Ingredients
For the Rice Chips
- 4 cups cooked short-grain rice
- 1 cup water
- Neutral oil, for frying
For the Savory Seasoning
- 1 teaspoon table salt
- half a teaspoon garlic powder
- half a teaspoon black pepper
First, Prep the Rice and Seasoning
In a medium bowl, combine the cooked short-grain rice with the water. Use your hands or a spatula to gently mix and mash until the water is absorbed and the rice is a thick, spreadable paste.
In a small bowl, mix together the table salt, garlic powder, and black pepper.
Next, Crisp the Rice
Spread the rice mixture as thinly and evenly as possible across the surface of a large, non-stick pan. You don’t need any oil for this step.
Cook over medium-low heat for ~10-15 minutes. You will hear it crackling and sizzling as the moisture cooks out. Shake the pan occasionally; once the entire sheet of rice loosens and can slide around easily as one piece, it’s ready to flip.
Carefully flip the rice cracker and cook for another 5-7 minutes on the other side until it’s a light golden brown and completely dry to the touch.
Finally, Fry and Season the Chips
Slide the large rice cracker onto a cutting board and let it cool completely. Once cool, break it into bite-sized chips with your hands.
You can eat the chips as they are, but frying them makes them puff up and become much lighter and crispier.
In a large pot, heat about 2 inches of neutral oil to 375F.
Working in batches, fry the rice chips for ~1-2 minutes, until they are puffed and golden. They cook very quickly.
Remove the chips to a wire rack or paper towels to drain, and immediately sprinkle them with the savory seasoning mix while they are still hot.
Crispy Scorched Rice Chips (Nurungji)
Ingredients
For the Rice Chips
- 4 cups cooked short-grain rice
- 1 cup water
- Neutral oil for frying
For the Savory Seasoning
- 1 teaspoon table salt
- half a teaspoon garlic powder
- half a teaspoon black pepper
Instructions
- Mix cooked rice with water until it forms a spreadable paste.
- Combine salt, garlic powder and black pepper in a small bowl.
- Spread rice mixture thinly in a large non-stick pan.
- Cook on medium-low for 10-15 minutes until it moves as one piece.
- Flip and cook another 5-7 minutes until light golden and dry.
- Let cool completely on cutting board.
- Break cooled rice cracker into bite-sized pieces.
- Heat 2 inches neutral oil to 375F.
- Fry chips in batches for 1-2 minutes until puffed and golden.
- Drain on wire rack and immediately season while hot.
