Pressure Cooker Nurungji Baeksuk (Boiled Chicken)
A nourishing chicken soup made by layering glutinous rice and mung beans at the bottom of a pressure cooker to create scorched rice, simmered thoroughly in herbal broth.
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 chicken baeksuk layers soaked glutinous rice and mung beans on the bottom of a pressure cooker with just enough broth to produce savory nurungji alongside the chicken. Simmered with an herbal broth, it has rich soup and tender meat. It is a hearty nourishing dish for 3 to 4 people, perfect for hot summer Sambok days.
- Servings
- 3–4 servings
- Cook time
- 50 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Young chicken2 whole, 500 g
- Fresh ginseng (susam)2 roots
- Glutinous rice1 cup
- Mung beans1 cup
- Peeled garlic15 cloves
- Whole black peppercorns (or ground black pepper)1 tbsp
- Garnish (large green onion (daepa), garlic chives (buchu))
- Salt1 tbsp
Broth ingredients
- Korean medicinal herbs (hanyakjae)1 pack
- Onion2 (small)
- Dried jujubes10
- Large green onion (daepa)1 stalk
- Water10 cups (or more)
- Soak the glutinous rice in water for about 30 minutes, and simply rinse the mung beans.
Steps
Prepare the ingredients
Here are 2 young chickens.
These are the ingredients for the baeksuk: Korean medicinal herbs, 2 fresh ginseng roots, 15 peeled garlic cloves, 10 dried jujubes, onion, large green onion, and whole black peppercorns.
Here are 1 cup of peeled mung beans and 1 cup of glutinous rice.
Soak the glutinous rice in water for about 30 minutes, and simply rinse the mung beans.
For the garnish to serve at the end, slice the garlic chives and large green onion into bite-sized pieces.
Clean the chickens
Run your fingers along the inside of the chicken cavity to remove any remaining innards or blood clots.
Trim off the tail and surrounding fatty areas, which can cause a gamey odor, and rinse clean.
Make the broth
Add the broth ingredients and water, then boil thoroughly for at least 30 minutes to make the broth.
Discard the solids and use only the liquid.
Make the chicken baeksuk
Spread the soaked glutinous rice and mung beans evenly over the bottom of the pressure cooker.
Add two young chickens, and...
Pour in the broth only until the chickens are about 2/3 submerged; this allows the rice at the bottom to cook in shallow liquid and form nurungji.
I also added the garlic, fresh ginseng, and whole black peppercorns. You can also add the peppercorns when making the broth.
Adding 1 tbsp of salt so the porridge and chicken are seasoned makes it even more delicious.
You can use the remaining broth to adjust the consistency of the porridge when eating.
Finish
Close the pressure cooker lid and heat over high heat; once it starts boiling and the weight begins to jiggle, simmer over low heat for about 20 minutes.
Transfer to a shallow pot, garnish with the sliced garlic chives and large green onion, and enjoy.
Because the baeksuk is made with broth brewed from medicinal herbs, the soup is much deeper and richer.
Ppunwife's tips
- Pour in the broth only until the chickens are about 2/3 submerged so the rice at the bottom cooks in shallow liquid and forms nurungji.
- Adding 1 tbsp of salt so the porridge and chicken are seasoned makes it even more delicious.
- You can use the remaining broth to adjust the consistency of the porridge when eating.
FAQ
How much broth should I pour to make the nurungji form well at the bottom of the pressure cooker?
Pour in the broth so the chicken is only about 2/3 submerged, rather than completely covered. This allows the glutinous rice and mung beans at the bottom to simmer in shallow liquid and form savory nurungji.
How long should the glutinous rice and mung beans be soaked before cooking?
Soak the glutinous rice in water for about 30 minutes; peeled mung beans do not need soaking and can just be rinsed in water.
How do I control the heat and cooking time in the pressure cooker?
Close the lid and cook over high heat until the weight begins to jiggle, then reduce the heat to low and simmer for about 20 minutes more.
How do I use the leftover broth from simmering the baeksuk?
It is great to pour into the nurungji and chicken porridge while eating to adjust it to the right consistency.
