A soothing Korean broth in which a whole chicken simmers low and slow, then gets a final flourish of crispy nurungji added at the last minute.

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4.86/5 (29)

Nurungji baeksuk is the kind of soup that comforts from the very first spoonful. A whole chicken simmers until the broth turns silky and aromatic. Irregular pieces of nurungji, that golden, ultra‑crisp rice crust, are then added and gently stirred in.

These shards of rice reach the table with crisp, lacy edges, then gradually turn tender as they soak up the broth. It’s a complete one‑pot meal—both rustic and quietly luxurious. It’s perfect on a biting winter night or when someone needs a deeply restorative bowl.

Samgyetang in a black bowl on a wooden surface — See also: samgyetang

About the dish

Name, meaning, and what’s in the bowl

Nurungji baeksuk is a Korean soup built on a whole chicken, simplicity, and time, then finished with scorched rice for flavor and texture. While many chicken soups rely on bold seasoning or creamy richness, this one stays pale and just slightly cloudy. Its depth comes from a long, gentle simmer and a handful of aromatics.

Nurungji is the defining element: the toasted, scorched rice crust you usually scrape from the bottom of the pot to nibble as a crunchy little snack. Here, it takes the lead in the broth.

Korean scorched rice (nurungji) - When the desired crispness is reached, transfer the rice to a board, cut it into 4 pieces, cut the nori sheet into rectangles, and fold one rectangle around the base of each piece — Pieces of nurungji

We’ve defined nurungji, but Baeksuk literally means “simply boiled” or “cooked white,” and refers to meat gently simmered in water without heavy sauces.

Together, “nurungji baeksuk” is essentially “boiled chicken with scorched rice.” It’s a whole chicken cooked with scallions, garlic, ginger, onion, and jujubes, with the optional addition of other Korean medicinal roots like licorice or astragalus, and finished with medium‑sized shards of nurungji.

At the table, the chicken may arrive whole or already shredded, floating in a broth lightly thickened by the rice and topped with a shower of finely sliced scallions and, sometimes, a dusting of nutty perilla seed powder. Unlike the clear, simple version of baeksuk, this one is marked by those pieces of scorched rice, which turn the soup into a heartier meal with far more texture.

Origins of nurungji baeksuk

Baeksuk was born from a modest approach. Rather than relying on strong marinades or assertive sauces, it leans on time and gentle heat to draw out the flavor of a chicken that simply simmers with aromatics and water. When nurungji and chicken baeksuk meet in the same pot, the result feels like the natural evolution of these two traditions.

Jujubes are a common addition, and some cooks also slip in, optionally, medicinal roots such as licorice or astragalus, tying the dish to the very Korean idea of food as gentle medicine—made to strengthen rather than to jolt.

With a generous handful of garlic—often around 15 whole cloves—and about a 2 cm piece of ginger, you get a soup widely regarded as a feel‑good meal. Some households make it without roots, others add them generously, but the reputation of nurungji baeksuk as a gentle, restorative pot is remarkably consistent.

Key ingredients

The ingredient list for nurungji baeksuk looks short, but each part plays an essential role. Together, these ingredients create a clear broth with multiple layers of flavor, and a rice crust that keeps its crunch just long enough before becoming pleasantly tender.

Whole chicken (1–1.2 kg): provides a flavorful broth and tender meat; this manageable size cooks evenly and concentrates flavor.
Nurungji (scorched rice), store‑bought or homemade: brings a toasted, lightly smoky aroma and a texture that’s crisp at first, then tender—defining the dish.
Perilla seed powder (optional garnish): offers a nutty, slightly earthy note that echoes the grain‑centered heart of the dish.