Crispy Glutinous Rice Nurungji Crackers

Quick answer

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

About this dish

Crispy Glutinous Rice Nurungji Crackers are a traditional-style snack made from cooked glutinous rice mixed with black sesame seeds.

The mixture is pressed thin and pan-fried over low heat until golden and crunchy. Chewing the crackers releases the natural nutty sweetness of the rice, while the embedded black sesame adds toasty flavor and visual contrast. The nurungji is broken into bite-sized pieces and tossed in a warm syrup of grain syrup and sugar. This coating cools into a glossy, glass-like shell that locks in the crisp texture. Cinnamon powder is dusted at the end for aroma. The crackers are cooled apart on a tray to prevent sticking. You can also bake them in an air fryer at 180 C for fifteen minutes for a leaner finish, or sprinkle extra sugar before cooling for a traditional market-style taste.

Ingredients

servings

IngredientAmountUnit

Cooked glutinous rice210 gg

Sugar2 tbsptbsp

Grain syrup or Honey1 tbsptbsp

Black sesame seeds1 tsptsp

Cooking oil1 tbsptbsp

Cinnamon powder½ tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Control

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

Step

Break the crisped rice cracker by hand into bite-sized pieces about 4 to 5cm across and set aside.
4

Control

Add 1 tablespoon corn syrup 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

Step

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

Step

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

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: A glossy glass-like shell of cooled rice syrup coats these crispy, chewy Chapssal Nurungji crackers.
Finish cue: 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.
Storage and reheating: Spread the syrup-coated rice crackers apart before they stick and cool completely so the surface sets firm and crisp.