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Explore SIMPLY KOREAN: How to make Crispy Rice Chicken 'NURUNGJI CHICKEN' 누룽지치킨 with 42,588 views, 1,053 likes, and 41 comments. Experience the impact of this video content that has captured audience attention.

Nurungji chicken 누룽지치킨 typically in Korea this is usually done on a rotisserie in a wood fired oven and served w cheese corn. Not everyone has that luxury so this is a very easy version that you can do at home (you’re welcome!). Every person that I have made this for is absolutely obsessed, and has asked me for the recipe. Also people that I have shared the recipe with have been making it constantly and it remains a rotating regular on their dinner menu. EASY, DELICIOUS, SIMPLY KOREAN. BIRD & BRINE: 2-3lb cornish hen, or regular organic chicken- up to 5lb bird ¼ cup salt ¼ cup sugar 1T whole black peppercorn ¼ cup soy sauce 1 lemon, halved and squeezed 1 cup hot water 2cups ice Mix the salt, sugar, black peppercorn, soy sauce, lemon, and hot water together to dissolve all ingredients. Add 2 cups of ice to cool down the mixture. Add cornish hen or chicken and brine overnight. Ideally 24 hours but can be brined up to 48hours (I have done this and it’s still seasoned nice without being too salty). Before cooking, take it out of the brine for about an hour to draw out moisture and get to room temperature. Take out the back bone and spatchcock (butterfly) the bird. AROMATIC STICKY RICE 1cup of sweet glutinous rice 1 shallot, chopped 5 cloves garlic, sliced thin ¼ cup roughly chopped nuts, I like pistachio, pine nuts or almonds for this ¼ cup dried jujube or any dried fruit, pitted and roughly chopped Thumb size piece ginger, sliced thin Pieces of Aromatic roots of choice such as ashwagandha root, ginseng 2T sesame oil 1T Salt 1 stick butter Soak the glutinous rice for at least 2 hours or overnight. Wash well and drain. Mix in shallot, garlic, nuts, jujube, ginger, aromatic roots, sesame oil and salt. Steam the rice for about 10 minutes until al dente. It should be cooked all the way through but still have a semi-bite. Check for seasoning at this point, add more salt if necessary. Place a cast iron skillet on your stove to medium heat and melt 2T butter. Add your steamed rice mixture evenly all through the pan. Place your spatchcocked chicken on the rice and lather it with more butter. In a preheated oven at 325 roast bird for about 35-40 minutes (depends on size of your bird) - and then bring up the temperature to 425 for additional 10-15 minutes until the rice is crunchy cooked on the bottom, and the bird crispy and browned. In between I like to continue to lather with butter to make sure the bird is moist browning nicely. Bc the bird has been brined for 2 days.. it’s stays super moist. Subscribe to My Channel CHOIBITES here: https://www.youtube.com/channel/UCEfP... Follow me!! Instagram: http://instagram.com/choibites Twitter: https://twitter.com/choibites My restaurants: www.mokbar.com Instagram: http://instagram.com/mokbar_nyc Facebook: https://www.facebook.com/mokbar.nyc www.ms-yoo.com Instagram: http://instagram.com/ms.yoo Credits: Host: Esther Choi Video by: Patooties inc

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