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Poulet mijoté avec riz et sauce, garni d’oignons verts, servi dans une assiette blanche sur une table en bois.

Authentic Nurungji Baeksuk

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Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Course: Main course, Soups and broths
Cuisine: Korean
Servings: 4 servings
Calories: 280kcal
Author: Marc Winer

Ingredients

  • 1 whole chicken 1 to 1.2 kg
  • 1 bowl nurungji store-bought or homemade, cut into medium pieces
  • 3 stalks scallions cut into segments
  • 15 cloves garlic whole
  • 1 piece ginger 2 cm piece
  • 1 onion
  • 2 L water
  • salt to taste
  • ground black pepper to taste

Korean medicinal herbs

  • 1 handful jujubes
  • licorice root optional
  • astragalus root optional

Garnish

  • scallions thinly sliced
  • perilla powder optional
US Customary - Metric

Procédé

Broth & Chicken

  • Rinse the chicken thoroughly under running water.
    1 whole chicken
  • Pour the water into a large pot.
    2 L water
  • Add the scallions, garlic, ginger, onion, and, optionally, the medicinal herbs.
    3 stalks scallions, 15 cloves garlic, 1 piece ginger, 1 onion, 1 handful jujubes, licorice root, astragalus root
    Nurungji Baeksuk - Ajouter l'oignon vert, l'ail, le gingembre, l'oignon et, au choix, les herbes médicinales.
  • Bring to a boil over high heat.
    Nurungji Baeksuk - Porter à ébullition à feu vif.
  • Reduce heat to medium-low and simmer for 30 minutes to develop the broth.
  • Submerge the prepared chicken in the broth.
    Nurungji Baeksuk - Plonger le poulet préparé dans le bouillon.
  • Cover and simmer over medium heat until the chicken is fully cooked, about 40 to 120 minutes, depending on size.
    Nurungji Baeksuk - Couvrir et mijoter à feu moyen jusqu'à cuisson complète du poulet, environ 40 à 120 minutes selon sa taille.
  • Check for doneness by piercing the thickest part; the juices should run clear.

Nurungji & Finish

  • Flatten cold rice in a lightly oiled pan to make homemade nurungji.
    1 bowl nurungji
  • Toast the rice over medium-low heat until the layer is thin and crisp.
  • Add the nurungji to the pot when the chicken is cooked.
    Nurungji Baeksuk - Ajouter le nurungji dans la marmite quand le poulet est cuit.
  • Cook uncovered for 5 minutes so it absorbs the broth without falling apart.
    Nurungji Baeksuk - Cuire 5 minutes à découvert pour qu'il s'imprègne sans se déliter.
  • Season with salt to taste.
    salt
  • Add ground black pepper to taste.
    ground black pepper
  • Shred the chicken for serving, if desired.
  • Sprinkle with scallions or perilla powder, as desired.
    scallions, perilla powder

Notes

  • Add the nurungji last to preserve its toasty character.
  • Properly cooked chicken yields a rich, clean broth.
  • Pressure cooker: Cook the chicken under pressure first, then add the nurungji and finish for 5 minutes without pressure.
  • You can use duck, but it will be fattier.

Nutrition

Calories: 280kcal | Féculents: 4g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Graisses trans: 0.03g | Cholesterol: 22mg | Sodium: 47mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.4mg
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