Park Eun-young's Shrimp Nurungji Soup
A superb Chinese-style dish where a thick, savory sauce packed with fresh shrimp and vegetables is poured over crispy fried nurungji (scorched rice).
Ingredients needed 2 servings
Recipe
Cooking tips
- If the nurungji floats to the surface within 2 seconds of being added to the oil, the frying temperature is right. The oil must be hot enough for the nurungji to puff up softly rather than becoming hard.
- Adding the starch slurry all at once can cause lumps, so reduce the heat to low or stir the sauce while adding the slurry little by little for a smooth consistency.
Recommended for
- Those who want to present an impressive Chinese dish that captivates both sight and sound at family gatherings or home parties.
- Those looking for a special delicacy that transforms hard nurungji into a soft and savory treat.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- Seungwoo Dad's Shrimp Nureongji Soup
- Solo Cooking God Shrimp Nureongji Soup
- Striker Chef's Seafood Nurungji Tang
- Yeo Kyung-rae's Three-Seafood Rice Cracker Soup
- Jung Ho-young's Spicy Seafood Nurungji Tang
- Oh Se-deuk's Fish Cake Nurungji Tang
- Ttukdak Hyung's Crab Meat Noodle Soup with Toasted Rice Crumbs
- Aha Bujang's Seafood-Free Seafood Nurungji Tang
- Seungwoo Dad's Crab Meat and Crispy Rice Soup
- Ttukdak Hyung's Beef Short Plate Doenjang Nurungji Tang
