Steps
How to make it
Prep 15 min · Cook 20 min
- Rinse uncooked white rice 150 g, add 360 ml water (rice-to-water ratio about 1:2.4), soak 20 minutes, and cook until grains are separate and slightly chewy. Fluff to release steam and keep warm.
- Julienne carrot 30 g, cut spinach 50 g into sections, and cut 1 scallion into short sections. Blanch spinach 30 seconds and carrot 1 minute in boiling water; drain and toss each separately with a little salt and sesame oil.
- Heat 1 tbsp Korean sesame oil in a skillet over medium heat. Stir-fry carrot and spinach separately 1–2 minutes until tender but still colorful. Set aside.
- Brush the stone pot evenly with 1–2 tbsp Korean sesame oil (enough oil helps form nurungji), spread hot rice, and press flat with a rice paddle.
- Arrange stir-fried carrot, spinach, and scallions neatly on the rice by color; leave a center space if desired.
- Place the stone pot over medium heat 4–6 minutes until a golden crust forms on the bottom, you smell toasted rice, and hear sizzling. Turn off the heat.
- Before serving, season with 1 tbsp soy sauce and a pinch of salt. Mix and enjoy, or eat the crispy crust with the toppings.
