Photograph of the finished Nurungji soup

Korea · Canh cơm cháy nước dùng Nurungji tang

Nurungji soup

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

What to get ready

  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Dried anchovies Dried anchovies 3.5 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.7 oz
  • Photograph of White radish White radish 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Salt Salt 0.6 oz

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.

Start cooking