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A cozy blend of tuna, crispy nurungji, and fresh veggies – this Korean porridge offers heartwarming comfort in every spoonful.
Introduction
Tuna Nurungji Porridge brings together the delicate flavor
of tuna, crispy burnt rice, and an assortment of veggies for a comforting,
hearty meal. This dish is perfect when you crave something warm and satisfying
but want it to be quick and easy to make. The blend of flavors makes every bite
rich, comforting, and deeply satisfying – a true taste of Korean home cooking.
What Makes Tuna Nurungji Porridge Special?
This dish has the comforting aroma of nurungji (crispy rice)
with tender chunks of tuna, flavored with savory soy sauce and nutty sesame
oil, making it a warm hug in a bowl. Plus, it’s incredibly easy to prepare,
with common ingredients you can find in most pantries.
Packed with nutritious veggies like cabbage, onion, carrot,
and wakame, this porridge doesn’t just warm your soul – it also gives you a
boost of health benefits. Tuna is a lean protein loaded with omega-3 fatty
acids, great for heart health. Wakame seaweed is another powerful ingredient;
it’s known for being rich in iodine, calcium, and vitamins, making this dish
both wholesome and delicious.
The history of nurungji is rooted in traditional Korean
cuisine. It’s the layer of crispy rice that forms at the bottom of a pot after
cooking – a true comfort food that many Koreans have grown up enjoying. Adding
this burnt rice to porridge brings out a unique nutty flavor and texture that
sets it apart from typical rice dishes. So, let’s dive into this heartwarming
recipe that’s perfect for cozy evenings or whenever you need a taste of home.
Recipe: Tuna Nurungji Porridge
Servings: 4
Ingredients:
- Water:
1 liter (4 cups)
- Tuna
(drained): 140g (4.9 oz)
- Onion:
½ onion, chopped (60g, about ½ cup)
- Carrot:
1 small carrot, chopped (70g, about ⅔ cup)
- Cabbage:
200g, chopped (2 cups)
- Dried
wakame seaweed: 10g (0.4 oz)
- Eggs:
2 large
- Soy
sauce: 1 tablespoon
- Sesame
oil: 1 tablespoon
- Nurungji
(crispy burnt rice): 200g (about 2 cups)
Instructions:
- Prepare
Wakame: Place the dried wakame seaweed in a bowl and cover with some
water. Let it soak until rehydrated (about 10 minutes), then drain.
- Chop
Vegetables: Chop the onion, carrot, and cabbage finely. You can use a
blender for quicker chopping.
- Cook
Vegetables: In a large pot over medium heat, add the chopped onion,
carrot, and cabbage. Cook with a bit of oil until they soften (about 5
minutes).
- Add
Water & Nurungji: Pour in 1 liter (4 cups) of water and add the
nurungji to the pot. Bring to a boil, then reduce heat and simmer until
the rice softens (about 10 minutes).
- Add
Eggs: Crack the eggs into a bowl and whisk them. Slowly pour the eggs
into the pot, stirring gently to create silky egg ribbons.
- Add
Tuna & Season: Stir in the drained tuna, 1 tablespoon of soy
sauce, and 1 tablespoon of sesame oil. Taste and add more soy sauce if
needed.
- Serve:
Ladle the porridge into bowls and enjoy hot.
Tips for Making Tuna Nurungji Porridge
- Substitutes:
You can replace tuna with cooked chicken if you prefer. For a vegetarian
version, tofu works well as a protein substitute.
- Make
Ahead: This porridge can be prepared in advance and stored in the
refrigerator for up to 3 days. Reheat gently, adding a bit of water if it
thickens too much.
- Nurungji
Substitute: If you don’t have nurungji, you can make your own by
cooking rice until a crispy layer forms at the bottom of the pot.
Wrap-Up
Tuna Nurungji Porridge is more than just a dish – it’s a
taste of comfort that brings warmth and heartiness to your table. I’d love to
hear how you put your spin on this Korean comfort food! Feel free to share your
version or any creative additions you tried. Let’s keep the flavors flowing!
Keywords: tuna porridge recipe, nurungji porridge, Korean comfort food, easy Korean recipes, crispy rice porridge, Korean porridge with tuna
키워드: 참치죽, 누룽지, 한식요리, 건강식, 한국죽레시피, 참치요리, 한식죽
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