Photograph of the finished Nurungji

Korea · Cơm cháy nồi gang Nurungji

Nurungji

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 2.6 lb
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.1 oz
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.1 oz

Method

  1. 1 Press the leftover rice into a thin layer (5 mm) to cover the bottom of a cast iron pot that has been greased with sesame oil.
  2. 2 The layer of rice should be thin and even; thicker areas should still be soft, while thinner areas should be burnt.
  3. 3 Simmer over the lowest heat for 20 minutes without stirring or flipping.
  4. 4 Check by shaking the pot: when the rice separates from the bottom on its own, it's crispy enough.
  5. 5 Flip the entire sheet and crisp the other side for 8 minutes.
  6. 6 Spread a mixture of honey and sesame oil, then sprinkle with sesame seeds, shredded seaweed, and gochugaru (a type of crushed seaweed), and crush into pieces.

With an appliance

  • Air fryer 38 min

    Replace steps 3 to 5: spray sesame oil into the mold, then press the rice into a sheet, fry at 180 degrees for 12 minutes, then flip the sheet and increase the temperature to 200 degrees for another 6 minutes, rotate the mold at the 9th minute to ensure both sides are crispy; step 6 remains unchanged.

Start cooking