Korean Barley Edamame Salad

Ingredients

• 1 Cup pearl barley - 1 cup, Rinse under cool water before cooking.
• 8 Cup water - 8 cups
• 1.5 Cup frozen shelled edamame - 1 1/2 cups
• 4 Cup napa cabbage - 4 cups, thinly sliced, thinly sliced
• 2 Count carrots - 2 medium, grated, grated
• 1 Count English cucumber - 1 large, diced, diced
• 4 Each scallions - 4, thinly sliced, thinly sliced
• 3 Tablespoon vegan gochujang - 3 tablespoons
• 3 Tablespoon rice vinegar - 3 tablespoons
• 2 Tablespoon reduced-sodium soy sauce - 2 tablespoons
• 1 Tablespoon toasted sesame oil - 1 tablespoon
• 1 Tablespoon maple syrup - 1 tablespoon

Instructions

1. Rinse barley

   1. *Rinse the pearl barley* under cool water, then combine it with the *8 cups water* in a medium saucepan.

2. Cook barley

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

3. Add edamame

   3. Add the *frozen shelled edamame* to the saucepan during the final *3 minutes of cooking* to heat through.

4. Drain and cool

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

5. Make dressing

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

6. Combine salad

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

7. Dress salad

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

8. Rest and serve

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