Desserts, Drinks & Baking

Crispy Baby Anchovy Rice Crackers

Name: Crispy Baby Anchovy Rice Crackers
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70 g Cooked rice; 20 g Baby anchovies; 5 g Sesame seeds; 5 g Sugar

멸치 누룽지과자

Homemade nurungji-style crackers of fluffy rice mixed with dry-toasted baby anchovies, sesame and a little sugar, pressed thin, air-dried and baked until crisp.

120mPrep

20mCook

2Servings

EasyLevel

🥘 Ingredients

Tap an ingredient to check it off.

Cooked rice70 g

Baby anchovies20 g

Sesame seeds5 g

Sugar5 g

🧺 Korean ingredients in this recipe

Dried Anchovies (Myeolchi)From broth anchovies to sweet-salty side dishes
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

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📘 Cooking basics for this recipe

How to Cook Korean Rice (Bap)Short-grain rice in a pot, a rice cooker or a pressure cooker, plus multigrain rice and nurungji

📝 Step-by-Step Instructions

Pick through the anchovies and toast lightly in a dry pan.

Crispy Baby Anchovy Rice Crackers — step 1

Mix the anchovies, sesame seeds and half of the sugar into fluffy cooked rice.

Crispy Baby Anchovy Rice Crackers — step 2

Press the rice into a square mold, cover with plastic wrap and roll flat with a rolling pin.

Crispy Baby Anchovy Rice Crackers — step 3

Let it dry in a well-ventilated spot.

Crispy Baby Anchovy Rice Crackers — step 4

Bake in an oven preheated to 175°C until crisp.

Crispy Baby Anchovy Rice Crackers — step 5

Break into pieces, plate and sprinkle with the remaining sugar.

Crispy Baby Anchovy Rice Crackers — step 6

📊 Nutrition Facts (per serving)

191Calories (kcal)

29.4 gCarbs

11.6 gProtein

4 gFat

177 mgSodium

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

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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.