1.0Marc Winerhttps://marcwiner.com/ja/Marc Winerhttps://marcwiner.com/ja/author/admin2823/本場ヌルンジペクスク – 韓国の丸鶏水炊きとおこげrich600338<blockquote class="wp-embedded-content" data-secret="pTUSpeFHYa"><a href="https://marcwiner.com/ja/honkaku-nurungji-baeksuk/">本場ヌルンジペクスク – 韓国の丸鶏水炊きとおこげ</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ja/honkaku-nurungji-baeksuk/embed/#?secret=pTUSpeFHYa" width="600" height="338" title="“本場ヌルンジペクスク – 韓国の丸鶏水炊きとおこげ” — Marc Winer" data-secret="pTUSpeFHYa" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2025/12/Nurungji-baesuk-finals-4x3-1-750x563.jpg600450丸鶏をじっくり煮込み、仕上げにカリカリのヌルンジを加える、心まで温まる韓国の滋養スープ。https://marcwiner.com/ja/honkaku-nurungji-baeksuk/jaヌルンジペクスク（韓国の丸鶏水炊き）韓国風スープとブイヨン主菜20951154人分1 丸鶏 (1〜1.2kg)1 ボウル分 ヌルンジ (市販品または自家製。食べやすい大きさに割る)3 本 長ねぎ (ぶつ切り)15 片 にんにく (丸ごと)1 片 しょうが (2cm)1 玉ねぎ2 L 水塩 (適量)粗挽き黒こしょう (適量)1 ひとつかみ なつめ甘草（カンゾウ） (お好みで)黄耆（オウギ） (お好みで)わけぎ (小口切り)エゴマ粉 (お好みで)16https://marcwiner.com/wp-content/uploads/2025/12/Nurungji-baesuk-finals-4x3-1.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400