Kim Dae-seok's Butter-Salt Nurungji

Name: Kim Dae-seok's Butter-Salt Nurungji
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: rice 1.5 bowls; butter a little (about 5g); water 3 tablespoons; salt a pinch; sugar a pinch (optional)

A unique nurungji (crispy rice) made by lightly adding butter and salt to leftover cold rice, then slowly baking it over low heat to bring out rich umami and a deep nutty aroma.

40 min Difficulty Easy Snacks & desserts

Main ingredients

butter

Ingredients needed 2 servings

rice 1.5 bowls

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butter a little (about 5g)

water 3 tablespoons

salt a pinch

sugar a pinch (optional)

Recipe

In a frying pan, add a small amount of butter, 3 tablespoons of water, and a pinch of salt. Turn on the heat and let the butter and salt melt completely.
Once the butter mixture is evenly blended, reduce the heat to low and add the prepared rice. Mix thoroughly, mashing and stirring to ensure the butter-salt water is well absorbed.
Gradually spread the rice across the pan, using a spatula to press and flatten it as evenly and thinly as possible, adding a little water if needed to help distribute the grains.
Position the pan so the center is directly over the flame, then bake gently over the lowest heat for about 30 minutes until golden and crisp throughout.
For a sweeter taste, sprinkle a pinch of sugar evenly over the rice halfway through cooking, according to preference.
When the bottom is uniformly golden and crisp, turn off the heat, let it cool slightly, then carefully remove from the pan.
To enjoy as a soup, pour plenty of water over the finished toasted rice, bring to a boil over high heat, then reduce to medium and simmer for 10 minutes.

In a pan, melt butter with water and salt, then add cold rice and spread it thinly, ensuring even coating with the sauce.
Bake gently over the lowest heat for about 30 minutes until golden and crisp, without burning.
Enjoy as-is for a crunchy snack, or add water and simmer for 10 minutes to make a creamy, comforting toasted rice soup.

Cooking tips

Using rice with a small amount of glutinous rice when cooking will result in much chewier, stickier, and more flavorful nurungji (crispy rice).
Dip the spatula in water before spreading the rice to prevent sticking and allow for an even, thin layer.
Avoid high heat—this can burn the rice before it becomes crispy. Always use the lowest heat to slowly evaporate moisture and achieve the perfect texture.

Recommended for

Those who want to make delicious homemade snacks using leftover cold rice or day-old rice.
People seeking a premium, far richer and more savory version of toasted rice than store-bought options.
Individuals looking for a smooth, satisfying, and nourishing breakfast alternative when their appetite is low.

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