Nurungji (Scorched Rice)

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Cat Yoo

Ingredients

  • 1
    cup short grain white rice
  • furikake (optional)

Instructions

1
Make your rice: I rinsed one cup of short grain rice and used a microwaveable rice cooker.
2
It takes about 12 to 14 minutes to cook the rice; I did mine in 6 minute intervals stirring in between. The cook time depends on the strength of the microwave.
3
Heat up a small sauté pan over medium high heat. Flatten about 1/2 cup of rice until rice reaches the edges of the pan.
4
Dip the spoon in water to spread the rice more easily and evenly. It should look like a rice pancake. Cook for about 5 minutes per side.
5
The rice should be drying out and be able to slide around the pan after a couple minutes. When you see the edges of the rice browning, flip the rice.
6
Once flipped, press down a couple more times to flatten the rice more. Repeat until both sides are somewhat brown and crispy, and transfer to plate
7
I like to eat my Nurungji (Scorched Rice) plain or sometimes I like to sprinkle furikake on top for some added flavor. Nice and crunchy! Enjoy!
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Make your rice: I rinsed one cup of short grain rice and used a microwaveable rice cooker.

Jeonbok Juk (Abalone Porridge)

Cat Yoo's avatar
Cat Yoo

Ingredients

  • 1
    Cup Short Grain White Rice
  • 5
    Cloves Garlic
    Sliced
  • 1
    Each Yellow Onion
    Small Diced
  • 1
    Each Carrot
    Small Diced
  • 6
    Each Abalone
    Sliced
  • 6
    Cups Water
  • 1
    Teaspoon Mirin
  • 1.5
    Tablespoon Sesame Oil
  • 2
    Tablespoons Soy Sauce
  • 1
    Teaspoon Fish Sauce
  • 3
    Each Scallion
    Thinly Sliced
  • 1
    Tablespoon Toasted Sesame Seeds
    Crushed

Instructions

1
Let’s make some Jeonbok Juk (Abalone Porridge)! Place the rice in a strainer and rinse the rice under water until the water runs clear- about three times. Afterwards, soak the rice in water for a minimum of 3 minutes.
2
Remove the abalone from the shell, slice the abalone thinly, coat with mirin, and set aside.
3
Small dice the carrots and onions, and thinly slice the garlic. Set all things aside.
4
Preheat a large pot over medium high heat. Coat the pot with sesame oil. Add the onions, carrots, and garlic, and mix until coated. Sauté for about 3 minutes until all ingredients soften, but do not brown.
5
Add the Abalone, fish sauce and soy sauce. Stir to coat, and sauté for another 3 minutes.
6
Strain the soaking rice, and put it into the pot with the cooked ingredients. Mix together until the rice grains turn somewhat translucent, about 3 minutes.
7
Add the water, and bring to a boil. Once at a boil, turn the heat down to low. Cover the pot with a lid, and simmer the porridge for 20 minutes.
8
In the meantime, thinly sliced scallions and set aside.
9
Make sure to stir the porridge occasionally to prevent any rice from sticking to the bottom of the pot. Once the porridge is fully cooked, stir in half of the thinly sliced scallions to the pot.
10
Divide the Jeonbok Juk (Abalone Porridge) amongst 4 to 5 bowls, and top each bowl with crushed toasted sesame seeds and scallions.
11
Enjoy with your loved ones!
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Cat Yoo's avatar
Let’s make some Jeonbok Juk (Abalone Porridge)! Place the rice in a strainer and rinse the rice under water until the water runs clear- about three times. Afterwards, soak the rice in water for a minimum of 3 minutes.