Nurungji (Crispy Rice)

Step 1

Measure 1 cup of short-grain white rice into a fine-mesh strainer and rinse under cool running water for 30 seconds, stirring gently with your fingers until the water runs clear — this removes excess starch so the rice gets crispier.

Step 2

Pour the rinsed rice and 1.2 cups of water into a medium saucepan with a lid. Bring to a boil over high heat, uncovered, stirring once, about 5 minutes.

Step 3

Once boiling, reduce the heat to low, cover the pan with the lid, and cook without lifting the lid for 15 minutes until the water is completely absorbed.

Step 4

Remove the pan from the heat and let it sit covered for 5 minutes — this allows the bottom layer to steam slightly before crisping, which helps create the golden crust.

Step 5

Return the pan to medium-high heat without removing the lid for 8–10 minutes until you hear loud, rapid popping and crackling sounds from the bottom — this means the rice is caramelizing and forming the crispy crust.

Step 6

Remove the pan from heat and immediately stir in 2 tablespoons of soy sauce and 1 tablespoon of honey — the mixture will sizzle and release steam, so stand back slightly.

Step 7

Spread the crispy rice onto a large serving plate in a single even layer, breaking apart any clumps with the back of a spoon.

Step 8

Sprinkle 1 tablespoon of sesame seeds evenly over the top of the rice layer.

Step 9

Sprinkle 0.25 teaspoon of gochugaru (Korean red pepper flakes) evenly over the sesame seeds for a subtle spicy heat.

Step 10

Serve warm or at room temperature — the crackers will stay crispy for up to 2 hours if kept uncovered at room temperature.