Crispy and Sweet Nurungji Crackers (Crispy Scorched Rice Snacks)
A crispy snack made by toasting cold cooked rice until golden, then tossing it with nuts in sweet syrup and letting it set.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is a sweet, budget-friendly homemade snack made using leftover cold rice. Spread the rice thin in a pan and toast until golden, then quickly toss it with nuts in a reduced sugar and corn syrup coating so it sets firm and nutty like gangjeong.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cold cooked rice2 bowls
- Peanutsit tastes even better with walnuts or various nuts added
- Black sesame seedsetc., it tastes even better with walnuts or various nuts added
Syrup
- Brown sugar1/2 cup (based on a 200 ml paper cup)
- Corn syrup (mulyeot)1/2 cup (based on a 200 ml paper cup)
- If it is hard from being in the refrigerator for a long time, microwave it briefly to soften it.
- I chopped the peanuts roughly.
- It tastes even better with walnuts or various nuts added.
Steps
Spread the cold cooked rice in a frying pan, wetting your hands with water to press it out thin.
You can cook it over medium heat. When I used low heat, it took too long.
Once it turns golden all over like this, flip it over and make golden nurungji.
It is delicious to eat just like this, too.
This one is slightly scorched. I actually find this nuttier and tastier.
Just let the nurungji cool and harden.
When you have no appetite, boiling it in water to make nurungji soup is nutty and delicious.
Break the nurungji into bite-sized pieces.
If you deep-fry it in oil here, you can enjoy even crispier nurungji crackers.
I felt lazy, so I just coated it in the syrup as is.
Today, to make the syrup set harder than for mattang, I used equal parts sugar and corn syrup.
You can think of it like gangjeong.
Leave it without stirring until the sugar dissolves, and when the large bubbles turn into small bubbles and take on a brown tint...
Add all of the nurungji, peanuts, and toasted sesame seeds, then mix.
It hardens quickly as the temperature drops, so you have to work fast.
Spread suitable clusters apart to dry, and they will become hard nurungji crackers.
Here are the finished nurungji crackers.
Before it hardens, pressing it into a mold to cut or using shape cutters would also be nice.
Ppunwife's tips
- After breaking the nurungji into bite-sized pieces, deep-frying it in oil allows you to enjoy even crispier nurungji crackers.
- When making the syrup, I used equal parts sugar and corn syrup to make it set harder than for mattang.
- It hardens quickly as the temperature drops, so you have to work fast.
- Before it hardens, pressing it into a mold to cut or using shape cutters would also be nice.
FAQ
What should I do if the cold cooked rice stored in the refrigerator is too hard?
Microwave it briefly to soften it, and it will be easy to spread in the pan to make nurungji.
Can I use other nuts instead of peanuts or black sesame seeds?
Feel free to use various nuts of your choice, including walnuts.
Is there anything to keep in mind when boiling the syrup?
Leave it alone without stirring until the sugar dissolves completely, and mix in the ingredients when the large bubbles turn small and take on a brownish hue.
Is there a way to enjoy nurungji even crispier?
If you deep-fry the pan-toasted nurungji in oil before coating it in syrup, you can achieve an even crispier texture.
