Super Simple Dad-Style Nurungji-tang Recipe
Dad Can Make It Too! A Simple Nurungji-tang Recipe
This recipe was inspired by a neighbor who kindly gifted us homemade nurungji (scorched rice). Thank you to them, I made this delicious and easy nurungji-tang! It’s perfect for a hearty meal or even as a hangover cure.
Main Ingredients- 200g Nurungji (scorched rice, homemade or store-bought)
- 4 Shrimp
- 1 bunch Bok Choy
- 1/2 Squid or Octopus
Broth & Seasoning- 1 Tbsp Oyster Sauce
- 1 Tbsp Cornstarch (or potato starch)
- 1 Tbsp Sesame Oil
- 1 tsp Minced Garlic
- Anchovy-Kelp Broth (If you’re short on time, soak kelp in water and refrigerate overnight for a quick broth)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Cornstarch (or potato starch)
- 1 Tbsp Sesame Oil
- 1 tsp Minced Garlic
- Anchovy-Kelp Broth (If you’re short on time, soak kelp in water and refrigerate overnight for a quick broth)
Cooking Instructions
Step 1
Prepare the anchovy-kelp broth for a flavorful base. If making broth from scratch feels like too much effort, simply soak a piece of kelp in water and refrigerate it overnight. This will yield a light yet savory broth.
Step 2
Lightly blanch the shrimp, squid (or octopus), and bok choy in boiling water. This quick dip helps retain their fresh flavors and textures. You can substitute octopus with squid if preferred.
Step 3
Pour the prepared broth into a ttukbaegi (earthenware pot) or a regular pot and bring it to a rolling boil over high heat. Let the broth simmer vigorously to build flavor.
Step 4
Add the nurungji to the boiling broth. Whether you’re using homemade nurungji or a store-bought variety, it will soften and absorb the delicious broth.
Step 5
Once the nurungji has softened a bit, prepare a slurry to thicken the soup. Mix 1.5 tablespoons of cornstarch (or potato starch) with a little cold water until smooth. Gradually add this mixture to the simmering broth.
Step 6
Season the soup by adding 1 teaspoon of minced garlic, about 5 teaspoons of the cornstarch slurry (adjust for desired thickness), and 1 tablespoon of oyster sauce. Stir well and taste. Add a little more oyster sauce if needed to reach your desired saltiness.
Step 7
Gently add the blanched bok choy, shrimp, and squid (or octopus) to the soup. Let them simmer briefly just to heat through.
Step 8
Reduce the heat to low. Drizzle in 1 teaspoon of sesame oil for a nutty aroma and flavor. Garnish with thinly sliced red chili peppers for a pop of color and a hint of spice.
Step 9
Nurungji-tang is excellent as a hangover remedy and a satisfying meal! While making nurungji from scratch can be a process, there are many convenient store-bought options available nowadays, making this comforting soup easier than ever to prepare.
