A quiet reset course: crisp scorched rice softened by clear savory broth and lifted with herbs.
Use this page as the compact kitchen version of the dish: each component stays short enough to scan, but detailed enough to rebuild during prep or pickup.
Nurungji crisp
- Cooked short-grain rice900g
- Neutral oil20ml
- Fine salt4g
- 1
Press cooked rice into a thin even layer on sheet trays.
- 2
Dry overnight uncovered or in a low oven until firm enough to cut.
- 3
Bake or pan-toast until deeply golden and crisp; hold dry.
Clear broth
- Water3.2L
- Kombu30g
- Dried anchovies40g
- Daikon, sliced300g
- Onion, sliced180g
- Garlic cloves6
- Light soy35ml
- Fine salt10g
- White pepper2g
- 1
Steep kombu in cold water for 30 minutes, then bring up gently and remove before boiling.
- 2
Add remaining broth ingredients and simmer very gently for 35–40 minutes.
- 3
Strain carefully and season so it tastes delicate but complete.
Herb finish + pickup
- Scallions, thinly sliced35g
- Chives, cut fine18g
- Perilla, chiffonade8 leaves
- Sesame seeds, toasted12g
- 1
Place one warm nurungji piece in each bowl.
- 2
Top with a restrained amount of herbs and sesame.
- 3
Pour hot broth tableside or immediately before send so the texture shifts from crisp to lightly softened at the table.