Main ingredients 🥩
glutinous riceshort-grain ricechicken leg quartersgreen oniononionwhole garlicfresh ginsengjujubechiveschojang sauceperilla oilperilla seed powder
Ttukdak Hyung's Nurungji Chicken Leg Baeksuk
A nutty nurungji chicken baeksuk made without medicinal herbs, using whole garlic for depth and a pressure cooker for easy toasted-rice porridge.
🙋 Recommended for
- ⭐ Those who want to make rich, restaurant-quality nurungji chicken baeksuk at home
- ⭐ People seeking a clean, deeply flavorful tonic dish without the distinct herbal aroma of medicinal soups
Ingredients needed 🛒2 servings
- glutinous rice 1 cup
- short-grain rice 1 cup
- chicken leg quarters as needed
- green onion 1 bunch
- onion 1 large
- whole garlic generous amount
- ginseng a little
- jujube a little
- chives 1 handful
- salt a little
- water as needed
- sauce: a little chojang sauce, perilla oil, perilla seed powder
Recipe 🍳
- Rinse glutinous rice and short-grain rice separately, each 1 cup, and soak them in water for several hours.
- Blanch chicken leg quarters in boiling water for 5 minutes to remove impurities, then rinse under cold water.
- In a pot, add water and salt, then place the blanched chicken legs, green onion, onion, whole garlic, ginseng, and jujube. Simmer for 30 minutes.
- After 30 minutes, remove the green onion, onion, ginseng, and jujube, but leave the whole garlic in the broth for deeper flavor.
- Add chives to the broth and blanch for exactly 10 seconds, then remove and set aside.
- Check the remaining broth volume and add more water if necessary to make up to 1.5 liters.
- Place the soaked rice at the bottom of the pressure cooker, pour in 1.5 liters of broth, and cook on the 'steam' setting for 45 minutes.
- Spread the finished toasted rice porridge in a wide skillet, add half a cup of water to one side, then place the chicken leg quarters and blanched chives on top and simmer briefly.
- Mix chojang sauce, perilla oil, and perilla seed powder to make a dipping sauce, and serve with chicken and chives.
- Soak rice and blanch chicken leg quarters in boiling water for 5 minutes.
- In a pot, combine water, salt, chicken leg quarters, vegetables, and herbs; simmer for 30 minutes, removing only green onion, onion, ginseng, and jujube while leaving whole garlic in.
- Blanch chives in the broth for 10 seconds, then remove. Adjust broth volume to 1.5L.
- In the pressure cooker, add soaked rice and broth, then cook on steam mode for 45 minutes to make toasted rice porridge.
- On a skillet, spread the toasted rice porridge, add half a cup of water to one side, place chicken leg quarters and chives on top, and serve with homemade perilla seed sauce.
Cooking tips 💡
- The key to achieving a deep, rich flavor without medicinal herbs lies in letting whole garlic simmer in the broth throughout cooking.
- Chives become tough if overcooked, so blanch them for no more than 10 seconds in hot broth to preserve their crisp texture.
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