Korean BBQ and farro aren’t two foodstuffs you usually hear in one sentence, but we decided to mix it up just for y-o-u. We use Gochujang – a staple in Korean cooking made with red chilis, rice, and fermented soybeans. It adds spice and complexity. Paired with ginger, soy, brown sugar, and sesame oil, it’s a perfect tofu marinade. It’s served with roasted veggies over farro – a type of wheat grain shaped like rice that’s popular in Italy.