Servings: 4 nurungji
Calories: 374kcal
Ingredients
- 400 g cooked rice day-old or cooled (≈200 g dry weight)
- 2 sheets nori
- neutral oil for frying
Glaze
- 3 tablespoons light soy sauce
- 3 tablespoons sugar
Procédé
Preparation
- Heat a nonstick skillet over medium. Add a drizzle of neutral oil and swirl to coat.neutral oil
- When hot, add the cooked rice and press it into a thin, even layer with a spatula.400 g cooked rice
- Cook until golden and crisp, about 5 minutes. Carefully flip and cook another 5 minutes, pressing to enhance the crunch.
- Meanwhile, stir the light soy sauce and sugar until the sugar dissolves to make a glaze.3 tablespoons light soy sauce, 3 tablespoons sugar
- Brush the top of the rice with glaze, flip, then brush the other side.
- When deeply crisp, transfer to a board and cut into 4 pieces. Cut the nori sheet into rectangles and wrap one around the base of each piece.2 sheets nori
- Serve right away while still crispy.
Notes
- Use day-old cooked rice for the crispiest texture.
- Watch the pan—the rice should brown, not burn.
- For a spicy, nutty kick, add a little sesame oil or gochugaru to the glaze.
Nutrition
Calories: 374kcal | Féculents: 82g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 49mg | Potassium: 80mg | Fiber: 3g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 2mg
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