Nurungji (Crispy Rice)
Crispy, golden-brown rice crackers made from the caramelized bottom layer of cooked rice. Drizzled with a savory soy-honey glaze and scattered with sesame seeds for a crunchy, addictive Korean snack.
- Total time
- 35 min
- Servings
- 2
- Calories
- 186
- Protein
- 3g
Ingredients
- 1 cup Short-grain white rice
- 1.2 cups Water
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 1 tablespoon Sesame seeds
- ¼ teaspoon Gochugaru (Korean red pepper flakes)
Instructions
- 1
Measure 1 cup of short-grain white rice into a fine-mesh strainer and rinse under cool running water for 30 seconds, stirring gently with your fingers until the water runs clear — this removes excess starch so the rice gets crispier.
- 2
Pour the rinsed rice and 1.2 cups of water into a medium saucepan with a lid. Bring to a boil over high heat, uncovered, stirring once, about 5 minutes.
- 3
Once boiling, reduce the heat to low, cover the pan with the lid, and cook without lifting the lid for 15 minutes until the water is completely absorbed.
- 4
Remove the pan from the heat and let it sit covered for 5 minutes — this allows the bottom layer to steam slightly before crisping, which helps create the golden crust.
- 5
Return the pan to medium-high heat without removing the lid for 8–10 minutes until you hear loud, rapid popping and crackling sounds from the bottom — this means the rice is caramelizing and forming the crispy crust.
- 6
Remove the pan from heat and immediately stir in 2 tablespoons of soy sauce and 1 tablespoon of honey — the mixture will sizzle and release steam, so stand back slightly.
- 7
Spread the crispy rice onto a large serving plate in a single even layer, breaking apart any clumps with the back of a spoon.
- 8
Sprinkle 1 tablespoon of sesame seeds evenly over the top of the rice layer.
- 9
Sprinkle 0.25 teaspoon of gochugaru (Korean red pepper flakes) evenly over the sesame seeds for a subtle spicy heat.
- 10
Serve warm or at room temperature — the crackers will stay crispy for up to 2 hours if kept uncovered at room temperature.
Tools you’ll need
- Fine-mesh strainer
- Medium saucepan with lid
- Wooden spoon
- Large serving plate
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