Nurungji Baeksuk, Pressure Cooker, Recipe

Nurungji Baeksuk, a traditional Korean dish featuring crispy rice crust with tender, flavorful chicken, is a beloved comfort food. Traditionally, it can take several hours to prepare, but using a pressure cooker can significantly reduce cooking time while maintaining the deep, satisfying flavors. Whether you’re looking for a cozy meal or a dish to impress your guests, this recipe offers a perfect way to make Nurungji Baeksuk in a fraction of the time.

Nurungji Baeksuk: What Is It?

Nurungji Baeksuk is a hearty Korean dish that blends the crispy, golden-brown rice crust known as “nurungji” with a tender whole chicken simmered in a savory broth. It’s typically made by cooking rice at the bottom of a pot until it crisps up and turns a light golden brown, then adding chicken, herbs, and water to create a deeply flavorful broth. The pressure cooker method not only cuts down the cooking time but also enhances the flavors by sealing in moisture and intensifying the broth.

Ingredients Needed for Nurungji Baeksuk:

1. Whole chicken – You can use either a small or medium-sized chicken.

2. Rice – Short-grain white rice is traditionally used for the nurungji (crispy rice crust).

3. Ginger and garlic – For aromatic depth.

4. Salt and pepper – To season the broth and chicken.

5. Vegetables (optional) – Some add carrots, onions, or Korean ginseng for an additional layer of flavor.

6. Herbs (optional) – Korean jujube (dried dates) can be used for sweetness.

Preparation:

The rice is first browned at the bottom of the pressure cooker to form the crispy “nurungji” crust. Then, the whole chicken is placed in, and herbs and vegetables are added to the pot to create a robust broth.

Pro Tip: Use high-quality chicken, preferably free-range, to enhance the flavor of the broth and the tenderness of the chicken. The added ginger and garlic also serve to give the dish a traditional aromatic base.

How to Make a Pressure Cooker Nurungji Baeksuk

The pressure cooker is a great tool for making Nurungji Baeksuk quickly and efficiently. By using it, you can achieve tender chicken and crispy rice without waiting for hours.

Steps for Cooking:

1. Prepare the Rice and Chicken:

   • Rinse 1 cup of short-grain rice thoroughly. Place it in the bottom of the pressure cooker and set it to sauté mode to toast the rice for about 3–4 minutes until it’s golden brown.

2. Add the Chicken and Broth:

   • Place the whole chicken (about 2-3 lbs) on top of the rice. Add 6 cups of water or broth for a richer flavor. You can add a few slices of ginger, garlic, and salt to taste. For added depth, throw in a handful of jujube or ginseng.

3. Cooking in the Pressure Cooker:

   • Lock the pressure cooker lid and set it to high pressure for 30 minutes. After the cooking time is up, allow the pressure to release naturally for another 10 minutes before opening the lid.

4. Finishing the Dish:

   • Once the chicken is cooked, carefully remove it from the pot. Stir the remaining rice and broth together, ensuring the crispy crust is well-mixed into the dish.

Pro Tip: If you prefer a thicker broth, you can simmer it without the lid after removing the chicken for about 10-15 minutes to reduce the liquid.

How to Make a Perfect Pressure Cooker Nurungji Baeksuk

The key to making a successful Nurungji Baeksuk lies in the right combination of pressure cooking time, seasonings, and rice preparation. Here are a few tips to ensure your dish turns out perfectly every time.

Tips for Success:

1. Perfect Rice Crust:

   • Toasting the rice properly at the bottom of the pressure cooker is essential for creating the crispy “nurungji.” Be careful not to burn the rice—use medium heat and stir occasionally.

2. Flavorful Broth:

   • Don’t be afraid to add some extra ingredients like Korean ginseng, jujube, or even chestnuts to the broth for an authentic flavor profile. They not only enhance the taste but also add a nutritional boost.

3. Moisture Control:

   • Be mindful of how much water you add. If you prefer a thicker soup, reduce the amount of liquid. Conversely, if you like a more brothy dish, add extra water or chicken broth.

4. Resting Time:

   • After cooking, allow the dish to rest for 5-10 minutes before serving. This lets the flavors develop and ensures the rice stays crispy while absorbing the broth.

Pro Tip: If you like your chicken extra tender, you can cook it under pressure for an additional 10 minutes, but be careful not to overcook it, as this could affect the texture.

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Conclusion

Making Nurungji Baeksuk in a pressure cooker is a fantastic way to enjoy a traditional Korean dish without the long cooking times. By following the simple steps outlined in this guide, you can create a delicious and comforting meal that combines tender chicken, a flavorful broth, and a crispy rice crust. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress.

As the Korean saying goes, “Food that is cooked with love always tastes the best.” So, take your time, enjoy the process, and savor every bite of this comforting dish.

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