To the pot of cooked barley, add the cooked vegetables and marinated persimmon (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired.

Add ¼ cup of water. Cook, stirring occasionally, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off.

Cook, stirring frequently, 1 to 2 minutes, or until softened.

Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Continue to cook.

Add the sliced carrots and pepper pieces in an even layer. Cook, without stirring.

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high.

Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil; stir to coat. Cover to keep warm.

Add the barley and cook, uncovered.

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.

In a bowl, combine the diced persimmon and vinegar. Season with salt and pepper. Set aside to marinate