Nurungji Baeksuk: A Delicious Restorative Chicken Soup with
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Enjoy Nurungji Baeksuk, a nourishing summer dish featuring tender chicken and savory crispy scorched rice. This recipe provides easy and delicious methods using both a regular pot and an electric rice cooker.
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A savory nurungji baek숙 (scorched rice chicken soup) recipe made using a deep pan or a thick pot.
📝 Editor's Notes
This savory Nurungji Baek숙 (scorched rice chicken soup) can be completed in just 40 minutes with a whole chicken and a cup of glutinous rice.
With a single thick pot, you can prepare both the chicken soup and the scorched rice at once, making it of moderate difficulty.
Even if you're not an experienced cook, it's not hard if you follow the steps.
The broth, rich with the clean, savory flavor of chicken, combined with the crispy, nutty nurungji stuck to the bottom of the pot, makes for a hearty and comforting meal.
It's perfect for revitalizing yourself during seasonal changes, hot summer days, or chilly winter evenings.
🛒 Ingredient Tips
For chicken, choose a small whole chicken for baek숙 (about 750g) or a Cornish hen; the meat will be tender and fully cooked in 30 minutes.
Fresh chicken has clear skin, elasticity, and minimal fishy odor.
For glutinous rice, using new crop rice with plump grains and a glossy appearance will result in stickier and nuttier nurungji.
Select firm whole garlic cloves without sprouts, and green onions with long, thick white stalks.
During the spring and autumn transitional seasons, fresh domestic chicken is particularly good, enhancing the depth of flavor in the baek숙.
🔄 Substitution Guide
If glutinous rice is unavailable, you can substitute it with regular short-grain rice, though it will result in less stickiness and chewiness, and the nurungji will be slightly crispier.
Whole garlic cloves can be replaced with minced garlic, but it's best to reduce the amount slightly as its aroma dissipates faster.
Using duck instead of chicken will yield a richer broth due to higher fat content, but its distinct aroma might not appeal to everyone.
For those with garlic allergies, a few slices of ginger can be used to remove gamey odors; this will reduce the characteristic sweetness of garlic but retain a refreshing taste.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial aspect is heat control.
After bringing it to a boil over high heat, it's essential to reduce the heat to medium, cover, and maintain for 30 minutes to ensure the chicken cooks tenderly without becoming tough.
The glutinous rice must be spread evenly on the bottom of the pot to ensure it scorches uniformly.
When making nurungji, cook on high heat for 5 minutes.
Once the sizzling sound subsides and it becomes quiet, gently lift the bottom to check.
Be careful not to leave it too long, as it can burn; catching the moment it turns golden is key.
👨🍳 Directions
Insert your fingers into the vent area of the chicken to remove the internal organs, then rinse thoroughly under running water. Cut the chicken in half.
Wash the glutinous rice, then soak it (or use unsoaked) and spread it evenly on the bottom of a deep pan or thick pot.
Place the chicken spread out over the glutinous rice. Add the whole garlic cloves, onion, green onion, and purified water.
Turn the heat to high. Once it starts boiling, cover with a lid, reduce the heat to medium, and simmer for 30 minutes.
Remove the green onion and onion. Add salt, cover again, and simmer for another 5 minutes.
Ladle out only the broth into a separate bowl. Return the pot to high heat and cook for 5 minutes to create nurungji (scorched rice).
Invert the completed nurungji baek숙 (scorched rice chicken soup) onto a serving platter and pour the reserved broth over it.
💡 Tips
If adding salt in the middle of cooking is bothersome, you can add it at the beginning.
When making nurungji, once the edges of the rice turn golden, the sizzling sound almost disappears, and it becomes quiet, gently lift the bottom to check if the nurungji has formed.
If the broth splatters too much, close the lid slightly ajar to prevent splashing.
📦 Storage & Reuse
It's best to consume the broth and nurungji rice within 2-3 days if stored separately in the refrigerator.
For freezing, only the broth can be portioned and stored for up to 2 weeks.
Freezing nurungji (scorched rice) is not recommended as it compromises its texture; it's best eaten fresh.
To reheat, pour the broth into a pot and bring to a simmer over low heat, then add the rice to revive its original savory flavor.
Leftover chicken meat can be shredded, mixed with chives and chogochujang (초고추장 - spicy vinegared gochujang sauce) for a chicken salad, or cooked into a porridge for breakfast the next day.
🥢 Who This Is For
This dish is excellent for family members needing energy recovery, the elderly with sensitive digestion, or children who have transitioned from baby food.
It also makes a hearty late-night snack or a weekend lunch.
For side dishes, refreshing baek-kimchi (백김치 - white kimchi), buchu geotjeori (부추겉절이 - fresh chive salad), or a sour cucumber salad can balance the rich flavor.
Serving it with a salt dip mixed with finely chopped cheongyang gochu (청양고추 - Korean green chili peppers) will enhance the umami significantly.
🔥 Nutrition Info
Based on a 2-serving portion, the total calorie count is approximately 950 kcal, making one serving about 475 kcal.
Per serving, protein is approximately 35g, rich in high-quality protein from the chicken.
Fat is about 18g, and carbohydrates from the glutinous rice are around 35g.
Chicken breast and thigh meat contain essential amino acids, niacin, and vitamin B6, which are beneficial for muscle maintenance.
Allicin from whole garlic cloves aids in fatigue recovery and blood circulation.
Consuming the broth along with the solids also replenishes fluids and minerals, making it an ideal recovery meal.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Nurungji Baeksuk: A Delicious Restorative Chicken Soup with Crispy Rice (Pot & Electric Rice Cooker Methods)?
- Main ingredients include Whole chicken, Water, Glutinous rice, Whole garlic cloves, Large green onion. Choose a young chicken (영계, yeonggye) of around 750g (1.65 lbs) for tender meat that cooks thoroughly in 30 minutes. Look for smooth skin and translucent pink flesh for freshness. For glutinous rice, select plump, opaque grains to ensure chewy nurungji. Fresh whole garlic cloves that are firm with un-dried skins will yield a cleaner, milder aroma in the broth. If using a large green onion (대파, daepa), choose one with a long, thick white stalk to infuse a rich sweetness into the broth.
- Q. What are the key tips for making Nurungji Baeksuk: A Delicious Restorative Chicken Soup with Crispy Rice (Pot & Electric Rice Cooker Methods)?
- The most important tip is to spread the glutinous rice evenly in a single layer on the bottom of the pot. If clumped, the rice inside may not cook through, resulting in undercooked rice. Start with high heat, and once it boils, be sure to reduce to medium heat and maintain for 30 minutes. Continuous high heat will reduce the broth, making it too salty, and burn the bottom. For the nurungji, the key is 5 minutes on high heat after ladling out the broth. Once the sizzling sound subsides and it becomes quiet, gently lift the bottom to check for a golden-brown color, then turn off the heat.
- Q. How should I store leftover Nurungji Baeksuk: A Delicious Restorative Chicken Soup with Crispy Rice (Pot & Electric Rice Cooker Methods)?
- It's best to consume within 2-3 days if stored in an airtight container in the refrigerator, separating the broth and solids. For longer storage, debone the chicken and freeze it with the broth for up to 2-3 weeks. When reheating, first warm the broth, then add the chicken meat and simmer briefly to prevent it from drying out. Leftover glutinous rice nurungji can be boiled with some broth to create a comforting porridge, perfect for breakfast the next day.
- Q. How many calories are in Nurungji Baeksuk: A Delicious Restorative Chicken Soup with Crispy Rice (Pot & Electric Rice Cooker Methods)?
- Estimated at approximately 480 kcal per serving. With about 35g of protein from the chicken, it aids in muscle recovery and energy replenishment. Fat content is around 18g (including skin), and carbohydrates from glutinous rice provide about 40g, making this a balanced meal. Allicin from whole garlic cloves is beneficial for fatigue relief and blood circulation, while chicken is rich in niacin, B vitamins, and selenium. If you find the broth too oily, skimming off the hardened fat can slightly reduce the calorie content.
- Q. Can I substitute ingredients in Nurungji Baeksuk: A Delicious Restorative Chicken Soup with Crispy Rice (Pot & Electric Rice Cooker Methods)?
- If you don't have glutinous rice, you can substitute it with regular short-grain rice, but the nurungji will be less chewy and more on the crispy side. Minced garlic can be used instead of whole garlic, but reduce the amount by half as its flavor is stronger and can make the broth cloudy. If a whole chicken is too much, you can use 4-5 chicken thighs instead. This will shorten the cooking time and result in more tender meat, but the deep broth flavor from the bones will be slightly less pronounced. To enhance umami, you can add a piece of dried kelp (다시마, dasima) when boiling the water instead of purified water.
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