Nurungji soup

Method

1. 1 Press the rice into a thin layer in a cast iron pot, then crisp it over low heat for 20 minutes.
2. 2 Cook dried anchovies with kombu and radish for 15 minutes, then strain to obtain the broth.
3. 3 Break the burnt rice crust into pieces and arrange them in a bowl.
4. 4 Pour the hot broth into the bowl right at the table so that diners can hear the crackling sound of the rice burning.
5. 5 Chan sits at the table instead of cooking burnt rice in the pot; cooking it together makes the rice mushy and loses its sound.
6. 6 Crack the eggs into a bowl, then sprinkle with chopped scallions, season with soy sauce, and drizzle with sesame oil.

With an appliance

• Air fryer 40 min

  Replace step 1: press the rice into two thin sheets, lightly spray with oil, then run a hot air fryer at 200 degrees for 10 minutes, flipping at the 6th minute; reduce to about 10 minutes, both sides will be crispy and dry evenly, and you don't need to watch the bottom of the cast iron pan. Step 4 still pours the broth right at the table to maintain the popping sound and the original crispiness.