Boribap (Rice and Barley with Vegetables)

Korean doenjang (fermented soy paste) gives the most authentic flavor, but it can be difficult to find; instead, white or yellow miso is good. There is a certain method of cooking Asian short-grain rice that mothers teach their daughters. It should be washed several times and boiled in less water than usual.
Cook the pearl barley in a large pot of boiling water for 35 minutes or until it is tender. Drain the water.While the barley is cooking, put the rice in a small saucepan; cover with water 2 inches above the rice level. Beat the rice with your hands in the pan to beat; drain. Repeat the procedure 2 more times. Add 2/3 cup of water to the dried rice in the pan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 15 minutes. Remove from heat; let stand for 10 minutes. Combine the rice and barley in a large bowl.Preheat a medium-sized nonstick skillet over medium-high heat. Add 1 teaspoon of oil to the skillet; stir to coat. Add the carrots; simmer for 2 minutes or until they are crisp-tender. Remove from the mold. Add 1 teaspoon of oil and zucchini to the pan; cook for 1 minute or until soft and crisp. Remove from the mold. Add 1 teaspoon of oil and mushrooms to the pan; saute for 2 minutes or until tender. Remove from the mold. Add 1 teaspoon of oil and the bean sprouts to the pan; simmer for 1 minute or until the bean sprouts wilt. Remove from the mold. Add the remaining 1 teaspoon of oil and spinach to the pan; simmer for 1 minute or until the spinach wilts. Arrange the vegetables in separate piles on top of the rice mixture. Sprinkle with miso and gochujang; top with microgreens. Sprinkle with sesame seeds. Mix everything together and serve.