Crispy Nurungji (Scorched Rice) Samgyetang: A Hearty Chicken Soup
Easy Nurungji Samgyetang Recipe with Young Chicken
Introducing Nurungji Samgyetang, a delightful fusion of tender young chicken and savory scorched rice, perfect for kids and the whole family! This recipe offers the comforting flavors of traditional Korean chicken soup while incorporating chewy, slightly crispy nurungji, making it a satisfying meal on its own or a delightful congee. Enjoy the tender meat and the unique texture of the nurungji!
Main Ingredients- 1 Young Chicken (approx. 1-1.5 lbs)
- 100g Nurungji (Korean scorched rice)
- 1/4 Onion
- 1/4 Carrot
- 1/4 Leek
- 1 pack Samgyetang medicinal herbs (such as Hwanggi, Ginseng – or any available herbal blend)
- 3 cloves Garlic
Seasoning & Others- 0.5 Tbsp Salt
- Pinch of Black Pepper
- 0.5 Tbsp Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Begin by preparing the young chicken. Rinse it gently under cold running water. Carefully trim away any excess fat from the tail area and neck. Reach inside the cavity with your fingers or kitchen scissors to remove any remaining internal organs, then rinse the inside again and pat the chicken dry.
Step 2
To enhance the soup’s depth of flavor, prepare your medicinal herbs. Traditional Samgyetang herbs include Hwanggi (Astragalus root) and Ginseng. If you have other herbal blends at home, such as Kudzu root (Yugeunpi), Poria cocos (Tobukryeong), or Haba bean (Jakkudaean), feel free to use those. Adjust the type and quantity according to your preference.
Step 3
Whole garlic cloves are essential for a flavorful chicken soup. If you don’t have medicinal herbs, chicken, garlic, and salt alone make a delicious soup. The garlic will soften and can be mashed into the broth later. While minced garlic works, using whole cloves can provide a milder garlic flavor that might be more palatable for children.
Step 4
Prepare the vegetables that will add sweetness and aroma to the broth. Cut 1/4 onion, 1/4 carrot, and 1/4 leek into manageable pieces. These vegetables will be removed from the soup before serving.
Step 5
Now, it’s time to assemble the soup in a pot. Start by placing the prepared nurungji at the bottom of the pot. Arrange the cleaned young chicken, whole garlic cloves, and the chopped onion, carrot, and leek on top of the nurungji.
Step 6
Pour enough cold water into the pot to mostly cover the ingredients. Add 0.5 tablespoon of salt for seasoning. While the chicken and herbs contribute flavor, a touch of salt enhances the overall taste. Don’t forget to add the salt!
Step 7
Bring the soup to a rolling boil over high heat. Boiling vigorously over high heat helps to seal in the chicken’s juices, ensuring a tender and moist result.
Step 8
Once the soup reaches a boil, reduce the heat to medium-low. Simmer for 15 minutes, then carefully flip the chicken and simmer for another 10 minutes. A good indication that the chicken is fully cooked is when you can see the bone at the ankle joint of the leg. Once cooked, remove from heat and enjoy your delicious Nurungji Samgyetang!
