Crispy Nurungji (Scorched Rice) Samgyetang Made Easy with a Pressure Cooker
Save Time! Pressure Cooker Nurungji Samgyetang in 1 Hour – Simple and Incredibly Delicious!
Make a special meal at home that rivals dining out with this Nurungji Samgyetang. It was even more fun cooking this with my mom! Using a pressure cooker not only drastically cuts down cooking time but also creates a fantastic harmony of tender chicken, savory glutinous rice, and crispy nurungji! It promises an unforgettable, deep flavor.
Main Ingredients
- 1 whole fresh native chicken (approx. 1050g)
- 10 dried jujubes (dates)
- 10 cloves garlic
- 1 stalk green onion (for removing chicken odor)
- 1/2 onion (for removing chicken odor)
- 3 cups glutinous rice (or 2 cups regular rice + 1 cup glutinous rice)
For Clean Chicken & Odor Removal
- 2 Tbsp coarse salt (for rubbing chicken)
- 5 Tbsp soju (or rice wine)
- 5 Tbsp mirin (or cooking wine)
- 1 large stalk green onion, roughly chopped
- 1/2 onion, roughly chopped
- 2 Tbsp coarse salt (for rubbing chicken)
- 5 Tbsp soju (or rice wine)
- 5 Tbsp mirin (or cooking wine)
- 1 large stalk green onion, roughly chopped
- 1/2 onion, roughly chopped
Cooking Instructions
Step 1
First, thoroughly wash the whole native chicken under cold running water. Carefully remove any internal organs or blood clots. Pat the chicken skin dry with paper towels for a cleaner finish. If necessary, trim any excess fat from the tail.
Step 2
In a large bowl, place the prepared chicken. Add enough water to cover the chicken completely. Sprinkle in 2 Tbsp of coarse salt and gently rub the chicken’s surface to cleanse it. This step helps remove impurities and prevent any gamey smell. Next, add 5 Tbsp of soju (or rice wine) and 5 Tbsp of mirin. Also, add the roughly chopped green onion stalk and half an onion. Let it marinate for at least 30 minutes to effectively eliminate any unwanted odors from the chicken.
Step 3
Prepare 3 cups of glutinous rice. Rinse the rice several times under running water until the water runs clear. Soaking the rice for about 30 minutes before cooking will result in a chewier and softer texture. (You can also mix regular rice with glutinous rice if preferred.)
Step 4
Prepare 10 dried jujubes and 10 cloves of garlic for added flavor. Lightly rinse the jujubes under running water. Peel the outer skin off the garlic cloves.
Step 5
Remove the chicken from the marinade and lightly pat it dry. Carefully stuff the prepared jujubes and garlic cloves into the chicken’s cavity. Now, spread the soaked glutinous rice evenly at the bottom of the pressure cooker. Gently place the chicken, stuffed with jujubes and garlic, on top of the rice.
Step 6
Pour about 2 liters of water into the pressure cooker. This should be enough to cover the chicken and rice. Lightly season the water with salt. You can adjust the seasoning of the broth later when serving.
Step 7
Securely close the lid of the pressure cooker and bring it to high heat for 10 minutes. Once the pressure regulator starts whistling (‘tslang tslang’), immediately reduce the heat to medium and cook for another 10 minutes. Finally, lower the heat to low and cook for 10 more minutes. Turn off the heat and wait until the pressure naturally releases from the cooker. During this waiting time, the chicken will become incredibly tender and juicy.
Step 8
Once the pressure has completely released, carefully open the lid of the pressure cooker. Oh my, the aroma of this magnificent chicken soup will fill your kitchen! The sight of the milky broth and tender chicken will surely impress you!
Step 9
Now it’s time to add the special delicacy of this dish: nurungji (scorched rice)! I’m using store-bought nurungji, as its nutty crispiness greatly enhances the samgyetang. I’ll prepare two pieces and break them into large chunks to place on top. Feel free to adjust the amount according to your preference.
Step 10
Arrange the broken nurungji pieces attractively over the chicken. Close the lid again and simmer on low heat for about 5 minutes. The nurungji will absorb some of the broth, becoming softer and more flavorful. After 5 minutes, check its doneness. If it needs more cooking, close the lid and continue simmering for a little longer.
Step 11
Ta-da! Your delightful Nurungji Samgyetang, featuring chewy nurungji and tender chicken, is ready!
Step 12
The glutinous rice at the bottom transforms into a creamy porridge, and the nurungji on top offers a satisfying crunch with every bite. Enjoying it with the rich samgyetang broth makes for a truly hearty and delicious meal!
Step 13
Previously, making chicken porridge required constant stirring to prevent sticking, but with a pressure cooker, that hassle is completely eliminated! It’s incredibly convenient and results in a much tastier dish. The addition of nurungji further elevates the flavor. You absolutely must try this recipe!
