Ingredients

• 2 cups short-grain rice (450 g)
• 1/2 cup barley (110 g)
• 3 1/2 cups water
• 100 g chives
• 150 g whelk
• 1 tablespoon flour
• 1 tablespoon cooking wine
• 4 tablespoons doenjang (Korean soybean paste)
• 50 g tofu
• 2 shiitake mushrooms (60 g)
• 50 g onion
• 50 g zucchini
• 1 green chili pepper
• 1 stalk green onion
• 1 tablespoon minced garlic
• 1 teaspoon red pepper powder
• 1 tablespoon sesame oil
• 1 cup water

Instructions

1. Soak the rice and barley for about 30 minutes, then cook with 3 1/2 cups water in a rice cooker or pot until the grains are fully cooked and steamed through.
2. Cut the chives into 5 cm lengths.
3. Rub the whelk with flour, rinse clean in cold water, sprinkle with 1 tablespoon cooking wine, and let stand for 30 minutes.
4. Crush the tofu.
5. Dice the shiitake mushrooms, onion, and zucchini into 1 cm pieces; finely chop the green chili and green onion.
6. Heat a heavy pot, add sesame oil, minced garlic, and the whelk, and stir-fry for about 5 minutes. Add 1 cup water and bring to a boil over medium heat.
7. When the broth boils, dissolve in the doenjang, then add the tofu, shiitake mushrooms, onion, green chili, and zucchini. Simmer over low heat for about 5 minutes, then add the red pepper powder and green onion.
8. Serve the rice topped with chives and the whelk doenjang ssamjang, and mix well before eating.