Crispy Rice Soup (Nurungjitang)
Savory and Comforting Nurungjitang in a Stone Pot
Incredibly smooth and satisfying, you won’t be able to stop yourself from reaching for another spoonful. This dish is wonderfully comforting and deeply flavorful.
Ingredients- Nurungji (scorched rice) for 1 serving (approx. 4-5 pieces)
- 1 Tbsp roasted soybean powder (Konggaru)
Cooking Instructions
Step 1
Today, I’m making a hearty and delicious Nurungjitang instead of rice. It’s a dish that’s easy on the stomach and incredibly savory, making it a frequent favorite.
Step 2
Place about 4-5 pieces of prepared Nurungji into a stone pot (ttukbaegi). Then, add 400ml of water and bring it to a boil over high heat. Using a generous amount of water is key to allow the Nurungji to absorb moisture and soften beautifully.
Step 3
To prevent the Nurungji from sticking to the bottom of the pot, stir occasionally with a spoon as it boils. This step helps to create an even smoother Nurungjitang.
Step 4
Once the water starts boiling, reduce the heat to medium and continue to simmer for about 4 minutes. When the Nurungji has softened sufficiently, add 1 tablespoon of roasted soybean powder (Konggaru). Whisk it in thoroughly, ensuring there are no lumps. The soybean powder adds a wonderful nutty depth.
Step 5
After adding the soybean powder, maintain medium heat and simmer for another 4 minutes. The key is to let the soybean powder meld with the liquid, thickening the soup to a smooth, creamy consistency.
Step 6
And here you have it – a wonderfully savory and smooth Nurungjitang! After simmering and resting for a moment, the soup has become slightly reduced, resulting in an even richer flavor. While it’s hot, the incredibly smooth texture that coats your palate is so satisfying that you’ll keep going back for more. It’s the perfect comforting meal!
