Equipment
Nonstick skillet
Spatula
or Wide turner
Ingredients
1 serving
Main
- 200 g cooked short-grain white rice, room temperature
- 15 ml water
Nutrition (per serving)
260
Calories
5g
Protein
57g
Carbs
0g
Fat
0g
Fiber
0g
Sugar
1mg
Sodium
Method
01
Spread the cooked rice into a dry nonstick skillet, pressing it down to form an even layer approximately 1.25 cm (1/2 inch) thick.
02
Distribute 15 ml (1 tablespoon) of water evenly over the surface of the rice layer.
03
Cook the rice over medium-low heat (approximately 150°C/300°F) for 15 to 20 minutes without stirring or moving the rice.
15mLook for: The bottom layer turns a deep golden brown.Feel: The rice layer releases easily from the pan when shaken.
04
Verify the rice 'pancake' slides freely by shaking the pan, then carefully flip the rice using a spatula.
05
Continue cooking the second side for 5 minutes until it becomes lightly crisp.
5m
Chef's Notes
- This dish is traditionally served as a snack or boiled in water after browning to create a comforting rice porridge called Sungnyung.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain some crispness.
Freezer: 1 month
Reheating: Heat in a dry skillet over medium heat until the texture returns to a crisp state.
