Ingredients with Measurements:
- 2 cups of cooked Nurungji (Korean scorched rice)
- 1 tablespoon of vegetable oil
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- 1/4 cup of soy sauce
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1 teaspoon of sesame seeds
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the red and green bell peppers, zucchini, and carrot to the skillet and stir-fry for 5-7 minutes until the vegetables are tender but still crispy.
4. Add the cooked Nurungji to the skillet and stir-fry for 2-3 minutes until the Nurungji is heated through.
5. In a small bowl, whisk together the soy sauce, honey, sesame oil, and sesame seeds.
6. Pour the sauce over the stir-fry and toss to coat.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature: Medium-high heat
Serving size: 4
Nutritional information:
Calories: 200
Fat: 6g
Carbohydrates: 32g
Protein: 5g
Sodium: 1000mg
Substitutions for ingredients:
- Instead of Nurungji, you can use regular cooked rice or quinoa.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
Variations:
- Add some sliced mushrooms to the stir-fry for extra flavor.
- Use different vegetables such as broccoli, cauliflower, or snow peas.
- Add some cooked chicken, beef, or tofu for extra protein.
Tips and tricks:
- Make sure to cook the vegetables until they are tender but still crispy.
- Use a non-stick skillet to prevent the Nurungji from sticking to the bottom.
- You can make Nurungji by toasting uncooked rice in a dry skillet until it turns golden brown.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
Sprinkle some chopped green onions or cilantro on top of the stir-fry for extra flavor and color.
Pairings:
Serve the stir-fry with some steamed rice or noodles.
Suggested side dishes:
Serve the stir-fry with some Korean side dishes such as kimchi, pickled vegetables, or steamed dumplings.
Troubleshooting advice:
- If the Nurungji is too dry, add a splash of water or vegetable broth to the skillet.
- If the vegetables are too soft, cook them for a shorter amount of time.
Food safety advice:
Make sure to cook the vegetables and Nurungji to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Nurungji is a traditional Korean food made by toasting leftover rice until it turns golden brown. It is often used in soups, stews, and stir-fries.
Flavor profiles:
This Nurungji and Vegetable Stir-Fry is savory, sweet, and slightly nutty from the sesame oil and seeds.
Serving suggestions:
Serve this stir-fry as a main dish for lunch or dinner.
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Region: Korean