Nurungji: Korean Crispy Rice

Ingredients

• 2 cups (400g) cooked short-grain rice 2 cups (400g) cooked short-grain rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 34g, 0g
• Protein: 4g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Spread the cooked rice evenly on a large non-stick pan.
2. 2.
   Drizzle the vegetable oil over the rice and sprinkle with salt.
3. 3.
   Place the pan over medium heat and let the rice cook undisturbed for 5 minutes.
4. 4.
   After 5 minutes, gently stir the rice to ensure even toasting.
5. 5.
   Continue cooking and stirring occasionally for another 10-15 minutes, or until the rice turns golden brown and crispy.
6. 6.
   Remove the pan from heat and let the Nurungji cool for a few minutes before serving.

Treat your ingredients with care...

• Rice — It is best to use short-grain rice for this recipe as it provides the desired texture and stickiness. Leftover rice works perfectly, but freshly cooked rice can also be used.

Tips & Tricks

• For extra flavor, you can add a sprinkle of sesame seeds or a drizzle of soy sauce to the Nurungji while it is cooking.
• Experiment with different types of rice, such as black rice or mixed grain rice, to add variety to the dish.
• If you prefer a sweeter taste, you can add a small amount of sugar or honey to the rice before cooking.

Serving advice

Serve Nurungji as a snack or a side dish alongside Korean main courses. It can be enjoyed on its own or paired with a dipping sauce, such as soy sauce or gochujang (Korean chili paste).

Presentation advice

Present the Nurungji in a shallow dish or a traditional Korean earthenware bowl to showcase its rustic charm. Garnish with a sprinkle of sesame seeds or chopped green onions for an added visual appeal.