This umami-packed barley dish was inspired by Korean boribap, a mix of rice and barley that’s steamed and served with banchan (small plates) and soup. We first toast the barley, which brings out a richness and depth of flavor in the grain so it holds its own amidst meaty mushrooms, aromatic sesame oil and tangy, fiery kimchi. If your kimchi is dryish and doesn’t have 2 tablespoons of juice for stirring into the barley, use 1 tablespoon water plus 1 tablespoon soy sauce instead. Topping this with runny-yolked fried eggs will transform the barley into a satisfying meal.