Korean Barley Bibim Salad with Perilla Pesto and Roasted Carrots

Wake up your stovetop and bring the water with salt to a rolling boil. Toss in the rinsed pearl barley, then turn the heat down and let it simmer gently for 25–30 minutes until tender. Drain any excess water if needed, then spread it out on a tray to cool down and become happy!

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Toss those carrots with neutral oil and a pinch of salt, then slide them into the oven. Roast for 15–18 minutes until they are beautifully browned and slightly caramelized. Let them cool just enough to handle!

Now, it is pesto time! In your blender, combine the perilla (or basil), cilantro, garlic, toasted sesame oil, soy sauce, rice vinegar, gochujang, honey, and nuts. Blend until smooth, adding water a little at a time until you reach a spoonable, luscious pesto consistency. You want it to coat everything in flavor heaven!

Finally, grab a big bowl and toss the cooled barley with the pesto, roasted carrots, julienned cucumber, and arugula. Sprinkle the toasted sesame seeds on top for that nutty crunch. Mix it all up and serve this veggie-packed party in a bowl!