Heat 1 teaspoon canola oil in a skillet over medium high heat. Add bok choy and a pinch of salt. Stir-fry for about 3-5 minutes, or until greens are wilted and stalks are crisp-tender. Remove from pan.
In the same skillet, repeat the whole process with carrots and zucchini, cooking for about 2 minutes.
Place in a bowl along with barley, chickpeas and kimchi.
Add the gochujang seasoning and mix thoroughly. Serve immediately.
Start with 1 tablespoon of gochujang and gradually adjust as necessary. Adding water not only tones down the spiciness but will also thin out the sauce so that it'll be easier to mix in to the bowl.