Scorched Rice and Oyster Porridge (Nurungji Gul-juk)

Photo: Korea Ministry of Food and Drug Safety

Scorched Rice and Oyster Porridge (Nurungji Gul-juk)

Name: Scorched Rice and Oyster Porridge (Nurungji Gul-juk)
Cuisine: South Korea
Ingredients: oysters; scorched rice (nurungji); kelp broth (dried kelp 2, water 450); garlic chives (buchu); soy sauce; sesame oil; roasted green laver (paragim)

누룽지굴죽

Rice · Boiled

RiceCourse

239kcal · per serving

Not spicySpice

No pork

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Recipe

Scorched Rice and Oyster Porridge (Nurungji Gul-juk)

Not spicyNo porkNo meat or alcoholContains: gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

oysters굴
scorched rice (nurungji)누룽지
kelp broth다시마국물(dried kelp 2, water 450)
garlic chives (buchu)부추
soy sauce간장
sesame oil참기름
roasted green laver (paragim)파래김

Nutrition per serving

239kcal

47.9gCarbs

8.4gProtein

2.9gFat

337.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the oysters by shaking them in salted water and coarsely chop.
Wash and finely slice the garlic chives.
Add the kelp broth to the scorched rice, let it soften for 2 minutes, then boil.
When the scorched rice has nearly broken down, add the oysters and boil briefly.
When the porridge has thickened, add the garlic chives and boil briefly.
Put in a bowl and top with crumbled roasted green laver.

💡 TipTo make the kelp broth: put the kelp in cold water, and when it softens, boil for 10 minutes and use only the broth.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.