Step 1

In a large saucepan over medium-high, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl; set aside.

Step 2

In the same pan over medium-high, heat the neutral oil until shimmering. Add the mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Return the barley to the pan, add the gochujang and ginger and stir until incorporated. Add 2¾ cups water, scraping up any browned bits. Bring to a boil, then reduce to low, cover and simmer, stirring occasionally, until the barley has absorbed the liquid and is tender, 40 to 45 minutes. Remove from the heat, drape a kitchen towel across the pan and re-cover. Let stand for about 10 minutes.

Step 3

Using a fork, fluff the barley mixture. Add the kimchi plus kimchi juice and the sesame oil; stir until well combined and the barley has absorbed the liquid. Taste and season with salt and pepper.

Step 4

Optional garnish: Cucumber matchsticks OR toasted sesame seeds OR crumbled nori snacks OR thinly sliced scallions OR a combination