Nurungji Baeksuk: Whole Steamed Chicken with Nutty Scorched Rice Porridge 🍲

Few Korean comfort foods feel as restorative as Nurungji Baeksuk: tender whole chicken simmered with golden, crispy scorched rice that melts into a deeply nutty porridge.

Baeksuk, meaning “plainly boiled,” has long been enjoyed in Korea as a nourishing summer-strength dish. Nurungji adds the beloved toasted-rice flavor traditionally scraped from the bottom of a rice pot.

Ingredients 🛒

• 1 small whole chicken (about 3 lb / 1.3 kg)
• 1 cup nurungji (Korean scorched rice)
• 8 cups water or light chicken stock
• 6 garlic cloves, 3 scallions, and 4 slices fresh ginger
• 1 small onion, halved; salt and black pepper
• Optional: 2 Korean ginseng roots or 4 jujubes

How to Make Nurungji Baeksuk 👩‍🍳

1. 1. Clean the chicken 🐓

   Remove excess fat and rinse the chicken. Pat dry, then season the cavity lightly with salt.

2. 2. Build the broth 🌿

   Place chicken, garlic, ginger, onion, scallions, and optional ginseng in a large pot. Pour in water or stock.

3. 3. Simmer gently 🔥

   Bring to a boil, skim foam, then cover and simmer on low for 50–60 minutes until the chicken is tender.

4. 4. Rest the chicken ✨

   Transfer the chicken to a serving bowl and cover loosely. Remove onion, ginger, and any spent aromatics from the broth.

5. 5. Add the nurungji 🍚

   Break scorched rice into bite-size pieces and add it to the hot broth. Simmer for 10–15 minutes until soft and porridge-like.

6. 6. Serve warm 🥄

   Season with salt and pepper, then ladle the nutty nurungji porridge around the chicken. Serve with kimchi or chive salad.

Health Benefits & Smart Tips 💚

• Chicken delivers protein, while warm rice porridge is gentle and satisfying.
• Use homemade nurungji for the deepest toasted flavor and crispest aroma.
• Do not boil aggressively; a gentle simmer keeps the chicken juicy.

Nurungji Baeksuk FAQ ❓

Can I make Nurungji Baeksuk with chicken pieces?

Yes. Bone-in thighs or drumsticks work well; simmer them for about 35–40 minutes.

What can I use if I cannot find Korean nurungji?

Toast cooked rice in a dry skillet or oven until crisp and golden, then use it in the broth.

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TAGS: #Seoul, #NurungjiBaeksuk, #KoreanChickenSoup, #Ginseng, #ScorchedRice