Crispy Glutinous Rice Nurungji Crackers

Name: Crispy Glutinous Rice Nurungji Crackers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Cooked glutinous rice 210 g; Sugar 2 tbsp; Grain syrup or Honey 1 tbsp; Black sesame seeds 1 tsp; Cooking oil 1 tbsp; Cinnamon powder 0.5 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Cooked glutinous rice, flecked with black sesame, is pressed thin and pan-toasted like nurungji, the crisp rice crust Koreans scrape from the pot.

The sheet then breaks into pieces that are tossed in a grain syrup glaze, which turns glassy and crisp as it cools.

Ingredients

servings

IngredientAmount

Cooked glutinous rice

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Instructions

6 steps

1

Mix 210g cooked glutinous rice with 1 teaspoon black sesame seeds until evenly distributed, then press flat on a piece of plastic wrap to a uniform 0.5cm thickness.
2

Coat a pan with 1 tablespoon oil over low heat, add the rice sheet, and cook 4 to 5 minutes per side, pressing occasionally, until both surfaces are golden and crispy.
3

Let the rice sheet cool enough to handle before breaking it into 4 to 5 cm pieces.

Move it with a spatula or tongs while hot.
4

Add 1 tablespoon grain syrup or honey and 2 tablespoons sugar to a clean pan over low heat and cook until bubbles form and the syrup turns a light amber color.
5

Add the rice cracker pieces to the syrup and toss quickly within 30 seconds to coat, then dust with 0.5 teaspoon cinnamon powder.
6

Spread on a wide tray with space between pieces and cool completely to maintain crunch before serving.