TrueNature Rice & Grain

🌾 TrueNature Barley Kernel🌾

Barley kernels (보리쌀, bori-ssal) are often mixed with rice to make nutritious “bori-bap,” a lightly chewy, aromatic grain dish enjoyed for its wholesome taste. Barley is also used in traditional teas like bori-cha(roasted barley tea), served both hot and cold. Loved for its mild flavor and health benefits, barley is seen as a refreshing, digestive-friendly ingredient in everyday Korean meals.

 -> HOW TO COOK WITH BARLEY KERNEL <-

Korean Barley Rice (보리밥 · Bori-bap)

Ingredients:

• 1 cup white rice
• ½ cup barley kernels
• 2 cups water

Instructions:

• Rinse the barley and rice separately, then soak the barley for 30 minutes (optional, for softer texture).
• Combine rice, barley, and water in a rice cooker or pot.
• Cook as you would regular rice.
• Fluff before serving — enjoy with Korean side dishes or bibimbap toppings.

👉 Tip: For chewier texture, reduce water slightly. For softer texture, add ½ cup more water.

Roasted Barley Tea (보리차 · Bori-cha)

Ingredients:

• ½ cup roasted barley (or dry kernels)
• 8 cups water

Instructions:

• Toast barley in a dry pan until golden brown and fragrant (skip if already roasted).
• Boil barley in water for about 15–20 minutes.
• Strain and serve warm or chill for a refreshing drink.

🌾TrueNature Black Rice🌾

Black rice (흑미, heukmi) is a prized Korean grain known for its deep purple hue, nutty aroma, and rich nutrition. Often mixed with white rice, it adds a beautiful color and a wholesome, slightly chewy texture to everyday meals. Naturally high in antioxidants and fiber, black rice is enjoyed as a simple way to bring both flavor and balance to the Korean table.

 -> HOW TO COOK WITH BLACK RICE <-

🍚 Korean Black Rice (흑미밥 · Heukmi-bap)

Ingredients:

• 1 cup white rice
• 2–3 tbsp black rice
• 1 ½ cups water

Instructions:

• Rinse both white and black rice separately.
• Combine them in a rice cooker or pot.
• Add water (a little more if you like it softer).
• Cook as you would regular rice, then fluff before serving.

👉 Tip: The longer you soak black rice before cooking (30–60 mins), the softer and darker the rice becomes.

🌾TrueNature Buckwheat🌾

Buckwheat (메밀, memil) is a traditional Korean grain loved for its light, nutty flavor and smooth texture. Naturally gluten-free and rich in nutrients, it’s often enjoyed as noodles (memil-guksu) or mixed with rice for a wholesome meal. Buckwheat is valued for its clean taste and refreshing quality, especially in Korean summer dishes.

 -> HOW TO COOK WITH BUCKWHEAT <-

Buckwheat Mixed Rice (메밀밥 · Memil-bap)

Ingredients:

• 1 cup white rice
• ½ cup buckwheat
• 2 cups water

Instructions:

• Rinse rice and buckwheat.
• Combine in a rice cooker or pot with water.
• Cook as usual.
• Fluff and serve with soy sauce or sesame oil.

A simple, nutty, and nutritious everyday meal.