Crispy Nurungji & Soft Dumpling ‘Chinese-Style Egg and Dumpling Soup’
A Creative Twist! Transform Leftover Nurungji into a Delicious ‘Egg and Dumpling Soup’ with a Chinese Flair.
Discover a unique and comforting dish using leftover nurungji (scorched rice) and frozen dumplings! This Chinese-inspired soup offers a delightful contrast of textures and flavors. Crispy fried nurungji pairs wonderfully with tender dumplings and a savory broth, making it a perfect meal or a delightful snack. It’s surprisingly simple to make!
Ingredients- 150g Nurungji (scorched rice), lightly fried until crispy
- 2 large Eggs
- 1 Tbsp Chicken stock powder (for enhanced flavor)
- 200g Frozen dumplings
- 1/2 stalk Scallion, thinly sliced
- 2 Korean chili peppers (Cheongyang chili), thinly sliced (adjust to spice preference)
- Cornstarch slurry (1 Tbsp cornstarch mixed with 2 Tbsp water) for thickening
- 400ml Water
- Vegetable oil, for frying
- 1 handful Kalguksu noodles (optional, for added texture)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Thinly slice the scallions and Korean chili peppers. Mix the cornstarch with water to create a slurry for thickening later. Having all ingredients prepped will make the cooking process much smoother.
Step 2
To achieve a delightful crunch, lightly fry the nurungji. Heat about 1 inch of vegetable oil in a pan to around 150°C (300°F). Gently fry the nurungji for a short time until it’s slightly golden. Be careful not to over-fry, as it can burn quickly.
Step 3
In a pot, bring 400ml of water to a boil and stir in the chicken stock powder. While the water is heating up, whisk the 2 eggs in a separate bowl until well combined. It’s best to add the egg before the water reaches a rolling boil to ensure even cooking.
Step 4
Once the water is boiling, carefully add the frozen dumplings to the pot.
Step 5
If you’d like to add some chewy texture, add the kalguksu noodles now. They will require a little time to cook, so adding them with the dumplings is ideal. (Note: The noodles are optional.)
Step 6
After the dumplings and noodles (if used) have cooked for a few minutes, taste the broth. If it needs more flavor, season with a pinch of salt according to your preference.
Step 7
Add the sliced Korean chili peppers and scallions to the soup. Let it simmer for another minute or two to allow their flavors to meld into the broth, adding a fresh, spicy aroma.
Step 8
Now, it’s time to thicken the soup. Gradually pour in the cornstarch slurry while stirring gently. Continue to stir until the soup reaches your desired consistency – it should be slightly thicker than a broth, similar to a thin porridge, not overly dense.
Step 9
Ladle the warm and savory egg and dumpling soup into serving bowls.
Step 10
Take the lightly fried, crispy nurungji you prepared earlier.
Step 11
Finally, garnish the soup with the crispy nurungji. For the best experience, break the nurungji into smaller pieces and let it soak slightly in the hot soup before enjoying. The combination of the crunchy nurungji, soft dumplings, and flavorful broth is truly delightful. Enjoy your homemade Chinese-style Egg and Dumpling Soup!
