Crisp Korean nurungji
Thin, golden Korean toasted-rice crackers made from cooked rice and water. This stovetop method makes two batches without oil or sugar.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Cooked short-grain white rice is unavailable
- Use instead
- Cooked medium-grain white rice
- Substitute quantity
- 1 pack of 200 gReference quantity: 200 g
If short-grain rice is unavailable, use this cooked medium-grain rice. Keep the same batch sizes and press firmly; the crackers may break more easily. Do not use uncooked rice.
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Essential
Needed for this version; use the listed amount at the stated step.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Use freshly cooked rice, or rice promptly refrigerated after cooking and used within 24 hours; never use rice left out for hours. Loosen the 200 g rice with a damp fork and divide into two 100 g portions. Prepare a 24 cm nonstick pan, a broad spatula and a cooling rack.
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Step 2
Start with a cold pan. Add 1 tablespoon water and spread one 100 g rice portion into a roughly 20 cm round, only 3–4 mm thick. Press with a damp spoon to close gaps. Keep the layer even so the center dries before the edges burn.
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Step 3
Cook uncovered over low heat for 12–15 minutes until the underside is golden and releases from the pan. Move the pan occasionally if your burner heats unevenly. If the edges darken while the center stays damp, lower the heat. Turn carefully with the broad spatula and toast the second side for 3–5 minutes until dry and crisp, not black.
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Step 4
Lift onto a rack and cool for 5 minutes; it crisps more as it cools. Let the pan cool before adding the remaining 1 tablespoon water and making the second batch the same way. Break into pieces and serve fresh. Do not pour water into a smoking-hot pan.
Finished dish
2 snack portions. Paper cup180 ml; level tablespoon15 ml; small teaspoon5 ml. Plain rice and water only; check packaged rice labels. Cool promptly and eat on the day it is made. These are firm, crunchy crackers. Discard blackened areas rather than serving burnt rice.
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Enjoy every bite
How to enjoy it
Press a thin, even layer and use low heat. Nurungji should smell toasted and nutty, not smoky or bitter.
Serve it with
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