If its boiling directions permit, add it to the nearly tender barley and let the water return to the required boil before timing. Otherwise cook it separately, then drain and combine with the tender barley.

1 1/2 cups edamame
4
Drain and cool
Fine-mesh strainer

Drain the barley and edamame well, then rinse briefly under cool water to stop the cooking and help the grains stay pleasantly chewy.

Pour hot water away from your body and watch for steam while draining.

1 cup barley
1 1/2 cups edamame
5
Make dressing
Whisk
Measuring cups and spoons
Small mixing bowl

In a small bowl, whisk together the vegan gochujang, rice vinegar, soy sauce, toasted sesame oil, and maple syrup until smooth and pourable.

3 tablespoons gochujang
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
6
Combine salad
Cutting Board
Box grater
Chef’s knife
Large mixing bowl

In a large mixing bowl, combine the cooled barley and edamame with napa cabbage, carrots, cucumber, and scallions.

Keep fingers clear of the chef’s knife and box grater when preparing the vegetables.

1 cup barley
1 1/2 cups edamame
4 cups napa cabbage
2 Count carrot
1 Count english cucumber
4 Each scallion
7
Dress salad
Large mixing bowl

Pour the dressing over the salad and toss thoroughly until the grains and vegetables are evenly coated and glossy.

8
Rest and serve
Large mixing bowl

Let the salad rest for 10 minutes before serving so the dressing can soak into the barley and lightly soften the cabbage.

9

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