Side Dishes

Chicken & Seafood over Crispy Scorched Rice

Name: Chicken & Seafood over Crispy Scorched Rice
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 120 g Chicken breast; 5 g Ginger juice; 10 g Cheongju (rice wine); 20 g Spinach; 20 g Carrot; 20 g Onion; 20 g Celery; 20 g Bell pepper; 20 g Oyster mushrooms; 30 g Baby octopus (jukkumi); 20 g Shrimp; 20 g Bok choy; 50 g Nurungji (scorched rice); 200 g Frying oil; 200 g Broth; 10 g Low-sodium soy sauce; 10 g Starch; 10 g Garlic; 0.2 g Salt; 0.1 g Ground black pepper

누룽닭

Chicken breast rolled around vegetables and poached, then served with baby octopus, shrimp and bok choy in a glossy sauce over freshly fried nurungji (scorched rice). The seafood adds natural savoriness, so the dish needs very little sodium.

📝 Step-by-Step Instructions

Butterfly the chicken breast and brush it with a mixture of ginger juice and rice wine.

Chicken & Seafood over Crispy Scorched Rice — step 1

Briefly blanch and chop the spinach. Julienne the carrot, onion, celery and bell pepper into 6 cm strips; use half for the chicken rolls and keep half as a side vegetable.

Chicken & Seafood over Crispy Scorched Rice — step 2

Blanch the oyster mushrooms in salted boiling water and tear them by hand. Roll the chicken around the mushrooms and cut vegetables, then cook the rolls in simmering broth.

Chicken & Seafood over Crispy Scorched Rice — step 3

Briefly blanch the baby octopus and shrimp, and halve and blanch the bok choy.

Chicken & Seafood over Crispy Scorched Rice — step 4

When the frying oil reaches about 180°C, fry the nurungji and drain.

Chicken & Seafood over Crispy Scorched Rice — step 5

Add the soy sauce, starch, garlic, salt and pepper to the broth with the chicken (from step 3) and bring to a boil. Add the reserved vegetables (from step 2), blanched seafood and bok choy, bring to a boil again and finish with the fried nurungji.

Chicken & Seafood over Crispy Scorched Rice — step 6

📊 Nutrition Facts (per serving)

415.5Calories (kcal)

47.5 gCarbs

23.8 gProtein

14.5 gFat

290.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.