Main ingredients 🥩
glutinous ricegarlicchickenginseng soup mixgreen onionriceperilla seed powder
Ttukdak Hyung's Nuroongji Baekseok
A hearty chicken porridge made by simmering chicken, glutinous rice, and ginseng soup mix, served with crispy toasted nuroongji for a satisfying, richly flavored meal.
🙋 Recommended for
- ⭐ Those seeking a nourishing, hearty, and richly flavored soup that feels restorative
- ⭐ People wanting to enjoy a nutrient-packed chicken porridge made with tender chicken and glutinous rice
- ⭐ Anyone looking for a satisfying, full meal with crispy nuroongji and a warm bowl of porridge
Ingredients needed 🛒4 servings
- glutinous rice : 150g
- water : 1L
- garlic : 150g
- chicken
- ginseng soup mix
- salt : 1 tablespoon
- green onion
- rice
- perilla seed powder : 1 tablespoon
Recipe 🍳
- Soak 150g of cleaned glutinous rice in 1L of water for at least half a day.
- Trim the tail and wing tips of the chicken, then remove the internal organs using a spoon.
- Rinse the cleaned chicken thoroughly, stuff 150g of garlic into the cavity, and tie the legs together.
- Place the soaked glutinous rice, water, chicken, ginseng soup mix, and 1 tablespoon of salt into a pressure cooker and bring to a boil over high heat.
- Once the pressure valve starts shaking, reduce heat to medium and simmer for 15 minutes.
- After 15 minutes, turn off the heat and wait until all pressure has fully released.
- Remove the chicken and ginseng soup mix, then add green onion and simmer briefly to make the chicken porridge.
- Spread rice thinly and evenly on a pan and toast slowly over low heat until crisp, forming nuroongji.
- Serve the nuroongji, chicken broth, porridge, and 1 tablespoon of perilla seed powder together to finish.
- Soak glutinous rice, clean the chicken’s internal organs, stuff garlic into the chicken cavity, and simmer together with glutinous rice and ginseng soup mix in a pressure cooker.
- Remove the chicken and ginseng soup mix, then add green onion and simmer the porridge briefly.
- Spread rice thinly on a pan and toast until crisp, then serve with the porridge.
Cooking tips 💡
- When cooking the chicken and ginseng soup mix in the pressure cooker, pre-boil the glutinous rice and water first to achieve the ideal consistency in the chicken porridge.
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