Korean scorched rice, crisped into a golden crust and optionally softened with hot water into a light bowl.
5 min prep 20 min cook
Keeps the screen on · step-by-step guide · built-in timer
Grease a wide pan with a very thin layer of vegetable oil.
Press the cooked rice into the pan in a thin, even layer.
Cook over medium low heat for 12 minutes, until the bottom is golden.
Break the rice into pieces and dry the second side for 5 more minutes.
Set aside half of the crisp pieces as a snack.
Add hot water and salt to the remaining pieces and soften for 3 minutes into a bowl.
💡 Tip: If the rice layer is thick, the center will not crisp; pressing it thin gives the cleanest crunch.
🍽️ Serving suggestion: Serve as a simple hot bowl, with kimchi or pickles on the side if desired.
~180
kcal calories
4
g protein
36
g carbs
2
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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