Heukgwang (흑광), a kind of colored barley developed by the Rural Development Administration, is richer in anthocyanin than standard barley. (Rural Development Administration)
By Kim Young Deok and Kim Young Shin
Barley, one of the most familiar grains found in Korean cuisine, is attracting more consumers these days with new looks and flavors.
The grain, used as a base ingredient in numerous foods, like bread, tea, gochujang red pepper paste and beer, is being used in more and more recipes these days thanks to diversified varieties and better processing technologies.
The Rural Development Administration began developing five different types of colored barley in 2006: purple, green, white, brown and black. Black barley, in particular, can be found in three varieties: Huknuri (흑누리), Huknarae (흑나래) and Heukgwang (흑광).
Huknuri contains twice as much anthocyanin than normal, which is antioxidative, anticarcinogenic and antiulcerative. Recently, this black variety has also been used as an ingredient in bread and coffee, said the Rural Development Administration.
One bakery franchise has been selling snacks made with Huknuri since April 2016.
The agricultural corporation Chungmec has been manufacturing “K-Coffee,” a hot drink that includes coffee beans and barley grain, since 2014. (Chungmec)
In 2014, the agricultural corporation Chungmec developed its own line of “K-coffee” hot beverages, which is a compound of black barley and coffee beans.
“So-called 'barley-coffee' is popular among those people who are sensitive to caffeine, as it has half the caffeine as coffee,” said Director Kim Gye Hwan from Chungmec. “Our consumers say that it has a mild and good scent, and that most people couldn't recognize that it contains barley.”
“We're going to attend FHC China 2017, a food and drink exhibition in Shanghai in November, to introduce our barley-coffee abroad,” he said.
The demand for colored barley is expected to grow as an increasing number of people are looking for a tasty food with great health benefits.
kyd1991@korea.kr
