Crispy and Hearty Nurungji-tang (Scorched Rice Soup)
Make a Generous Portion of Nurungji-tang at Home!
Do you love Nurungji-tang? It’s a favorite for both adults and children! Those who enjoy seafood will especially adore this dish. It’s wonderfully hearty and makes for an impressive presentation when serving guests. This beloved Nurungji-tang is simple yet incredibly satisfying. Ordering it out can be quite expensive, so why not make a big, delicious batch right at home and enjoy it to your heart’s content?
Main Ingredients- Mixed seafood 750g (fresh or frozen mixed seafood works well)
- Puffed Nurungji (crispy scorched rice, not deep-fried)
Vegetables- Bok choy 3 heads (washed clean)
- Onion 1/2 (thinly sliced)
- Bamboo shoots 1/2 root (cut into bite-sized pieces)
- Carrot 40g (julienned)
- Cabbage 80g (chopped into bite-sized pieces)
- Mushrooms 100g (such as shiitake, sliced)
- Garlic 4 cloves (thinly sliced)
Seasoning & Others- Gochugaru oil (Korean chili oil) 2 Tbsp
- Vegetable oil 1 Tbsp
- Oyster sauce 2 Tbsp
- White wine 2 Tbsp (or cooking wine/mirin)
- Pepper, to taste
- Cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water)
- Water 1 cup (approx. 200ml, adjust based on moisture from ingredients)
- Bok choy 3 heads (washed clean)
- Onion 1/2 (thinly sliced)
- Bamboo shoots 1/2 root (cut into bite-sized pieces)
- Carrot 40g (julienned)
- Cabbage 80g (chopped into bite-sized pieces)
- Mushrooms 100g (such as shiitake, sliced)
- Garlic 4 cloves (thinly sliced)
Seasoning & Others- Gochugaru oil (Korean chili oil) 2 Tbsp
- Vegetable oil 1 Tbsp
- Oyster sauce 2 Tbsp
- White wine 2 Tbsp (or cooking wine/mirin)
- Pepper, to taste
- Cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water)
- Water 1 cup (approx. 200ml, adjust based on moisture from ingredients)
Cooking Instructions
Step 1
The key to a delicious Nurungji-tang is, of course, the crispy Nurungji! Using store-bought puffed Nurungji is highly recommended. It’s not deep-fried, making it less oily and wonderfully crunchy. It’s delicious even on its own! One bag (around 5,000 KRW) can make enough for about two generous servings.
Step 2
Prepare 750g of mixed seafood. Feel free to add your favorite types of seafood. Adding plenty of mussels, especially when in season, will make the soup even richer.
Step 3
Slice and prepare your assorted vegetables. The crisp bok choy and bamboo shoots add wonderful texture and flavor to the Nurungji-tang. Don’t hesitate to add plenty of other vegetables like carrots, cabbage, and mushrooms for a hearty and clean-tasting soup.
Step 4
Heat 2 Tbsp of gochugaru oil (Korean chili oil) and 1 Tbsp of vegetable oil in a wide wok over medium-low heat. Sauté the sliced garlic until fragrant. Once the garlic aroma is released, add the sliced onion and julienned carrots, and stir-fry until they become translucent.
Step 5
Add all the prepared mixed seafood to the wok and stir-fry together with the vegetables.
Step 6
To eliminate any fishy odors from the seafood, add 2 Tbsp of white wine and continue to stir-fry. If you don’t have white wine, cooking wine or mirin can also be used. Next, add the prepared bamboo shoots and stir-fry.
Step 7
Sprinkle in some pepper and add 1 Tbsp of oyster sauce. Stir-fry gently to lightly season the ingredients. This initial seasoning helps in adjusting the overall taste later.
Step 8
Add the remaining vegetables (bok choy, cabbage, mushrooms, etc.) and stir-fry. Since the seafood and vegetables will release moisture, add about 1 cup (approx. 200ml) of water, just enough to make the ingredients slightly submerged. It’s best to adjust the amount of water based on the ingredients you’re using.
Step 9
Reduce the heat to low, then gradually add the cornstarch slurry while stirring, until you reach your desired consistency. Once the thickness is adjusted, taste the soup and add more oyster sauce if needed. Remember that the seafood itself will add saltiness, so always taste before adding extra seasoning!
