Place barley in a medium bowl with 3 cups of cold water to cover the top. Cover and chill at least 12 hours. This helps the grains soften and cook more easily.

Drain barley and reserve the soaking liquid. In a large saucepan, bring barley, mushroom stems, bay leaves, and 5 cups water to a rapid boil. Add salt, then reduce heat and simmer, stirring occasionally. Cook for 80-90 minutes or until the barley is tender and the water has been fully absorbed.

While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook for 8 minutes; transfer eggs to a bowl of ice water and let cool for 6 minutes. Carefully peel; set aside.

When barley is cooked, drain the grains and transfer to a rimmed baking sheet to cool. Discard mushroom stems and bay leaves.

Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes. Season and strain through a fine-mesh sieve into a medium bowl.

Time to plate:

Divide barley among bowls. Cut eggs in half lengthwise and tuck into the barley bed, yolk sides up for a beautiful presentation. Place kimchi next to eggs. Top with sliced radish and remaining mushroom caps. Now pour mushroom broth over, dividing evenly between the bowls. Get fancy and garnish with cilantro and drizzle with oil.

Enjoy! 😀