AI-generated imageDried-Pollock Nurungji Rice Soup (2 Servings)
An easy Korean breakfast rice soup made by simmering store-bought scorched rice and dried pollock until tender.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Break large nurungji pieces and check pollock strips for small bones before cutting.
- 02
Place 900 ml water, nurungji and dried pollock in a saucepan and bring to a simmer.
- 03
Simmer gently about 10–15 minutes, stirring sometimes; add hot water if too thick.
- 04
Add garlic and anchovy fish sauce; simmer briefly, then add perilla oil.
- 05
Add sliced scallion, cook until softened and serve carefully while hot.
Helpful source links
Before you cook
Check for tiny pollock bones and fish allergies. Refrigerate cooked rice-based leftovers promptly and reheat thoroughly.
Allergens: 생선(황태, 멸치액젓)
Image & source credits
AI-generated image.
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