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Nutrient-Rich Nurungji Baek숙 (Crispy Rice Crust Chicken Soup)





Nutrient-Rich Nurungji Baek숙 (Crispy Rice Crust Chicken Soup)

How to Make Healthy and Nutritious Nurungji Baek숙 with a Whole Chicken

Introducing a hearty and nourishing Nurungji Baek숙 made with a whole chicken, perfect for revitalizing your body. Enjoy the tender, slow-cooked chicken, the rich and savory broth, and the wonderfully soft nurungji (toasted rice crust) that melts in your mouth. This recipe is a delicious way to enjoy this classic Korean restorative dish.

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Chicken
  • Occasion : Nutritious food
  • Cooking : Boil / Simmer
  • Servings : 3 servings
  • Cooking Time : Within 90 minutes
  • Difficulty : Anyone

Ingredients
  • 1 whole chicken (approx. 1kg)
  • 1 piece of nurungji (toasted rice crust, store-bought)
  • 1 samgyetang (ginseng chicken soup) ingredient teabag (store-bought)
  • 3-4 dried jujubes (dates)
  • 1 slice fresh ginger
  • 7-10 cloves garlic
  • 2L water

Cooking Instructions

Step 1

To remove any gamey odor from the chicken, trim off the fatty skin and excess fat around the tail area (the rump) with scissors. This step significantly improves the overall flavor of the chicken.

Step 2

Trim the pointed tips off the chicken wings. Also, remove any loose skin or fat around the neck bone. This preparation makes the chicken look neater and cook more evenly.

Step 3

After preparing the chicken, rinse it thoroughly under running water. Make sure to wash the inside cavity of the chicken meticulously. Gently rub the interior with water multiple times to remove any remaining impurities or blood, which ensures a clear and delicious broth.

Step 4

Lightly rinse the store-bought samgyetang teabag under running water to remove any powder. Rinse the dried jujubes as well.

Step 5

Let’s start cooking! Place the piece of nurungji at the bottom of your pot. Lay the prepared chicken on top of the nurungji. Add the samgyetang teabag, rinsed dried jujubes, garlic cloves, and sliced ginger. Finally, pour in 2L of water and bring it to a boil over high heat.

Step 6

Once the water comes to a boil, skim off any foam or scum that rises to the surface. This process is crucial for a clean and clear broth. After skimming, reduce the heat to medium, cover the pot with a lid, and simmer for about 25 minutes.

Step 7

After 25 minutes, carefully turn the chicken over so the other side is submerged in the broth. Cover the pot again and continue to simmer for another 25 minutes, allowing the chicken to become completely tender.

Step 8

When the nurungji has softened and absorbed the broth, and the chicken is perfectly cooked and tender, your Nurungji Baek숙 is ready! Remove the teabag, jujubes, and ginger slices. Serve the tender chicken and the soft nurungji in a bowl. For enhanced flavor, enjoy with salt and pepper to taste.



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