Crispy Nurungji Tangsuyuk
[Healthy Home Brunch] Making Pork and Vegetable Nurungji Tangsuyuk – Tips for Using Leftover Rice
Don’t let leftover rice go to waste! Turn it into delicious nurungji (scorched rice). This recipe transforms crispy fried nurungji into a delightful tangsuyuk-style dish, complete with fresh vegetables and tender pork. It’s a perfect brunch option!
Main Ingredients
- Nurungji (scorched rice) 50g (homemade or store-bought)
- Pork tenderloin 40-50g (thinly sliced)
- Avocado oil or cooking oil, as needed
- 1 red bell pepper
- 1 yellow bell pepper
- 1/3 onion
- A little green onion
- 1 slice pineapple (canned or fresh)
- 2 Tbsp cornstarch (for coating pork)
- 1-2 heads of bok choy
Tangsuyuk Sauce
- 1 tsp minced garlic
- 1 Tbsp oyster sauce
- 1 tsp fish sauce
- 1 Tbsp plum extract (or syrup)
- 1 Tbsp cooking wine (mirin)
- 1 tsp organic vinegar
- 200ml water
- A pinch of black pepper
- 2 pinches of chili flakes (optional, for a spicy kick)
- 200ml water + 2 Tbsp cornstarch (slurry)
- 1 tsp minced garlic
- 1 Tbsp oyster sauce
- 1 tsp fish sauce
- 1 Tbsp plum extract (or syrup)
- 1 Tbsp cooking wine (mirin)
- 1 tsp organic vinegar
- 200ml water
- A pinch of black pepper
- 2 pinches of chili flakes (optional, for a spicy kick)
- 200ml water + 2 Tbsp cornstarch (slurry)
Cooking Instructions
Step 1
Slice the pork tenderloin into bite-sized pieces and place them in a bowl. Add 1 Tbsp plum extract and 2 tsp cooking wine, then mix well. Let it marinate for about 10 minutes to tenderize and flavor the pork.
Step 2
Wash and prepare the colorful bell peppers, onion, and bok choy. Remove seeds from the peppers and slice them into pieces similar in size to the pork, or into easy-to-eat, bite-sized portions. Finely chop the green onion.
Step 3
Heat a wide pan or pot with a generous amount of avocado oil over medium heat. Carefully add the nurungji and fry until golden brown and crispy. Be cautious as nurungji with visible rice grains can puff up quickly.
Step 4
When frying the nurungji, avoid overcrowding the pan. Maintaining a consistent oil temperature ensures even crispiness. Frying in small batches yields a cleaner result.
Step 5
Coat the marinated pork pieces evenly with 2 Tbsp of cornstarch. This coating helps seal in the juices during cooking, ensuring a tender texture.
Step 6
Remove some of the oil from the pan used for the nurungji, or add fresh oil. Add the cornstarch-coated pork and stir-fry until the exterior is golden brown and the pork is cooked through. It’s best to cook over medium heat rather than high heat.
Step 7
In the same pan (add more oil if needed), sauté the minced garlic and chopped green onion until fragrant. Then, add the onion, bell peppers, and pineapple, and stir-fry. Cook over medium heat until the onions become translucent. Feel free to taste and adjust seasoning with salt and pepper if desired.
Step 8
If you prefer a spicy kick, add an additional 1 tsp of chili flakes and stir-fry them with the vegetables. This will add a lovely aromatic flavor.
Step 9
Add the bok choy and stir-fry briefly. Gradually pour in the pre-mixed slurry (200ml water + 2 Tbsp cornstarch) while stirring rapidly. Once the sauce thickens and comes to a boil, remove from heat. Cooking quickly over high heat helps the vegetables retain their crispness.
Step 10
Arrange the crispy fried nurungji attractively on a wide, slightly deep serving plate. Generously spoon the sautéed vegetables and sauce over the nurungji.
Step 11
Finally, top with the cooked pork and vegetables. The warm sauce will slightly soften the nurungji while maintaining its crispiness, allowing you to enjoy a delightful combination of textures in this Nurungji Tangsuyuk!
