Set a large deep skillet with a lid on the stove over medium-high heat.

Add the neutral oil to the skillet and heat it until it looks thin and shiny, about 30 seconds.

Add the chopped onion to the skillet. Cook, stirring often, until it softens and starts to turn golden at the edges, 3 to 4 minutes.

Add the ground pork to the skillet. Use a spoon to break it into small pieces.

Cook the pork, stirring and breaking it up, until no pink spots remain and a few bits brown, 5 to 6 minutes.

Add the quick-cooking barley to the skillet. Stir for 1 minute so the grains are coated and smell a little nutty.

Add the chopped kimchi and the reserved kimchi juice, if you have it, to the skillet. Stir for 1 minute to warm it through.

Pour the soy sauce and water into the skillet. Scrape the bottom of the skillet with the spoon so any browned bits mix into the liquid.

Raise the heat to high and bring the liquid to a full boil.

Reduce the heat to low and cover the skillet. Cook until the barley is almost tender and most of the liquid has been absorbed, about 12 minutes.

Uncover the skillet and stir in the frozen edamame.

Cover the skillet again and cook on low until the edamame is hot and the barley is fully tender, 4 to 5 minutes. If the skillet looks dry before the barley is tender, add 2 to 4 tablespoons more water.