Nurungji Tang || Scorched Rice Soup, 누룽지탕 Leave a comment

Nurungji Tang is a popular Korean soup that utilizes the crispy, toasted rice crust, or nurungji, that forms at the bottom of a pot of cooked rice. It’s a simple yet satisfying dish that’s perfect for a cold day.

Ingredients (serves 4):

• 200g Nurungji (fried rice crust)
• 1 Sea cucumber
• 10 Prawns
• 1 Squid
• 50g Bamboo shoots
• 3 Shiitake mushrooms
• 2 Cloves garlic
• 2 Slices ginger
• 1 Green onion
• 3 cups Broth
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• Salt, pepper, cornstarch slurry, sesame oil to taste

Instructions:

1. Prepare the seafood:
   • Rinse the sea cucumber in salted water, then slice thinly.
   • Peel and devein the prawns.
   • Score the inside of the squid.
   • Slice garlic, ginger, green onion, bamboo shoots, and shiitake mushrooms.
2. Fry the nurungji:
   • Heat oil to 170°C.
   • Fry the nurungji until lightly browned. Drain on paper towels.
3. Sauté the seafood and vegetables:
   • Heat oil in a wok or large skillet.
   • Sauté garlic and ginger until fragrant.
   • Add sea cucumber, prawns, and squid. Cook until halfway cooked.
   • Add bamboo shoots, shiitake mushrooms, and green onion. Cook until tender.
4. Make the soup:
   • Pour the broth into the wok.
   • Add soy sauce, mirin, salt, and pepper. Bring to a boil.
   • Thicken the sauce with cornstarch slurry.
   • Drizzle with sesame oil.
5. Serve:
   • Place a serving of fried nurungji in each bowl.
   • Pour the soup over the nurungji.

Tips:

• Nurungji: This is a crispy rice crust that is often used in Korean cuisine. You can find it in Asian grocery stores or make it yourself by cooking rice until a crust forms at the bottom of the pot.
• Seafood: You can use a variety of seafood in this dish, such as scallops, clams, or fish.
• Cornstarch slurry: To make a cornstarch slurry, whisk together equal parts cornstarch and cold water. This will help thicken the soup.
• Seasoning: Adjust the amount of soy sauce, mirin, salt, and pepper to taste.