AI-generated imagePan-Crisped Korean Nurungji with Sweet Soy Glaze (4 Pieces)
A sweet-savory snack variation: press refrigerated cooked rice thinly in a skillet, crisp both sides, brush with soy glaze and serve with gim.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Loosen chilled rice with a spatula. Mix soy sauce and sugar in a small bowl until well blended.
- 02
Coat a heated nonstick skillet thinly with oil. Add rice and press it into an even, thin layer with a spatula.
- 03
Cook over medium heat roughly 5 minutes until crisp and golden on one side, flip carefully and cook the other side about 5 minutes. Lower heat if browning too fast.
- 04
Brush a little glaze on both sides and cook briefly until glossy. Sugar burns easily; switch off heat promptly, and do not feel obliged to use every drop of glaze.
- 05
Transfer to a board; once safe to handle, cut into four pieces and wrap the bottoms with cut gim. Serve promptly.
Helpful source links
Before you cook
Use rice refrigerated within 2 hours of cooking; do not use rice left at room temperature for extended periods. Sweet glaze burns and is very hot. Check soy and wheat in soy sauce.
Allergens: SOY, WHEAT (CHECK SOY SAUCE)
Image & source credits
AI-generated image.
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